Is ACID better than MSG
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- Опубликовано: 4 июн 2024
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Is Citric ACID better than MSG? for some things yes... Citric acid specifically or sour salt! It's one of my new favorite seasonings to use to boost flavors, specifically sour flours. A little sour added to a dish could really help elevate your food, but what about some other great uses! It's wild what you can do with citric acid!
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Have you ever played with sour starch aka "polvilho azedo"? It's a fermented yucca starch used in making Brazilian cheese bread! From what I've heard, it could add great flavor to vegan cheeses.
So I havn't but multiple people have told me I should!! im going to pick some up now because it sounds awesome!
Chef Jana uses it quite often as well. I need to order some.
@@chaundamitchell7124 Chef Jana has some awesome recipes!
Ooo
I LOVE citric acid! I’m one of those people that love sour candy so much that I have reached the point where a regular sour candy like war heads or sour fizz bombs aren't sour enough anymore, so I eat it mixed with a little lemon juice with sliced in half grapes. I rub the cut side of the grape in the citric acid/lemon juice mixture and it's pretty good! I mean you'll probably taste blood after a couple of them because it literally melts your mouth but it's tasty until it isn't I guess 😂
Ahh, so that's why I love adding lemon juice to my alfredo. I've always thought of it as the food equivalent of turning up the brightness control on a TV, hehe
Lmao. I love that comparison!
I read "Is Acid better than MDMA?" I was like OH HELL NAH 👀👀🥴
whahah that would be a totallllllly different video! my channel hasn't evolved that way yet hahah
@@SauceStache "yet"? 👀
@@frogguycomics9095 😂😂😂
@@frogguycomics9095 "How to make vegan crack cocaine candy and weed brownies"
😂
In our Middle Eastern cooking we used to use something called milk of lemon. It came in irregularly shaped chunks and added a zest to the food.
Mom ran out, so I went on a quest to all of the markets in metro Detroit (a food lovers dream area). Finally one merchant told me horrible truth: the only manufacturer was gone.
Since then the only substitute has been citric acid + true lemon.
P.S. We used it sparingly to season the juice when simmering stuffed grape leaves and stuffed cabbage.
Are you talking about sumac?
Is there another name for this? It sounds like a type of cheese, but I'm not getting anything with the name "milk of lemon".
@@PeteGA No. For some reason my family didn't use sumac. The milk of lemon crystals were about half of the size of your pinkie nail, maybe a little larger, oddly shaped and a milky white in color. We cooked the grape leaves and stuffed cabbage (not together) on the stove in a broth using a heavy plate on top to weigh them down.
@@Fudgeey Not that I know of, but it hasn't been manufactured in about 15 years.
Sadly, it has gone the way of my beloved Liederkranz cheese.
Asking if acid is better then msg is like asking if farming is better than construction.
Great analogy
Citric acid was what I used to use in vegan sauces and cheeses/cheesy dishes before learning about lactic acid. I also sometimes just put it in water for a 'lemony' beverage, either hot or cold, if I don't have lemons on hand.
Yeah it works great to give that punch to vegan cheese, but as you discovered the slight differences in acids make a difference! Lactic acid works well when you are trying to replicate that sour flavor for cheese or dairy where citric acid works well just to add balance to dishes. I think in the bread recipe lactic acid (which is what sour dough actually creates) would be interchangeable with citric acid!
I'm on a tight budget, I was wondering where's the best place to purchase lactic-acid?
Your looking really great, healthy, lean and happy! Really enjoy your content. All your hard work to the science behind ingredients and recipe creation, filming, editing, posting, writing the description is greatly appreciated!!😀
I like how you issue several caveats to hold off the Sourdough Mafia, LOL. Good explainer for how to use this stuff. Thanks for posting!
I have used citric acid to do ice creams :)
And some cocktail!
nice!! Yeah I can see that! It would work great
Citric acid was one of my biggest culinary discoveries last year. Glad you're sharing it!
It makes such a difference! If you haven't played around with Lactic acid try some of that. It's fun to mess with both because they both have subtle differences.
@@SauceStache That's certainly on my docket. This year I'm trying to ferment more foods, so I'll often replace some salt with the brine for that kind of tangy flavor.
I love citric acid. It’s great on salads and veggies too. Just be careful not to use too much or you’ll get gastric irritation.
Boom thanks for the tip!! But yes... it's awesome right!
Nice thanks I have a big bag of Citric acid I use when I am fermenting my vegetables. Like this thanks Dr. Stache you've done it again will be doing this from now on.
That's so cool that he brought his mom in to taste test. So wholesome!
I often use it in my hummus recipe instead of lemon juice because it doesn't water down the hummus
If you tried drinking those "Zero added sugar" fruit juices and found out they taste like nothing? Use a little citric acid or lemon juice and the flavours will magically appear!
My man is lookin' svelt right now.
Healthy livin' Sauce Stache, boom!
Can you do a video about enhancing flavors in sweet foods?
I've been keeping this in my pantry for years. I usually don't like actual lemon juice in my food and beverages, but I like the clean acidity of pure citric acid.
Haha, I've had the same citric acid in my cabinet for 15-20 years and it's still good. Definitely underutilized in my kitchen and I've been using it for decades. I just don't like sour things that much so I rarely cook with acid.
If you have any creative ideas of how to use it, I'd love to hear (read) them.
@@JeffO- I use it in place of lemon juice for beverages and food. It lifts beans, seafood, mixed drinks, and if you have malic acid on hand, mixing 2 parts citric acid with 1 part malic acid makes "lime" juice. I use the lime juice even more often than the lemon juice. The lime juice goes in guac and pico de gallo, meat marinades and juice mixes in the summer.
Hey, I had an idea a long time ago & just remembered- Maybe for our friends in the international community can let us know what they generally have in their grocery store. I see people here and there talking about cost or availability, so if they let us know what they do have, maybe there are substitutes or totally different recipes to try🤷♀️
I often add various vinegars to dishes to add a bit of zing. I’ve also use dried lemon juice powder, lactic acid, and vitamin C (ascorbic acid). Balsamic vinegar is extra special, because it is sour, sweet, and savory, all at the same time; a real flavor bomb.
Awesome ideas! I was recently turned on to citric acid too. It’s perfect for adding lemon flavor and acidity in applications where lemon juice adds too much liquid.
haven't seen one of your videos in a while, but you look great. Hope you're feeling good and healthy
Thank you!!! I've been working on my health for some time now!!! I'm getting there!
You just gave away one of my secrets. I keep it in a spice shaker and use it several times per week. Sometimes I use a couple of drops of lemon essential oil and citric acid when I don't have a lemon juice on hand, like two to three drops in my 2-avocado guacamole with an eighth tsp. citric acid. (Adjust to taste)
Citric acid rules. I always keep it around. The most minuscule amount does wonders, especially if you are out of citrus. Mix citric acid, msg, salt, sugar and chili powder together and you have some magic dust
The high of acid is definitely better than the high of msg. Msg sure does taste better though
I knew there would be some pretty great comment gold haha
Hi Mark! I made the bread in my bread machine and it is AMAZING! Thank you so much for this tip and for this recipe!!!
My family always makes their bread with some old sour yogurt. I venture to say it adds the same flavors to make a quick sour loaf.
Have you ever tried asafetida or hing as flavor enhancer? It goes well with any beans, legumes and vegetables dishes.
It sounds a bit scary depending on the concentration. My dentist is angry because I eat too many tomatoes and strawberries already 😵
So happy to see you keep losing weight. It remembers my own bariatric journey. Best thing I done ever, but you're doing all that without surgery help. 👏🏻
Yeah it's always just going to be a little bit! Not much is really needed to add enough to create balance!!
@@SauceStache Oh yes. I hope everybody that watches your video does the same! 🙏🏻🙏🏻
Good to know. Thank you...
aka powdered limes!!! My favorite thing ever
SUPER good right!!
@@SauceStache I would not be able to make salsa during winter without it, it's a godsend. Your channel is too!!!
0:24 no, that citric acid is called "sour salt" because it's a chemical salt. A salt is just any solid formed from ionic bonding
Thanks for that! I couldn't find anything that states this. Most documents I found describing the name stated what I said.
@@SauceStache he's wrong, citric acid is not a salt
Lactic acid is my religion, so I'm already sold on the idea of trying other acids. I don't even need to be convinced. Sauce stache says the words "citric acid" in the first second of the video, and it goes right onto my shipping list.
hahah nice! If you already use lactic acid then you will enjoy having the variety! Where lactic acid really brings out the cheesiness, citric acid really powers balance!
can you try to make vegan taylor ham/pork roll? i’m from new jersey and i miss it so much 😭
Citric acid is almost exactly equivalent to lemon juice, so it is not underutilized, just the opposite, it is the most commonly used flavor enhancer after salt and sugar.
True
I once "salted" my pasta water with citric acid thinking it was regular old tablesalt.. Sour spaghetti isn't good.
ohhhh yeah cant imagine that would be super great! oh nooooo... but now I oddly want to try that hah
@@SauceStache maybe for a sweet dish.. but not with bolognese sauce
In my experimenting with GF breads I tried the citric acid once. WAY overdid it! I had cut the salt in half so used the other half in citric acid. (it WILL hinder your yeast growth if you're not using the potent instant yeast like SAF brand) My bread was TOO sour. I cut it into tiny squares & dried in a low oven. Sprinkled the dried squares with powdered cheddar cheese. (I buy big containers for popcorn)
What a nice snack treat it made. Never waste ingredients! 👍
I can see by the description that the phrasing in the title was clearly intentional.
GOOD AFTERNOON SAUCYMAN!
So, making Sourfaux bread?
CHRISTOPHER hahahah Im so mad I didnt come up with that!! SourFaux hahahahaha YES!!
Hey, Mark! I’ve noticed that you use a big burner to cook food in your saucepan. The extra heat gets wasted, though. You pay for it. 😢 What about using a smaller burner?
I use it all the time. I have medical issues with m s g.. I've been using Cedric acid for years
Yes dude, lsd is better then msg!
hahaha
I disagree
I can not Believe that Beyond's breakfast Sausage links are Vegan.. They're the Best tasting Vegan meat I've ever had in my mouth! They cook Amazing and the texture is perfect.. Please teach me how to create them at home Sauce Stache 🙏🙏
would this help get rid of the taste from imposible beef i never liked the taste even of real beef it does taste like beef and thats the problem but its easy for protein i used to like the taste of bison maybe they should make an impossible thats bison flavored or if theres any idea for improving the taste of impossible LITE ground please lmk someone
That is so trippy
I've never done ACID but I once knew a guy who did and he would tell me how it made EVERYTHING taste better
oh boy yah!!
Most commercial citric acid is manufactured from a specific type of mold. It provides mostly preservative qualities and some acidic taste. People sensitive to molds may have a reaction to it. MSG is 20 to 30 percent soy and can be dangerous if you have a soy allergy. Fresh lemon juice and vinegars are better alternatives.
you wanna make bread with citric acide try to make qatayef and add a bit of citric acid to make it fermented, it's sweet recipe with lots of sweet or salty stuffing,so can you make a vegan stuffing with non dairy products?
i zone a bit out as food is prepared.....but comes quickly to attention when it is time to taste thr mrsdl .....
Can you explain why does vinegar make food taste better?
I can't eat leafy greens without having a splash of vinegar or the food just tastes bland. I thought maybe any acid would work, but lemon juice isn't the same as vinegar for some reason
It's the balance of the flavors. Things that are on high ends of the scales tend to make foods pop.. so something that makes savory things more savory like MSG makes it taste better to you... same the other way around like vinegar!
Think about making colors brighter. if you have a very light color red and you want to make it redder a very bright red will do that.
@@SauceStache 💯
Have you tried seasoning with pyroglutamic acid? It has that tart taste that citric acid has, but with the added benefit of making you smarter, sharper and more coherent without over stimulation. It's a great addition to party food, as it brightens the mood of the guests and makes conversation flow like a river. Just sayin'...
No but now I'm going to research the heck outa it!
I mean given the choice between the two I'll probably take the acid
And here I've been, wasting my citric acid in homemade bath bombs.....
hahahah is it a waist though if you're making a bath bomb?
@@SauceStache nah.
just curious: isnt citric acid just another name for Vitamin C?? so wouldnt using a lemon or lime juice in some dishes be no different in some cases?
Vitamin C is yet another acid called ascorbic acid. It's also used to preserve foods :)
in that case i'll just stick with the lemons and limes
Acid is always nice😎
You did make a veloute.
I will comment on all of your videos not only to boost your channel, but also to get what I want: I'm begging you please make a video recreating Meati. Its so damn good and I cant get it in my area. They are always sold out online so.... I've come to you. Please help me!
It’s something I would LOVE to do.
I’ve tried and failed a lot.
It’s a unique technique they are using to grow mycelium the way they do and it’s just not something I’ve figured out how to do at home yet! I’m always working on it though! Know that!
You really need a handlebar moustache.
whaha I dont know if I could see myself doing that!! But who knows... its the year of change so maybe
@@SauceStache You gotta go 100%!
@@SauceStache Hmmmm, you could do a Movember type thing🤔 And then shave it back down. Then again, if your wife likes it, you'll never be able to get rid of it😂
I thought of acid as in lsd.
Ohhh..that acid 😐
hahah different!! haha
It's nice to see how healthy your weight is, now. I'm sure your joints thank you.
Man I thought you were about to start dosing your food with some Lucy in the Sky with Diamonds. Glad I am just a weirdo.
Malic acid, ascorbic acid?
I have been in the food industry for 47 years and citric acid is extremely misleading. Most folks with MSG allergies have issues with Citric Acid because it is not made as a byproduct of citrus fruit like the packaging would suggest. Citric acid is currently made from a black mold. Those sensitive to MSG tend to also have issues with this mold source. While there are benefits do exist as the mold can kill some harmful bacteria, consuming any real volume of citric acid breaks down your teeth and erodes them rapidly.
noooo the title changed😂😂😂
I’m a sour dough person. Ok. I’m an overall fermentation person. Neglect is my jam. I have no problem with calling that sour dough bread. Semantic persnicketyness is infuriating to me. (I’m in therapy)
Why citric acid and not tartaric acid, malic acid or ascorbic acid?
Less expensive and easier to find might be two reasons.
@@JeffO- All acids are easy to find and cheap. Only ascorbic acid is a little bit more expensive.
Can’t you just use lemon?
In today's episode, SauceStache gets canceled for promoting LSD
Bet my useless supermarket hasn't got it lol
Oh, citric acid. Of course
I've been using citric acid for years to give vegan cheesy/dairy things that tanginess.
citric acid is the secret ingredient in kfc chicken
sumac is another acidic addition to food that doesn't add water.
Ever used a bread machine? I bet you could figure out how to make something awesome with it.
i wont lie i thought you were talking about something else for a second. good video anyway though.
hahaha maybe I need to change the title haha
The title of this video is silly. MSG is an acid. It's the salt of glutamic acid.
Sloppy Joes all day erryday!
Wow I pay extra to RUclips so I don't have to watch ads and now you are putting them in your video, love your content but the ads are a deal breaker.
Then don't watch. Sorry you are paying RUclips.. not the content creator you are watching. Im sorry that a small portion of a video is too much. BTW you must have never watched a video of mine because I have been adding sponsored sections to most of my videos for the last 3 years.
Wow and you are angry too...I have your book and I have watched you for 2 yrs ...sorry I hurt your feelings, I just get tired of being bombarded with ads constantly.
@@Scor-ah hahah what part sounded angry too you exactly?? Haha come on read it again
@@SauceStache Then don't watch...maybe I am overly sensitive due to working in the medical field for the last 3 yrs...but I could see" in my mind" you standing there with your hands on your hips and chest puffed out and a red face yelling THEN DON'T WATCH......🤣😂🤣😂
last time i was this early my girlfriend complained
whahahah FIRST
Clickbait over 9000.
Who wouldnt have thought of Acid meaning LSD
Burger too raw
MSG is a toxin. You should specify what kind of citric acid you’re a using. Is it the one that comes from GMO black mold or is the one that comes from fruits?
Personally im a fan of the GMO Black mold version... I love toxins
msg is not toxic the myth was created for anti Asian in Usa trying to stop consumer from eating Chinese food.
@@SauceStache Great answer to nonsensical post.
Are you vegan?
If this is what in EU countries are the E330 code, it is not good for you. I never buy anything with the code E330 in it...never!
Yes, it's E330.
May I ask why do you never buy anything with citric acid in it? It's not good when you eat loads of it, but a little bit won't harm you.
I don't eat it either. I use it for cleaning. It is great against limescale and in combination with baking soda it removes all the digusting stuff from toilet and sink.
@@lottalehm when 9 items out of 10 includes E330 you get it in everything you eat...it is actually made in laboratories of genetically manipulated mold i.e GMO ... I don't buy anything that has E330
Great video but not a fan of the title, it's just factually false. Both act on different tastes...maybe if you said flavor enhancer then I'm all onboard