I have some powdered acids that I keep around for homebrewing and just started using them for cooking recently because of this video. It’s been a lot of fun exploring this new dimension in seasoning. It’s a lot more obvious when the acid helps make things taste better if I’m using the powder rather than something like lemon juice.

I’ve found that when I’m cooking something and it tastes like “it needs something” that I can’t quite put my finger on, it has usually been acid that it needed.

Thats super interesting! thanks