What can you do to take away the bitterness of the garlic from the stew?
Asked by
flo (
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June 5th, 2011
I put ½ cup of cold water sliced garlic and some eggplants (peeled and cubed) together, and cooked them at the same. I normally saute or cook the garlic first, so there has never been bitter taste ever. I sliced another clove of garlic and licked the inside of it and it is bitter. So is there anything I can do to remove the bitterness from the “stew” instead of throwing it out?
Add: There was no green inthe garlic by the way.
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12 Answers
Have you tried roasting the garlic in olive oil in the oven wraped in tin foil then take it out and use the roasted garlic. I find roasting brings out the natural sweetness in vegetable including garlic. You don’t want to over roast garlic because you can burn it.
I (almost) always roast or sautee garlic as part of its use in a dish
@creative1
@josie
Yes, in the future I will do that, but how do I correct the problem I have now? I don’t want to add honey or anything because it might just give me a combo taste – sweet+bitter.
Try a tablespoon of vinegar. Works for other bitter things sometimes.
Drain off the water. Dry the eggplant real well. Heat up some olive oil in a skillet. Get it real hot. Flash sautee the garlic and egglant until it smells good. Add some salt to taste. Then use it in your dish.
@incendiary_dan thanks I was thinking that, I should have it somewhere, I hope it hasn’t evaporated.
By the way has that happened to you? Some bottles of water, not been opened and yet it is half gone. No leak. The bottles have a squeezed in appearance.
@flo I haven’t had the contents disappear, but sometimes my bottles of water will start to collapse during cold weather if they’re mostly empty. It’s the air shrinking as it goes from hot day in the sun to cool night.
@incendiary_dan interesting. when you say collapse, can you elaborate? tip over? or…
The sides suck in a lot. When the temperature change is less drastic, they only do that a bit.
I also would suggest the vinegar but I would use a splash of Balsamic vinegar. I use that in stew just because and it adds great flavor to a stew. A rich hearty dark beer would also work.
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