Using citric acid for more than descaling tea kettles!

[andiesenji]

I started a topic about citric acid (also known as sour salt) on eGullet  and also posted a link to the following site that I found a few months ago when searching for low sodium baking recipes.
http://users.tpg.com.au/pschamb/baking.html

Since it has baked goods specifically Australian, I thought I would post it here and see what you all think.

Yesterday I made mayonnaise in the TM and it was a bit insipid - the lemons I had were not very lemony.    and I do like a little "tang" in my mayonnaise.
I added just a pinch of citric acid and the difference was immediately obvious - after being in the fridge for a few hours it was even better.

Last evening I used the TM to grind some sugar to powdered to dust some lemon, grapefruit and orange lokum and added half a teaspoon of citric acid to the sugar prior to grinding it.   The hint of sourness in the sugar was a perfect complement to the lokum (Turkish delight).

The eGullet link is here:  http://forums.egullet.org/index.php?/topic/131853-citric-acid-uses/page__pid__1729652__st__0&#entry1729652

[achookwoman]

Andi,   thanks for this information.   It is rather exciting to experiment and have a success.  When I was a child,  we would make Lemon cordial with Citric acid,   and other things.   Not a lemon within miles of this drink.

[cookie1]

We actually made lemon cordial using lemon juice and citric acid. Used all the lemons when Mum needed them!

[meganjane]

We used to make sherbet with citric & tartaric acid and icing sugar! Thanks for the link.
I moved on from the link to another within the forum, here andiesenji, and am wondering what is meant by Salt Skip Baking Powder?

[andiesenji]

We used to make sherbet with citric & tartaric acid and icing sugar! Thanks for the link.
I moved on from the link to another within the forum, here andiesenji, and am wondering what is meant by Salt Skip Baking Powder?

I have no idea.  It is obviously an Australian product.  There are some sodium free baking powders available in the US - Hain Featherweight, which I use, is one; Ener-G is another - harder to find.  I assume  the Salt Skip is similar.

Ener-G also markets a sodium-free  baking soda substitute, for people who have to severely limit their sodium intake:
"Free of: gluten, wheat, casein, dairy, egg, corn, soy, yeast, nut, rice, potato, sodium, low protein, aluminum
 Designed specifically for individuals on Kidney Dialysis who must avoid sodium bicarbonate, potassium bicarbonate, and who require higher intakes of calcium. Ener-G Baking Soda is free of sodium, potassium, aluminum and is high in calcium. "

Twice the amount of baking soda is needed to achieve the same effect. 

If you scroll to the bottom of that page and click on "Return to low sodium products"  you will get a page full of products.  Scroll down near the bottom of the page and you will see a jar of the Salt-Skip baking powder  on the left and Gluten-Free baking powder on the right. 

[meganjane]

Thanks andie. It looks like it's a Tasmanian brand. I haven't come across anything with this brand yet, but I guess they're still trying to move into the mainstream markets.