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Help Fixing Massal sauce marinade

post #1 of 8
Thread Starter 
Iv added a bit to much lemmon juice , how can I defuse some of the lemmon with the spices ?
post #2 of 8

Make another batch without lemon juice. Combine the two.

 

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 8
Thread Starter 
Then I will have to much unjust want to know if there is anything that will cover some of the Lemmon with out changing the rest of the massala
post #4 of 8

You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2.  Every other way is going to throw off your balance of flavors.  At the very least, you'll end up with a marinade that has too much spice in it.

 

Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and of course there are other issues with adding sugar to the recipe.

post #5 of 8
Quote:

Originally Posted by mike15 View Post



Then I will have to much



Marinades have good shelf life so I wouldn't worry about having too much. Just put the unused portion ti the refrigerator.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 8
Thread Starter 
Thank you everyone I have put a little sprinkle of sugar in, its got rid of the acidic flavours , and tastes me like massala lol, thanks guys
post #7 of 8

@mike15 chef @Pete wrote an incredibly popular article for ChefTalk years ago on this very topic and it is a great read.

 

 

When Things Go Wrong A Guide To Fixing Kitchen Disasters
By Pete Posted 97732 views

 

Please note there are over 66,000 views. Our most popular article every published I believe.

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Nicko 
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All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #8 of 8
Thread Starter 
Thanks nicko this will be helpful in the future
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