Questions on understanding and manipulating the flavor of foods.

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3
votes
1answer
210 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
-6
votes
2answers
225 views

Need to match herbs/spices with certain foods and other herbs/spices

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...
5
votes
4answers
2k views

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice ...
2
votes
2answers
807 views

Deep frying - taste difference in saturated vs. unsaturated oil

In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil. However - given proper maintenance / cleaning / good oil - how ...
4
votes
2answers
12k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
1
vote
2answers
458 views

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
4
votes
3answers
2k views

How long will whole coffee beans last in the freezer?

I was gifted several bags of great coffee beans, which I won't be able to use all at once. If I store them in the freezer, how long will they last without losing flavor? I know some have noted that ...
2
votes
7answers
796 views

What is the black, slightly sweet, flavour in some Asian food?

It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added. I can ...
4
votes
4answers
2k views

extracting banana flavour for an iced coffee

Now that the sun has started to shine in the frozen north I can start thinking on using my espresso machine for some cold drinks. I was thinking of a banana iced coffee. But I would like a more ...
2
votes
1answer
540 views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
7
votes
1answer
159 views

What could cause a sudden loss of sour flavor?

Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds before my face puckered from how sour it ...
2
votes
1answer
115 views

Should I use dried or fresh chilli/ginger in chai tea?

Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
3
votes
2answers
6k views

Which oils are considered flavorless?

The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil. Do they qualify for flavourless oils? I haven't noticed any taste in any oil by now! Taste buds ...
3
votes
1answer
340 views

Why does room temperature coffee taste so bad, even to asnomics?

It's been theorised that room temperature coffee tastes more bitter might be due to the smell sense being activated by hot coffee (particles moving around), which improves the taste. However, as a ...
1
vote
1answer
212 views

Does “the canned spinach taste” have a name? Other than “the canned spinach taste”?

The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have a name? What causes that flavor to ...
3
votes
3answers
310 views

Why does batter often taste sweeter than the baked product?

If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What happend during baking that reduces the ...
2
votes
1answer
213 views

Does peppermint flavour work with orange flavour?

I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work, on a taste level? EDIT The reason why I am asking this ...
21
votes
3answers
1k views

Why do drinks drunk from a glass instead of a bottle taste differently?

Cola drunken out of a glass instead to a bottle/can taste differently to me; it is much better. Is this due to more aroma smelled by your nose when drinking out of open glass changing the kind of ...
2
votes
1answer
113 views

Minimizing or Controlling the Flavor of Infused Butter

When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a cannabis butter, but to maximize it's ...
5
votes
3answers
448 views

What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?

I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbourne?, but while discussing it in the ...
1
vote
3answers
2k views

What savory flavors would pair well with chocolate pasta?

I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have been thinking about what kinds of flavors could be used for ...
-1
votes
1answer
107 views

What makes certain fruits work well in savory dishes? [closed]

Lime and lemon zest / juice are probably the most common example I can think of, but there are others. Pineapple, for example, can be found grilled, on Hawaiian pizza, or with kebabs. What specific ...
21
votes
3answers
938 views

Does water that's been left to sit and then reboiled taste different from fresh water boiled once?

This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, ...
4
votes
3answers
418 views

What might cause a tangy flavor in hummus?

I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Others in the Yelp reviews have commented on ...
0
votes
2answers
127 views

How do I cut savoriness of a dish?

I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite savory. Was there anything I could have ...
4
votes
5answers
3k views

What causes chicken fat on the surface of soup, and does it add flavor to the dish?

I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the soup, globules of fat started appearing on ...
6
votes
5answers
7k views

How to remove the bitter taste from green bell pepper?

Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a bit of sugar or something maybe?
2
votes
3answers
463 views

How can I improve rich taste of spiced milk tea?

I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black tea or lemon tea, but nowadays I have ...
2
votes
4answers
8k views

How do I remove bitterness from zucchini?

I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove ...
5
votes
3answers
427 views

How can I make my carrot cake taste more carroty

I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
4
votes
4answers
2k views

Lemon cake has no flavor

I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
1
vote
2answers
3k views

How do tomatillos differ in taste from under-ripe tomatoes?

I can't get access to tomatillos, but I would like to know what they taste like. This helped me a bit, but it's not entirely clear to me what would be different between tomatillos and under-ripe ...
3
votes
4answers
1k views

Which wines have a strong, bitter flavor?

I experimented with adding wine and dark chocolate to a sauce. The result was generally OK, but the wine was not strong enough in comparison to the chocolate, I would have liked more of its taste to ...
2
votes
1answer
789 views

How to reduce the bitter taste in broccoli rabe

My typical way to cook broccoli rabe is to saute it in olive oil, garlic and red pepper flakes for a few minutes and then eat it just above room temp. While I don't mind the bitter taste others do. ...
1
vote
2answers
217 views

Can I increase the cocoa content in fudge?

I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet that would be fine, too. Can I ...
3
votes
0answers
42 views

Resource for combining flavors [duplicate]

I'm wondering if there is some online resource that compiles different flavors and their combinations. I'm imagining some site that I could search one tag or several, say "orange" and "cake", and ...
1
vote
3answers
647 views

What chemical(s) gives molasses its flavor so that it is used as an ingredient?

I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" of molasses?
0
votes
1answer
550 views

Why does food taste bland when we are sick? [closed]

Once, I had a high fever and everything I ate seemed to taste bland. Why is this so?
7
votes
4answers
654 views

How can I reproduce a “gamey” flavor?

I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of ...
1
vote
2answers
93 views

Basic carrier sauce/syrup for different sweet flavors?

I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather then 6 recipes I am hoping to find a ...
2
votes
0answers
65 views

Is it a good idea or a waste to fry with olive oil? [duplicate]

A NY Times article says it's a waste: After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils. But How to Cook ...
6
votes
2answers
16k views

How to add flavouring ingredients to steamed or boiled veggies?

I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini. It occurred to me that ...
2
votes
3answers
193 views

Will flavors marry in compound butter if given sufficient time to rest?

Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If you make a salsa (for example) and store ...
7
votes
1answer
942 views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
3
votes
1answer
105 views

Why does melted asiago impart a strong numbing mouthfeel?

I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing sensation in the mouth. Is this normal of ...
24
votes
12answers
121k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
1
vote
1answer
62 views

How can I tweak this (US) Southern themed cocktail? [closed]

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz ...
2
votes
1answer
371 views

Other uses for Korean salted shrimp

I purchased a jar of tiny Korean salted shrimp to make kimchi. Since I only use a teaspoon or so at a time for the kimchi, I wondered if there were other (Korean or otherwise) creative uses for these ...
7
votes
2answers
410 views

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
2
votes
6answers
872 views

Re-boiling of tea?

I used to keep tea in thermos container after preparing. But i want to know how to keep it hot when serving within 5-10 minutes. When I reboil it as-is, then it becomes tasteless: it's like ...