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Properly acidulated flavors don’t taste artificial; they just taste as if that flavor, usually so subtle, put on some glitter before it came onstage.

The sweet, usually acidulated fruit complements rather than competes with the mild flavor of the meat, while cutting through its rich fattiness.

Thanks to Arnold’s book and blogging, the technique has been widely adopted; if you see a drink that includes “corrected,” “improved” or “acidulated” orange, it’s likely gotten the treatment.

The drink also includes acidulated orange juice, a smoked paprika ice containing honey and ancho chile liqueur, and tequila.

The instrument was “composed of alternate tubs of oxygen and hydrogen through each of which passes platina foil so as to dip into separate vessels of water acidulated with sulphuric acid.”