How to reduce or eliminate the flavor of orange in a stew?

Question

I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even dissolved. Any tips? Thanks.

score 2 · Answer 1 · answered May 03 '18 at 17:36

I've normally found that acid (vinegar) and bitterness (sharp herbs perhaps) can lower the intensity of the sweetness of orange. I also think that a slightly bitter herb like rosemary or sage would meld nicely with the orange, burying the flavor a bit. It might already be a little bitter from the pith of the orange.

paparazzo · Answer 2 · 2018-05-02T22:05:33.807

1

Skin (peal) can impart a lot of flavor. Garlic and onion will knock it down some.

Salt will knock it down some but I pretty much never add salt for health reasons.

edited May 02 '18 at 22:05

answered May 02 '18 at 16:36

paparazzo

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How to reduce or eliminate the flavor of orange in a stew?

2 Answers2