It Was Too Sweet—What Can I Do?
I made a chicken breast with a citrus glaze and it was too sweet what can I do to cut the sweetness? I thought rice vinegar and something along those lines. Any help would be appreciated.
Without seeing the exact recipe, I’m not sure I can offer specific advice: much of what I could tell you would have to do with specific ingredients being used, and the exact application of the glaze (is it applied at the beginning or the end of cooking; is the glaze also being used as a sauce at the table?) If you happened to have an electronic copy of the recipe that you could forward to me, I could take a look at it and see what I might suggest.
In general, though, I’m a bit wary of relying on sourness or bitterness to cut sweetness. If you get the proportions wrong, it can backfire on you. Also, it could interfere with how the glaze sets up on the chicken. If you’re using leftover glaze as a table sauce, I’d actually recommend cutting the sweetness in those circumstances with some fat, whether in the form of butter or cream. Even if not using the glaze as a sauce, fat might be the answer: serve the glazed chicken with a rich cream sauce and that will cut through the sweetness a bit. I’m a big fan of blue cheese, and I’m thinking citrus glazed chicken with a little Gorgonzola sauce might be nice.
Another answer might just be to cut back on the amount of sugar used in the recipe—but again, if you can provide me with a copy of the recipe, I can give you some more specific advice.
If you have a culinary question, email me and I’ll try my darndest to get you a worthwhile answer.