I make good tomato soup but it has kind of an acidy taste, I notice canned stuff dosen't.........
2007-03-21 03:33:37 · 9 answers · asked by cliff m 1 in Food & Drink ➔ Cooking & Recipes
Use a bit of baking soda. Not more than 1/8 -1/4 teaspoon is necessary. Use the smaller amount first. Baking soda neutralizes the acid. It will foam up some, but the foam will disappear. This will also help prevent a creamy tomato soup from curdling.
2007-03-21 04:23:54 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Add a pinch of baking soda. The alkalinity of the baking soda will neutralize the acidity of the tomatoes. Sugar doesn't neutralize the acidity, it just makes it sweeter.
2007-03-21 04:20:58 · answer #2 · answered by scrappykins 7 · 0⤊ 0⤋
You can add some sugar, but also make sure you aren't cooking it over too high a flame. Too much heat for too long brings out the tomatoes' acidity.
2007-03-21 04:11:50 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Try little pinches of sugar ... a bit at a time. Don't go over board or you'll cross to the other flavor profile.
Honey will also work, but will give a flavor the sugar won't.
2007-03-21 03:37:56 · answer #4 · answered by Tom ツ 7 · 0⤊ 0⤋
if you read the ingredients on the can, you will find a sweetner in most. You can fix yours with a spoonful of sugar, honey, or agave nector-all will adjust the acidity. I pinch of baking soda helps too.
2007-03-21 03:39:36 · answer #5 · answered by beebs 6 · 0⤊ 0⤋
Add some sugar and some milk will calm it a little.
2007-03-21 04:38:17 · answer #6 · answered by zakiit 7 · 0⤊ 0⤋
I add just a pinch of sugar.
2007-03-21 03:37:11 · answer #7 · answered by sjv 4 · 0⤊ 0⤋
A spoonful of sugar.....
2007-03-21 03:58:43 · answer #8 · answered by Anonymous · 0⤊ 0⤋
add sugar. man!
2007-03-21 03:41:50 · answer #9 · answered by Anonymous · 0⤊ 0⤋