What's the purpose of salad dressing?
On 2020-01-28 12:49 p.m., Sqwertz wrote:
> On Mon, 27 Jan 2020 12:11:50 -0700, graham wrote:
>
>> On 2020-01-27 12:07 p.m., Sqwertz wrote:
>>> On Mon, 27 Jan 2020 07:42:55 -0800 (PST), Cindy Hamilton wrote:
>>>
>>>> I had some really harsh sherry vinegar. A pinch of sugar helped tame it.
>>>> Otherwise, I have no use for sugar in salad dressing. I tolerate it in
>>>> creamy cole slaw for my husband's sake, but I usually eat cole slaw dressed
>>>> with vinaigrette.
>>>
>>> Again, a tiny pinch of baking soda will tame any acids. I use it a
>>> lot in my sherry vinegar dressings.
>>>
>> Staying a a B&B in the SW corner of Australia many years ago, the
>> landlady added baking soda to the teapot, after the first cups, to
>> counteract the tannin from the "stewing" of the tea leaves. I haven't
>> come across that method since.
>
> I've found baking soda also removed harshness from other foods that
> aren't so much acidic, but astringent in some way. I'm going to add
> some to some green olives now and see what happens a few days. YTou
> would think olive brine is an acid, but it really isn't. It's form
> the tannins.
>
> -sw
>
Tannic acid?
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