Sure, there’s the chance of gastrointestinal ulcers and stomach bleeding, but part of me wonders why aspirin doesn’t appear to be used in any foods. In fact a search for cooking with aspirin reveals no recipes whatsoever. This is fairly surprising to me. After all, acetylsalicilyc acid has a light sour taste that is not unpleasant, and would go nicely in certain types of sweet foods, particularly in something like these.
Now, I should reiterate — I’m not a physician, so please keep that in mind; but think of the application of pain reliever as an ingredient! Continue reading “Cooking with Aspirin”