So, this is somewhat of a general question.
I'm reasonably experienced at balancing saltiness, acidity, sweetness etc. when it comes to cooking & hot sauce making.
I often add fresh basil, or parsley, oregano into my sauces (uncooked typically) in incremental amounts until I feel the taste is good.
The sauce itself contains; brown sugar, honey, pickled Birdseyes (around 75), the pickling vinegar, along with some distilled white vinegar, fermented red onions (lacto-fermented with dill + cardamom), fermented garlic, cayenne powder, onion powder, garlic powder, salt & black pepper.
End result was a nicely rounded sauce, quite tart with a nice quick heat (not really a lingering heat). I didn't cook any of the ingredients as they were already fermented and/or pickled and thus the flavour profile was what I was after.
This is something that I haven't really experienced before though, it's with coriander (cilantro for those of you in NA). I added a small bunch of coriander (including stems) fresh into the sauce that was tasting pretty good (prob should have stopped here -- but I love an experiment). I added in what I thought was a small amount (1/4-1/3 of a cup prob) to around 2 cups worth of sauce. The end result, it tastes 'off', it tastes ridiculously 'earthy' - and I realise coriander, especially with the stems included does have that characteristic...I just didn't realise it would cut through all those layers and be the predominant flavour.
Looking for tips to maybe try and salvage the sauce, or what to do if you added too much of one thing, and how you balance it out. (Specifically this 'earthy' herby flavour that whilst has good flavours...also has that underlying 'dirt' flavour...haha).
TL;DR added too much coriander to my sauce, how do I minimise the 'earthy' flavour that has somewhat ruined my sauce?
Cheers!
I'm reasonably experienced at balancing saltiness, acidity, sweetness etc. when it comes to cooking & hot sauce making.
I often add fresh basil, or parsley, oregano into my sauces (uncooked typically) in incremental amounts until I feel the taste is good.
The sauce itself contains; brown sugar, honey, pickled Birdseyes (around 75), the pickling vinegar, along with some distilled white vinegar, fermented red onions (lacto-fermented with dill + cardamom), fermented garlic, cayenne powder, onion powder, garlic powder, salt & black pepper.
End result was a nicely rounded sauce, quite tart with a nice quick heat (not really a lingering heat). I didn't cook any of the ingredients as they were already fermented and/or pickled and thus the flavour profile was what I was after.
This is something that I haven't really experienced before though, it's with coriander (cilantro for those of you in NA). I added a small bunch of coriander (including stems) fresh into the sauce that was tasting pretty good (prob should have stopped here -- but I love an experiment). I added in what I thought was a small amount (1/4-1/3 of a cup prob) to around 2 cups worth of sauce. The end result, it tastes 'off', it tastes ridiculously 'earthy' - and I realise coriander, especially with the stems included does have that characteristic...I just didn't realise it would cut through all those layers and be the predominant flavour.
Looking for tips to maybe try and salvage the sauce, or what to do if you added too much of one thing, and how you balance it out. (Specifically this 'earthy' herby flavour that whilst has good flavours...also has that underlying 'dirt' flavour...haha).
TL;DR added too much coriander to my sauce, how do I minimise the 'earthy' flavour that has somewhat ruined my sauce?
Cheers!
