Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
If it’s tomato heavy, add sugar, neutralizes the acids a bit and makes it easier if you suffer heartburn.
When I grill burgers I mix in an egg and breadcrumbs. The egg seals in the juices and the breadcrumbs stabilize it. Garlic salt and Lowry’s seasoned salt mixed in as well.
In fact garlic salt and Lowry’s finds their way into most meals in the house. Great combo for almost any meat and most veggies.
Throwing a little bit of baking soda into tomato based sauces can tame the acidity as well, and is actually a pretty great trick for neutralizing the canned taste if you’re using canned tomatoes. Just make sure to add it slowly and mix slowly, otherwise you’ll be creating a science fair volcano on your stovetop.
If you’re looking to reduce heartburn, add baking soda, not sugar.