Ivylad made a shrimp dish last night. He mixed together shrimp, baby corn, bamboo shoots, water chestnuts and peanut oil and cooked it in a wok. To this he added raspberry vinegar. Unfortunately he added too much vinegar. How do we fix it?
Well, if it’s too tart, you can balance it with sweet. Try honey or simple syrup.
If it’s waaay, way too tart, then the amount of sugar to add may then need to be balanced with some salt.
If it’s too rasberry-y… :dubious: then, well… heck if I know. Try garlic.
Hell. Put some garlic in there, regardless. It’s completely missing garlic.
I think sweet is what you need. It won’t eliminate the vinegar, but it will make the dish edible, at least.
Of course the best way is to cook another batch (or two) with no vinegar at all, mix everything together, and invite everybody over for dinner.
Unfortunately, I think I’m too far away to make it.
Thanks, I’ll try the garlic anyway and the sweet. My daughter’s teacher recommended salt. But they make salt and vinegar potato chips (nasty things, if you ask me) so I don’t think they’ll cancel each other out.
Eat it and then have the vinegar sucked out of you 
Pour off the sauce with a collander, make a new sauce without vinegar and replace?
Hmm but then the vinegary taste might remain… 
The residual vinegar in the shrimp etc. might be just enough to vinegarize the rest of the non-vinegary sauce. Maybe?
Possibly.Can’t you train the shrimps to lap up the excess vinegar?