Behind the taste

The sour taste

Sour is a flavour that works well with the other basic flavours - and not so well on its own. The sour taste balances sweet dishes, and it works as a nice counterpoint to, for example, sweet root vegetables but also to meat and more fatty dishes, where acidity provides a counterpoint and balances. Acid can also be used to round off bitter flavours. For example, a little lemon can be added if a dish is too bitter. Acid in sweet desserts, for example, freshens up the flavour and ensures that a sweet or fatty dessert does not become "nauseating".

Dressings and marinades almost always contain an acidic element such as lemon or vinegar together with oil or an acidified milk product. Here, the acid balances out the fat in the other ingredients.

If the food has become too sour or acidic, you can add salt or sweet to reduce the acidity.

 

PUT TOGETHER THE RIGHT FLAVOUR

If your dish needs a little freshness, try adding a little acid. Here you'll find suggestions for different ingredients, all of which contribute to the tangy flavour.

Lime Limes are very similar to lemons, but they have a slightly milder and quite distinctive taste and smell. Like lemon, both lime juice and lime zest can be used, and both contribute a very aromatic acidity. Lime is often used in Asian dishes, where its flavour is classic, together with garlic, chilli and soya, for example, and can also be used in dressings, marinades, drinks and seafood, for example. Lime can easily be used in most dishes where you would normally use lemon.
Sour berries Sour berries are a good counterpoint to sweet cakes, desserts and smoothies, and when combined with a little sweetness, they add a more complete flavour. Sour berries are also ideal for compotes with hot dishes and have been a classic accompaniment in Danish food culture. Raspberries, currants, gooseberries and blackcurrants are ideal in sweet cakes and desserts as well as in something as classic as layer cake with raspberry jam. Here, the tartness gives a boost to flavours that would otherwise be too sweet with cake bases and cream. There are countless examples, so try adding some raspberries to your salad, gooseberries to braised meat or blackcurrants to baked beetroot.
Eddiker Vinegars in the form of balsamic vinegar, condimento, rice wine vinegar, apple vinegar or raspberry vinegar, for example, are all characterised by plenty of acidity - and in some cases also a flavour in the form of berries or fruit. Vinegar is an easy and flexible choice when it comes to dosing a tart touch in a dish, and vinegar is good in both hot and cold dishes. Often used in vinaigrettes, marinades and dressings, for example, balsamic and other vinegars make a tangy contribution that acts as a counterpoint to the dish it's served with. Vinegar-pickled vegetables such as pickled cucumbers and beetroot are classic Danish accompaniments that have traditionally added acidity to many meat, gravy and potato dishes, but pickled vegetables can do much more than that. For example, try finely chopped, tangy vegetables in a dressing or salad to bring out the tangy flavour.
Acidified milk products Acidified milk products have a fresh and acidic taste, which occurs in milk after a heat treatment where bacterial cultures are added, giving the specific taste and texture. The flavour role of soured milk products is to provide a counterpoint to, for example, a sweet pie, cake or other dessert. The higher the fat content, the less sour taste: sour cream is a good example of this. The fatty crème fraîche is mostly creamy and mild in taste, while a fraiche 9% or crème fraîche 9% is more acidic. Buttermilk is also an example of a sour ingredient, which lends itself well to baking or dressing, for example. Cottage cheese, fromage frais and skyr are other examples of sour milk products that are good for baking and dressings, as well as dips - preferably flavoured with ginger, liquid honey or vanilla and fresh herbs.
Lemon Lemon is probably one of the most widely used acidic flavourings and a staple in many people's fridges. Lemon juice can be used widely in both cold and hot dishes, dressings, soups, sauces and marinades. Often it takes just a little lemon juice to lift a flavour and provide the right balance. Lemon juice is therefore an easy place to start. The zest of lemons can also add a delicate and aromatic tang to many dishes. A little finely grated lemon zest adds extra depth to flavour along with lemon juice, so try combining the two avenues of lemon flavour and see how well they complement each other. Fresh lemon juice is clearly preferable to bottled lemon juice, and lemons are available all year round in Denmark. Lemon juice can even be frozen, for example in ice cube trays. It's easy to add lemon flavour to a dish.
Wine Wine as an acidic flavouring in food is most often used in hot dishes, especially stews/simmers or marinades for meat. Here, wine adds extra depth and flavour to the taste. Especially red wines and not too sweet white wines are suitable to use in food, and especially if used in long-cooked dishes, this is not where expensive wines should be prioritised. Wine should be dosed carefully so as not to overpower the flavour of the dish. Add a little at a time, seasoning as you go, to avoid the wine flavour taking over. As with all flavours, it is important to get the dosage right, and the best way is to taste the food. Wines are incredibly varied in taste, which is why it's difficult to put exact amounts on when adding wine. The wine should just act as a seasoning and give a dish a little extra depth in terms of smell, taste and aroma.

Products

Organic condimento bianco Other products Organic condimento bianco
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Organic Balsamic Vinegar Other products Organic Balsamic Vinegar
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Dijon Vinaigrette Dressing, sauces & soupsDijon Vinaigrette

CREATE A BASE STOMACH

Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here
Read more about the taste here

Discover the different flavours
Turn the wheel and get inspired by which ingredients can contribute exactly the flavour you think your dish is missing.

Sweet
Salt
Umami
Bitter
Spicy
Surt

5 basic flavours - and one extra!

The basic flavours are the foundation of the tasting, and in addition to the 5 basic flavours you can also work with the flavour "strong", which can help to enhance the other flavours if dosed correctly.

Turn the wheel and get inspired to work with the basic flavours and complete the taste experience of your food!

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