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Old 05-28-2005, 07:09 PM   #21
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Two things I noticed missing from the recipe are onions and carrots. Onions have some sugar in them - and carrots have more natural sugar than any other vegetable except "sugar beets". Sugar will not neutralize the acid in the tomatoes - but it will help neutralize the acidic "taste".

Fresh herbs should only be added during the last 5 minutes of cooking - to reinforce the flavor of dried herbs used at the beginning of the cooking - and add another "layer" of herb flavor. Cooked too long - fresh herbs can get bitter.

I NEVER use garlic salt (I don't allow it in my kitchen) - and very seldom have an occasion to use garlic powder. Both can be bitter ... especially if they are old. Remember - garlic has oil in it - oils oxidize and go rancid.

Burning the tomato paste is a possibility ....

Leaving out the wine wouldn't make it bitter ...

It sounds like you're making a take-off on a basic Bolognese sauce. That shouldn't need to simmer more than about 30 minutes since you're using ground beef. If you are simmer with the lid on - it's going to take a LOT longer to reduce than without a lid - and increase the chances of scorching and burning.

Sounds like you changed several things in your tried-and-true recipe ... hard to pinpoint exactly which change was the problem. I'm just throwing out some things to consider.
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Old 05-31-2005, 02:24 PM   #22
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Quote:
Originally Posted by luvs_food
i read up on it, bucky, and it's definately a factor in bitterness. i didn't notice TILL i read about it, but they were so very correct about that. if you throw in too many bay leaves, it can ruin your dish. i use them very judiciously now.
http://www.bonus.com/contour/__conto...terms/5268.asp

There are also two types of bay leaves -- Turkish and California.

Turkish are milder and sweeter and are preferred for culinary uses.

California bay leaves are stronger and can be bitter.
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