I agree absolutely!
My background was originally as a chemical engineer so I have turened the kitchen into a laboratory on actually too many occasions. Eg - I am the one posting about trying yeast in place of BP/BS. etc etc - but that has mostly been a winner.
And I was sincere about being glad you found the maple syrup.
It's just that the empirical results of trying to correct burned vegetables have been very poor. (I too often go off to another room and have left the heat too high too long - even with the diffuser)
I've been referring to burned taste with vegetables - I've found that one can overblast meat to almost anything and it will still be edible - even almost to the point of ashes -
And as I said - if one has left the stuff on heat so where it's been bubbling and simmering a while above the burnt crust - the bitter taste will have pervaded to the point it's damn difficult to overcome.
Generally a 'too much' correction is a difficult nut to crack - especially with salt, sugar,habanero-type chili etc. - only doubling, tripling quantities tends to work.
Trying is indeed fun - and serendipity has its rewards - but often the result is a flush and a grilled cheese sandwich