Cookbook:Limewater
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Limewater, also called limestone water or lime solution, is a saturated alkaline solution of slaked lime (calcium hydroxide).[1][2][3][4]
Production
[edit | edit source]The solution can be made in a few ways. In Thai cuisines, a calcium hydroxide paste tinted with turmeric (pun daeng) is available.[1][5] Food-grade calcium hydroxide crystals are also sold from some vendors.[6] Either way, to make the solution, you stir the calcium hydroxide into water until it no longer dissolves (about 1.5 g calcium hydroxide per liter).[1] Then, leave the mixture to rest for a while so the undissolved particles completely settle out.[1][5]
Selection and storage
[edit | edit source]Limewater can be kept at room temperature for quite a while (on the order of years); however, it is said to lose its potency over time.[1][5]
Use
[edit | edit source]The solution is used in a few cuisines for its alkaline properties. For example, it can be used for nixtamalization and sugar processing.[3] It is also used in Thai cooking to enhance crispiness and firm texture in fritters and pickled/candied produce.[1][5]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f Leela (2010-08-03). "The Use of Limestone Solution (น้ำปูนใส) in Thai Cooking". SheSimmers. Retrieved 2025-01-26.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ a b c d "Limestone Water (Cooking Ingredient)". www.thaifoodandtravel.com. Retrieved 2025-01-27.
- ↑ "Calcium Hydroxide". Modernist Pantry, LLC. Retrieved 2025-01-27.