pH and Cooking: Acid-Base Chemistry
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Origin
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Description
pH — the measure of hydrogen ion concentration in a solution, on a scale of 0 (most acidic) to 14 (most alkaline), with 7 neutral — affects colour, texture, flavour perception, microbial safety, and Maillard browning in ways that the cook who understands pH can control deliberately.
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The Thread
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Flavour Context
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Pillars V — VII
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