Lentil soup mistake

 As i was making lentil soup, i got a phone call and told my husband to
pour a 1/4 cup of red wine into the pot....turned out that he had put
1/4 of red wine vinegar. Apparently, vinegar does not smooth out as
wine does, evaporating the acidity. Does anyone know how to neutralize
that distinct flavor of vinegar or is it a lost cause and have to be
thrown out?

 
Perhaps you could add baking soda in small doses, say 1/4 teaspoon at
at time, to reduce the acidity.

Alternatively, you could make another batch or two and combine the sour
one with them to dilute the acidity.


Gary

 anthona wrote:


You dont evaporate the acidity with red wine, it isnt acid in the first place.


You can certainly neutralise the acidity with bicarb etc but that wont
necessarily
get rid of the distinctive taste of the acetic acid that is what vinegar mostly
is.

 Rod Speed wrote:


Vinegar is mostly water.  It's about 4% acetic acid.

 John Weiss wrote

Yes, but thats clearly where the taste comes from.