What Is Citric acid and How Can I Use It?
Citric acid is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 7 recipes to get you started.
- In Chinese:
- 柠檬酸
- British (UK) term:
- Citric acid
- en français:
- acide citrique
- en español:
- ácido cítrico
Recipes using citric acid
There are 7 recipes that contain this ingredient.
Double Stout
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
Pisnyi Borsch (Meatless Beet Soup)
Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.
Jelly Candies
Homemade jelly candies with pectin, sugar, corn syrup, and citric acid: customizable molded sweets flavored and colored any way you like. Firm, chewy, and old-fashioned.
Very Key Lime Pie
Key lime pie loaded with lime zest, juice and a hit of citric acid for an extra-tart punch, set in a ginger crumb crust and crowned with whipped cream. A no-bake, intensely limey twist on the classic.
Helen's Lemonade Syrup
Old-fashioned homemade lemonade syrup concentrate with citric and tartaric acid. Bottle once, refrigerate, and mix 1:5 with water for instant fresh lemonade all summer.
Rose's Tomato/Onion Dressing
Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.
