Bitter flavor in stock just doesn’t leave, but you can mask it a bit. I used toasted garlic in olive oil and it apparently over cooked before adding my beer and beef stock causing a bitter base from the get-go. I was able to balance it out with Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)