ceviche

March 18, 2010 on 9:32 am | Written by: | In Uncategorized | 2 Comments

this is a little info on what we talked about in class yesterday about cooking without heat. ceviche is fish that is cooked using a mixture of lemons and lime. Its said that the citris acid denatures the proteins in the fish and “pickles it” which is the same as cooking it in this case

2 Comments

  1. Hmm, what about normal pickles? I guess the vinegar cooks the cucumber? Vinegar has a pH of about 2.4, so I guess it would make sense that the acidity of the vinegar could cook it if the lemon/lime acids cook fish. Does anybody know if bases can be used for cooking?

    Comment by tchaddy — March 18, 2010 #

  2. […] Food Chemistry FSEM Spring 2010 » cevicheMar 18, 2010 … this is a little info on what we talked about in class yesterday about cooking without heat. ceviche is fish that is cooked using a mixture of lemons … […]

    Pingback by Ceviche chemistry | Mandersoninsur — October 31, 2011 #

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