Some things should remain a secret. Why? Because life is just too short to not live a little and enjoy some sweetness. I am talking sugar!
Whenever I go to any social where snacks and finger foods, such as tuna sandwiches are served, I always go for the tuna sandwiches. And every time I keep telling myself that I must make tuna sandwiches at home because I enjoy them so much. However, for years now, whenever I would make the tuna paste and the sandwiches, they never are as delicious, not even close. I did not know what I was putting or not putting into the paste. But every single time, I was disappointed with the sandwiches. All of that changed late last year when in conversation with friends I heard one of them reveal the secret. Sugar! As soon as she said sugar, everything clicked and made sense; that was it! I do remember the tuna sandwiches having a hint of sweetness that perfectly complemented the savoury notes of the paste.
Kierra (my friend) explained that a little sugar is mixed into the paste and then a light sprinkling of sugar tops the paste as it is left to sit so the flavours could meld. She recommended using white sugar to maintain the colour of the paste. Here’s the other thing I realized, every time I made the tuna paste, I’d make the sandwiches immediately (mostly because I would be hungry), however, letting the paste rest so that the flavours could set up makes sense. It also gives the sugar time to dissolve into the paste. Tuna paste with sugar. Who knew? I sure didn’t.
Coleslaw is another of those things that I’d have when I’d go to dine at the homes of friends and their coleslaw always tastes wonderful. I’d always get extra helpings, just like everyone else. And just like the tuna sandwiches, I’d tell myself that I should make coleslaw at home because I obviously enjoy it a lot. Let me tell you, I’ve made coleslaw many times at home and only ate it because I did not want to waste it. After I “complained” to a friend she asked what I put in the dressing and I told her. “You have to put in a ‘lil sugar,” she told me. And again, just like that, it clicked. Of course, the sugar would complement the carrots and cabbage and sweeten things up. I was having a ‘duh’ moment. Just as with the tuna paste, my friend’s advice was to put in just enough sugar to taste so that all the flavours are balanced. The act of adding sugar or salt to certain things to balance the flavours was not alien to me but I just never put sugar in tuna paste or coleslaw. You learn something every day.
Wait. There’s more.
I regularly make my own granola (loose) but one day I decided that I’d make some granola bars. Easy right? I used the recipe from a trusted food website, it called for 3 more tablespoons of honey than I would use when making granola cereal. Everything went as planned in the mixing and baking. I was excited to be making my own granola bars. The baked granola was left to cool completely and then there came the time for the block to be cut into bars. It cut alright, but not into bars; the granola broke into clusters; it was not glued together as a bar usually would be. I essentially had granola clusters. Disappointed, I double checked that I had followed the recipe carefully. I had. Further research would reveal that a lot more honey, sugar, golden syrup or similar sweeteners would be needed to provide the essential “glue” for the ingredients to adhere and stay firm when cooled and cut. It confirmed what I had always thought – that commercial granola bars are full of sugar and that the amount of sugar outweighs the healthy benefits they tout.
Several years ago, I was after a recipe for cornbread that tasted like the one I had tasted at a barbecue joint. After several attempts with various recipes I stumbled upon a recipe for old-fashioned cornbread for which the maker had won awards. I made the cornbread and was transported back to a sunlit afternoon, sitting on a bench with a red plastic tray and plate of ribs, cornbread, baked beans and two slices of white bread. The secret to the cornbread was a generous amount of butter and sugar! I enjoyed my cornbread with stewed pork. As I said, life is too short to not enjoy some sweetness. Everything in moderation, right?
Cynthia
