As title says I made the two hour creamed spinach found here (https://www.seriouseats.com/food-lab-creamed-spinach-recipe) and it mostly tastes bitter although the sauce is yummy.
The only thing I changed is I used regular spinach because I could not find curly spinach. Is that what would have messed up the taste? Is it salvageable?
by Sovrage
3 Comments
Not sure specifically what went wrong, however in the future using young spinach, cutting off the stems, and blanching before hand can be helpful in reducing bitterness as it minimizes the oxalic acid(the cause of bitterness in spinach) in the final product
The first couple of times I made it it was bitter. Through experimentation I found that keeping the simmer as low as absolutely possible helps avoid it. I have to set my burner to below the bottom line for “Lo”. I also uncover it to allow it to reduce with less heat and time.
I usually go with baby spinach, as I find it less bitter