\[ **BT: [[matter and energy#chemical compounds|chemical compounds]]** ] --- # citric acid Citric acid, my beloved! The saviour of everyone stuck on the [[RPAH diet]]. [[Citric acid is produced by fungi.]][^1] --- ## citric acid and cooking | | | | -------------------------------- | ----------------------------------- | | ½ squeezed lemon | = 1 tablespoon lemon juice [^2]<br> | | 1 tablespoon bottled lemon juice | = ¼ teaspoon citric acid[^3]<br> | > ‘The amount of citric acid to use depends on the recipe and the desired acidity. As a general rule, 1 teaspoon of citric acid is equivalent to the acidity of 1/2 cup of lemon juice. However, it is important to start with a small amount and add more as needed to avoid over-acidifying the recipe. A good starting point is to use 1/4 teaspoon of citric acid per cup of liquid.’[^4] [^1]: Merlin Sheldrake, *[[Sheldrake, Entangled Life, 2021|Entangled Life: How Fungi Make Our Worlds, Change Our Minds, and Shape Our Futures]]* (Vintage, 2021), p. 10. [^2]: Corey Williams, ‘How Much Juice Is In One Lemon?’, *allrecipes*, updated 21 February 2024, <https://www.allrecipes.com/article/how-much-juice-is-in-one-lemon/>. [^3]: Marissa McClellan, ‘Canning 101: How to Swap Citric Acid for Lemon Juice and Vice Versa’, *Food in Jars*, 25 October 2018, <https://foodinjars.com/blog/canning-101-how-to-swap-citric-acid-for-lemon-juice-and-vice-versa/>. [^4]: Elise DeVoe, ‘How much citric acid should be used instead of lemon juice?’, *ChefRadar*, 3 April 2024, <https://chefradar.com/how-much-citric-acid-should-be-used-instead-of-lemon-juice/>.