I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
- generally speaking, mitigate too much citrus zest (bitter) with salt and sweet. that's not always a better option
- bury it with something like BBQ or some other strongly flavored sauce
- turn the main dish into an ingredient in some other dish
bitter from citrus is a tough one, since it seems to be strengthened with more cooking