Salt, Pepper & ???

[Anonymous No.19790254]

How do you counter bitter and sour tastes in dishes?

For example I got a few grinded down tomatoes which I'd like to use for sauce maybe but they taste a bit too sour without anything. Whats the gameplan here? Sugar?

[Anonymous No.19790262]

>>19790254
try a little baking soda. it will cut the bitterness.

[Anonymous No.19790263]

>>19790254
You make your food and then you taste it until it's perfect by adding
Sweetness (like sugar, honey, whatevz)
Sharpness/sourness (vinegar, lemon, balsamic, etc)
Saltiness (soy sauce, salt, msg, worcestershire sauce etc)
depth (e.g. concentrated stock or whatever)

[Anonymous No.19790284]

Personally I dont believe you should ever use sugar in a tomato sauce. You can balance too much spiciness with sweetness but it doesnt actually work for bitterness, the whole thing just tastes sweet and bitter which is worse than just bitter.

[Anonymous No.19790294]

>>19790284
>Personally I dont believe you should ever use sugar in a tomato sauce
what a retarded thing to say. Depends on whether the tomatoes are sweet enough or not

[Anonymous No.19790295]

>>19790254
you need to simmer the tomatoes for longer to decrease the acidity
of course you could add sugar instead, but thats going to be an overly sweet tasting sauce in comparison

[Anonymous No.19790320]

>>19790294
Nah. Tomato sauce should never be sweet. Just use ketchup monkeynigger

[Anonymous No.19790332]

>>19790320
>Tomato sauce should never be sweet
Even if I were to agree with that, that still wouldn't solve the problem of a tomato sauce that's too acidic. You'd need sweetness to balance it out. Stop being retarded.

[Anonymous No.19790344]

I mean its stuff like this. My parents have a garden and we get too many tomatoes over the year to eat so we process them. I even bought my parents a dehydration machine for dried tomatoes. Some are proper sauces. Some a re with paprika and unsalted. I got like 20 of these