A sweet ingredient should be used to cut the taste of vinegar in food. Sugar is often used to balance out the sour taste of vinegar, as are honey and syrup.
For barbecued meat that tastes too much like vinegar, ketchup should be added to the meat. This helps to maintain the barbecue flavor while making the meat less tart. Shredding the meat before adding a sweet element further reduces its tartness. After adding honey, sugar or syrup to the meat, the sauce on the meat can be diluted until the desired flavor is reached. Those who enjoy a slight taste of vinegar can simply dilute the sauce with water without adding sugar.Learn More
Boiling food in vacuum-sealed bags, a process known as sous vide cooking, is a safe method of food preparation as long as the food is cooked to an appropriate internal temperature and proper cooking methods are used. Bags marked for food preparation do not contain any unsafe components and are designed to withstand high heat.Full Answer >
Parsley is slightly peppery and anise-like, but it also tastes "fresh," according to VegetarianTimes.com. The herb is described as "mildly bitter" that balances flavors of dishes as stated by SimplyRecipes.com. Parsley is in the same family as other herbs, such as anise, caraway, cumin, cilantro, dill and fennel.Full Answer >
Guavas are said to taste like a combination of a pear and a strawberry. In addition, they are apple or pear-shaped and act as thirst quenchers.Full Answer >
Currants have a sweet berry taste. There are several varieties of currants. The fruits come in black, red, white and pink colors. The black currant is the most nutritious.Full Answer >