Citric Acid Is Mainly Acidic Monosodium Glutamate
Whenever I can’t figure out what a dish needs, I usually answer with acid. It enhances and balances flavors at the same time like nothing else, even if you can’t tell right away that it is. For me, a squeeze of lemon or a little vinegar will transform just as much as a small dose of MSG .
This is why citric acid powder is non-negotiable in my arsenal of condiments. If you’ve never cooked or baked with it, you’re missing out on it. It is a super concentrated acidic powder that can be added to literally any meal. Because its only noticeable taste is “sour,” citric acid allows you to regulate the acidity level in a dish without overwhelming any other flavors, which is always risky with something like apple cider vinegar or lemon juice. It’s also great for dishes that have a little astringency but don’t need any extra liquid at all. (The secret behind my apple pie filling, besides salt, is a healthy dose of citric acid.) As a dedicated lemon dessert , I love citric acid for baking, but I’ll sprinkle some soups, stews, and tomato sauce. , pickles, mayonnaise, vinaigrette, marinades, or anything else that requires something extra. They are really sour monosodium glutamate – so much so that they live side by side in my pantry.
However, unlike its savory cousin, citric acid is much more than just a seasoning; it is also a food safe pH regulator. Adding the smallest pinch to cake or biscuit dough increases the baking soda’s leavening power; it also slows down oxidation significantly so the fruit salad or guacamole will not brown too quickly. You can even use a citric acid solution to descale your coffee maker and rinse any hard water off your glassware – about a tablespoon per gallon of water will do the trick. Basically, whenever you need an acid that’s stronger than vinegar but still safe to consume, citric acid can help.
Despite its astounding number of uses, citric acid is not considered a pantry staple like salt or monosodium glutamate. However, it is easier to get hold of than you might think. In fact, there is a good chance that in your supermarket it will end up in the spice aisle, but the label might say “sour salt” instead of citric acid. (Don’t let the name confuse you; there’s no salt here.) Otherwise, you can of course order it online, where it’s cheap and plentiful . A two-pound bag may seem overwhelming, but trust me, you’ll find a way to use it.