About Chef Glen L. Davis II Expertise I can answer almost any question about food. Food is my passion, if I don't know an answer I will find out and give you the best answer possible!
Experience I am a classically trained Chef. I have been the manager of several restaurants. I have been cooking LITERALLY since I could stand! I strive to learn new things every day and I enjoy helping people and I often assist my mother with a cooking class at her church.
Education/Credentials Trained with several chefs, and I have attended Culinary School. I have also worked every position in a restaurant setting from washing dishes to Kitchen Manager/ Chef. I also teach cooking classes and teach private lessons.
Question I made Lamb Stew in the slow cooker (cooked on low for 8 hours). I marinated it last night with beef broth and white wine vinegar and herbs. Today, I slow cooked with beef broth and white wine vinegar and vegetables. However, when it was done, I tasted it and it tasted like vinegar (too much for my taste). Question: Is there anything I can do to get the vinegaree taste out of the gravy and meat? Please advise.
Answer The only way I know of to "cover up" the vinegar flavor would be to use the same method as "sour bratten" (I probably spelled that wrong). Basically you use crushed ginger snap cookies to thicken the sauce and the spices in the cookies "mask" the vinegar. However, I do not think that this will work for what you need. The only other recommendation I can make would be to reduce the amount of white wine vinegar by 50-75% and replace it with white wine. This will give you a similar acidity (that will tenderize the meat) and flavor, without overpowering the flavors of the meat, stock and seasonings.
I hope this helps, please let me know if I can be of further assistance.
