Five ways to use citric acid in cooking

Citric acid is a natural preservative and antioxidant that is widely used in the food industry. In cooking, it is often used in preservation, added to baked goods, homemade mayonnaise, and barbecue.

The FoodOboz editorial team shares 5 ways to use citric acid in cooking that will be useful to everyone.

1. For preserving vegetables

Citric acid is added at the very end, before pouring the marinade into the jar. For 1 liter, ¼ teaspoon is usually added. Compared to vinegar, citric acid gives the marinade a milder flavor.

2. For making compotes

The antiseptic properties of citric acid help to avoid fermentation. It is added together with sugar during cooking or to a jar of ready-made compote before preservation.

3. For baking

Buns and biscuits, as well as bread, will become more fluffy and will have a pleasant citrus flavor.

4. As a seasoning

It can be added to borscht instead of vinegar, thanks to which you can preserve the bright rich color of the dish, as well as acidify it and at the same time not add an unnecessary odor, as vinegar can do.

5. For marinade

To make the meat soft and juicy, just add 1/4 tsp of citric acid. You can add lemon juice to the finished dish.