Souring : Examples Wikipedia, the free encyclopedia

Souring

Food technique, exposure to acid

Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., 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 amount of time.

Examples

Dairy products produced by souring include: Clabber, Cheese, Crème fraîche, Cultured buttermilk, Curd, Filmjölk, Kefir, Paneer, Smetana, Soured milk, Sour cream, and Yogurt.

Grain products include: Idli, Sourdough, and Sour mash.

Others foods produced by souring include: Ceviche, Kinilaw, and Key lime pie.^[1]

References

^ Key Lime Pie

External links

Buttermilk substitution
Free lactic acid in sour milk
A comparison of sourdough microflora
Cultured milk products

Cooking techniques

List of cooking techniques

Dry

Conduction	Dry roasting Hot salt frying Searing
Convection	Baking Roasting (modern) Smoking Barbecue
Radiation	Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking Reduction
Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing
Indirect heat	Bain-marie (Double boiling) Sous-vide Double steaming Steaming