@CoderSupreme@programming.dev to No Stupid Questions@lemmy.world • 8 months agoSugar vs baking soda to neutralize acid in canned tomatoes?message-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 • 8 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-squarebluGilllinkfedilink5•8 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-square@Suck_on_my_Presence@lemmy.worldlinkfedilink3•edit-28 months agoSimilarly, instant coffee can really take a dish up a notch. Looking at you, jambalaya.
minus-square@cmbabul@lemmy.worldlinkfedilink3•edit-28 months 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