I'm in a terrible quandary. Please Help!!!
Some chefs swear by adding a "pinch" of baking soda to their marinara sauce (and other tomato based pasta sauces). Others detest the idea.
I have tried it both ways and don't have a sufficiently well developed palate to be able to tell which is better. So I am desperate for some guidance.
I do know that baking soda is alkaline and therefore neutralizes some of the acidity of the tomatoes. I have also heard it said that the acidity is what gives tomatoes their flavor. So why would you want to reduce their flavor?
I'm so confused. For the love of God -- can someone please tell me how to make sense out of this!