souring
Sign in to savethumb|Lemon juice is a natural fruit-based acid. Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.
In the Vinony graph
Within Vinony's link graph, souring is referenced by 145 other articles, and connects out to cheese, Citrus × limon and acid.
Vinony files it under Cooking techniques, Culinary terminology and Fermentation in food processing.
Its subject is documented across 6 Wikipedia language editions.
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Encyclopedic overview
4 sectionsContents
- Examples
- See also
- References
- External links
thumb|Lemon juice is a natural fruit-based acid. Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as Lactobacillus.
Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer amount of time.
Excerpted from Wikipedia’s “souring” article, available under the CC BY-SA 4.0 licence.