Help! I put too much vinegar in my Chicken Adobo
I'm trying to make a Filipino dish that has vinegar and soy sauce in it. I put too much vinegar in it and now I don't know what to do to salvage the situation. Should I add more soy sauce (it's not very salty right now) or do I just give up and go out for pizza? Thanks for any suggestions.
I know this might sound odd, but what about mashing a couple anchovies into the sauce. When I make sauces and use anchovies, they tend to settle a sauce down. They add a subtle flavor, but they do not make it fishy tasting. I think it would mellow the vinegar flavor without adding anymore soy sauce.
In a short answer, YES!
My mom's recipe for adobo is measured in "parts"...therefore, your fix is simple.
To offset too much vinegar, add soy sauce and water. Here's why:
In the "parts" recipe, you combine 1 part soy sauce, 1/2 a part water, and 1/2 a part vinegar, along with 5 or 6 peppercorns, a bay leaf, and a crushed clove of garlic.
So, if you put in too much vinegar, based on the amount (ex. 1 cup vinegar) try adding 1/2 cup of soy and 1/4 cup of water to balance the original components to the original proportions. Make sense?
Hope this helps...please let me know!