Does anyone have tips? Besides just cooking fruit down – would I need to add citric or ascorbic acid for shelf life? Pectin for texture? I’m looking for shelf stability. Thanks!

Anyone know where I can pick up the basic supplies for cheesemaking? I want to give it in a basket with instructions as a present and would rather buy the ingredients separately rather than in an expensive kit. I need vegetable...

In discussing ways to keep chopped apples nice for a waldorf salad, my sister said that lemon-lime soda is supposed to keep the cut apples from turning brown (before you have added the myo, etc.). i guess this makes sense, with...

You can (if all else fails) make your own. Here is an extract from wikiP.. Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar (one gram per...

. (I think you may be confusing pectin with citric acid, which is often used instead of lemon juice to prevent browning.)

have certain flavor oils and citric acid, etc. Haven’t found anything that tastes palatable at all. One of the aspects of modern colas, it is argued by some, is that there isn’t really that much ‘kola’...

oil but wonder how others acidify the mix to make it safer? I suppose I can just add citric acid but always like to explore new / different recipes.

I’m looking for a local source for rennet and citric acid for a little cheesemaking experiment... any ideas? Thanks!

Trader Joe’s lists ingredients: Sugar Eggs Butter Lemon Juice Lemon Oil Citric Acid Pectin

powers. With some fruits, citric acid or the commercial CA, Fruit Fresh preserves color, ie it keeps the fruit from oxidizing and turning brown.

ethnic foods. The reason – I have no clue what I’m eating. I have several allergies – peppers, nuts & citric acid, that make me very cautious. Help! I really do not want hamburgers and salads the whole time...

What was the recipe and procedure? Did you add an acid? Almost always it’s citric acid. It’s an essential. What was the temp of your milk? Should be 90 degrees F. Did you cut through the barely-set milk, acid and rennet...

Does it have to be a liquid? Since moving to an extremely hard water area, I’ve been using a product called Lemi Shine. As near as I can tell, it’s basically citric acid crystals. I add a couple of spoonsful to my...

$14 a bottle for my next pre-bought solution. I’ve also read about the problems with using vinegar in espresso machines. Does anyone have any experience with a homemade citric acid solution? What was your...

A badly soiled coffee pot is often recoverable with a commercial coffee pot cleaner and hot water. I’ve had good results from CleanCaf, which comes in packets. My impression is that these are mainly citric acid and a...