Can someone explain why I bought a large bag of acetic acid in Israel?

M

marilynfl

Moderator
When I travel abroad, I like to stop in local grocers and buy whatever is the largest (i.e. most popular?) spice package. To my convoluted thinking, it seems like that would be whatever the local cooks use the most. In Jerusalem, it was a large bag of acetic acid. I bought that and a smaller bottle of shawarma spice mix.

Now I haven't a clue what to do with it...or even what someone in Jerusalem would use it for?

Suggestions?

 
perhaps it was a blond moment. i once came hope from a trip to the thai market with a can of ...

red mud from some thai river.

 
It's used as a food preservative.... does any of this job your memory...

Wikipedia:
In the food industry acetic acid is used under the food additive code E260 as an acidity regulator.

Preservatives may be anti-microbial preservatives, which inhibit the growth of bacteria and fungi, or antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents.

It's an ingredient in vinegar and Mexican hot sauce.

Sliced Mango Pickles
http://www.indianfoodforever.com/pickles/sliced-mango-pickle.html

Tomato Sauce with acetic acid
http://www.foodlovers.co.nz/recipes/display.php?id=1157

Borscht with Sour Cream
http://recipes.suite101.com/article.cfm/borsht_two_recipes


or, if you're the adventurous type, you can check yourself for cervical cancer smileys/smile.gif
http://www.emaxhealth.com/103/14706.html

 
Addendum: Ascorbic acid is vitamin C, and I believe Acetic acid is the acid in vinegar, no? (nt)

 
I always put sour salt into my veg soups, such as borscht. As I recall, it is just ascorbic acid. It

gives it a lemony tang that works so well with veg, and that salty kick.

I just looked at my current bottle and although it says absolutely nothing on it, except that it does assure me that it is Passover safe. So I"m guessing that someone in Israel might use it as well. It is an essential ingredient in Eastern European soups.

 
Wouldn't you think that after 4 years of Organic Chemistry, I could read acetic

and not think ascorbic?

Somebody please send me some stress reliever.

Oh dear. I'm slipping away...........

 
In baking it gives the little yeasties a kick/boost...

It's in the ingredient list of dough enhancers. A little bit goes a long way though. I've made my own dough enhancer several times and I've got an aweful lot of the acetic acid leftover and ended up throwing it out cuz I didn't now the use by date...Steph

 
So... when Marilyn puts it in the larder barter, you don't need to bid on it smileys/smile.gif

 
Geez louise...who knew? I thought it might keep veggie salads fresh. Jellyfish bites!

Thanks for all the comments...I never knew it did so many things.

 
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