Why Do You Keep Telling Me to Add Acid to My Cooking?
Didn't I Just Feed You
Stacie Billis and Meghan Splawn
4.9 • 608 Ratings
🗓️ 15 July 2024
⏱️ 23 minutes
🧾️ Download transcript
Summary
You’ve probably heard that “salt, fat, acid and heat” are essential to good cooking. Salt, fat and heat are pretty easy to figure out, but what’s up with acid? We explain how acid works in cooking and how to use it to make your flavors pop.
THE BEST OF DIJFY, DELIVERED TO YOU
Want easy meal ideas, our favorite kitchen picks, recipes that are saving us, AND all of our What We’re Cooking & Eating Now links too? Get it all by signing up for our newsletter today — and get our Back-Pocket Meal Plan as a bonus. (A week of meals, planned for you! ✅)
LINKS
- The 9 Best Kinds of Vinegar for Cooking — and 2 You Should never Use
- The Serious Eats Guide to Vinegar
- The Acid League
- Brightland vinegars
- Tart vinegars
- American Vinegar Works
- Chili Crisp Vinaigrette
- 10 year aged Black Vinegar
- Flamingo Estate Persimmon Vinegar
DIJFYplus
Get 2 exclusive bonus episodes every month and an ad-free stream of every episode. Join DIJFY+ today and pay monthly OR annually to save 25% over 12 months. Joining DIJFY+ also gives you access to every past bonus episode and our community boards so you can stop managing the load of feeding your family all on your own. We’ve got you!
Advertising Inquiries: https://redcircle.com/brands
Privacy & Opt-Out: https://redcircle.com/privacy
Transcript
Click on a timestamp to play from that location
| 0:00.0 | If you taste a dish and it does have enough salt, but it's still flat or something's not hitting, it's often because it needs a burst of acidity. |
| 0:14.2 | Welcome to didn't I just feed you. A podcast about feeding kids. |
| 0:20.3 | Hey, I'm Stacy. |
| 0:22.3 | And I'm Megan. |
| 0:23.9 | So it is officially summer break around, didn't I just feed you headquarters? |
| 0:30.1 | And so one of the things that we're doing to keep you in the loop, to give you all the tips, the recipes, the ideas, the finds is to get them all |
| 0:40.4 | queued up and sent to your inbox. So if you're not already subscribed to our newsletter, |
| 0:45.0 | please do that right now so you don't miss out. Didn't I Just Feed You.com backslash newsletter. |
| 0:50.3 | And hey, if you ever have any questions, either about bonus episodes or just in |
| 0:55.8 | general, or you have an episode idea that you'd like us to cover, we love to hear from you. |
| 1:03.2 | You can always email us. We are hello at didn't I just feed you.com or go to our free community. |
| 1:09.5 | That's also a great place to connect with other listeners, |
| 1:13.7 | share your ideas, and get the bonus episodes that you want to hear. This is not one of those. |
| 1:21.0 | Once again, we're telling you what we think you need to hear from us. We've been talking a lot about how to add flavor, about seasoning, both here and our |
| 1:31.7 | Didn't I Just Feed You Plus Feed. |
| 1:34.1 | We've covered seasoning. |
| 1:35.6 | We've covered salt. |
| 1:37.2 | We are talking about olive oil. |
| 1:39.9 | But we, like, is the magic, is it all come together? |
| 1:43.7 | All of this come together with acid? |
| 1:47.6 | Yes. It all comes together when we do it all right and perfectly imbalance. |
| 1:52.0 | Like, I think that is always the aspiration of every chef and professional cook when they're building a recipe or developing a dish. |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from Stacie Billis and Meghan Splawn, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Stacie Billis and Meghan Splawn and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2025.