On 10/10/2015 1:00 AM, Sqwertz wrote:
> On Sat, 10 Oct 2015 00:43:01 -0400, Cheryl wrote:
>
>> I always add about a teaspoon of baking soda when I make my spaghetti
>> sauce. Does anyone else do that? It cuts a little of the acid.
>
> I use baking soda a lot to reduce acids in several things, but only by
> an 8th of a teaspoon at a time at the very end until I get the balance
> I want.
>
> -sw
>
I add it to the beginning of simmering and it bubbles up then settles
down. Does it bubble when you add it at the end?

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Cheryl