balancing acidity in food?

Hi all,

I was wondering anyone knew a trick to fixing a dish if you added to much acid to it. How can you balance a sour taste?

Depending on how sour it is, you might be able to fix it using principles the Asians use: sweet and sour, hot and sour.

Here's an interesting link to a Thai exercise for balancing flavors from It Rains Fishes: http://www.thaifoodandtravel.com/features/balance.html

Like Larry said. Keep in mind that in winemaking, frequently a high acid wine is bottled with residual sugar. Think Riesling. The sweetness balances out the acidity, otherwise it may be too tart if not undrinkable.

A little sugar does help. But you could also try a tiny pinch of baking soda when no-one's looking.

A little sugar does help. But you could also try a tiny pinch of baking soda when no-one's looking.

You should write a book! The Chemist in the Kitchen. Leave out the Bourdainish part. stop channelling Hunter....no, wait, we want a bestseller, so put all that stuff back in. You could be the sensation of the year. Maybe Judith Regan would push it into publication for you?

I think McGee beat me to it. And did a far better job than I could have done.

But my book would have gratuitous nudity, so I got that going for me.