Post History
Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, Fish and Seafood (2004) by Patrik Jaros, Günter Beer.
Question
tomatoes
#2: Post edited
by
Monica Cellio
·
2021-12-23T00:50:26Z (almost 3 years ago)
#1: Initial revision
by
Chgg Clou
·
2021-01-22T04:13:29Z (almost 4 years ago)
How does sautéing minimize the acidity of the tomato?
>Sautéing minimizes the acidity of the tomato. Add the tarragon sprigs and then the cognac (5). p 90, [_Fish and Seafood_ (2004) by Patrik Jaros, Günter Beer](https://www.goodreads.com/book/show/660085.Fish_and_Seafood).