Life or Cooking?
Im looking for a solution to my quandary:
There seems to have been a salt spill in a wonderful batter and im worriedthat it will taste too bitter. How do you fix bitterness?
Sometimes the remedy can mean more of the same thing (i.e. certain venomscan sterilize other venoms) but I am not looking to add more salt to theaccidentally bitter mix.
Any ideas how to make it sweeter??
Let me know.
posted by --Crash and Burn-- @ 10:25 AM
3 comments
3 Comments:
a. Are you speaking in metaphors or dealing with an actual culinary mishap?
b. I don't recall the actual name of the Parsha describing the Mayim
haMorrerim, but according to most Mefarshim, when the Benai Yisrael
complained about a lack of proper nourishing foods, Hashem had them pass by a rivulet/lake (in the desert?) and had Moshe Rabbeinu drop a bark of a nearby tree directly into the water. Most mefarshim mention that both the
bark and the water had been bitter.
Hence, the query: if one needs to
sweeten water (the mefarshim claim that the water was also bitter), how does one achieve sweet water by inserting more bitter bark into it?
Whereby, some Mefarshim claim that not only was the water bitter, but the Benai Yisrael were bitter, as well, having just been liberated from 2 centuries and more of unmitigated servitude. At this juncture, there are those
Mefarshim who extrapolate that the water was NOT bitter; the bark of the tree dropped into the water, was neutral in taste.
The problem: the Benei Yisrael themselves were bitter and embittered by their fate, and therefore, interpreted everthing they saw and tasted to be bitter. In a twist on 'You are what you eat", this would realign one's thinking to say, "you eat what
you are." If one is bitter, all comestibles seem to be equally so.
c. If 'beauty is in the eyes of the beholder," taste is equally so. While ecologists would not welcome salt spills, pretzel makers might well take advantage of this misfortune, repackage the product as 'extra salt added for
extra flavor', market it, and make a fortune: a 'mountain out of a
molehill/salt spill."
Depends on the entrepreneur, the packaging and creativity of the producer, the consumer , etc.
Misfortunes of some are the
fortunes of others, saith the fortune cookie. Perhaps the original batter would NOT be onsidered 'wonderful' by the standards of those who prefer
salt to, say, poppy seeds.
d. Is this a hypothetical question, a philosophical one or an
immediate culinary one? If the batter is bitter, rather than rejecting and ejecting it, one might consider researching a different recipe and being
creative with the new combo....
or just add more of everything else-if its a cookie recipe and u put in 2 tbsp of salt instead of 1, then just double the entire recipe...
Building off of the second anonymous' idea, even if one cannot enlarge one's project, simply adding a buffer of some sort can neutralize the offending additive. A mixture of carbonic acid and bicarbonate prevent the blood from becoming too acidic or too basic. A potato added to a salty soup absorbs excess salt. And if one adds even a small amount of positive emotions to oneself, one finds that offending negative emotions rapidly dissipate.
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