Tagged: Acid
4 articles with this tag.
Does Marinating Actually Tenderize Meat? The Science of What Marinades Do
Acid marinades only penetrate 1-3mm of meat surface. Enzyme marinades tenderize faster but turn meat mushy. Salt is the one marinade ingredient that actually works deep. Here's why.
BeginnerHow Jam Sets: The Pectin, Sugar, and Acid Triangle
Why jam needs pectin, sugar, and acid to set, how the gel forms, and why underripe fruit works better. The full science behind jam and jelly setting.
BeginnerHow Meringue Works: The Protein Foam Science Behind Perfect Peaks
How meringue forms, why fat ruins it, what cream of tartar actually does, and the difference between French, Swiss, and Italian meringue explained.
IntermediateMarinating Meat Safely: What Temperature Rules Apply and What Doesn't Work
Marinating at room temperature is unsafe no matter the acid content. Learn why acids don't sterilize, when marinade becomes contaminated, and how to do it safely
Beginner