Thread: counteracting bitter taste

On Oct 16, 11:14*pm, Barbara Clark <nsproj...@engineer.com> wrote:
> I made some vegetable soup today and decided to use a trick I used
> before to make lobster corn chowder. I cooked the corn on the cob,
> then removed the corn and put the cobs back in to simmer for a while.
> Then I took the cobs out an prepared the soup as normal. I must have
> gone overboard on the cobs though because the soup tastes a bit
> bitter. Does anyone know a way to compensate/neutralize the bitter
> taste? I know at times I can compensate for too much sour taste by
> adding a little baking soda (acids are usually sour, baking soda is
> alkaline so it neutralizes). Is there a similar trick for bitter?
>
> thanks,
> Barb

Maybe a little sugar?

On Oct 16, 10:14*pm, Barbara Clark <nsproj...@engineer.com> wrote:
> I made some vegetable soup today and decided to use a trick I used
> before to make lobster corn chowder. I cooked the corn on the cob,
> then removed the corn and put the cobs back in to simmer for a while.
> Then I took the cobs out an prepared the soup as normal. I must have
> gone overboard on the cobs though because the soup tastes a bit
> bitter. Does anyone know a way to compensate/neutralize the bitter
> taste? I know at times I can compensate for too much sour taste by
> adding a little baking soda (acids are usually sour, baking soda is
> alkaline so it neutralizes). Is there a similar trick for bitter?
>
> thanks,
> Barb

I believe bitter flavors are often alkali, so an acid may do the
trick.

Try it and report!

John Kuthe...

Barbara Clark wrote:
> I made some vegetable soup today and decided to use a trick I used
> before to make lobster corn chowder. I cooked the corn on the cob,
> then removed the corn and put the cobs back in to simmer for a while.
> Then I took the cobs out an prepared the soup as normal. I must have
> gone overboard on the cobs though because the soup tastes a bit
> bitter. Does anyone know a way to compensate/neutralize the bitter
> taste? I know at times I can compensate for too much sour taste by
> adding a little baking soda (acids are usually sour, baking soda is
> alkaline so it neutralizes). Is there a similar trick for bitter?
>
>
> thanks,
> Barb

Bitter is not (to me) sour. It seems to be used that was by
others though.

--
Jean B.