Color is Flavor

Don’t be scared of color when baking or cooking. Embrace it. Color is flavor. Treat it as another ingredient to be measured properly. It is often the difference between something good and something remarkable. This is true whether you’re roasting off a tray of bacon, cooking a pot of caramel, or baking a cobbler. When I train someone new on how to bake a cobbler, they are always so scared of it getting too dark that they pull it out way too early. Invariably, the fruit’s not cooked and the dough just tastes doughy. If you flirt with disaster, and really allow the biscuits to caramelize on top of the cobbler and the fruit to cook until it’s sweet and jammy, the people who eat it will appreciate it and be blown away that a simple cobbler can taste so complex.