How do I get rid of that calcium chloride taste in my tomato sauce?
When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. Aside from shelling out more money for products without the additives, I would like to know if there is some work-around for sub-premium tomatoes that could address the following;
- Is there a way to balance out the metallic taste of the calcium chloride present in these tomatoes?
- Considering cooking time is short, my assumption is that the texture issue is basically intractable without longer cooking time; am I correct?
- As a follow-up, is there a good workaround for the taste of the citric acid?
Best Answer
To begin with, you can microwave the tomato before cooking it in the pan; this will also shorten the cooking time. Doing this, the tomato "grains" will already be hot inside when they begin to cook from the outside in the pan. You'll still get the external "roasted" feel but with a softer texture.
You can compensate for the citric acid, and for the excess of the tomatoes' own acid, by adding some sugar.
In order to hide the metallic taste, add some herbs. Try one leaf of bay laurel; or a combination of dry herbs like savory, fennel, basil, thyme, and oregano.
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Quick Answer about "How do I get rid of that calcium chloride taste in my tomato sauce?"
You can compensate for the citric acid, and for the excess of the tomatoes' own acid, by adding some sugar. In order to hide the metallic taste, add some herbs. Try one leaf of bay laurel; or a combination of dry herbs like savory, fennel, basil, thyme, and oregano.How do you get rid of metallic taste in tomato sauce?
Metallic taste is due to the tannins in the tomato pomace and skins. A pinch of baking soda will alleviate the problem.Why do my tomatoes taste like chlorine?
I agree that it may have been some kind of chemical residue used to clean or disinfect skins of the tomatoes. Chlorine in the water supply, even if over used, dissipates pretty quickly and smells worse than it actually is and will not leave a residue. Perhaps they had bleached the water for some reason.Why does my homemade tomato sauce taste metallic?
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 get the acid taste out of sauce?
If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.Calcium Chloride - The versatile ingredient
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Answer 2
To remove the metallic taste from tomato paste, fry the paste in a little oil. It will spit a little but keep going until the paste becomes a slightly darker colour and beaks up in the oil. At that point add whatever you are cooking.
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