Some years ago, it was my custom to stop by a local bakery each morning on my way to work. My favorite was a bear claw and a cup of coffee. Now and then, for variety, an apple fritter and a cup of coffee.
Had I needed still more variety, it would have been a cup of coffee and a cup of coffee, but I digress.
My one complaint with both the apple fritter and the bear claw was that they were too sweet. One day, I asked the baker to make me an apple fritter for the next morning, but not to put any glaze on it.
Next morning I arrived at the bakery, made my purchase and went on my way. I got to work and settled in to enjoy my morning delight. The first bite of the apple fritter was a big surprise. It was the blandest tasting thing I had ever eaten. All ... yes, all ... the flavor was in the glaze. I ate it, but that was the last time I ordered pastry without glaze.
Ah yes, Apple Fritters. College students’ soul food.
Sugar, like salt, can also make a flavor come out. In other words, you aren’t tasting just sugar, but how sweetening something else makes it not just palatable, but delicious. Like a BLT with mayo. You don’t need a lot of mayo, but just the bit you put makes all the difference in the world in the flavor and consistency experience.
With salt, it’s best if you don’t really taste the salt, just the flavor it brings out in the foods you put it in.
Funny, my favorite has always been plain old cake donuts and a coffee. I can hardly find those donuts anymore.
/nanny