Jhana Posted January 20, 2015 Share Posted January 20, 2015 I am on day 3 and I am noticing that without any sweeteners some of the stuff I have made has a bitter/acidic taste. Not a big deal for me but I am feeding kids, too. Any suggestions on how to balance this? For example, I made chili and it was a little bitter. Would adding sweet potato puree offset that, and if you've tried it, is it gross? What about tomato sauce? I used to add a bit of sugar to mellow the acidity of the tomatoes. Also, any ideas on how to balance out the vinegary taste in vinaigrettes? Link to comment Share on other sites More sharing options...
MeadowLily Posted January 20, 2015 Share Posted January 20, 2015 You were using sugar to balance out all of these ingredients before. That's the beauty of the Whole 30 - no sugar balancing acts for 30 days. When we work on breaking that really tight bond with sugar...ever fiber of our being starts to rebel or linger long on the memories of how everything tastes with sugar. Make new recipes that won't remind you of how your old ones tasted. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted January 20, 2015 Moderators Share Posted January 20, 2015 I've never noticed my chili or my tomato sauce being bitter. When you stop consuming sugar, your taste buds change, but it can take a few weeks. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 20, 2015 Share Posted January 20, 2015 You could try a bit of salt (i know--sounds crazy) but a touch should help balance it out. I would try a small portion at first to make sure you are happy with the result before salting the whole dish. Salt also helps to neutralize the taste of coconut oil too! Link to comment Share on other sites More sharing options...
Guest Andria Posted January 20, 2015 Share Posted January 20, 2015 Salt also helps to neutralize the taste of coconut oil too! Great tip! I did not know this. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted January 20, 2015 Moderators Share Posted January 20, 2015 My mom's trick was always to add shredded carrot to tomato sauce for a little sweetness. And that was long before W30! Link to comment Share on other sites More sharing options...
Sleeve Posted January 20, 2015 Share Posted January 20, 2015 Onion sweetens tomato sauce and chili. Tomatoes mellow as they cook longer, too. When I make a gravy, as they call it where I'm from, it cooks a minimum of six hours. If it's a Tuesday and that's not happening, I put oil in a medium high saucepan and add just tomato paste, stirring for 5 minutes to cook it rapidly, then dilute the paste with 4-5 paste cans of chicken broth depending on whether I'm adding veggies (4) or meat (5). Typical veggies are onion, pepper, mushroom, eggplant, and olive. I get the mix up to near a boil then cover and simmer for 30 minutes. Salt, pepper and garlic go in with the broth, herbs go in 5 minutes before the sauce is done so they keep their punch. Link to comment Share on other sites More sharing options...
praxisproject Posted January 21, 2015 Share Posted January 21, 2015 Sometimes adding fat will also give you the balance you're looking for. Fat is a great flavour adder. Chicken fat, duck fat, mayo, etc. Link to comment Share on other sites More sharing options...
GrannieD Posted January 21, 2015 Share Posted January 21, 2015 I have used a touch of baking soda to balance the acidity of tomato sauces. Arm & Hammer is compliant. I don't know the sciency answer for why this works but it does. Don't use too much though or you'll ruin your dish. Link to comment Share on other sites More sharing options...
MeadowLily Posted January 22, 2015 Share Posted January 22, 2015 Thanks for the tip, Grannie. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted January 22, 2015 Moderators Share Posted January 22, 2015 Baking powder often contains cornstarch. Read your labels. But since baking powder is baking soda plus other ingredients, it might have the same effect. Link to comment Share on other sites More sharing options...
Jhana Posted January 22, 2015 Author Share Posted January 22, 2015 Thanks everyone! It's actually not for me. I don't mind, but my kids do. I guess I could just make separate sauces, but thought I'd try to not make 2 dinners.. Link to comment Share on other sites More sharing options...
Munkers Posted January 23, 2015 Share Posted January 23, 2015 Regarding your idea for chili, sweet potatoes are a DELICIOUS addition. We make a buffalo and sweet potato version and will often wilt in a bunch of spinach. Super good. Link to comment Share on other sites More sharing options...
Sleeve Posted January 24, 2015 Share Posted January 24, 2015 Seconded, Munkers: https://www.barebonesbroth.com/blog/recipe/bare-bones-bison-butternut-chili/ Suggestion on this recipe is to cut the starch because it comes out like a stew as measured. Link to comment Share on other sites More sharing options...
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