Why does my apple crumble develop a bitter aftertaste?
I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of cinnamon.
The outcome is delicious but if I go back for a second helping, which has been known, that seems to develop a really strong sour or bitter aftertaste in the back of my mouth.
Now I acknowledge that modest portions are probably a virtue, but this seems to be a standard pattern over several years- that first portion is so good and the second one is so bad and I'm sure there must be something wrong with the way I'm preparing the dish. What do I need to change?
The crumble recipe I use is a typical flour/sugar/butter with a few oats and sometimes crunched up nuts too. Any variance in the crumble doesn't seem to change the aftertaste.
Best Answer
It may be that the specific flavour has a compounding effect, in the same way that spciy heat (capsaicin) does. The first bite is great, the second one is more sour, and by the second portion it is the only thing you can taste.
It happens because of the way the mouth's flavour sensors react to certain flavour compounds, but I don't know enough to explain how it works exactly.
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Quick Answer about "Why does my apple crumble develop a bitter aftertaste?"
3 Answers. Show activity on this post. It may be that the specific flavour has a compounding effect, in the same way that spciy heat (capsaicin) does. The first bite is great, the second one is more sour, and by the second portion it is the only thing you can taste.Why does my apple have a bitter taste?
Some varieties of apples are naturally bitter; this is because the skin of the apple contains high levels of a substance called tannin. Alternatively, your apples might be bitter because they have a condition called bitter pip. All apples have tannin in them, but the amount varies according to the type of apple.How do you make apples less bitter?
What you do: Slice the apple and sprinkle with a pinch of salt. The salt heightens the flavor and naturally brings out the sweetness in the fruit.How do you counteract bitterness in a sauce?
Your dish has a bitter flavor Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.Why is my homemade apple cider bitter?
Between day 9 and 12 of active fermentation the cider loses all apple flavor and becomes bitter. This has happened consistently. All of the equipment is sanitized well before each use, all the cider has had 50 PPM of Potassium Metabisulfite added immediately after pressing, yeast added 24 hours later.Megan Thee Stallion, Dua Lipa - Sweetest Pie (Lyrics)
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Answer 2
I've noticed this with stewed apples as well. The texture changes as it cools but also an aftertaste develops. I assumed it was something to do with pectin. It's usually better when reheating in the oven though?
I changed how I do crumbles in the last few years. I now make a compote with apples and say blackberries and initially cook he crumble separately. I then combine the two when the compote is cool and then bake for a very short time. This keeps the fruit tasting fresh because its not baked to death.
Answer 3
What sort of dish are you using to bake the apples/crumble in? Is it possible that the bitterness is caused by metallic or other leaching from the baking dish into the fruit? This might explain why it gets a little stronger for the second serving, because it has had a little more time in contact with the fruit in particular. Just a thought.
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