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    Kitchen Dictionary: acidulated water

    Pronounced: a-SIHD-yoo-lay-ted

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    A mixture of cold water and a small amount of vinegar, lemon or lime juice. It's used as a soak to prevent discoloration of some fruits and vegetables that darken quickly wen their cut surfaces are exposed to air (pears, apples, avocados, artichokes). It can also be used as a cooking medium. Acidulated water can be made by combining 1.5 tablespoons vinegar or 3 tablespoons lemon juice or 1/2 cup white wine with 1 quart of water.

    Technique

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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