Doctoring Up TJ's V8 Clone?
-L. > wrote:
>Steve Pope wrote:
>> I also can't imagine a spaghetti sauce being too acidic
>> unless you accidentally added to much vinegar to it.
>Tomatoes are often too acidic - depending on the variety, season, where
>they are grown, soil content, etc.
Good point. I would not encounter this because the only
tomatoes I buy are either from a farmers market in season (in
which case, I would have tasted one and not purchased if too
acidic), or canned domestic or boxed/jarred Italian tomatos
neither of which are ever acidic.
I normally add vinegar to a spaghetti sauce, usually some red wine
vinegar for acidity and some basalmic for flavor.
Steve
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