Amuse bouche: Fixing something too sweet

By on Jul 27, 2010 in amuse bouche | 0 comments

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If the flavor of something you are making, like a sorbet base or fruit coulis, is too sweet, add some lemon or other citrus juice. The acid in the citrus will cut through all the sugar in the recipe and provide a balanced sweet and tart flavor, instead of a cloyingly sweet product.

Source: A former teacher/chef from Culinary School


Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.


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