Questions on understanding and manipulating the flavor of foods.

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What does horse taste like? [closed]

I heard that horse meat is popular in France. Apparently it has significantly more iron than beef. From that I would guess it tastes like liver. Is that case, or does it more or less taste like beef? ...
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0answers
44 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
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1answer
61 views

How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...
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1answer
74 views

If salt loses its flavor, how can you season it?

I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't know what to do. Is there something you ...
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1answer
38 views

Sweet plums going tart as I chew

I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew it(doesn't matter if it is flesh or skin) ...
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3answers
92 views

What are some ways to reduce the bitterness of chicory?

I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red ...
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3answers
162 views

Why are olives always better at the restaurant?

Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they ...
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3answers
107 views

How do I impart the flavor of mint to a tomato sauce? [duplicate]

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
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1answer
34 views

How do you know when your flavor base is thoroughly sauteed?

I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
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2answers
61 views

Can you cook off the acidity in wine?

My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced). First I do ...
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1answer
51 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
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1answer
121 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
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12answers
10k views

Why use onions in cooking?

Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try to pick them out of the food. Seeing that ...
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2answers
1k views

When should you season sauce that needs to be reduced?

I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentrated. But I always see people put salt ...
14
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3answers
2k views

Why does my cauliflower puree taste mustardy after two days?

I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, and cooked it till more or less tender. ...
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1answer
58 views

Veg Burger Advice, Am i missing something?

I used to eat burger at home rather than buying from MCDonalds. But i feels the taste can be improved. I am mentioning my method now. Please help me improve it as the Burgers are not crunchy. I ...
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2answers
69 views

What is a useful search term for the sensation of flavor progression in a spoonful?

That's "progression" as in flavor changes happening over time (like the few seconds to chew). As a rough analogy, in music theory a chord is made up of different notes played simultaneously (and where ...
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1answer
82 views

How can I find flavors that pair well with a given ingredient?

"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or a way to come up with a variation on an existing recipe. ...
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2answers
91 views

How can goat milk be prepared to reduce the 'hairy' after taste it has?

I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sugar does not dilute/reduce that taste. Is ...
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3answers
113 views

How do you know how much garlic to add to a dish and in what form?

I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from ...
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3answers
154 views

How do you infuse the flavor of a sauce into chicken?

I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. ...
2
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1answer
122 views

Why would I add garlic to a recipe after onion with such a small time difference?

I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic cloves all of which is then cooked for an ...
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0answers
35 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
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2answers
197 views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
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2answers
60 views

How do I bring out the garlic flavor in an oil base?

I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginger and garlic as the onions begin to ...
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6answers
2k views

How do I concentrate the flavor in orange juice?

I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce squeezed orange juice on the stove with ...
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1answer
36 views

Risotto and a complementing/contrasting broth corresponding to the meat

In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, shouldn't the broth be a seafood broth to ...
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4answers
931 views

How do you season and cook to palates and preferences different than yours?

Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how can I cook something that appeases a ...
2
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3answers
74 views

How can I add flavor to meatballs which taste stale from being frozen too long?

My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I season them to make them more edible?
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3answers
1k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...
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3answers
2k views

Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
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0answers
38 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
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1answer
114 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
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1answer
58 views

Leather flavour

A long time ago (ten years I think) I had leather, mint and tobacco chocolates at the Fat Duck. I've made pretty good tobacco ones, and I've been trying to work out how to do the leather ones. My ...
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0answers
42 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
5
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1answer
68 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
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1answer
54 views

What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan ...
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2answers
86 views

Off Garlic! Can we fix recipe?

HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mildew, blah! Is there anything I can do ...
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2answers
106 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
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1answer
44 views

How to prevent greek yoghurt getting more sour

My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it the flavour is usually a perfect ...
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0answers
51 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
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5answers
179 views

Is there such a thing as “sweet” carrots?

These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how ...
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1answer
98 views

What flavors are in Mountain Dew?

Mtn Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. I would like to figure out a Mountain Dew 'substitute' using fruit juices...with ...
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0answers
101 views

Is it possible to mature shop-bought hard cheese?

Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective atmosphere". The cheese is too bland for ...
3
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1answer
202 views

How can I get the most flavor out of cashews?

I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I want. How can I get the most cashew ...
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1answer
149 views

My split pea soup is bland

I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a ...
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1answer
359 views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
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1answer
90 views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
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2answers
133 views

Can I freeze (raw) Brussels Sprouts to mimic the effects of frost?

This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts. Can I mimic the effects of an overnight frost by ...
2
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1answer
131 views

How to add maple and brown sugar to cream of wheat

I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full box of maple and brown sugar c.o.w. and ...