How Has pH Been Exploited for Cooking Purposes?

The scientific concept of pH level is involved in our day-to-day lives, even though it may seem irrelevant. PH is a measure of acidity or alkalinity, which plays a crucial role in determining the taste, smell, and texture of food. Being knowledgeable in what pH level a particular food has can prevent the negative impacts of taking certain foods.

The application of pH can be found in various chemical reactions in cooking. One of the major uses of pH is for food preservation. Since a low pH level can restrain the growth of microorganisms such as bacteria, mold, and yeasts, controlling the level of pH prevents spoilage or foodborne illness. This is shown in fermentation where the organic matter is decomposed by the action of enzymes. Microorganisms thrive in a specific range of pH, which maintains the safety and quality of the food. Most molds grow in a pH range between 3.5 and 8.0. Mainly in acidic environments, molds serve in the production of cheese including blue cheese and Camembert. Combined with milk or curd, molds break down the proteins and fats, which generates the cheese with a unique flavor and texture.

Also, pH can be utilized to tenderize meat as it significantly affects the texture of food. Meat with the higher pH or more alkalic tends to be tougher while lowering the pH level mostly leads to more tender meat. This is because the acidic environment facilitates the breakdown of proteins and tissues in the meat, affecting the tenderness of the meat. To provide more tender dishes, meat is ripened with vinegar or wine.

Inversely, while pH can be a useful tool for cooking, the stimulation of bacterial growth caused by a low pH level may lead to the infiltration of negative bacteria into our food. Bacteria does not only consist of microorganisms that are beneficial to one’s health but also includes organisms that hinder the well-being of the food-consumers. In the low pH level, bacteria harmful to human health such as E. coli and Campylobacter can cause food poisoning since these microorganisms quickly proliferate and easily thrive in acidic environments. This means that utilizing pH to store food in acid states should be properly handled for ensuring our safety.

The exploitation of pH in cooking can be beneficial tools for people by helping to preserve food and tenderize meat. Despite these advantages, however, there could be hazards caused by inappropriate usage of pH. It is important to be aware of potential risks of misuse of this element. Through proper use of pH in cooking, we can continue to utilize this tool in the culinary field.