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"So traditional way to combat acidity in tomato sauces is to add sugar. Think a small amlunt of bicarb would work or do you think this would just scupper it?" It will make it salty. Add a little cream or mascarpone? Or let it simmer for about 2 hours. | |||
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"Cream or cream cheese is what I've used in the past. " For a red sauce? | |||
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"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison." Love a good puttanesca I'm trying to dial in my own personal version. I find itt ammusing though that my taste teater for it is an actual escort This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca. Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt | |||
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"Never found tomato sauces particularly acidic and I don't really acidic foods, might be me? " I pre Reduced red wine in this one. Not sure if its the specific wine or the fact i reduced it first but its much more tart thsn normal | |||
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"I don't know but I always put a splash of lemon juice in my puttanesca. I know I orobably shouldn't but the zinginess makes the tomatoes all sumptuous in comparison. Love a good puttanesca I'm trying to dial in my own personal version. I find itt ammusing though that my taste teater for it is an actual escort This is for a meatball sauce though so not wuite as robust as the caper and anchovie base of the putanessca. Im thinking maybe the bicarb and then stick a pealed halfed potato or two in to suck uo the salt" Don't add salt. I don't and mine doesn't taste salty. | |||
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"Use ripe tomatoes. Like, two weeks on window sill after you've bought them ripe. The more ripe the tomato, the less acidic I find them Oven roast them, rather than pan cook. About 50 minutes at 130C. Coat them with oil, sprinkle granulated onion, granulated garlic, salt and pepper. I also roast a few onions with them. I find the oven roasting really brings out the sweetness and reduces the acidity. " I love roast tomato sauce. We slowly dry/roast sliced cherry tomatoes from rhe garden till they are these lovley goeey cirspy little treats lots of oil and rosemary | |||
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