It's sometimes said that putting meat or seafood into an acidic marinade will effectively cook the meat: The use of lime juice in a ceviche is one example of this that can crop up. But is the ...

The citric acid in lime or lemon juice denatures the proteins in seafood, which make it look as though it's cooked. However, the seafood is not, technically, "cooked." The acidic marinade won't kill ...

He watched the deliveries arrive at 7 in the morning and the owner of the restaurant hop on the back of the truck and sort through fish to decide which to buy.

An example Velez gave was cooking with prickly pear — if you find it's turned an unappealing "light pink-gray tone," adding a little bit of citric acid returns it back to the bright pink you expect.

How to cook with citric acid. Use citric acid as you would more familiar seasonings—sparingly but often. With citric acid, a little goes a long way, so add it slowly and taste as you go.

You can even add a half teaspoon of citric acid in sourdough bread recipes to amp up the tanginess. NOW READ. 10 books on food every man must read. How to turn Indian street food into haute cuisine.

The dry, powdered citric acid used as an industrial food additive since the early 19th century, however has a less appetizing source; it is manufactured using a mould that feeds on corn syrup glucose.

Pastry chef Natasha Pickowicz explains how food-grade, GMO-free citric acid can improve all sorts of home cooking, from sprinkling it on popcorn to adding it to marinades and smoothies. You can ...