How to Reduce the Acid in Tomato-Based Stews

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Reducing the acid in tomato-based stews is a lot easier than you might think. Reduce the acid in tomato-based stews with help from a chef instructor and executive pastry chef in this free video clip.

Part of the Video Series: Preparing Stews: Tips & Tricks
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Video Transcript

Hi. I'm chef Tony Hedger from L'Ecole Culinaire in St. Louis, Missouri. What we're going to do today is we have a beef stew rolling and what we're going to do is we're going to reduce the acid from a tomato product that we added. OK. So we already added that tomato product in. We have our beef stew rolling, we've tasted it, we have a little bit of acid flavor to it. OK. One quick way to really knock down the acid is sugar. However we do have a savory item here, you don't want to just start dumping sugar in. So take a little pinch at each time. Each time you do that stir it around and then take a taste. If you still have that acid in there, grab another pinch, get it in there, stir. It may take you several pinches to get that acid flavor gone. But you don't want to taste that sweetness of the sugar. OK. Tomatoes are naturally acidity so you gotta make sure that you knock that down a little bit. If you add tomato product to a beef stew, you, can a little bit of sugar at the point where you do that. My name is chef Tony Hedger from L'Ecole Culinaire in St. Louis, Missouri. Thank you.


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