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Friday Flakes: Nebraska Football Players Know You Can Use Acid

It’s a creative tool when cooking a delicious meal

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Big Ten Football Media Days Photo by Michael Hickey/Getty Images

Time for your Friday Cooking Class!

Did you know that if you wanted to cook fish that you don’t actually need heat? You can actually use acid. Like in the case of ceviche.

A little snippet from

Ceviche is fish that has not been heated, instead, it is cooked by immersing it in an acid. As we discussed above, one of the most important steps of cooking fish is the denaturation of proteins. This can be done by heat, but acids can do this as well! Acids will interact with the side chains of the proteins causing similar changes. Commonly used acids are lime & lemon juice.

Well if you already know that then you aren’t alone! Check out this clip from the Huskers. It is entertaining stuff.

Adam Carriker Interview Tony White


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How to Make Ceviche - Science of Cooking Fish with Acids - FoodCrumbles
Thought ‘cooking fish’ always involves some sort of heat? You might just be mistaken! You can also ‘cook’ fish using only acids, no gas stove required. It’s what makes so-called ‘ceviche’ and gives eating fish a whole new dimension. Despite the lack of heat, the acids can transform raw fish in a delicate ‘cooked’ fish. There’s quite a bit of science involved here, so let’s dive into why ceviche works, what ceviche is and end with a simple quick recipe. Ready for some ceviche science?