@[email protected] to No Stupid Questions • 3 months agoSugar vs baking soda to neutralize acid in canned tomatoes?message-square18fedilinkarrow-up131arrow-down11file-text
arrow-up130arrow-down1message-squareSugar vs baking soda to neutralize acid in canned tomatoes?@[email protected] to No Stupid Questions • 3 months agomessage-square18fedilinkfile-text
The ones I buy contain lemon for preservation, but I don’t like the acidic taste of lemon in tomato sauce.
minus-squareLvxferre [he/him]linkfedilink17•3 months agoSugar - it doesn’t neutralise but mask the sourness, so the resulting taste is a bit more interesting. Bicarbonate will truly neutralise it but the result is a boring sauce.
Sugar - it doesn’t neutralise but mask the sourness, so the resulting taste is a bit more interesting. Bicarbonate will truly neutralise it but the result is a boring sauce.