CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 2 months agoSugar vs baking soda to neutralize acid in canned tomatoes?message-squaremessage-square18fedilinkarrow-up128arrow-down11file-text
arrow-up127arrow-down1message-squareSugar vs baking soda to neutralize acid in canned tomatoes?CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 2 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@mander.xyzlinkfedilinkarrow-up15·2 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.