Italiano
There’s a trick that every Italian grandmother knows: add a teaspoon of sugar to tomato sauce, so that it doesn’t have an aftertaste too sour.
Sometimes nonna’s trick has some variations: a little milk or butter.
In a nutshell: using something sweet to correct the “acidity” of the tomato sauce.
Is thera anything wrong with that?
Yes, but no.
Well, let me explain:
Sugar does not increase the pH of the sauce (which is generally around 4.3), therefore it does not affect the acidity level. This could only be done by a basic substance, such as baking soda, for example.
But then, grandmothers for decades were wrong, trusting this hoax?
Well, not really. I mean, they were wrong from the scientific point of view, but do not undervaluate the effect of a good serendipity.
Sugar does not correct the PH, but corrects the slightly sour perception of taste, balancing with the “sweetness” of sucrose.
Some celebrity chefs prefer to use baking soda as mentioned above. Or even fructose, or carrots, or balance with the sauce of other types of more mature tomatoes.
So let’s say: grandma is right, even when she’s wrong!
PS: sugar or not, cook your tomato sauce with Inox Bim equipment!
