Seasoned Advice Asked on May 28, 2021
I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love that trick.
But I tried it now when I was cooking some tomato sauce, and while the mouthfeel was incredibly creaming (as opposed to a bit chewy when I do without), there was a clear and ever present sensation of the baking soda at the back of my throat.
Is it just because I’ve put too much baking soda (about half a teaspoon for one small-medium onion, and also two and a half plum tomatoes that came in shortly thereafter), or is there something else to do to resolve this without changing the intended flavor profile too much? (I don’t want to add vinegar, for example, if that causes the sauce to taste like vinegar)
You cannot remove a flavor that's been added to a dish once. There are very few exceptions to this, and I would say this isn't one of the exceptions.
You will find people telling you that baking soda is neutralized by acids. While chemically, baking soda can react with an acid, I would say that this won't help you here:
So, if you want to enjoy the effects of baking soda, you generally also have to live with its taste.
Correct answer by rumtscho on May 28, 2021
The best way would be to add some acidic touch to neutralise it. Lemon and vinegar might be too strong for a tomato sauce. I see several options:
Maybe a combination of these two options is a good idea
Answered by M.K on May 28, 2021
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