2007-04-12 23:48:02 · 14 answers · asked by kdbradley60 1 in Food & Drink ➔ Cooking & Recipes
I really don't know. I just know that I don't use sugar (I grew up in Itailan neighborhood so I always make my sauce from scratch) and this way the diabetics in the family can eat my sauce.
2007-04-13 00:44:16 · answer #1 · answered by mom of girls 6 · 2⤊ 1⤋
1
2016-09-16 08:12:23 · answer #2 · answered by Burton 3 · 0⤊ 0⤋
I dont think that it actually cuts the acidity, rather it cuts the acidic "taste". In order to cut the acidity , besides adding a small amount of suger (which by no means ruins the sauce if you know what you're doing) some of us add a teaspoon of baking soda to the sauce. Also fresh bay leaves can be added. (Bayleaves, by the way have properties that when made into a tea and given to babies , releives the gas pains they get)
2007-04-13 00:02:18 · answer #3 · answered by atomictulip 5 · 2⤊ 0⤋
It seems to. I believe it just to cut the TASTE of acidity though.
The best way to mellow the flavor of spaghetti sauce is to make it a day or two prior to use and allow it to ferment in the fridge before use.
In our restaurant we never served any spaghetti sauce the same day we made it. We never added extra sugar. The tomatoes themselves have a large sugar content.
2007-04-13 00:01:02 · answer #4 · answered by Anonymous · 0⤊ 1⤋
As a diabetic I try not to add sugar because most sauces have enough sugar in them already. However I do put several small carrots in to sweeten mine. I leave them whole because other household members have issues with vegetables, so they magically disappear before anyone comes home.
2007-04-13 06:35:05 · answer #5 · answered by P C 2 · 0⤊ 0⤋
No it does not.
To counterbalance an acid you need an alkaline. Something with a higher ph (over 7.0). Sugar is about neutral in ph.
A pinch of baking soda will counterbalance the acid.
Adding sugar doesn't remove acidity, it just mingles in another flavor.
2007-04-12 23:57:24 · answer #6 · answered by Chef Mark 5 · 2⤊ 0⤋
Sugar and sweeteners have plenty of uses in sweet and savory dishes. Good cooks know it for a fact. Sugar neutralizes excessive acidity and enhances the flavor in some dishes.
2007-04-12 23:57:37 · answer #7 · answered by redunicorn 7 · 1⤊ 1⤋
I never use sugar in my sauce. Use tomatoes that are a brand without citric acid, use basil leaves that will sweeten it, garlic and olive oil also.
2007-04-13 01:30:51 · answer #8 · answered by Maria b 6 · 0⤊ 1⤋
good way to ruin good spaghetti..but that is how they serve it in the Philippines..they have ketchup made with banana and they put a lot of sugar in their fast foods..Jolly Bee is bigger then Mc Do's...that's what they call Mc Donald. Filipina and Filipino taste is somewhat on the sweet side of life..as my wife is Filipina she does not cook like they do in Manila and I am glad as she calls me her Yankee Doddle Dandy..and she cooks like a real American
2007-04-12 23:54:51 · answer #9 · answered by Louella R 5 · 1⤊ 2⤋
i think so - i always add a pinch of sugar to tomato-based sauces
2007-04-13 02:00:54 · answer #10 · answered by georgiagrits1 5 · 1⤊ 0⤋