How do you neutralize a flavor?

1. Add an acid. Acids can help to neutralize alkaline flavors, such as those from baking soda or baking powder. Common acids used for this purpose include lemon juice, vinegar, or cream of tartar.

2. Add a base. Bases can help to neutralize acidic flavors, such as those from citrus fruits or tomatoes. Common bases used for this purpose include baking soda, baking powder, or sodium bicarbonate.

3. Add a sweetener. Sweeteners can help to balance out both acidic and alkaline flavors. Common sweeteners used for this purpose include sugar, honey, or molasses.

4. Add a salt. Salt can help to enhance flavors and balance out both acidic and alkaline flavors. Common salts used for this purpose include table salt, sea salt, or kosher salt.

5. Add a fat. Fats can help to mellow out flavors and make them more rounded. Common fats used for this purpose include butter, oil, or cream.

6. Add a spice or herb. Spices and herbs can help to add depth of flavor and balance out both acidic and alkaline flavors. Common spices and herbs used for this purpose include garlic, onion, parsley, thyme, or rosemary.

7. Combine different flavors. Sometimes, the best way to neutralize a flavor is to simply combine it with other flavors that will balance it out. For example, if you have a dish that is too sweet, you could add some salt or acid to balance it out.