How To Fix Food That’s Too Sour
So you fell in love with that restaurant’s lemon chicken piccata. You loved it so much you decided to try your luck with it at home. You found a simple enough recipe and went to work. So, you’ve got dinner simmering on the stove, the table is set, and you’re ready to seat the family. When you taste your masterpiece, ack! too much lemon juice. Don’t worry all is not lost. Here is how to fix food that’s too sour, and get dinner back on track.
A pinch of baking soda to the rescue
I love to vinegar my leafy greens. It’s a southern thing. The problem is that I often forget to account for the type of green and its absorption ability. I’ve bittered my collards more than i’d like to admit. Fortunately, I always have a box of baking soda handy. Baking soda is a simple how to fix food that’s too sour. To counteract the strong bite of the white vinegar, sprinkle a teaspoon of baking soda in the pot. Start with one. It will react with the acid in the dish and start to bubble. Don’t you love science? When the bubbling stops give it a taste. Add more if needed.
Sweet and Sour Power
To sweeten the pot, try to balance that over-powering lemon juice in your piccata by adding sugar. Sugar Is the perfect balancer when dealing in too much acid. So, add sugar one teaspoon at a time until you have reached the desired taste. You’ll be pleasantly surprised by the new flavor of your dish.
Add vegetables to the dish. Chop up a potato and a carrot. They will absorb that sour taste while adding nutrients to your plate. Cheese is also a good balancer. The calcium in cheese reacts to the acidic vinegar or lemon juice. Grate a little parmesan or ricotta in the sauce, and Bon Appetit
Let us know your thoughts. Do you have tips on how to fix food that’s too sour?