SC - OOP:tomato sauce
Elaine Koogler
ekoogler at chesapeake.net
Thu Sep 14 12:01:28 PDT 2000
Just don't let them see you do it. Usually no one can tell that it's there if you only add a pinch. the only caution to this would be if they are allergic to sugar......
Kiri
Nicholas Sasso wrote:
> <<< It came out really good except it seems to be exceptionally acidic.
> 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! Angeline>>>>
>
> Sounds like your tomatoes have some higher acidity. Mayhaps the garlic was not as fresh as anticipated, too. Sugar is the obvious ticket. Barring that, may I suggest a tablespoon or two of tomato paste browned on a skillet. Be mindful it doesn't burn by using low heat and vigilance; let it cook, but not burn. The sugars will brown and add a depth of flavor and sweetness (read Malliard Reaction). Another idea is a sweet wine added and reduced. My thought is that you almost have to balance the acid with a sweetner, and the above are ideas that have worked for me . . . maybe some ground raisins? I'll bet his mother DID put a couple teaspoons/tablespoons of sugar in her sauce; ask her what she used to balance it.
>
> pacem et bonum,
> niccolo difrancesco
>
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