What does pH mean in cooking?
pH is a scale from 0 to 14 that measures acidity, where lower numbers are more acidic and higher ones are more alkaline, and it affects color, texture, and flavor.
Why it works
A pH of 7 is neutral, below 7 is acidic like lemon juice (about 2), and above 7 is alkaline like baking soda (about 9). Acidity tightens proteins, changes pigment colors, and slows some bacteria. Alkaline conditions soften vegetables and speed browning. This is why red cabbage turns pink in vinegar and blue-green with baking soda.
How to do it
Common mistakes
- Adding acid early to green vegetables, which turns them olive-brown.
- Adding too much baking soda, which makes food soapy and mushy.
- Ignoring acid in canning and pickling, where safety depends on it.
Questions about ph
What foods are acidic?
Lemon, vinegar, tomatoes, wine, yogurt, and most fruits are acidic. Their pH is below 7.
Why does baking soda make onions brown faster?
It raises the pH, which speeds up browning reactions. It also softens the onions.
Why does red cabbage change color?
It contains natural pigments that turn pink in acid and blue or green in alkaline conditions.
Lemon
Vinegar
Cabbage
