Post #3272394
2026-06-10 23:51 UTC
@Paultron@shin.mugicha.club @teto@cawfee.club
Maybe just make the sauces less salty and savory, or just use less of it.
Replies (1)
-
@Paultron@shin.mugicha.club 2026-06-11 00:41
@Maroon@clew.lol @teto@cawfee.club salty and savory is the point of the sauce. You build a deep flavor profile with the sauce, enrich it with aromatic oils you produce during cooking, then lighten the flavor by adjusting acidity and sweetness Simply cutting the initial salt and savory notes means youre cutting the final flavor profile!