Timeline for In a tomato sauce recipe, how can I cut the acidity?
Current License: CC BY-SA 2.5
16 events
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| Oct 21 at 14:56 | comment | added | Questor | @ necessary for the modern sauces that are cooked quicker. Not true... The longer you cook tomato sauces the more sour they become. The acidity primarily comes from citric acid and malic acid. neither of which are effect by heat bellow 170 C. | |
| Oct 26, 2021 at 4:28 | comment | added | pacoverflow | @MaD70 "tip of a teaspoon" - what's that exactly? 1/4 tsp? A pinch? | |
| Oct 27, 2010 at 15:01 | comment | added | MaD70 | I'm for the even less: the tradition suggests the tip of a teaspoon of sugar. | |
| Aug 3, 2010 at 22:10 | comment | added | Tim Gilbert | @Aaron - no, but 2 tablespoons is too much even for a large pan full of sauce. I speak from accidental experience. | |
| Aug 3, 2010 at 21:08 | comment | added | Aaronut | @Tim and @Noldorin - half a teaspoon of sugar in several cups of sauce is not going to overwhelm the taste. Even 1-2 teaspoons would be difficult to notice if you're adding other herbs and spices. | |
| Aug 3, 2010 at 19:14 | comment | added | Wizard79 | @Noldorin: yes, it is a fine balance, however the tomato sauce has to be a bit sweet - tomato, after all, is a fruit! | |
| Aug 3, 2010 at 19:12 | history | edited | Wizard79 | CC BY-SA 2.5 |
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| Aug 3, 2010 at 15:04 | comment | added | Noldorin | I second Tim. It's a very fine balance. You don't actually want a sweet taste to the sauce in the end, just less acidity. | |
| Aug 3, 2010 at 14:51 | history | edited | Wizard79 | CC BY-SA 2.5 |
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| Aug 3, 2010 at 14:03 | comment | added | Tim Gilbert | If you use too much sugar, it ends up tasting like cheap store sauce, so go gently. | |
| Jul 27, 2010 at 7:00 | comment | added | Wizard79 | @Ian: not at all. Typical, old fashioned, Italian tomato-sauce recipe requires a bit of sugar added (the original reason was actually cutting acidity, and eventually became part of the traditional recipe). | |
| Jul 26, 2010 at 9:06 | comment | added | Ian Turner | You don't always need the sugar. If you cook the sauce on a low heat for a long time it brings out the natural sweetness, the sugar is more necessary for the modern sauces that are cooked quicker. | |
| Jul 10, 2010 at 23:44 | comment | added | Aaronut | The Canadian version is maple syrup. No joke. Try it sometime. Just don't overdo it, obviously. | |
| Jul 9, 2010 at 22:24 | comment | added | Vinko Vrsalovic | I sometimes add some sweet wine instead, with good results | |
| Jul 9, 2010 at 22:03 | comment | added | Wizard79 | Yes, and my Grandma says that in every dish you should have at least a bit of sugar and a bit of salt! | |
| Jul 9, 2010 at 19:29 | history | answered | Wizard79 | CC BY-SA 2.5 |