Technique question- balancing flavors I cook almost every night and I can make good "fake"  Filipino, SE Asian, Italian, and Korean food (I know the ingredients and flavors but, except for a few dishes, it's not remotely authentic). I like to use a lot of soy sauce, vinegar, lime, sugar, strong cheeses, and olives (depending on the type of food I'm cooking; not altogether). If my food tastes too sour or acidic, is there a proper way to balance those flavors out by adding another ingredient?  