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Thread: How to make pasta source less sour (acidic)?

  1. #1
    DeanB Guest

    Default How to make pasta source less sour (acidic)?

    Hello all,

    We make pasta source using onions and ground chicked, with a bottle of
    Rao's source (which is excellent, as it should be for that price) and
    a can of chopped tomatoes. What can we add to this to make it less
    acid? My wife's teeth hurt when she eats it and it does seem a little
    strong for me too.

    I don't want to use cream or anything with cholesterol.

    Thanks!

    -Dean

  2. #2
    cybercat Guest

    Default Re: How to make pasta source less sour (acidic)?


    "DeanB" <[email protected]> wrote in message
    news:215c1a49-f517[email protected]..
    > Hello all,
    >
    > We make pasta source using onions and ground chicked, with a bottle of
    > Rao's source (which is excellent, as it should be for that price) and
    > a can of chopped tomatoes. What can we add to this to make it less
    > acid? My wife's teeth hurt when she eats it and it does seem a little
    > strong for me too.
    >

    Cut way back on tomatoes.


    ** Posted from http://www.teranews.com **

  3. #3
    Mark A.Meggs Guest

    Default Re: How to make pasta source less sour (acidic)?

    On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <[email protected]>
    wrote:

    >Hello all,
    >
    >We make pasta source using onions and ground chicked, with a bottle of
    >Rao's source (which is excellent, as it should be for that price) and
    >a can of chopped tomatoes. What can we add to this to make it less
    >acid? My wife's teeth hurt when she eats it and it does seem a little
    >strong for me too.
    >
    >I don't want to use cream or anything with cholesterol.
    >
    >Thanks!
    >
    >-Dean


    Try just a little sugar. Not enough to taste, but enough to balance
    the acid. Chopped or pureed carrots might have the same effect.

    - Mark

  4. #4
    sueb Guest

    Default Re: How to make pasta source less sour (acidic)?

    On Apr 8, 5:23*pm, Mark A.Meggs <mme...@nospam.iglou.com> wrote:
    > On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <deanbrow...@yahoo.com>
    > wrote:
    >
    > >Hello all,

    >
    > >We make pasta source using onions and ground chicked, with a bottle of
    > >Rao's source (which is excellent, as it should be for that price) and
    > >a can of chopped tomatoes. What can we add to this to make it less
    > >acid? My wife's teeth hurt when she eats it and it does seem a little
    > >strong for me too.

    >
    > >I don't want to use cream or anything with cholesterol.

    >
    > >Thanks!

    >
    > >-Dean

    >
    > Try just a little sugar. *Not enough to taste, but enough to balance
    > the acid. *Chopped or pureed carrots might have the same effect.
    >
    > - Mark


    Applesauce works well and is about the same consistency as a tomato-
    based pasta sauce.

    Susan B.

  5. #5
    Kent Guest

    Default Re: How to make pasta source less sour (acidic)?


    "DeanB" <[email protected]> wrote in message
    news:[email protected]...
    > Hello all,
    >
    > We make pasta source using onions and ground chicked, with a bottle of
    > Rao's source (which is excellent, as it should be for that price) and
    > a can of chopped tomatoes. What can we add to this to make it less
    > acid? My wife's teeth hurt when she eats it and it does seem a little
    > strong for me too.
    >
    > I don't want to use cream or anything with cholesterol.
    >
    > Thanks!
    >
    > -Dean
    >
    >

    By far the best way is by using a sauce you've created from fresh tomatoes.
    That's a "big deal", if I had to do it tomorrow morning, and pay for the
    tomatoes out of season. You have to find the right canned whole tomato, and
    make the sauce from that. We like Trader Joe's canned plum tomatoes. With
    that proceed with any good recipe for a marinara sauce. Marcella Hazan's is
    the standard for me. Once you've done this, you'll only use canned pasta
    sauce in extreme circumstances.

    Cheers,

    Kent






  6. #6
    Michael Guest

    Default Re: How to make pasta source less sour (acidic)?

    The sauce of your problem's the bottled source. It needs less saucery.
    Although a sourcer of grated carrots would help.

    "DeanB" <[email protected]> wrote in message
    news:[email protected]...
    > Hello all,
    >
    > We make pasta source using onions and ground chicked, with a bottle of
    > Rao's source (which is excellent, as it should be for that price) and
    > a can of chopped tomatoes. What can we add to this to make it less
    > acid? My wife's teeth hurt when she eats it and it does seem a little
    > strong for me too.
    >
    > I don't want to use cream or anything with cholesterol.
    >
    > Thanks!
    >
    > -Dean




  7. #7
    Giusi Guest

    Default Re: How to make pasta source less sour (acidic)?

    "Mark A.Meggs" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB <[email protected]>
    > wrote:
    >
    >>Hello all,
    >>
    >>We make pasta source using onions and ground chicked, with a bottle of
    >>Rao's source (which is excellent, as it should be for that price) and
    >>a can of chopped tomatoes. What can we add to this to make it less
    >>acid? My wife's teeth hurt when she eats it and it does seem a little
    >>strong for me too.
    >>
    >>I don't want to use cream or anything with cholesterol.
    >>
    >>Thanks!
    >>
    >>-Dean

    >
    > Try just a little sugar. Not enough to taste, but enough to balance
    > the acid. Chopped or pureed carrots might have the same effect.
    >
    > - Mark


    Adding sugar, honey, anything sweet does not lower the acid it just makes
    you not taste it. If la signora's teeth are hurting, there's something
    wrong and it sounds like Rao done it. Don't know the product. Or la
    signora is very sensitive to acidity.

    There are 10,000 pasta sauces that do not have tomatoes at all. At least
    7000 of those don't have cream. My suggestion is to use a very high quality
    tomato when you want tomato sauce and forget the pre-made one, or to make
    non-tomato pasta sauce.



  8. #8
    Melba's Jammin' Guest

    Default Re: How to make pasta source less sour (acidic)?

    In article
    <[email protected]>,
    DeanB <[email protected]> wrote:

    > Hello all,
    >
    > We make pasta source using onions and ground chicked, with a bottle of
    > Rao's source (which is excellent, as it should be for that price) and
    > a can of chopped tomatoes. What can we add to this to make it less
    > acid? My wife's teeth hurt when she eats it and it does seem a little
    > strong for me too.
    >
    > I don't want to use cream or anything with cholesterol.
    >
    > Thanks!
    >
    > -Dean


    I can't imagine a pasta sauce that would make my teeth hurt. Huh.
    While the sauce is heating, sprinkle a *very* light dusting of baking
    soda on it and stir it in. You'll watch it bubble up as some of the
    acid is neutralized. Use a very light hand with the soda * too much
    will give it an ashy taste.

    It works. Adding sugar or honey or brown sugar or molasses or any other
    sweetener will make it taste sweeter but it doesn't reduce the acidity.

    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.caringbridge.org/visit/amytaylor
    She's had good news!

  9. #9
    jay Guest

    Default Re: How to make pasta source less sour (acidic)?

    On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB wrote:

    > Hello all,
    >
    > We make pasta source using onions and ground chicked, with a bottle of
    > Rao's source (which is excellent, as it should be for that price) and
    > a can of chopped tomatoes. What can we add to this to make it less
    > acid? My wife's teeth hurt when she eats it and it does seem a little
    > strong for me too.
    >
    > I don't want to use cream or anything with cholesterol.
    >
    > Thanks!
    >
    > -Dean


    Leave off the Rao's. Their sauce is a joke. It isn't that good and it is
    WAY too expensive. Use some caned whole tomatoes and tomato paste instead
    and add your own herbs. You will have something better than Rao's. Don't
    use too much onion. Cook the sauce a long time.

    jay

  10. #10
    Jo Anne Guest

    Default Re: How to make pasta source less sour (acidic)?

    On Wed, 9 Apr 2008 07:54:22 -0600, jay <[email protected]> wrote:

    >On Tue, 8 Apr 2008 16:01:34 -0700 (PDT), DeanB wrote:
    >
    >> Hello all,
    >>
    >> We make pasta source using onions and ground chicked, with a bottle of
    >> Rao's source (which is excellent, as it should be for that price) and
    >> a can of chopped tomatoes. What can we add to this to make it less
    >> acid? My wife's teeth hurt when she eats it and it does seem a little
    >> strong for me too.
    >>
    >> I don't want to use cream or anything with cholesterol.
    >>
    >> Thanks!
    >>
    >> -Dean

    >
    >Leave off the Rao's. Their sauce is a joke. It isn't that good and it is
    >WAY too expensive. Use some caned whole tomatoes and tomato paste instead
    >and add your own herbs. You will have something better than Rao's. Don't
    >use too much onion. Cook the sauce a long time.
    >
    >jay


    Pasta source made with ground chicked and caned tomatoes. Yum.

    Jo Anne

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