Way too much lemon in my basting liquid
Let me start by saying, I am a good home cook.
I have been cooking for a while with positive review.
I decided to try something I had never done before. I made a Greek Inspired Pork Roulade. It required making a filling with spinach, cream cheese, feta, kalamata olives, artichoke hearts, lemon zest, and garlic.
I tasted the filling and it was great. I pounded the pork to about 1/4 inch thin and spread the filling and rolled it into a Roulade. I didn't have twine so I rolled it in parchment paper. The final step was to baste the Roulade with mustard, lemon juice, garlic, and oregano sauce.
So, after baked it for 15 -20 minutes, I basted. Everything looked and smelled amazing, but looks and smells can be deceiving...it wasn't great!!
But, neither myself or my husband could finish it due to the tartness.
Can anyone give me tips on how to fix this...I hate wasting food but can't seem to be able to figure this one out.
Best Answer
It won't look as nice, but it should be possible to rescue the flavour.
As you've also got lemon in the filling, and feta is quite tart as well, I suggest you first remove the filling and dilute with extra cream cheese (and possibly olives and cooked garlic). Reheat enough to have with the pork and chill the rest too have with something else within a couple of days.
Wipe the meat with kitchen roll (paper towel) while the filling is removed. If you're desperate you could even quickly rinse it (in boiling water if hot, chilled water if cold).
Then reroll and reheat, or serve deconstructed.
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How do you fix adding too much lemon?
Add something sweet to mask the sourness If you've added too much lemon to a dish, adding something sweet will help counteract the sharp tartness. Sugar and honey are great, easy options. Sugar will work well in hot dishes (so the sugar has a chance to dissolve), while honey is suitable for cold dishes.How do you reduce the taste of lemon in gravy?
Try adding a little baking soda. It can neutralize excess acidity. Add it in the ratio of \xbc of a teaspoon per one cup of liquid. Alternatively, you can add other things like cheese (if making a sauce), honey, or sugar, but these add a different taste to boot flavors.What will you do to dilute a lemon juice if it tastes too sour?
Tartness is a subset of sourness, but it implies that the acidity is coming specifically from citrus. It's easily counteracted with a small amount of sugar, honey or maple syrup.What Happens to Your Body if You Drink Too Much Lemon Water?
More answers regarding way too much lemon in my basting liquid
Answer 2
My initial thoughts would be:
- Sprinkle sugar over the dish, or blend it into the sauce.
- If the Roulade is sitting in the sauce, you might consider removing it and making the sauce fresh/over with less lemon juice.
- Another alternative might be adding more of the other sauce ingredients. That should dilute the extra lemon juice to the right proportion.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Lisa, PhotoMIX Company, Karolina Grabowska, Pixabay