How do I cook radicchio to make it taste less bitter?
Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniques that are particularly effective at reducing the bitterness without masking the other flavors too much?
Best Answer
Braising gently in milk will also, I find, help with bitterness. The radicchio becomes wonderfully succulent, very nice with a firm-fleshed fish.
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How do you reduce the bitterness of radicchio?
Or simply slice it thinly, dress it with olive oil, sherry or balsamic vinegar, and salt and let it hang out for a few minutes to soften and mellow. Beyond salad, most radicchio takes well to being cooked, which tames its bitterness (but also dulls the vibrant color).Do cooking radicchio make it less bitter?
Cooking radicchio tempers its bitterness and draws out a mellow sweetness similar to red cabbage. Roasted radicchio is a side dish that needs little more adornment than a simple drizzle of aged balsamico and extra-virgin olive oil.How do you counteract too much bitterness?
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.Can you boil radicchio?
Radicchio is no different. When eaten raw, its white veined, purple leaves have a delightfully sharp and bitter flavor. It's also pretty common to see radicchio cooked, either by boiling, saut\xe9ing, roasting, or grilling. The cooking brings out some natural sweetness while still providing that iconic bitter kick.More answers regarding how do I cook radicchio to make it taste less bitter?
Answer 2
Roasting and grilling seem to help. You can also lessen the harshness by using ingredients with a sweet flavor profile in conjunction with it.
Years ago I tried a Radicchio appetizer (basically a radicchio bruschetta...but this was mid to late 80's and bruschetta wasn't something that was as common then!) I believe it came from Sunset Magazine or Better Homes & Gardens:
Dice up the radicchio and place into a baking dish. Infuse some olive oil with garlic and dry herbs of choice (I think it had thyme, pepper, and oregano). Drizzle the oil over the diced radicchio and roast until radicchio is tender. Then crumble goat cheese over the top and bake until cheese is softened. Serve the roasted radicchio and goat cheese piled onto crostini.
Answer 3
Soaking for a while in cold water beforehand also helps tame the bitterness.
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