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Friday Ninety One - Trump Edition (pg. 4)
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| Silky Johnson |
| The key is to balance the acid of the tomatoes with a dash of sugar, really rounds out all the flavours and gives it that proper dimension. We also put cocoa in ours. |
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| OrangestO |
| Sugar? Cocoa? Hmm. Sounds intriguing. But I don't want to it up now, lol. |
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| Silky Johnson |
You won't, trust me. Start with a half teaspoon of sugar and go from there. You'll see. The flavours will pop so much more. You'll thank me. It's a pretty basic flavouring/seasoning rule really.
We usually do between 1-2 teaspoons. Depends how big the batch is. |
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| OrangestO |
Never heard of that trick. I just tried it with sugar, though.
Glad I only put half a teaspoon. I made a big batch, but even that was enough to make a noticeable difference.
I wouldn't say it enhanced the chili much, but it didn't do anything to take away from the flavor it already had.
I think it just rounded off the sharp edges of the spiciest peppers I used, which is cool with me, but I don't mind either way.
Next time I'll experiment with the cocoa. Thanks.
EDIT: I just realized I used a lot of sweet peppers, too. Maybe adding more sugar than I already have wouldn't be such a hot idea :o |
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| Silky Johnson |
| You'll probably notice the depth of flavour better after it cooks down some more. But it's essential imo. I add it to most tomato based sauces and whatnot. Even to shepherd's pie meat, and in things like stuffed peppers, etc. |
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| Lews |
| I mean, it's pretty basic cooking to balance out your acid with something else... |
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| Silky Johnson |
| Yeah I said that, heh. |
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| Lews |
| I was agreeing with you ;) |
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| OrangestO |
| Red peppers mother er. Do you use them? |
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| Silky Johnson |
| quote: | Originally posted by Lews
I was agreeing with you ;) |
My bad. YOU PIECE OF REPEATING .
:gsmile: |
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| Sushipunk |
| You can also add grated carrot to balance the acidity. It works pretty well, without adding too much sweetness. |
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| OrangestO |
| quote: | Originally posted by Sushipunk
You can also add grated carrot to balance the acidity. It works pretty well, without adding too much sweetness. |
Have you ever cooked a pot of chili? |
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