Heyyyyy Everyone! Thanks for watching! Who keeps some powdered acids in their pantry? Who is going to go pick some up now? Love to see the interest in vinegar and lactic acid fermentation in the comments. If there are other topics you'd like to me cover, let me know!
As you said, vinegars would be an excellent topic. Acetic acid is such a unique flavor. Store bought vinegar isn't very strong, but I'm curious if you can think of any home kitchen applications for an industrial strength vinegar (30% acetic acid). This would be complementary to pretzel making, which uses a strong basic solution.
Please make those videos I would be very curious as the acids in fruit I enjoy but acetic and lactic acid foods are for the most part unpalatable for me.
Boy when you learn something, TK shows you something different. I wonder if this will go in a book. Entitle cooking with Acids. Looking forward to buying it.
Thanks, Dan. I would be interested in learning more about the many uses of vinegar in cooking. I have lemon powder from King Arthur Flour I use sometimes and some sour salt too.
Acidulated waters as poaching liquids. Acids for use in canning fruit or vegetables to be frozen in the freezer. Acids for denaturing proteins but in a different way than Baking Soda. Making Fruit or Vegetable flavored Vinegars. Lastly, acids for making jellies, jams or marmalades with pectin.
great video, this puts the idea food can be expanded alot by acids, nice stuff, maybe we can do something similar to preservation but without vinegar? idk for sure
What about health? For eg, my dentist is against lemon juice as it attacks enamel (ie, don't drink anything with lemon juice unless you're brushing your teeth afterwards). And are there health considerations around consuming these powdered acids? Anything processed raises that question.
Even with the insane amount of competition, and my admiration for many other creators, America's Test Kitchen stands at the peak of my favorite culinary content.
You guys should check out Glen and Friends Cooking. He doesn't have the portfolio Adam ragusea does but he's very easy to understand and follow along with since he's not a professional but you so informative and clearly explains exactly what's happening so you know what to expect in videos that aren't exorbitantly long. I don't think he has any videos over 25 minutes and the majority of them are half that long and your left completely understanding the concept and the recipe. Just from the way he explains things while he's showing you how to brown butter or do a dry caramel as a base for some fancy hot chocolate, I now have a much larger base knowledge and skill set to be able to apply to other recipes. The way he calmly says things like "sure, it looks a mess now but it's totally going to fix itself so don't freak out and just keep stirring" is so reassuring to a novice. He tries to stay away from any needlessly complicated processes and skills while explaining his reasoning we're not perfect in those skills and still ending up with a similar if not identical product in the end which I really really really appreciate. Also, Adam Ragusea has called him out in videos! He's legit 👌
Learn from my mistake, LABEL YOUR ACIDS. Citric acid looks incredibly close to granulated sugar. For months, I thought I had somehow forgotten how to bake and was slowly losing my mind. My poor husband’s birthday cheesecake was absolutely awful. 😅
Always taste your foods as you cook. I find I need to adjust things at least 50% of the time. Even with baking, I take a tiny lick of the batter just to make sure the salt and sugar balance is right.
Yes. Please do episodes on lactic and acetic acids. Your short bites (see what I did there?) on various ingredients are interesting and very informative. Keep up the good work!
I've read that sour taste is the oldest taste we've identified in the genomic record, going back millions of years and developing before any other taste. The theory I read was that it allowed ancient organisms to identify when they swam into low oxygen/high CO2 water, which would be more sour due to the carbonic acid formed.
I''d love a vinegar episode! To this day I don't know why there are so many types of vinegars available and how to use them, I stick with the red wine one
Absolutely do a fermentation episode! Please don't focus on alcohol though. I've started making my own ferments like kraut and kombucha and having some daily after reading some studies about gut microbiology, and it's the first thing that has actually helped me lose weight and cut my sugar cravings. I'd love to see what you do with the science of fermentation
This is everything about why I love to hang out at America’s Test Kitchen! I’ve always disliked the format of recipes: a formula that someone created that might or might not produce a delicious result in my kitchen. My kitchen is my laboratory: a place of experimentation and discovery. I delight in learning new techniques and processes. ATK not only shows me what works, but explains why. It seems I’m always trying to balance acid, salt, and sweet. Dan’s episode today - backed by the amazing ATK team - has added substantially to my repertoire of understanding and techniques. Oh yes, I'll soon have those powdered acids. Thanks.
And just like that you fixed/ simplified my Orange Curd process! So… if I wanted to “Acidify” some mango juice for curd can I add some dry acids? If yes which ones and how much? Hoping you will do more Vinegar and fermentation… currently I am obsessed with Water Kefir made so easily with a Masontops strainer lid. Thanks so much for sharing all your Science Geekness… I LOVE IT All!
Yes! Please do episodes on vinegar and lactic acid fermentation. I am very intrigued by the idea of higher acid orange juice and can't wait to experiment with that. Thanks for another great episode!
in my opinion, there is a LOT of popular info concerning fermentation-even someone as knowledgeable as Mr Souza might find it difficult to set himself apart. on the other hand, acetic acid coverage is a little undertuned, more ripe for explication
Would love a vinegar episode! Having to eat low sodium is difficult, and I find myself using more vinegar to try and bump up recipes because of less salt
Great video! Just curious about uses of tartaric acid or ascorbic acid? all the demonstrations featured citric acid and malic acid. What would the other two acids be used for?
I would not be surprised if we discovered more than one acid receptor in our tongues. I always explain tastes as only 5 because that’s where science is at, but I can definitely differentiate the taste - not flavour, taste! - of citric, from malic, to lactic, in powder form. Citric has a very sharp and short taste, while malic has a smoother, lingering taste. Lactic is the one that makes me salivate the most. They’re similar, but different enough like salt is from glutamates. Similar thing with bitter; a high IBU beer is completely different (and pleasant) from bitter medicine (which our bodies probably think is poison). We need more research on taste, and taste receptors. Scientists, go do science!
Heyyyyy Everyone! Thanks for watching! Who keeps some powdered acids in their pantry? Who is going to go pick some up now? Love to see the interest in vinegar and lactic acid fermentation in the comments. If there are other topics you'd like to me cover, let me know!
As you said, vinegars would be an excellent topic. Acetic acid is such a unique flavor. Store bought vinegar isn't very strong, but I'm curious if you can think of any home kitchen applications for an industrial strength vinegar (30% acetic acid). This would be complementary to pretzel making, which uses a strong basic solution.
I’ve had powdered citric acid for ages. It really is a great ingredient to have
links to your salt and umami episodes please....
Yes please to the vinegar and lactic acid fermentation videos!💙
Please make those videos I would be very curious as the acids in fruit I enjoy but acetic and lactic acid foods are for the most part unpalatable for me.
We absolutely need vinegar and fermentation episodes Dan!! Wonderful work.
yes please
YES!!!
Yes and Yes!
Yes, please. Both vinegar and fermentation!
Can't see how acetic acid doesn't get brought up in fermentation too.
Yes to the vinegar and lactic acid fermentation videos!
Yes, further episodes on other acids and fermentation! I have to watch this again to really learn it. Thanks!
Yes please enlighten us regarding vinegar and lactic acid!
Hey Dan, I just wanted to thank you for making the science of cooking taste good!
Boy when you learn something, TK shows you something different. I wonder if this will go in a book. Entitle cooking with Acids. Looking forward to buying it.
Big yes on vinegar (and making and keeping our own mother) and fermentation!
would love a video on fermentation and vinegar!!! yes please! ❤
Yes and yes, in response to the the question of vinegar and fermentation videos!
I love your work. Please more episodes on acids, or whatever interests you.
I always use it for poached eggs and boiling potatoes for triple cooked chips.
Keeps a low pH without the lemon/vinegar flavour
LOVE deep dives like this! would love to see the vinegar and fermentation videos like you mentioned =)
YES vinegar and lactic acid fermentation. Bring on all the content. I love learning and you make it so fun and enjoyable.
Immediately found myself salivating while listening to Dan's descriptions of sour foods . . . acids are my ride or die
Yes to all of it! That grapefruit tart looked so good!
Love this!
Yes, some other Lactic acid recipes!
Fascinating, I never even knew powdered acids existed and now I want some for my kitchen!
Yes, fermenting videos would be great. Thanks.
Just started a new jar of fermented pickles. I would love to see more videos on Lactic Acid fermentation.
Yes, and yes. You can never have too much acid content
Yes, on vinegar and fermentation, definitely!
Yes please, more videos on acids!
Thanks, Dan. I would be interested in learning more about the many uses of vinegar in cooking. I have lemon powder from King Arthur Flour I use sometimes and some sour salt too.
KAF needs to put out more recipes for that powder. Mine languishes unless it's the holidays and I'm making lemon meringue pie.
Acidulated waters as poaching liquids. Acids for use in canning fruit or vegetables to be frozen in the freezer. Acids for denaturing proteins but in a different way than Baking Soda. Making Fruit or Vegetable flavored Vinegars. Lastly, acids for making jellies, jams or marmalades with pectin.
I ferment and keep powdered acids around the kitchen. Will watch videos on both! Dive in to anythnig in the Noma book.
I’d love to see more acid videos! I love the science content in your videos
I’d love to see an episode on lactic acid but for marinating meats
Kinda shocked there isn't a vinegar episode already. It's cool stuff.
Yes! Vinegaramd lactic acids! I keep citric acid powder in my kitchen as I can foods.
Vinegar! Yes please! I'm addicted to all of them, so want to learn more.
Lots more on lactic acid fermentation, pickling & vinegars please. This was a fascinating episode. Thank you.
Please, more on acids, especially vinegars.
Yes to vinegar and lactic acid fermentation! 🗯
Thanks for your episodes, I always take what I've learned and apply it in my kitchen ❤
Future videos wishlist: Yes - lactic acid fermentation. Yes - vinegars. Yes - anything Dan thinks about.
great video, this puts the idea food can be expanded alot by acids, nice stuff, maybe we can do something similar to preservation but without vinegar? idk for sure
Dan, please link or make a video about ALL of the ideas you suggested. Too many for my wee brain to remember now.
Using dry acids to make a liquid acid more acidic is a really interesting hack.
Did you manage to make anything nice, I didn't have success. Back to vinegar, citrus and tamarind for me.
Great episode! I hope vinegar content is coming up!
More videos on acids, please.
More recipes with added acid! Please!
Yes, more vinegar and fermentation episodes .
yes please -- lactic & vinegar!
Please do an episode on vinegar
me, knowing im never gonna cook with these acids: I should make these !
More Dan videos
I rate this episode a solid 7 out of 14
Fermentation episode please! Kefir too!
vinegar and lactic acid videos, please!
Bring on more acid talk!
What about health? For eg, my dentist is against lemon juice as it attacks enamel (ie, don't drink anything with lemon juice unless you're brushing your teeth afterwards). And are there health considerations around consuming these powdered acids? Anything processed raises that question.
Ditto on the other acids!
Vinegar, yes please!
Oh! And fermentation.
Fermentation episode please!
Are there different properties between the acids or can they be used interchangeably in a recipe?
Um. Yes. And yes.
Yes to vinegar videos, please.
Dan, I want all the acids from you. I put lime on everything! Do all the things please.
Fermentation with Brad Leone!
We need the acetic acid video to drop
Can you make an episode about how to eat acid?
we want more acid episodes!
I wanna trip, maaaaaan
We need Sour September, yes to both lactic and vinagre episodes!
I love acid!!!
Lactic
Concur 🍋
Yes! More stuff about acids, and vastly more about fermentation, please! 🎉
Yes please, on the fermentation! Peoples would like to know :)
Vinegar and fermentation episodes would be amazing!
Even with the insane amount of competition, and my admiration for many other creators, America's Test Kitchen stands at the peak of my favorite culinary content.
My top channels for informative, sciency cooking videos are Adam Ragusea and ATK. Scott Young is another than I randomly found recently.
You guys should check out Glen and Friends Cooking. He doesn't have the portfolio Adam ragusea does but he's very easy to understand and follow along with since he's not a professional but you so informative and clearly explains exactly what's happening so you know what to expect in videos that aren't exorbitantly long. I don't think he has any videos over 25 minutes and the majority of them are half that long and your left completely understanding the concept and the recipe. Just from the way he explains things while he's showing you how to brown butter or do a dry caramel as a base for some fancy hot chocolate, I now have a much larger base knowledge and skill set to be able to apply to other recipes.
The way he calmly says things like "sure, it looks a mess now but it's totally going to fix itself so don't freak out and just keep stirring" is so reassuring to a novice. He tries to stay away from any needlessly complicated processes and skills while explaining his reasoning we're not perfect in those skills and still ending up with a similar if not identical product in the end which I really really really appreciate.
Also, Adam Ragusea has called him out in videos! He's legit 👌
Yes, please do more episodes on the ones you mentioned in the video. This was very informative. Will keep watching!
Learn from my mistake, LABEL YOUR ACIDS. Citric acid looks incredibly close to granulated sugar. For months, I thought I had somehow forgotten how to bake and was slowly losing my mind. My poor husband’s birthday cheesecake was absolutely awful. 😅
My mom once put cayenne instead of cinnamon in my sister’s carrot cake for her birthday.
Always taste your foods as you cook. I find I need to adjust things at least 50% of the time. Even with baking, I take a tiny lick of the batter just to make sure the salt and sugar balance is right.
Noooo 😭😭💀💀
@@lynnstlaurent6789 At least that made for a funny memory that'll last a lifetime (of making fun of your mom), at the mere price of a cake.
Oh no! That is funny and sad. Thanks for the tip! 😂
Yes. Please do episodes on lactic and acetic acids. Your short bites (see what I did there?) on various ingredients are interesting and very informative. Keep up the good work!
Thanks!
Just fascinating. I love watching Dan, he teaches well without "talking down" to the viewer.
And.....he's kind of sexy in a nerdy kind of way. 💋
The concept of lime-strength orange (et al.) juice has expanded my brain like a dune guild navigator. This is a life-changing video.
A lot of it was over my head but I feel the same.
I feel smarter after listening to Dan❤
I am all for the Acetic acid & Lactic acid episodes. Vinegar & fermentation are totally worth the time! 8)
‘Taste of Acid’ followed by a wink is Classic Dan.
I've read that sour taste is the oldest taste we've identified in the genomic record, going back millions of years and developing before any other taste. The theory I read was that it allowed ancient organisms to identify when they swam into low oxygen/high CO2 water, which would be more sour due to the carbonic acid formed.
I’d been waiting for this breakdown my whole life, but never bothered to look into it
Tysm!
Thank you for this video. Delightful as always ❤
I''d love a vinegar episode! To this day I don't know why there are so many types of vinegars available and how to use them, I stick with the red wine one
I suggest buying a few and trying them. Make vinaigrettes with different ones and taste the difference with simple cos lettuce or similar.
I've been waiting for this forever! I've had both acids for making super juice, but now I can do so much more!
Info on further acids would be informative. Thanks you. Need to watch again-all new to me.
Absolutely do a fermentation episode! Please don't focus on alcohol though. I've started making my own ferments like kraut and kombucha and having some daily after reading some studies about gut microbiology, and it's the first thing that has actually helped me lose weight and cut my sugar cravings. I'd love to see what you do with the science of fermentation
Yes, please! I would love a video on fermentation.
Sour is my favourite taste. I love limes, grapes, oranges (among other citrus fruits) and lemons.
I've been curious about powdered acids ever since I saw Claire Safftiz using them in Gourmet Makes (RIP that series). Would love more acid videos!
My mouth would not stop watering during this episode! And YES to more fermentation and citric acid segments! Yes Dan, you're making my mouth water! ❤
Really now??
I look forward to a series on vinegars.
This is everything about why I love to hang out at America’s Test Kitchen! I’ve always disliked the format of recipes: a formula that someone created that might or might not produce a delicious result in my kitchen. My kitchen is my laboratory: a place of experimentation and discovery. I delight in learning new techniques and processes. ATK not only shows me what works, but explains why. It seems I’m always trying to balance acid, salt, and sweet. Dan’s episode today - backed by the amazing ATK team - has added substantially to my repertoire of understanding and techniques. Oh yes, I'll soon have those powdered acids. Thanks.
And just like that you fixed/ simplified my Orange Curd process! So… if I wanted to “Acidify” some mango juice for curd can I add some dry acids? If yes which ones and how much? Hoping you will do more Vinegar and fermentation… currently I am obsessed with Water Kefir made so easily with a Masontops strainer lid. Thanks so much for sharing all your Science Geekness… I LOVE IT All!
I really like cocktail recipes in food videos so I can send them to my friends.
P.S. Dan is one of my favourite mixologists.
I spat out my food from the unexpected ending line. Brilliant!
My vote is in for episodes on vinegar and fermentation. Actually, anything that is bothering Dan I'm for.
Hi Dan, yes pls on the other videos....loving your stuff! Thank you ❣
Yes! Please do episodes on vinegar and lactic acid fermentation. I am very intrigued by the idea of higher acid orange juice and can't wait to experiment with that. Thanks for another great episode!
LOVE this information, thank you so much! I'd like to learn more about Umami items to include those from various cuisines.
in my opinion, there is a LOT of popular info concerning fermentation-even someone as knowledgeable as Mr Souza might find it difficult to set himself apart.
on the other hand, acetic acid coverage is a little undertuned, more ripe for explication
Would love a vinegar episode! Having to eat low sodium is difficult, and I find myself using more vinegar to try and bump up recipes because of less salt
Great video! Just curious about uses of tartaric acid or ascorbic acid? all the demonstrations featured citric acid and malic acid. What would the other two acids be used for?
Dan (and the team) your videos are THE best food content on UA-cam, with consistently amazing stuff. Can’t get enough!
Dan will give us a vinegar episode whether we want one or not. I want one.
I love these episodes. Dan, when are you going to be on Hot Ones? You are one of the few chefs I admire that hasn't yet.
Definitely an episode on vinegars!
I would not be surprised if we discovered more than one acid receptor in our tongues. I always explain tastes as only 5 because that’s where science is at, but I can definitely differentiate the taste - not flavour, taste! - of citric, from malic, to lactic, in powder form. Citric has a very sharp and short taste, while malic has a smoother, lingering taste. Lactic is the one that makes me salivate the most. They’re similar, but different enough like salt is from glutamates. Similar thing with bitter; a high IBU beer is completely different (and pleasant) from bitter medicine (which our bodies probably think is poison).
We need more research on taste, and taste receptors. Scientists, go do science!