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- Joined Aug 26, 2010
I'm looking for a way to change the PH of sauces to cut the acidity, as opposed to just dropping in some sugar. For instance, even a "sweet" tomato sauce angers my stomach at times. Sadly, I love tomato sauces.
"Sauces" by James Peterson suggests using a sweet wine to cut the acidity and then adding vinegar to mask the sweetness. I was hoping for something that would actually modify the PH rather than just the taste.
Any thoughts?
"Sauces" by James Peterson suggests using a sweet wine to cut the acidity and then adding vinegar to mask the sweetness. I was hoping for something that would actually modify the PH rather than just the taste.
Any thoughts?