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Lentil soup mistake
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anthona
Sep 7, 2011, 7:21:11 PM9/7/11
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As i was making lentil soup, i got a phone call and told my husband to
pour a 1/4 cup of red wine into the pot....turned out that he had put
1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
wine does, evaporating the acidity. Does anyone know how to neutralize
that distinct flavor of vinegar or is it a lost cause and have to be
thrown out?
pour a 1/4 cup of red wine into the pot....turned out that he had put
1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
wine does, evaporating the acidity. Does anyone know how to neutralize
that distinct flavor of vinegar or is it a lost cause and have to be
thrown out?
Gary Heston
Sep 7, 2011, 10:58:14 PM9/7/11
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In article <cbe81a49-3083-489e...@j1g2000yqn.googlegroups.com>,
Perhaps you could add baking soda in small doses, say 1/4 teaspoon at
at time, to reduce the acidity.
Alternatively, you could make another batch or two and combine the sour
one with them to dilute the acidity.
Gary
at time, to reduce the acidity.
Alternatively, you could make another batch or two and combine the sour
one with them to dilute the acidity.
Gary
Rod Speed
Sep 8, 2011, 4:52:40 PM9/8/11
to
anthona wrote:
> As i was making lentil soup, i got a phone call and told my husband to
> pour a 1/4 cup of red wine into the pot....turned out that he had put
> 1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
> wine does, evaporating the acidity.
You dont evaporate the acidity with red wine, it isnt acid in the first place.
> As i was making lentil soup, i got a phone call and told my husband to
> pour a 1/4 cup of red wine into the pot....turned out that he had put
> 1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
> wine does, evaporating the acidity.
> Does anyone know how to neutralize that distinct flavor of vinegar
> or is it a lost cause and have to be thrown out?
get rid of the distinctive taste of the acetic acid that is what vinegar mostly is.
John Weiss
Sep 8, 2011, 6:07:45 PM9/8/11
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Rod Speed wrote:
> You can certainly neutralise the acidity with bicarb etc but that
> wont necessarily get rid of the distinctive taste of the acetic acid
> that is what vinegar mostly is.
Vinegar is mostly water. It's about 4% acetic acid.
> You can certainly neutralise the acidity with bicarb etc but that
> wont necessarily get rid of the distinctive taste of the acetic acid
> that is what vinegar mostly is.
anthona
Sep 9, 2011, 9:23:40 AM9/9/11
to
Rod Speed
Sep 9, 2011, 8:27:29 PM9/9/11
to
John Weiss wrote
> Rod Speed wrote
Yes, but thats clearly where the taste comes from.
> Rod Speed wrote
>> anthona wrote
>>> As i was making lentil soup, i got a phone call and told my husband to
>>> pour a 1/4 cup of red wine into the pot....turned out that he had put
>>> 1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
>>> wine does, evaporating the acidity.
>> You dont evaporate the acidity with red wine, it isnt acid in the first place.
>>> Does anyone know how to neutralize that distinct flavor of vinegar
>> Nope.
>>> or is it a lost cause and have to be thrown out?
>>> As i was making lentil soup, i got a phone call and told my husband to
>>> pour a 1/4 cup of red wine into the pot....turned out that he had put
>>> 1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
>>> wine does, evaporating the acidity.
>> You dont evaporate the acidity with red wine, it isnt acid in the first place.
>>> Does anyone know how to neutralize that distinct flavor of vinegar
>> Nope.
>>> or is it a lost cause and have to be thrown out?
Nick Naim
Sep 10, 2011, 3:01:05 AM9/10/11
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"anthona" <harri...@aol.com> wrote in message
news:cbe81a49-3083-489e...@j1g2000yqn.googlegroups.com...
eat the fcking thing
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