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Thread: counteracting bitter taste

  1. #1
    Barbara Clark Guest

    Default counteracting bitter taste

    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

  2. #2
    [email protected] Guest

    Default Re: 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?

  3. #3
    John Kuthe Guest

    Default Re: counteracting bitter taste

    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...

  4. #4
    Jean B. Guest

    Default Re: counteracting bitter taste

    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.

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