Cooking For Engineers

[Castle]

Hello,

Occasionally I run into trouble when making a dish where I have accidently added too much of something and need a remedy.

For example, one time I added too much vinegar to a sauce, recently my roommate added too much lemon juice.

Rather than scrapping and starting over, What are some techniques we can use to neutralize/recovert the dish?

I have heard of adding sugar to an acid to hide the flavor (winemakers uses this technique). What are some good basic foodstuffs to add?

Thanks,

-C

[McDee]

Some salt will counteract the acid (and vice versa if you oversalt), but you can go too far trying to fix it and end up with a salty-acid sauce.