How to un-brine hearts of palm?
Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)?
I tried washing them off and then roasting them, but that didn't help, they were still sour.
Best Answer
Typically, hearts of palm are canned with citric acid, giving the sour taste you are referring to. Unfortunately, there isn't an easy way to remove most of the acid they are canned with.
You can try soaking them in a mild brine (water and salt) which can help reduce the concentration of the acid in the heart. Salt also counteracts perceived acidity in an ingredient - not actually changing the PH of the ingredient but it makes the acidic taste less noticeable. A light sprinkle of sugar will also help reduce the perceived acidity and can add to the flavor when grilling (think of Brussels sprouts cooked with a bit of brown sugar).
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What do you do with hearts of palm in brine?
In the grocery store, fresh hearts of palm are available in jars or cans, sliced or in whole cylinders, packed in water, or marinated in brine. You can incorporate the cores into a salad, pasta, roast or grill them for a side dish or appetizer, or marinate them in olive oil and herbs to serve on a cheese plate.Are canned hearts of palm raw?
Heart of palm is fresh enough to be eaten raw, immediately upon harvesting. If you cannot find a fresh supply of heart of palm, it is also available in the grocery store next to the canned or jarred artichokes.Do hearts of palm need to be cooked?
Like asparagus, artichokes, and water chestnuts, hearts of palm are also eaten cooked, be that pan-fried, baked, grilled, or braised (try them in the style of braised leeks!). Alternatively, keep them raw and puree in the food processor with a bit of garlic, salt, and lemon juice for a riff on a white bean dip.Can you saute hearts of palm?
In a pre-heated saut\xe9 pan put oil and sliced hearts of palm. Cook for 1 minute. Next add in baby spinach and cook until just wilted season with salt and pepper and serve.How To Prepare Heart of Palm as an Ingredient
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