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Bitter starches that contain Oman lemon are one of the things we deal with a lot. Omani lemon acts like a knife on iron sticks. If used correctly, it makes the stew very tasty and if we make a small mistake, the stew will no longer be usable. If you also have problems with bitter stains, we recommend following this to fix this problem forever.
Bitter stew with Omani lemon There are several important points to adding Omani lemon to the stew. Some chefs recommend bitter lemon juice if you pierce the Omani and put it in water. Of course it is, but still adding the lemon zest at the beginning of the stew can be a risk. The best way to add Omani lemon is to halve it in the middle then add the stew in the final 30 minutes. The main reason for the bitter stew with Omani is the lemon seeds inside. Be sure to remove Omani seeds or eggs then add to the stew. (Source: Stewart Tips) Fix the bitterness of the stew If for some reason your stew is bitter with Omani lemon, quickly boil a potato (for 4 to 6 people) and crush thoroughly then add to your stew. Another point is to add a little boiling water to the stew as the potatoes glaze over and tighten. This can greatly capture the bitterness of the stew. Source https://samanbeygvand.webnode.com/news-events/gheyme-stew/
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