Let's Drop Acid!

Oh, come on! I know it's the weekend, but that's not quite what I had in mind. I'm referring to culinary varieties, of course, a la vinegars & citrus juices. Most of us have a bottle or two of vinegar hidden somewhere in the depths of our pantries, so why bring them up to the front & get some use out of them!

This, for lack of a better term, "acidic trick" was passed town to me by my boss & it quickly because a favorite to perk up sleepy soups & pastas. Russ Parsons breaks down the art of acidity in his LA Times column, The California Cook. He explains that "when most cooks read 'season to taste' they automatically reach for the salt shaker...but if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity." So true! Visit The California Cook to see Russ' White Bean & Shrimp Stew with Dandilion Greens to see how he puts a bit vinegar into action or check out my take on Roasted Tomato Bisque with a shot of apple cider vinegar.

Just a drop of vinegar (or another in the acid family) added to a basic bisque can really enhance the flavors. You might worry that you'll end up with a bowl that's too tart, but just like salt, a pinch of this stuff will never leave you sorry. Sweet balsamics, sharp rice wine, & bright lemon are my favorite go-tos for a bit of a punch. What are your acidic stand-bys?

Image, bigoven.com