Whenever I pour a little amount of apple cider vinegar into some fishy liquid--either from a can or actual fish broth--the liquid instantly turns an opaque white, almost milky color and texture. It's also really delicious.
What is happening here? Curdling? Emulsification?
My instinct says it's something good; perhaps the proteolytic enzymes in the vinegar are breaking down any proteins floating around into their amino acids.
Anyone know for sure?
asked byDan_29 (3979)
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on July 05, 2013
at 02:13 PM
There's scant protein in broth and what is there has been denatured pretty far. So I don't think it's enzymatic activity (how much really is in ACV? not much).
More likely you're doing something to the mineral salts present - going cloudy would suggest a precipitation process, taking soluble minerals and making insoluble salts out of them. Acetates are typically soluble though.