Counteracting a metallic taste in canned tomatoes?
I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I won't be using this brand again.
Anyway, is there anything I can do to save this chili? I didn't notice the flavor until I added everything else.
Best Answer
Metallic taste is due to the tannins in the tomato pomace and skins. A pinch of baking soda will alleviate the problem.
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Quick Answer about "Counteracting a metallic taste in canned tomatoes?"
Metallic taste is due to the tannins in the tomato pomace and skins. A pinch of baking soda will alleviate the problem.Why does canned tomato sauce taste like metal?
The metallic taste usually comes as a result from overcooking tomatoes. Cheaper brands of canned crushed tomatoes, sauce, or paste often have this taste. Use top quality whole canned peeled tomatoes. Crush, chop, or make into sauce yourself.How do you counteract metallic taste in food?
If there's a metallic taste, sometimes a little sweetener, like maple syrup, can help,\u201d Katz said. \u201cIf foods taste too sweet, you can add drops of lemon or lime until that's muted. If it tastes too salty, then \xbc teaspoon of lemon juice can erase that. If it's too bitter, you have to add a little bit of sweet.Canned Tomatoes Taste Test
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Answer 2
the strong metallic taste is telling you something. This something is don't eat me. I suggest you listen. No, seriously, if it tastes like metal it is probably because some of the can material leached into the tomatoes. Although it might not hurt you, I still would not eat it.
Answer 3
I've tried the baking soda and ruined the entire dish.. I would not suggest that.. I find a bit of brown sugar. and extra spices,, and cooking it like mad will reduce it.. I wont buy canned again as using fresh is the only answer here.. but those of us with cans in the pantry still want to use them up somehow..
Answer 4
A little bit of baking soda will offset the pH of the tomatoes. Check out the relative pH of baking soda versus tomatoes and it should give you an idea of how much to use. Salt may also work. But in my experience, to get canned tomatoes tasting nice, you need to reduce them like crazy to break down the pectins and get the original flavor.
Answer 5
I was making green chili, I used oregano, onions, garlic, cumin, pork, fresh jalapeno, salt and pepper. I decided to add a little tomato puree (Hunts brand) and that is when the problem appeared, the metallic taste. I added sugar which did not solve the issue, I then added some chili powder which didn't change the taste. I really don't want to toss it. Maybe I will try a little vinegar. Thanks for all the tips.
Answer 6
I agree with the "don't eat" answers.
But if you still want to save your chili and eat it, you can add some sugar, and cook for at least 20 mins more.
Answer 7
If you are using tomato paste, you absolutely have to let it cook for about 3-5 minutes before or for forever after you add the liquid. Tomato paste will, no matter how fresh, have a tinny/metallic taste to it. You have to cook that taste out before you add broth, tomato sauce, or water to it. At least that is what Rachel Ray says.
Answer 8
I got that "tinney" taste from a pasta sauce that came out of a glass JAR! Usually a pinch of sugar does the trick but not today. After reading some of the above suggestions i decided on a pinch or two of baking soda and it worked like magic. Delicioso!!!
BTW: if canned tomato sauce tastes "tinney" it doesn't mean its gone bad. Canned food has been known to last over a hundred years.
http://www.prepper-resources.com/canned-food-expiration-date-myth/
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