Timeline for answer to I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy? by Joe
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
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| Nov 29, 2021 at 1:49 | comment | added | Joshua | @AndrewMorton: Excellent point. I use non-food-grade citric acid as pot cleaner (with really good rinsing). Why people kept storing the pots unrinsed so they grew mold I have no idea. | |
| Nov 26, 2021 at 21:06 | comment | added | ShapeOfMatter | Sumac and tamarind have flavors (and colors) of their own, but they'll probably be really good. | |
| Nov 26, 2021 at 17:02 | comment | added | Andrew Morton | When purchasing citric acid for food use, make sure it is food-grade. I've only ever seen that grade where I've looked (it is also good for descaling kettles, shower heads, etc.), but better safe than sorry. | |
| Nov 26, 2021 at 9:46 | comment | added | QuestionablePresence | While the zest (and especially lemon oil or extract) are great for more lemon flavor, they don't provide much towards sourness | |
| Nov 25, 2021 at 18:10 | history | answered | Joe | CC BY-SA 4.0 |