this post was submitted on 29 Oct 2024
30 points (96.9% liked)

No Stupid Questions

35655 readers
933 users here now

No such thing. Ask away!

!nostupidquestions is a community dedicated to being helpful and answering each others' questions on various topics.

The rules for posting and commenting, besides the rules defined here for lemmy.world, are as follows:

Rules (interactive)


Rule 1- All posts must be legitimate questions. All post titles must include a question.

All posts must be legitimate questions, and all post titles must include a question. Questions that are joke or trolling questions, memes, song lyrics as title, etc. are not allowed here. See Rule 6 for all exceptions.



Rule 2- Your question subject cannot be illegal or NSFW material.

Your question subject cannot be illegal or NSFW material. You will be warned first, banned second.



Rule 3- Do not seek mental, medical and professional help here.

Do not seek mental, medical and professional help here. Breaking this rule will not get you or your post removed, but it will put you at risk, and possibly in danger.



Rule 4- No self promotion or upvote-farming of any kind.

That's it.



Rule 5- No baiting or sealioning or promoting an agenda.

Questions which, instead of being of an innocuous nature, are specifically intended (based on reports and in the opinion of our crack moderation team) to bait users into ideological wars on charged political topics will be removed and the authors warned - or banned - depending on severity.



Rule 6- Regarding META posts and joke questions.

Provided it is about the community itself, you may post non-question posts using the [META] tag on your post title.

On fridays, you are allowed to post meme and troll questions, on the condition that it's in text format only, and conforms with our other rules. These posts MUST include the [NSQ Friday] tag in their title.

If you post a serious question on friday and are looking only for legitimate answers, then please include the [Serious] tag on your post. Irrelevant replies will then be removed by moderators.



Rule 7- You can't intentionally annoy, mock, or harass other members.

If you intentionally annoy, mock, harass, or discriminate against any individual member, you will be removed.

Likewise, if you are a member, sympathiser or a resemblant of a movement that is known to largely hate, mock, discriminate against, and/or want to take lives of a group of people, and you were provably vocal about your hate, then you will be banned on sight.



Rule 8- All comments should try to stay relevant to their parent content.



Rule 9- Reposts from other platforms are not allowed.

Let everyone have their own content.



Rule 10- Majority of bots aren't allowed to participate here.



Credits

Our breathtaking icon was bestowed upon us by @Cevilia!

The greatest banner of all time: by @TheOneWithTheHair!

founded 1 year ago
MODERATORS
 

The ones I buy contain lemon for preservation, but I don't like the acidic taste of lemon in tomato sauce.

top 18 comments
sorted by: hot top controversial new old
[–] [email protected] 31 points 1 day ago* (last edited 1 day ago)

Tomatoes are acidic, baking soda is alkaline, sugar is neutral. Adding baking soda to canned tomatoes will neutralize the acid but won't change the taste too much (depending on the amount). Adding sugar won't change the acidity of tomatoes but will greatly change the taste.

From my personal experience, adding sugar to a simmering tomato sauce for long enough that sugar caramelizes, will make the sauce way better.

[–] [email protected] 17 points 1 day ago

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.

[–] [email protected] 9 points 1 day ago (1 children)

I use both depending on the mood, but I noticed that baking soda neutralises the taste of tomato whereas sugar neutralises the acidic taste.

[–] [email protected] 5 points 1 day ago

yeah, baking soda works but you have to be careful with the amount you put in them or they'll taste very bland after...

[–] [email protected] 5 points 1 day ago (2 children)

Coco powder is an option I use as well. A little bit will change the flavor in a nice way. (this is often the secret to real Mexican food)

[–] [email protected] 3 points 1 day ago* (last edited 1 day ago)

Similarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.

[–] [email protected] 3 points 1 day ago* (last edited 1 day ago)

This is what my mama and old southern grandma swear by. Makes for really great chili

[–] [email protected] 3 points 1 day ago (2 children)
[–] [email protected] 5 points 1 day ago (1 children)

To be fair, if OP lives in the northern hemisphere, the season for Tomatoes is over, so it's hard to get fresh tomatoes that doesn't taste like water

[–] [email protected] 1 points 1 day ago

I live fairly up north and can confirm that fresh tomatoes do taste like water, even in summer.

[–] [email protected] 2 points 1 day ago

Nah, you aren't going to buy fresh tomatoes and get the same results. They get picked too early 99% of the time when it's for stores, so you end up with better results using canned (be it store bought or home canned).

[–] [email protected] 2 points 1 day ago

When you simmer or slow roast tomato sauce over several hours, the sugars in the tomato release and caramelize which helps to offset acidity. If you're finding the cooked sauce is still acidic, you can try adding other sweet vegetables such as finely grated carrot, sweet onion, or half of a raw potato (which you'd remove before serving).

That they pack your tomatoes with lemon might mean you need to actively neutralize the extra acids, which you can do with milk or cream, or just a little baking soda as you suggest. Probably not more than a pinch, though, or the sauce could lose its brightness.

[–] [email protected] 2 points 1 day ago

Tomatoes are already acidic, consider non-lemony tomatoes next time if possible.

As for this batch, both sugar and baking soda works somewhat and you can to both.
A little at a time so you don't change the taste too much.
Onions are acidic too, but much less so than lemontomatoes, adding a bunch of em to the sauce can help.
If you don't plan on freezing or canning and you're just making sauce to put on pasta or something, add cream to it to make a sauce rosée, it'll mellow the perception of acidity a lot too.
Or use in it a chili where the beans, while not chemically buffering the acidity like baking soda would, can help absorb some of the taste.

[–] [email protected] 2 points 1 day ago

Heat and time on the stove.

[–] [email protected] 1 points 1 day ago (1 children)

I've always added a carrot.

[–] [email protected] 3 points 1 day ago

This is what my Mom always does. If you grow up eating sauce without sugar, then it it just tastes wrong.

I'm not saying my sauce is better than sauce with sugar in it, I'm just saying that's not what I grew up with. For me, I can only rate sauces on a scale of 1-"exactly my Mom's"

[–] [email protected] 1 points 1 day ago* (last edited 1 day ago)

Sugar is neutral in PH, but can be used to help balance out overly acidic food. I would be worried that in this case it would just bolster the flavor of the lemon if it is strong enough that you can detect it in the sauce.

Baking soda should work fine and just turns the acid into CO2 and salt, but if it has a flavor of lemon, it sounds like you are dealing with lemon oils in the sauce.

You could try cutting it with some fat (milk, cream or butter), and I would try adding more onion and/or garlic to complement/mask the lemon.

You should probably consider buying a different base tomato sauce in the future.

[–] [email protected] 1 points 1 day ago

Sugar for sure. While it can push the edge of sweetness too far if you go heavy, adding a bit at a time will allow you to counter the acid without also changing the rest of the flavor your way bicarb can. Sweetness can be easier to "fix" as well. Up your herbs and spices and the sweetness fades, unlike bicarb which still has that distinct flavor under everything else.