Chemistry is the base of cooking and chefs are taught how foods react with each other. I have always been intrigued by acids: in particular the huge range of citrus fruits and vinegars that can help us to enhance or balance flavors, tenderize food and even get baked products to rise. I love acidity. Acidity is needed in a dish as it brightens the flavour and serves also to counterbalance fattiness or sweetness. Acidity prevents oxidation and provokes coagulation when poaching an egg and beside that it also preserves. Acidity rules!

Richard Ekkebus, Amber (Hong Kong)