Watching Top Chef last night, the Mister and I downed two shots of vinegar based on comments about acid and brightness from the judges. I started with the very nice balsamic, which is smooth sweet and sipable. The Mister started with the Spanish red wine vinegar. He had hardly recovered when he had to take a shot of the sherry vinegar. It's a good thing that we didn't need to drink every time balance (of which acid is a big component) was mentioned-- we would have ventured to the ume plum, black Chinese or coconut vinegar and the Mister might still look slapped and out of breath.
Next up on acid investigation: in cooking, differences between tart, acidic, citrus, sour and bitter.
When Gail suggests that I dish really needs acid, I don't think it's straight pH that she is talking about. Pepsi is as acidic as most vinegar, but I don't think that's what she means when something needs a little acid.
How do you use these words when discussing food?
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