CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 2 months agoSugar vs baking soda to neutralize acid in canned tomatoes?message-squaremessage-square18fedilinkarrow-up131arrow-down11file-text
arrow-up130arrow-down1message-squareSugar vs baking soda to neutralize acid in canned tomatoes?CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 2 months agomessage-square18fedilinkfile-text
The ones I buy contain lemon for preservation, but I don’t like the acidic taste of lemon in tomato sauce.
minus-squarebluGill@fedia.iolinkfedilinkarrow-up6arrow-down1·2 months agoCoco 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)
minus-squarecmbabul@lemmy.worldlinkfedilinkarrow-up3·edit-22 months agoThis is what my mama and old southern grandma swear by. Makes for really great chili
minus-squareSuck_on_my_Presence@lemmy.worldlinkfedilinkarrow-up3·edit-22 months agoSimilarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.
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)
This is what my mama and old southern grandma swear by. Makes for really great chili
Similarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.