how to cook 101 – BITTER

Coffee, cocktails and political debates. People are addicted to BITTER. But before talking about the importance of bitter as a taste, let’s talk about how to tone down bitterness in your delicious food. Because, let’s just be honest, bitter is a signal to our brain that something is unripe and a potential toxin. No thank you! But, according to Becky Selengut’s book How to Taste, where I found the following experiment I conducted, bitterness (when done right) can add complexity.

To cut down bitter, try caramelizing (think of raw brussels sprouts… *gag* versus roasted brussels sprouts… *yummm*), blanching, rinsing (especially important for kale after you chop it because chopping makes it release an extra bitter taste), sweetening, diluting, fattening (to coat the tongue), and warming (aka iced black coffee is death by bitterness and why is it a thing.)

Now let’s test this with an experiment…

Raw cucumber – It tastes refreshing. The center is a little sweet. The peel is pretty bitter. There’s almost a teeny tiny bit of tangy-ness.

Salted cucumber – After letting a cucumber slice absorb a few grains of sea salt for a few minutes, the flavor definitely changed. The bitterness was reduced to an undetectable level. The salted cucumber is still refreshing. It is more salty than sweet now & yay to less bitterness!

HEALTH TIP: Digestive bitters when taken before a meal can help kick-start digestion secretions and therefore improve overall digestion, absorption of nutrients, detoxification by the liver and even reduce stress!

Published by strawberryandcream

Hello! I am on an epic adventure to learn how to cook and bake. So far I have only given myself food poisoning twice and made myself sick about a half a dozen other times. I am notorious for making poor substitutions, being clumsy in the kitchen & getting sent to the ER, and creating food that just looks downright nasty. But alas! I will prevail and learn how to master the art of feeding myself! :)

what do you think? :)