Why is sugar an ingredient in savory foods such as bottled salad dressings, sandwich bread and soups? I really enjoy sweet foods, but I do not understand why I have to taste sugar in my dinner roll. Let’s Cook Tonight® teaches a common sense approach to cooking and eating for health, maximum flavor and enjoyment. It does not make any sense to put sugar in savory foods any more than it makes sense to put garlic in apple pie.
I bit into a roll at a luncheon yesterday and I could immediately taste the added sugar. No, it was not sweet like a sticky bun, but the sweet taste was there. The majority of foods I eat are very close to their natural state so my palate quickly recognizes a flavor in a food that normally is not there. I make recipes with very few ingredients and I seldom eat processed food so I am used to the real flavor of foods. I buy all of my bread from a bakery that makes its products on the premises from scratch. They do not add sugar to their sandwich breads or dinner rolls. When you eat your sandwich on bread that has no added sugar, you will be amazed at how even peanut butter and jelly taste better. The filling is no longer competing with the taste of the bread.
I realize the amount of added sugar per portion size is probably very small, but even if it is only an eighth of a teaspoon, why does it have to be there at all? It just does not make any sense. I want to enjoy Real Food Real Flavor Real Easy®.
Cooking is easier than you think and you are worth the time and effort it takes.
Simple cooking idea. When using a box grater, grate on top of wax paper. The grated food will be easier to pick up and you will have one less dish to wash.
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