Vinegar, lemon, juice or wine added to water to keep vegetables or fruits from darkening.
Water to which lemon juice or wine vinegar is added, used to stop peeled vegetables from discolouring.
Water to which a mild acid, usually lemon juice or vinegar, has been added to prevent sliced fruits (especially apples and pears) and peeled or cut up vegetables (i.e. artichokes and salsify) from turning dark during preparation. To make acidulate water, squeeze half of a lemon into a medium bowl of water. Back to the top
A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.
Water to which an acid has been added. Acidulated water is used to deter oxidation of certain vegetables and fruits after they have been peeled and/or sliced.
Water that has been made slightly acidic by the addition...
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celery and artichokes can be immersed in it to stop them from going brown.
Water with acid added, such as lemon juice or vinegar. This prevents discolouration of ingredients such as fruit and vegetable; use 1 tsp to 250ml.
cold water with vinegar, lemon or lime juice added.
Water containing a small quantiy of lemon juice or vinegar, used to prevent discolouration in vegetables or meat.
