Relative to the lemon juice powder suggested in the Butter Sauce for Corn thread:
I was trying to add some lemony flavor to some Israeli couscous as a hasty last-minute flavor adjustment but I didn't want to juice a lemon for just a few squirts and I was out of my mini-lemon juice ice cubes (those have been great - thanks for the suggestion). So I grabbed some sumac and sprinkled some in, thinking it would give a lemony edge to the dish. I was disappointed - I either didn't add enough or it was just a poor choice.
And would citric acid be an alternative? What are the best applications for citric acid? Does heat affect it?
Rita
I was trying to add some lemony flavor to some Israeli couscous as a hasty last-minute flavor adjustment but I didn't want to juice a lemon for just a few squirts and I was out of my mini-lemon juice ice cubes (those have been great - thanks for the suggestion). So I grabbed some sumac and sprinkled some in, thinking it would give a lemony edge to the dish. I was disappointed - I either didn't add enough or it was just a poor choice.
And would citric acid be an alternative? What are the best applications for citric acid? Does heat affect it?
Rita