CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 4 days agoSugar vs baking soda to neutralize acid in canned tomatoes?message-squaremessage-square18fedilinkarrow-up132arrow-down11file-text
arrow-up131arrow-down1message-squareSugar vs baking soda to neutralize acid in canned tomatoes?CoderSupreme@programming.dev to No Stupid Questions@lemmy.world · 4 days 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-down1·4 days 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-squareSuck_on_my_Presence@lemmy.worldlinkfedilinkarrow-up3·edit-24 days agoSimilarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.
minus-squarecmbabul@lemmy.worldlinkfedilinkarrow-up3·edit-24 days agoThis is what my mama and old southern grandma swear by. Makes for really great chili
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)
Similarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.
This is what my mama and old southern grandma swear by. Makes for really great chili