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Guest
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 Posted: Thu Dec 28, 2006 6:54 pm Post subject: Cebiche |
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| Michael, I am told that in the popular Peruvian dish, cebiche, the fish is chemically cooked by citrus juice. Can you explain the science behind this? |
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watt
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| Posted: Sun Jan 07, 2007 9:43 am Post subject: 'cooking' with lemon/lime juice |
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The acidity in lemon (about pH2.4) and lime (about pH2.2) with start to break the peptide bonds in the proteins in the meat/flesh. Whether this process provides any flavour benefits is debatable. I would suggest it just preserves the flesh a little and reduces the fishy smells/tastes if less than totally fresh. Some say the acidity is too harsh for subtle fish flavours, I would have to agree. See Nobu on the subject.
cheers
Watt |
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beercap
Joined: 06 Mar 2007
Posts: 2
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| Posted: Tue Mar 06, 2007 8:49 pm Post subject: Re: 'cooking' with lemon/lime juice |
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Nice explanation, now I know why it taste so goooood!
Cheers 
Beercap
| watt wrote: | The acidity in lemon (about pH2.4) and lime (about pH2.2) with start to break the peptide bonds in the proteins in the meat/flesh. Whether this process provides any flavour benefits is debatable. I would suggest it just preserves the flesh a little and reduces the fishy smells/tastes if less than totally fresh. Some say the acidity is too harsh for subtle fish flavours, I would have to agree. See Nobu on the subject.
cheers
Watt |
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