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

On Oct 16, 11:14*pm, 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

Maybe a little sugar?

On Oct 16, 10:14*pm, 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

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.

Sour and bitter are certainly different. Salt will neutralize bitter. It interferes with the bitterness receptors in our tongues. It's why old timers put salt in their beer (which isn't really necessary any more since most mass marketed beer is not too bitter).

Thanks to Alton Brown for this information.