Is Rosemary that Bitter
July 9, 2012 3:41 AM Subscribe
Cooking Help: Is too much Rosemary causing these slow-cooked meat braises to get too bitter? Last night I did a slow roast / semi-braised Lamb shoulder (bone in) and there was this familiar bitterness that I've noticed before in my cooking and other peoples cooking. From memory I am associating it with Rosemary being present. Its hard to remember exactly but I feel that rosemary is usually involved. But I think there is also often whole sliced lemon involved.
posted by mary8nne to food & drink (14 answers total) 2 users marked this as a favorite
Last nights dish was; Lamb Shoulder, slow roasted with some white wine, rosemary, thyme, pepper, garlic shards stuck into the flesh, sea salt, a little olive oil, zest of lemon and also I stuck a few slices of whole lemon in around the meat.
Was it too much Rosemary?
Was it the Lemon Pith?
Was it both?
Was it something else entirely?
Also the bitterness seemed stronger (only present) in the outer flesh that had more direct contact with the braising liquid. Oh and although everyone else denied the bitterness was present, I think they were just being polite.