Jan 21, 2011 #1 3 3523pleigh Assistant Cook Joined Jan 21, 2011 Messages 1 I have some homemade tomato juice that I put to much citric acid in when I canned it. how do I tame the lemon taste
I have some homemade tomato juice that I put to much citric acid in when I canned it. how do I tame the lemon taste
Jan 21, 2011 #2 Uncle Bob Chef Extraordinaire Joined Nov 5, 2006 Messages 17,566 Location Small Town Mississippi Vodka.......Make Bloody Mary's! Enjoy!
Jan 21, 2011 #3 Zhizara Chef Extraordinaire Moderator Emeritus Joined Sep 16, 2008 Messages 12,433 Location New Orleans, LA Uncle Bob said: Vodka.......Make Bloody Mary's! Enjoy! Click to expand... Amen to that!
Jan 21, 2011 #4 DaveSoMD Master Chef Moderator Emeritus Joined Mar 11, 2008 Messages 7,338 Location Maryland Mix it with plain tomato juice to cut it? Or maybe spice it up with some hot sauce or Old Bay Seasoning?
Mix it with plain tomato juice to cut it? Or maybe spice it up with some hot sauce or Old Bay Seasoning?
Jan 21, 2011 #5 T THEBLONDECHEF Assistant Cook Joined Jan 21, 2011 Messages 8 Second to the bloody mary's I would add a pinch of sugar until you reach the acidity level you want. Sugar always tames tart Just a little at a time though
Second to the bloody mary's I would add a pinch of sugar until you reach the acidity level you want. Sugar always tames tart Just a little at a time though
Jan 21, 2011 #6 CookLikeJulia Senior Cook Joined Jan 8, 2010 Messages 479 Location Washington, D.C. Can still be done to a sauce like in the pasta or pizza?
Jan 22, 2011 #7 sparrowgrass Head Chef Joined Jun 29, 2004 Messages 1,819 Location Highest point in Missouri I did that once and absolutely ruined my tomatoes. Salt helps sour, but there is a limit.