CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 5 个月前Sugar vs baking soda to neutralize acid in canned tomatoes?message-squaremessage-square18fedilinkarrow-up131arrow-down11file-text
arrow-up130arrow-down1message-squareSugar vs baking soda to neutralize acid in canned tomatoes?CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 5 个月前message-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]linkfedilinkarrow-up17·5 个月前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.
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.