Acidulated water

[kajady]

hey y'all
Having a jolly time out here in canada. Was wondering if you could tell me how much vinegar I should add to say 250 mls of water to make it acidic. I have found some measurements but they are only for fruits and vegetables. The one that I have found says that for 250 mls I must add a teaspoon.
please reply right away my sausage stuffer is beckoning to me.
Oh by the way I am cooking some tongue and in calls to be cooked in something acidic.

[sausagemaker]

Kajady

please find below
Acidulated Water

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water. An acidulated water solution is often used to prevent cut fruits (apples and pears) and some vegetables (artichokes) from becoming discolored and brown from exposure to air. The peeled or sliced fruit and vegetables are dipped or placed in the mixture for short periods of time, allowing the food to absorb the liquid to avoid turning brown.
Acidulated water can be made by adding 1-1/2 tablespoons of vinegar or 3 tablespoons of lemon juice (lime juice can be substituted), or 1/2 cup of white wine to a quart of water. Mix thoroughly and use to dip the food into the solution or place a small amount in the bottom of a shallow pan and allow the food to be dipped and sit in the solution.

Info from www.hormel.com
Hope this helps

Regards
Sausagemaker

[kajady]

thanks for that last tidbit there.
Iwasn't sure how much to put in so I judged for myself and the tongues that I cooked in it were perfectly done. The recipe that I was following was really amazing. It also called for the sausages to be poached in a heavy beef broth. So this recipe has a wide variation of different flavors, as wide a variety as your imagination is.
I don't have the right to show the recipe so maybe I will give what kinda spices are in it.
peace out

[Epicurohn]

This does not apply to most well waters. The higher Alkalinity of most well waters will prevent (buffer) the stated amounts of acid (juice, vinegar, wine, etc) from lowering the pH to the desired level.

David