Help Fixing Massal sauce marinade

Discussion in 'Food & Cooking' started by mike15, Jan 20, 2015.

  1. mike15

    mike15

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    Iv added a bit to much lemmon juice , how can I defuse some of the lemmon with the spices ?
     
  2. cheflayne

    cheflayne

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    Make another batch without lemon juice. Combine the two.

    In the future please post your questions such as this in  http://www.cheftalk.com/f/17/food-cooking-questions-and-discussion the general forum section. This particular section is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.
     
  3. mike15

    mike15

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    Then I will have to much unjust want to know if there is anything that will cover some of the Lemmon with out changing the rest of the massala
     
  4. pete

    pete Moderator Staff Member

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    You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2.  Every other way is going to throw off your balance of flavors.  At the very least, you'll end up with a marinade that has too much spice in it.

    Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and of course there are other issues with adding sugar to the recipe.
     
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  5. cheflayne

    cheflayne

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    Marinades have good shelf life so I wouldn't worry about having too much. Just put the unused portion ti the refrigerator.
     
  6. mike15

    mike15

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    Thank you everyone I have put a little sprinkle of sugar in, its got rid of the acidic flavours , and tastes me like massala lol, thanks guys
     
  7. nicko

    nicko Founder of Cheftalk.com Staff Member

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  8. mike15

    mike15

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    Thanks nicko this will be helpful in the future