this post was submitted on 19 Mar 2024
246 points (96.9% liked)
Asklemmy
43942 readers
724 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Citric acid. It's like adding lemon juice, except without any added moisture, so it works where too much moisture could pose a problem, like when you are making a pizza, nachos, or frying something in oil. It also never goes bad and is incredibly cheap, I use it all the time and am not even halfway through the $15 bag I bought like 8 years ago.
You can also add citric (and malic and tartaric) acid in the right proportions to turn a sweet juice like orange or pineapple into the equivalent of lime or lemon, and then use that juice like you'd use lime or lemon in cocktails or other recipes