How do reduce the sourness of pasta cooked with peppers?
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because some of the liquid in the cans was mixed as well? Would not using the liquid from the cans and only the slices reduce the sourness?
Best Answer
Most likely the peppers. Jalapeño & Banana Peppers are usually canned as a pickle, so yes, it is sour. You added some of the pickle liquid as well; I feel your dissatisfaction with the results. =-)
I love peppers (pickled or otherwise) in noodles. What I do to cut down on the sourness is drain the peppers of it's liquid and rinse with cold water once. Then the results will be much more delicious.
Pictures about "How do reduce the sourness of pasta cooked with peppers?"
Quick Answer about "How do reduce the sourness of pasta cooked with peppers?"
Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job.How do you neutralize sour taste?
If your dish tastes too sour try to add sweetness\u2014think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.How do you reduce the tangy taste in curry?
The primary balancing factor for sourness is sweetness - so gradually adding sugar (plain sugar, rock sugar, honey, palm sugar...) and tasting should yield good results here. "Whereever you add tamarind, you can add jaggery", one well known indian chef tends to say in his videos.How to Decrease Acid in Pasta Sauce : Understanding Taste for Better Cooking
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Engin Akyurt, Piotr Arnoldes, Ella Olsson, Engin Akyurt