I added too much vinegar
- Thread starter rpvee
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Uncle Bob
Chef Extraordinaire
If you want to maintain the integrity of the salad...Make another 1/2 or whole batch, sans the balsamic, and combine.......
Fun!
Fun!
TheNoodleIncident
Senior Cook
depending on the salad, you could maybe drain some off in a colander
or i just had a wacky idea - maybe a ride through a salad spinner? be gentle though
other than that, adding more ingredients (ala bob's idea) is prob the best way to go
or i just had a wacky idea - maybe a ride through a salad spinner? be gentle though
other than that, adding more ingredients (ala bob's idea) is prob the best way to go
Mrs. Cuillo
Sous Chef
That's the best thing I can think of...let us know what you did and how it came out!
Randy_
Senior Cook
Two things occur to me tha might or might not work??
I would be interesterd to hear what the expert cooks say about either possibility.
Add a little sugar to cover up the acid taste or add a little baking soda to neutralize some of the vinegar??
I would be interesterd to hear what the expert cooks say about either possibility.
Add a little sugar to cover up the acid taste or add a little baking soda to neutralize some of the vinegar??
Tuscan Chef
Assistant Cook
Yes sugar and salt fights acidity....but, balsamic is not a true vinager, one of the reason of its success is that there is already sugat inside. So you can't add sugar nor salt.
There is a tendency to use too much balsamic when it should be drops only.
There is a tendency to use too much balsamic when it should be drops only.
