"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 08-14-2007, 06:28 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,379
If you add the baking soda, the by-products of the reaction will be salt and carbon dioxide gas.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-14-2007, 06:42 PM   #12
Assistant Cook
 
Join Date: Dec 2006
Posts: 10
Add a small amount of sugar, stir it in and taste. Continue the process until it cuts down the acidic taste to a level you are happy with
__________________

__________________
WorseCookHere is offline   Reply With Quote
Old 08-14-2007, 06:49 PM   #13
Senior Cook
 
sydfan's Avatar
 
Join Date: Feb 2006
Posts: 112
Quote:
Originally Posted by GotGarlic
Maybe a few pinches of cinnamon would help. My MIL told me she always put cinnamon in lasagna sauce to counter the acid in the tomatoes, and she got this tip from her Italian neighbor. I always do this with my lasagna sauce, too.
I remember a friend of mine in high school who's mom used to put cinnamon in her lasgna, but I have a feeling she put too much in. It wasn't too good.


__________________
Food!!!!!!

sydfan is offline   Reply With Quote
Old 08-14-2007, 06:50 PM   #14
Senior Cook
 
sydfan's Avatar
 
Join Date: Feb 2006
Posts: 112
Quote:
Originally Posted by WorseCookHere
Add a small amount of sugar, stir it in and taste. Continue the process until it cuts down the acidic taste to a level you are happy with
I tried Andy's suggestion of baking soda and I noticed the difference immediately!
__________________
Food!!!!!!

sydfan is offline   Reply With Quote
Old 08-14-2007, 06:53 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Baking soda really does help - thanks for posting your outcome - and like Andy said, MORE is not better! LOL

I think if you try buying different tomatoes/sauce it will also help. Andy's suggestion is what I use.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-14-2007, 06:58 PM   #16
Senior Cook
 
sydfan's Avatar
 
Join Date: Feb 2006
Posts: 112
Thumbs up

Quote:
Originally Posted by kitchenelf
Baking soda really does help - thanks for posting your outcome - and like Andy said, MORE is not better! LOL

I think if you try buying different tomatoes/sauce it will also help. Andy's suggestion is what I use.
Yeah, it helped a lot. Thanks Andy!
__________________
Food!!!!!!

sydfan is offline   Reply With Quote
Old 08-14-2007, 07:11 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,379
Glad it worked out for you guys!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-14-2007, 07:30 PM   #18
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Oil, garlic, tomatoes, S&P, basil........in that order. Simmer for a couple of hours. At the very end, toss in some more basil.

If that doesn't please your family....my suggestion would be to offer to try theirs, next time
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 08-14-2007, 09:34 PM   #19
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
There's a couple of marinara sauce recipes that I've made that had me mincing carrots, as well as the onions and garlic, then sweating that down until it starts to collapse. The sugar in the onions and carrots helps to counter-act the acid in the tomatoes.

Of course, both recipes called for a fair amount of wine, which adds more sugar.

I haven't tried adding a little baking soda, so I might do that the next time I make some marinara. Of course, my Sous Chef really liked my last batch :)

Also, if you're using fresh herbs for your sauce, I would recommend adding them in the last five minutes or so.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-14-2007, 11:24 PM   #20
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
I know that many recipes for this kind of sauce call for red wine, but I have had much better success with a sweet white or rose. I think the sweetness counteracts the acidity, while the usually drier reds just exacerbate it.
__________________

__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:36 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.