How To Cut Lemon Flavor Out Of Your Dish – Best Way To Save Your Recipe!
Lemon can play an exquisite role in deciding the flavor of one’s dish. Unlike other citrus fruits like mangoes, oranges, the acidic taste of lemon has made it well known for complementing salads, cold appetizers, savory dishes, and of course, dessert. However, the excessive lemon taste can drop your dish from a scale of 10 to 0 immediately.
So, how to cut lemon flavor? Sourness flavor in lemon is generated by acidic ingredients (similar vinegar taste). To cut the lemon flavor, try to add a sweetener such as honey or sugar, even mashed orange zest. They will counteract the sourness of the dish. Otherwise, baking soda, salt or fat is a good option to try to reduce the sourness.
Let’s find out together how to do so!
How to Cut Lemon Flavor?
1. Use A Sweetener
This solution might be the first thing you come up in your mind when you accidentally leave too much lemon in sauce or dishes. Well, lucky for you, this technique is highly recommended on how to counteract too much lemon. But the important thing here is you must learn what sweetener should be used in each situation.
There are two popular sweeteners: sugar and honey. There is also maple syrup, but it is used under specific situations or natural fruit zests such as mashed orange zests. We will look closely into which circumstances we should use sugar and vice versa on how to fix too much lemon in a dish.
Before deciding on which sweetener to use, you should taste your dish again and try to remember how sour it has become. Deciding how much lemon juice is too much is quite hard, but this step will help you a lot in later steps on how to make something less sour.
Now it’s time to select a suitable sweetener for your food. This step requires you to take into account the structure and temperature of your dish.
If your food is hot or in a sauce-shape, it’s best to add granulated sugars or honey as sweeteners. Because of the hot temperature, it can melt any kind of sugar easily.
On the other hand, if your food is in a cold condition, you can’t put granulated sugars in because it will take a lot of time for them to melt completely. To avoid that, the best sweetener to go with cold dishes with too much lemon is liquid sugar content, such as honey, maple syrup, or sugar in liquid form.
So, how much sugar to put in, to be exact?
Remember that the changing-flavor process requires a lot of patience, or else you will eventually ruin the dish. Start with a small amount of sweetener that equals half the amount of lemon juice you previously put in. Stir the food well if needed and taste to see if you have achieved the sweetness. Continue adding more sugar until too much citrus is diluted to your expectation.
But after the sourness is gone, you still find the flavor is kind of odd. Well, the dish certainly cannot have the same flavor back since it has been added numerous flavor bases, but at least fixing it successfully can still make the dish edible.
2. Use Baking Soda
How to reduce sourness when you have no sugar? Instead of pouring sugar immediately into your dish when it becomes too sour, think again about the nature of lemon. Too much lime juice in your dish means that there is excessive acid.
So, the proper solution is to balance the acid level in the dish, and adding sugar uncontrollably is not a good way to fix this. That’s where baking soda comes in as a hero.
How to neutralize sour taste from food using baking soda, you may ask? As a natural buffer with a stable pH level, baking soda can help remove the excess sour flavor out of your food. With a bit of baking soda, you can balance your food’s flavor, followed by the acidic level being neutralized. The more closer your dish’s pH level reaches 0, the more acidic it will eventually lose.
The proper amount of baking soda you should use is a quarter of a teaspoon. Adding too much baking soda at a time will not only be a contra-effect, but it will also change your dish’s texture.
After adding the baking soda to your dish, make sure to stir the food thoroughly for the baking powder to absorb entirely. Taste the food after 2 minutes and decide whether you need to add some more in or not, but remember just add a small amount of baking soda at a time.
3. Use Salt
Like baking soda, salt is a great acid-neutralizer. Its basicity can easily cancel out the excess acidity in your dish as a scientific reaction. However, you must be careful while using this method. Baking soda is a non-flavor substance, so it can be added numerous times without changing the food’s flavor so significantly.
On the other hand, salt has its salty content, so the excessive salt put in can cause a contra-effect. To avoid this, start with a small amount of salt first and taste continuous to decide whether more salt needs to come in.
If you successfully nail this method, what it takes is just a few cheap, accessible pinch of salt, with no hard work needed.
4. Use Fat
Surprisingly, fat can be a great agent in fighting against excess acid. Fat from cream cheese or whipped cream can cancel out the lemon taste bitter or sour. This method asks for any kind of butter in any form. You can select any source of fat you like, as long as it is preferable to your dish’s texture.
Tips On How To Cut Lemon Flavor
Depending on which kind of lemon you use, do you need to cut down the flavor or not. For example, with Meyer lemon – a lemon that is quite sweeter than usual lemon, adding it will not make the dish more sour than usual. So you must beware of what lemons you are using to make the right decision of cutting the flavor or not.
Other than the listed sweeteners, you can put in any sweet substances you want to balance the sourness as long as it compiles your dish. In the end, you don’t want your dish to be ruined, don’t you?
The Final Word
And that’s how to cut lemon flavor out of your dish. We hope that these above solutions are enough for you to confidently recreate your dish from being very sour to being very delicious.
Thank you for reading our article, and we will see you again in the next article.