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Let’s face it, we all have been into a situation where our curry gets too sour, and we end up eating a tangy food or simply discarding it. Well, understanding your ingredients when you prepare a dish each time will help you season or add new ingredients in a way that is complementary to all of the other components of the dish. You should sample your ingredients and taste while you cook to identify the flavour profile of the items you are using, especially if you work with whole foods that are seasonal and have different flavours throughout the season. Acidic foods such as tomatoes, wine, and vinegar are the source of sourness. When finishing a dish, it's expected to use a little too much lemon juice or vinegar. There is still hope if this occurs! This issue can be resolved in a variety of ways. Like you would with a dish that has too much salt, you can dilute the dish. What if, however, you don't want gravy too thin? We've got your back. To counteract the sourness, we have mentioned a few ingredients.
Sweetner Helps: Typically, sweet and sour go together. Add some of your preferred sweetness to a dish to balance it out if it is overly sour. For instance, if too much vinegar was used to make a salad dressing, add a little sugar to balance it out and make your frown into a smile. When making rasam or sambhar. Too much tamarind can also ruin, sipmly balance too much sourness with jaggery. Homemade tomato sauce occasionally has a sour or bitter taste from the tomatoes and/or tomato paste. A little sugar will counteract it and make your sauce taste wonderful. If you don't want to add sugar, you may even simmer a fresh carrot in your tomato sauce to make it taste better.
Add Salt: You can counteract the sour flavour in your food by including a little more salt. For instance, to balance off too much lemon juice or vinegar in a stir-fry, just add a little more soy sauce.
Add In Vegetables: If a soup or stew is overly sour, adding some chopped vegetables, like carrots or potatoes, will assist to absorb some of the acid and balance the flavours.
Baking Soda: Foods that are overly sour are also too acidic. Acids can be effectively neutralised by baking soda. Just a little bit at a time should be added because in this case, a little goes a long way. If the meal starts to bubble, stir it and give it some time so the baking soda can work its magic. After the baking soda is thoroughly incorporated, taste the food. If necessary, adjust flavourings.
Make It Cheesy: Put some cheese in. A sour sauce can benefit from a small amount of Parmesan or ricotta to help bring the flavours together and tone down the tartness.
Fat Helps: A cuisine with sour flavours can benefit from the addition of some fat, such as butter, oil, ghee, coconut oil, or cream.
