Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.used too much cinnamon in a meat receipe. what will cut the taste?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(used too much cinnamon in a meat receipe. what will cut the taste?),it will help you,my kids.
husband is making a molasses based chili dumped cinnamon in - it is way too sweet now
Answers:
I would try balancing it at first with Marjoram. Marjoram will balance just about anything. If that doesn't work, maybe a few twigs of clove would do the trick. Cinnamon, although beneficial in curbing appetite, is difficult to balance. But if Marjoram can balance the gaminess of lamb, it can balance just about anything. Whole Allspice is always a good standby, depending on the meat. I'd never use Allspice with pork, though. It just doesn't clique well Cardamom. Thank goodness the price of cardamom has come down over the years! Cardamom will make you forget you've ever tasted Cinnamon, as would Cassia.
Other Answers:
Try watering it down or also, more chili seasoning or scoop out some of the mollases (if it's still altogether) it depends on your preference. Or up all of the other ingredients to match the amount of the cinnamon. Happy cooking ;)
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Kitty said: Yes.used too much cinnamon in a meat receipe. what will cut the taste?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(used too much cinnamon in a meat receipe. what will cut the taste?),it will help you,my kids.
husband is making a molasses based chili dumped cinnamon in - it is way too sweet now
Answers:
I would try balancing it at first with Marjoram. Marjoram will balance just about anything. If that doesn't work, maybe a few twigs of clove would do the trick. Cinnamon, although beneficial in curbing appetite, is difficult to balance. But if Marjoram can balance the gaminess of lamb, it can balance just about anything. Whole Allspice is always a good standby, depending on the meat. I'd never use Allspice with pork, though. It just doesn't clique well Cardamom. Thank goodness the price of cardamom has come down over the years! Cardamom will make you forget you've ever tasted Cinnamon, as would Cassia.
Other Answers:
Try watering it down or also, more chili seasoning or scoop out some of the mollases (if it's still altogether) it depends on your preference. Or up all of the other ingredients to match the amount of the cinnamon. Happy cooking ;)
correctness,It's Non-profit and only for informational purposes.
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