Put too much vinigar in my lamb shanks. Any way I can cut the acid?
Not enough info to give an answer.
hardlikearmour is a trusted home cook.
I agree with ChefDaddy, more info would be better. That being said you can generally cut acid with either sugar or fat depending on your application.
Iasked that question: Here's the recipe:
Made it often, it's the BEST. Put twice the vinigar in this time. Wonder if I could cut it with baking soda? Nothing else has worked. Hate to toss this double recipe!!
Hi, I am the ine who sms-ed the question. Here is the recipe:
Even with 1/2 white vinegar in your braise the lamb can still be rescued.
One of the easiest steps I would take is to increase the amount of stock (i.e. Chicken, preferably Beef, Veal or Lamb) to balance out the acidity. Stock has a high concentration of salt and fat with concentrated flavor that can easily mellow out the acidity.
If your lamb is fully braised and cooked, I would reduce the stock with mirepoix and even some red wine if necessary until it is rich and syrupy (i.e. a rich and highly concentrated meat flavor). I would then add the cold lamb into this reduced sauce and reheat the lamb, in hopes the reduced flavor will blend with the vinegar within the lamb and mask the vinegar intensity.
You also might try adding some sugar. It neutralizes some of the acid.
It's not the most refining solution, but definitely does the trick.
Agreeing with Merlin...just keep increasing your braising liquid with broth and the same sauted veggies you were originally using until it tastes right. The meat will be fine and you'll have lots of sauce for your dish... or to turn into soup later. Other ingredients like sugar will chanage the flavor making it sweet/sour....which could be good but may not be what you're after. Extra sauce is always good!
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.