Why is my cooked cabbage bitter?
Chef's answer
The bitterness in cabbage and other cruciferous vegetables is due to organic compounds known as glucosinolates. ... Cruciferous plants are notorious for containing these molecules and the more bitter the plant, the glucosinolates they contain.
Frequently asked Questions 🎓
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Bitter is the opposite of acidic/sour so adding citrus juice, vinegar or tangy non-dairy yogurt can help balance the dish.
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Bitter is the opposite of acidic/sour so adding citrus juice, vinegar or tangy non-dairy yogurt can help balance the dish.
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Blanching broccoli in a large pot of salt water releases bitter acids from the plant cells and rinses them away, an action that steaming does not provide because of the low level of water involved. Additional measures for neutralizing broccoli's bitterness include tossing it with salt and citrus sauce..
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Salting helps combat the bitterness of both of these water-dense vegetables by drawing out some of the excess moisture and the bitterness, aiding with the overall texture as well. Just don't forget to lightly rinse some of the salt off.
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If you would like to give this a try, separate the lettuce leaves, put them in a bowl of cold water and add a small amount of baking soda. Let the leaves soak about five to 10 minutes, rinse thoroughly in cold water and then soak them again for a few more minutes. Drain and use.
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Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.
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Taste the sauce, add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job. If neither helps, toss the sauce.
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