molasses and bitterness.
I'm having a bitterness issue with my molasses bbq sauce. I know the molasses is the culprit but I'm wondering if it's the brand i'm using, the amount, or the cooking time that is bringing out the bitter flavor. Does anyone have any thoughts or ideas?
according to one website: http://www.sfgate.com/cgi-bin/article...
"There are different kinds of molasses and each has a different flavor.
-- When buying molasses, pick one that's appropriate to the recipe. Some brands are labeled light or dark, others mild or full-flavored. At least one company grades its molasses with names such as Jamaica and Barbados, reflecting the Caribbean origin. Blackstrap is generally the darkest and thickest -- with a bitter edge that makes it too strong for certain uses."