Ingredient Information

Acidulated Water

Water to which a small amount of an acid is added (such as vinegar, lemon juice or lime juice). This helps to prevent discoloration of some fruits and vegetables (such as apples, pears and artichokes) that brown when their cut surfaces are exposed to air.

Acidulated water is used as the cooking medium when poaching. The lower pH of the water helps proteins (such as those in eggs or fish) to cook properly.