How to counteract too much lemon?

In this short article, we will provide an answer to the question “How to counteract too much lemon?” and the information on the use of baking soda.

How to counteract too much lemon?

In an overly acidic food, a modest teaspoon of baking soda will help to neutralize the acid. If the pH level of your meal is brought closer to neutral, it will no longer seem sour or bitter to your taste buds.

There’s Too Much Lemon

The acidity of lemon juice is comparable to mild vinegar like balsamic and red wine vinegar in terms of intensity of acidity. If food makes your lips pucker and tastes overly sour, it’s because the acidity in it is too high. Foods can taste bitter due to the presence of citrus oil in the fruit, which is especially true if you utilize the zest of the lemon in addition to the juice. 

When a dish has an excessive amount of lemon juice, it may appear that adding sugar may help to salvage the situation; nevertheless neutralizing the acid is significantly more beneficial. In contrast to sugar, neutralizing the acid will return the food to its former state by masking the bitterness and sourness with an overflow of sweetness.

What Is the Appropriate Baking Soda amount to be used?

A small amount of baking soda is required for a meal that has an excessive amount of lemon. Approximately 1/4 teaspoon of baking soda should be plenty for 1 cup of liquid. In excess, baking soda can leave a soapy taste on your tongue, so be careful when using this ingredient. 

Before adding salt to your food, if at all feasible, wait until the excess acid from the lemon juice has been neutralized before adding salt. Baking soda raises the sodium content of food, making it taste saltier as a result. If you add salt to your dish before neutralizing the acid, your dish will taste salty.

What is Baking Soda (Sodium Bicarbonate)?

Make sure the baking soda is properly dispersed over the food that has to be neutralized by sifting it on top of it. Test the flavor by starting with a quarter teaspoon and gradually increasing the amount of soda added after it has been sifted in.

When you first add the baking soda, there will be some bubbling as a result of the reaction between the baking soda and the acid in the meal. When the bubbles have dissipated, give the meal a good stir or mix and then taste it again. More baking soda can be added as needed, but only a small amount at a time.

What exactly is the purpose of baking soda?

Baking soda (also known as bicarbonate of soda) is an alkali, and it is used to make bread rise. It is a pH of 9 on the pH scale. If you’re interested in learning more about pH and the chemical definitions of acids and bases, you should read the following article.

In the presence of lemon juice, the acidity of the juice is neutralized, as well as the sourness of the juice.

In contrast to alkalis such as baking soda, lemon juice is acidic, with a pH of 2 on the pH scale. You don’t want these in your food unless they’re in very small amounts because they’re a mouth-puckering experience.

Baking soda, on the other hand, is a fantastic antidote for the flu. Bicarbonate soda has traditionally been used as an antacid to relieve stomach discomfort.

When can baking soda be used to neutralize acidic foods?

If you’ve made a mistake and mistakenly added a little too much vinegar or lemon juice to a salad dressing, marinade, or even cooked tomatoes, and you’ve ended up with an acidic flavor that makes you close your eyes, baking soda can be used to neutralize the acid.

It simply takes a pinch of baking soda to bring an overly acidic flavor down to a more neutral level. The result will be a meal or sauce that is mushy and strange-tasting if you put too much into it. Simply adding a smidgeon will assist to balance out the acidity of the dish.

How does it turn out when you add baking soda to the mix?

Adding baking soda to the surface of a sauce, soup, or stew can cause it to bubble up in the same way as white vinegar does, as you can see in the video below.

The chemical reaction caused by baking soda, on the other hand, is completed in a matter of seconds, and the bubbles disappear. This is the time to conduct a taste test to see whether or not the problem has been resolved. You can always add a little more if you don’t have enough.

The use of too much baking soda will result in a lingering taste in your dinner. Use only a small amount. Just keep in mind to apply it carefully and thoroughly, a little at a time, so that it dissolves completely.


In this short article, we provided an answer to the question “How to counteract too much lemon?” and the information on the use of baking soda.


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