In article ,
(mdfloyd) wrote:

I've been looking through some good pasta sauce recipes, and a couple
of them mention putting a pinch of baking soda into the sauce. They
say it makes the sauce sweeter and richer.

I've never heard of this -- is it true?

THanks!

I don't know about sweeter and richer. It does lessen the acidity of
the tomato taste, though. I've posted the suggestion here a number of
times, having read about it here a long time ago. I do it. Mustn't use
much, though. A pinch into the simmering sauce, stir, and watch it
bubble up. I haven't tried the milk thing.
--
-Barb
www.jamlady.eboard.com
"If you're ever in a jam, here I am."