Anyone have any ideas for covering up the sour acidy taste in no salt added tomato products. love chili and goulash, but can't seem to disguise that taste. i also need to learn about herbs to use for different recipes, any suggestions??
I know what you mean!!! Mostly, I found that in certain canned products... I do put a spoonful of sugar in my spaghetti sauce; that seems to help. I also use KETCHUP when I want a good tomato flavor. I use Heinz, but have also used the no-added-salt brands, too. I've also used fresh salsa in recipes to give it a little extra bite...mostly I use lots of onion powder and garlic powder, and sometimes a shake of ground cayenne pepper. Tomatoes (Italian style) love oregano, basil, marjoram...also chives and parsley...and good olive oil. For a Mexican flavor try cilantro, cumin, garlic For Mediterranean, use rosemary The other option is to use fresh tomatoes - with the peels on, or peel them by cutting a small shallow X in the bottom, then put them into boiling water for 20 seconds. Then take them out with a slotted spoon, and plunge them into a big bowl of ice water (and cubes) for 20 seconds. The skin should slide right off.
before the dizzies I avoided beladonnas, now I like the acid, a lot of that is vitamin c, very important, I use a lot of frshe squeezed lemon & lime juice, lots of no salt?no fennel curry powder, fresh hot peppers. after 6 months plus of no salt, I've gotten pretty used to having to cook , no cheese, etc, but I've done no salt before now & then, & I wonder now if those times coincided with unstuffed ears.