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What's the term for "cooking" food by the application of some kind of acid--vinegar or lemon juice, usually? The acid breaks it down. I've heard the word on the Food Network but have forgotten it.
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The dish "cooked" that way is called ceviche.
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cevicheHere is an interesting etymological speculation ( link for ceviche < escabeche < Arabic al-sikbāj 'sweet and sour stewed beef' < Persian sik 'vinegar' + bā 'broth'. Other etymolgies have been proposed and are mentioned in the Wikipedia article that Faldo linked to. As for the process, I thought it was simply called marination.
Ceci n'est pas un seing.
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Maybe there's a size limit?
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Ok--many posts for one reply? No, and it's not macerate either, I don't think. That is, the item is marinated but more occurs than that if you leave it too long.
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Well--I found one answer though it's not what I'm (possibly mis-) remembering: Citric acid in lime juice changes the proteins in fish by a process called denaturation.
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Hmm--this may be it:
Last edited by Jackie; 04/13/13 03:35 PM.
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