Too much Guinness in my stew
- hotsauce28 Jan 27, 2008 01:57 PM
And now it's pretty bitter. Anyone know how i can fix this?
Flour blended with cold half & half will thicken the juices and soften the hard edges of flavors...
Or just adding some half & half...
It works well with acidity and mild bitterness...
re: three of us
Potatoes don't work for salt, sweet, hot, bitter or anything else.
It's been scientifically proven.
They just soak up the cooking liquid like a sponge -- they don't selectively discern and remove the ONLY offensive ingredient. They are not that smart.
You could just ladle out some liquid and have the same effect -- less liquid, equally bitter/sour/salty/hot/sweet taste.
You can make up a small batch without the beer and combine -- that's the best way to truly remedy the situation.
i tried some brown sugar (couldn't log on last night so i was on my own!). It took out some of the bitterness but i still tasted a lot of it.
I'll try O'Doul's next time and stick to drinking the Guinness on it's own.
(i thought potatoes worked on over salted liquids, no??)
No... they just season the potato...
The sauce will still taste the same...
You have to add bland ingredients to the stew to balance it out...
Dairy, or instant mashed potatoes, or oatmeal...
Oatmeal is a great and flavorful starchy thickener...
You can toast it in a nonstick skillet and then buzz it in the food processor or use it whole...
Newcastle Brown Ale is my cookin' beer...