SC - Re: Sweet and Sour

[Elaine Koogler]

I also cook mine for at least 2 or 3 hours, then allow it to cool, covered on the
stove. Then I refrigerate it.  I never serve it on the same day I make it as I find
that the flavors meld more and have a much richer taste.

Kiri

Philip & Susan Troy wrote:

> Angie Malone wrote:
> >
> >    Does anyone have any ideas on how to make it less acidic since I still
> > have a whole pot full, without mangling the taste, and secondly does anyone
> > think/know what could've caused it. Could it be too much garlic and basil?
> > I guess the tomatoes could've been more acidic than usual, but it's never
> > happened before.
> >
> >   BTW, can't add sugar to it.  That's a no...no....no....no...in my house.
> > FBI won't let me do it, says his mother never did and he doesn't want it
> > that way!
>
> Seems to me that you could come up with a pretty interesting list of
> things his mother never did, but let's not go there...
>
> Yes, some people do add sugar in small amounts, and I believe there is a
> Sicilian custom of occasionally adding a handful of raisins for the same effect.
>
> Another possibility (and this may be something somebody's mother never
> did, for all that it works and I have fooled numerous Italian
> grandmothers in this manner) is to add a tiny pinch (1/8 tsp or less,
> closer to 1/16th, even for a big pot) of baking soda. Keep in mind that
> too much will add a soapy flavor, and even when the acids and bases
> neutralize each other properly, there will be a slight increase in the
> salt content. That being said, though, it does work. I often use this
> method to cut down on the cooking time and make tomato sauce in a saute
> pan in about six minutes, when I'm in a rush.
>
> However, ultimately, the best way to cut down on tomato acid is to cook
> the sauce gently for about two hours or more. A Sunday "gravy" with
> sausage, brasciole or even meatballs, the Southern Italian-American
> equivalent of ragu bolognese, is sometimes cooked very gently for eight
> hours or more.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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