Okay, so I was making chicken soup from stock I had made using a (lightly,) browned carcus and neck. just before dumping the the dumplings into it, the stock’s color was a nice light brown. I added about 1/4 cup of lemon juice, turned my back for 30 seconds after a stir and it turned it an almost milky-off white. Eventually it deepened to this:
It’s delicious, and tastes as expected, I’m just curious as to what happened in the broth’s chemistry?
Seasoned with salt (duh), a sprig of thyme, some ginger and garlic, (just a hint of ginger,) black pepper, lemon zest (which was added with the torn chicken,) and white wine deglazed the pot from browning the dark meat.
The stock was from garlic, onion, celery, carrot and maybe ginger scraps cooked with the chicken carcass…
apparently the citric acid interacted with the collagen and protien, from another comment, bleaching protiens and the collagen.
I’m not worried about the color… it’s just… one of those “oh, that happened. that’s fascinating” moments.