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It worked so of course they didn't extend it to other things with more hidden sugars (things like pasta sauce, flavoured yoghurts etc)
gtfo of here with sugar in my pasta sauce. It makes no sense and tastes bad.
And boxed macaroni and cheese, hamburger helper, etc. NoW wItH AdDeD SuGAr! Get all the way out of here with that nonsense. Stopped eating it a while ago, but people depend on cheap easy meals.
I like sugar in some pastas it cuts the acidic down for me.
Add a tiny bit of bicarb to cut the acid down. Sugar just makes it sweeter and doesn't actually do anything about the acid.
Sugar is added because the tomatoes used aren't that sweet and are really acidic.
If you use sweeter tomatoes (san marzano for example), you just need a bit of salt and you are good to go.
Just use a carrot, cube it and add it to the sauce
Ill have to see if I can find some and make a little homemade sauce and see the difference
My recipe is as follows :
-100ish grams of onion,carrot, celery and olive oil.
I pulverize the onion,carrot and celery with the olive oil until it makes a yellow paste. The goal is to have the same consistency as the grinded tomatoes.
I cook the paste until the water is evaporated.
I use a small hand grinder to grind the tomatoes in the can, then add it to the paste.
I let it cook uncovered for about 45 mins to an hour. I do the white plate test where you take a small spoon of sauce, put it in the plate and angle the plate. If you see water running down the plate, then it still need some cooking.
Once the sauce stick to the plate and the water doesn't run down, then I add the salt and cover the sauce. I let it simmer for another 30-40 mins.
After that, I cut my basil in big chunks with my hands and put it in the hot sauce. Add basil to your taste.
This is my favorite recipe i've found so far.
That sounds delicious. Post saved!
Someone said baking soda works, but ive never tried it..
I might just look into that. Anything is better then heart burn honestly
You need just a small amount.
If something was too acidic I'd probably add a sprinkle of MSG, or Parmesan if you don't have that.
Parmesan makes sense, it's a bit alkaline so will act to help neutralise the acid. You could also put a small amount of bicarb in.
I add sugar when I make pasta sauces all the time, also to stews and stir fries. It's a nice dimension.
If you're doing it yourself you've got control over how much you're adding. It's the pre made sauces they are the problem where they use it as a cheap way of masking how shit the tomatoes they're using are.
There it's used more as a preservative than anything else