Popular Uses for Citric Acid
Meats & Poultry
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Marinades: Citric Acid acts as a natural tenderizer for chicken and beef, providing a tangy brightness.
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Preserving Meats: Helps maintain color and freshness in cured or smoked meats.
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Dry Rubs: Adds a tart balance to spice blends for poultry or pork.
Seafood
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Fish Preservation: Used in fish processing to maintain freshness and reduce spoilage.
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Ceviche: A substitute for citrus juice when marinating seafood in acidic liquid.
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Shrimp Dishes: Enhances flavor and preserves color in shrimp and shellfish recipes.
Vegetables & Plant-Based
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Canning: Essential in canning tomatoes, pickles, and vegetables to ensure safe acidity levels.
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Preserves: Keeps jams, jellies, and fruit spreads fresh while enhancing tartness.
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Vegan Cheese: Acts as a setting agent in plant-based cheese recipes.
Rice & Grains
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Rice Dishes: A small amount can add a subtle tang to pilafs and seasoned rice.
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Quinoa Salads: Enhances brightness in cold grain salads with vegetables.
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Couscous: Adds a light citrus note without using fresh lemon juice.
Soups & Stews
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Vegetable Soups: Balances sweetness in tomato or carrot soups.
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Chili: A pinch of citric acid rounds out bold flavors with acidity.
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Bean Stews: Brightens earthy bean or lentil stews with subtle tang.
Baking & Desserts
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Candies: Essential for making sour candies like gummies or hard sweets.
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Fizzy Drinks: Creates effervescence in homemade sodas and sherbets.
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Fruit Desserts: Enhances tartness in pies, crisps, and sorbets.
Beverages
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Homemade Lemonade: A shelf-stable way to add citrus flavor to drinks.
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Wine & Beer Making: Regulates acidity in brewing and winemaking.
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Kombucha: Used to adjust acidity in fermentation for balanced flavor.
What is Citric Acid? The Spruce Eats
Paneer or Cottage Cheese recipe, The Spruce Eats
Product of CHINA
