What is used to cancel acid in cooking?

You can't "cancel" acid in cooking, but you can balance it with other flavors. Here's how:

1. Sweetness: Adding sugar, honey, or even a touch of maple syrup can help offset the sourness of an acidic ingredient. This works especially well with citrus juices.

2. Salt: Salt enhances flavors, and it can also help balance the sharpness of acid. This is why you often find salt added to dishes with citrus or vinegar.

3. Fat: Fats like butter, cream, or olive oil can soften the impact of acid. They coat the tongue and create a smooth, rounded texture.

4. Other Acids: Yes, this sounds counterintuitive, but adding a small amount of a different acid can actually balance out the acidity of another. For instance, a squeeze of lemon juice can complement the acidity of vinegar in a salad dressing.

5. Alkaline Ingredients: These include baking soda and baking powder, which are used in baking to neutralize acidity and create a light and airy texture.

Important Note: It's vital to understand that completely neutralizing acid in cooking is usually not desirable. A balance of flavors is key to creating a delicious dish.