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Wikipedia
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food. This acid can be added explicitly (for example, in the form of vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe such as ''Lactobacillus''. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation can take a much longer time. Foods that are produced by souring include: * Dairy ** Smetana ** Clabber (food) ** Crema ** Crème fraîche ** Cultured buttermilk ** Curd ** Kefir ** Paneer ** Soured milk ** Sour cream ** Yogurt * Grain products ** Idli ** Sourdough ** Sour mash * Others ** Ceviche ** Key lime pie
[edit] About Souring
Souring is a technique used to change the physical and chemical characteristics of a food by exposing it to an acid. There are two ways to Sour foods.
The first technique involves adding an acid like vinegar or lime juice to the food. The second technique has to do with allowing the natural microbes in the food to cause it to go sour as in the case of making yogurt.
Recipes With Souring
Beet, Black Pepper, Capers, Cider Vinegar, Dill
Breadcrumbs, Ground Beef, Milk, Onion, Salt
Cranberry Juice, Orange Juice, Tequila
Egg, Lemons, Powdered Sugar, Sweet Vermouth, Whiskey
Lemon Juice, Pepper, Salt, Sour Cream, Tabasco Sauce
