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Bitters have been the darling of cocktails for some time, but who knew how great they could be as an element in food preparation? I was recently on an Angostura trip to Trinidad, where we used their amazing bitters in almost every cocktail, but hadn’t thought of using them in marinades and soups. If they even out cocktails, you can’t even imagine the balance they give to food.
See this missive about soup. Bitters can add that balance and savory flavor that we often seek out from hot pepper and fish sauce. They can also balance the acidity on a dish like a handful of limes ideally guessed into a drink. Let me know what you have cooked or might be preparing with them. Cin cin,
Liza the Wine Chick