hubiestubert: Oregano is often misunderstood, and poorly used. It's a great herb, but acid and high heat turns it bitter fast, so the best path with the stuff is to only add it towards the end of the cooking process in a tomato based sauce. Acid plus heat turns the stuff bitter, and it can be avoided easily, by not giving it an hour or two to work its ebbil. Added towards the end, it will release its flavor, but NOT overpower. It also eliminates the "remedy" of sugaring the dang sauce which is an old fashioned way of combating that bitterness, and isn't necessary by simply adding it at the very end. Add your oregano just before you pull your sauce from the heat, and you can have the flavor, without the bitterness.
Links are submitted by members of the Fark community.
When community members submit a link, they also write a custom headline for the story.
Other Farkers comment on the links. This is the number of comments. Click here to read them.
You need to create an account to submit links or post comments.
Click here to submit a link.
Also on Fark
Submit a Link »
Copyright © 1999 - 2017 Fark, Inc | Last updated: Jan 22 2017 20:05:30
Runtime: 0.123 sec (122 ms)