Timeline for How do I tame the "tongue bite" in my tomato-based meals?
Current License: CC BY-SA 4.0
24 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 21 at 23:34 | answer | added | Joseph Mitchell | timeline score: 1 | |
| Oct 21 at 2:45 | answer | added | raner | timeline score: 0 | |
| Oct 21 at 2:20 | comment | added | Mazura | cooking.stackexchange.com/a/61605/27294 | |
| Oct 20 at 22:16 | comment | added | Todd Wilcox | What is the composition of the pot you're cooking in? If it's stainless steel then it might be a formulation that does not resist acid enough and you might be getting some metal tang in your sauce. | |
| Oct 20 at 22:05 | comment | added | Todd Wilcox | For me, the acidic bite in tomato based dishes is part of what I love so much about them... | |
| Oct 19 at 20:37 | vote | accept | NjyReading | ||
| Oct 19 at 20:35 | comment | added | NjyReading | That's 100% not working for me, as others have also reported. | |
| Oct 19 at 10:16 | answer | added | Upstairs Woman | timeline score: 1 | |
| Oct 19 at 9:02 | comment | added | Robin Betts | I can't make a definitive answer out of this, no science. But there is an (American?) Italian habit of adding a lump of carrot to long-cooked tomato sauces, to reduce apparent acidity, removing before service. It seems to work for me, and I'd be interested to hear from any authority on that. | |
| Oct 19 at 8:07 | comment | added | user2357112 | @NjyReading: Wait, "here at this particular location"? If it only happens when you're cooking in a specific place, that's very important information that should have been part of the question. | |
| Oct 18 at 20:18 | comment | added | AdamO | Use less tomato in the recipe. | |
| Oct 18 at 18:16 | answer | added | Questor | timeline score: 9 | |
| Oct 18 at 17:00 | comment | added | NjyReading | I love tomatoes. Raw, cooked, and prefer to eat a big beefsteak right out of the garden like it's an apple. I don't think I'm developing an allergy. No one has said anything. But I'm noticing the "bite" in every tomato-based dish I make here at this particular location. | |
| Oct 18 at 16:15 | comment | added | Hollis Hurlbut | Is it just you who notices this "tongue bite" or do the people you cook for notice it too? If it is just you, you could have a minor allergy. | |
| Oct 18 at 15:52 | answer | added | Arbace | timeline score: 4 | |
| Oct 18 at 14:30 | answer | added | piersb | timeline score: 0 | |
| Oct 18 at 14:00 | answer | added | Plutian | timeline score: 1 | |
| Oct 18 at 5:34 | history | became hot network question | |||
| Oct 18 at 4:53 | answer | added | Benjamin Kuykendall | timeline score: 15 | |
| Oct 17 at 22:56 | answer | added | bob1 | timeline score: 17 | |
| Oct 17 at 22:53 | comment | added | Dan Mašek | Rather than just dumping sugar into it, when I processed my tomatoes into sauce, I tossed in bunch of carrots, and onions, maybe some ripe peppers, and caramelized it in the oven. Then cook it down, etc. But that's just me speculating. | |
| Oct 17 at 22:48 | comment | added | Dan Mašek | You could try to reduce the acidity chemically (some weak food-safe base, e.g. bicarb of soda), but question is whether the resulting salts would make for a better taste (not to mention figuring out the right amount to react it all). | |
| Oct 17 at 22:39 | comment | added | Dan Mašek | Tomatoes are naturally fairly acidic (pH 4.0 - 4.5). To me that tang is part of tomato flavour. I guess sugar would help mask it tho... (Just having them wine ripened in the garden makes a big difference) | |
| Oct 17 at 21:25 | history | asked | NjyReading | CC BY-SA 4.0 |