Bitter into Sweet
Have you ever watched the show Chopped ? I love that show. I love food; I love to cook; I love to watch people cook. So when I got struck down with the plague (aka, the flu) this week, I wasn’t binge watching Gossip Girl or chick flicks, I was hooked on the good old Food Network. Something that struck me between about episode five and episode six was that the trouble ingredients for the contestants across the board were not the foreign, no-one-actually-eats-this foods. They were the simple ingredients—the sweets. In one particular episode, the contestants were given bakery items in every basket—cakes, macaroons, cinnamon rolls. The contestants’ ideas were as brilliant as any professional chef could realistically come up with in 20 minutes or less. Yet the judges found the same thing every time—too sweet, too sweet, too sweet. As a [want to be] chef, my wheels started turning. Why is it so hard to turn sweet into savory? How can a sugary glaze ruin a pe