Adjusting flavor with the FASS system
As I described in my recent post about taste, the FASS system, created by Rebecca Katz, uses olive oil (Fat), lemon juice (Acid), salt (Salt)and maple syrup (Sweet) to adjust the flavor of foods to make it right for you. This can be really useful when your tastes have changed due to chemo. Soup is a great way to practice FASS so I gave it a try on this recipe. I tasted the soup first and thought it was good. I would have happily eaten it as it was. But wondered if it could be better. As the tomatoes are quite acidic, I didn’t think adding lemon juice would help. I did add a pinch of salt, as I hadn’t used any in the cooking and that did take it from a score of 7/10 up to an 8/10. However, I then added the tiniest bit of grade B maple syrup – just a small drizzle – and that took it to a 10/10. It was great how just the smallest amount had such a difference. It was less than 1/8 teaspoon but it just balanced the flavors perfectly.
But that is my taste, today. And maybe next time it will be different. If you make this recipe, give the FASS system a try and see if you can make the taste just to your liking by using one of the FASS ingredients. Let me know how you get on.