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Thread: how to repair a recipe, too much vinegar

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    how to repair a recipe, too much vinegar

    What can I do to tone down the vinegar taste in a recipe like pasta sauce ?

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    Moderator CM's Avatar
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    Hi magic and welcome to TalkFood!

    To tone down the vinegar, double the recipe but don't add the vinegar called for. This will cut the vinegar by half. If there's still too much vinegar, double the recipe again.

    You can also add some sweet red wine. You can store extra pasta sauce in the freezer.

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    Trusted Senior Member Cassie-Jane's Avatar
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    Hi Magic and Welcome to TalkFood,
    I also double the recipe!
    Sometimes I end up with leftovers.
    I just freeze them and then , when I am running late one night pop one in the oven!
    [FONT=Century Gothic]Cassie~Jane[/FONT]

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    Trusted Senior Member brigid's Avatar
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    I have discovered that vinegar is very, very potent. You learn to be extremely careful when using it. I found this out from making my own salad dressings sometimes.

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    Moderator CM's Avatar
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    Quote Originally Posted by brigid View Post
    I have discovered that vinegar is very, very potent. You learn to be extremely careful when using it. I found this out from making my own salad dressings sometimes.
    Try using a different vinegar. Generally, the more expensive ones have a mellower taste - if it's white vinegar and comes in a gallon bottle, use it for washing windows instead, or keep it for the pickle barrel (then change the brine to something better before canning).

    Try making your own vinegar, too. You can buy a gallon of Mott's unfiltered apple cider (or find some fresh cider at a local farm stand). Buy a bottle of vinegar that advertises "with mother" and scoop the mother out. Put the apple cider in a sterilized gallon bottle or jar and add the mother, then cap it. Check every few days and loosen the cap (then retighten). After a few months, you should have vinegar that hasn't been artificially produced. You can do the same with grape juice and some other 100% fruit juices and wines without sulphites.

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