Questions on understanding and manipulating the flavor of foods.

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2
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2answers
73 views

Quattro Stagioni pizza comes out unbalanced

I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro Stagioni pizzas, where you're supposed ...
0
votes
1answer
30 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
5
votes
1answer
167 views

What biological factors affect a meat's taste?

What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placental mammals taste more similar to each ...
2
votes
2answers
61 views

How do I reduce the lime flavor in my Slow Cooker roast?

I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
3
votes
1answer
45 views

Doubling a soup recipe with a smaller than necessary pot

In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wait to add the remaining 5 cups of liquid ...
1
vote
2answers
125 views

Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone? [closed]

This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flavors (sweet, salty, sour, umami, and bitter) so that none ...
6
votes
2answers
964 views

Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
1
vote
1answer
46 views

adjust flavor from inexpensive brandy

I put cheap brandy in my sauce for stew and it smells like gasoline. Can you adjust this in any way? Of course I made enough for a big group coming over tonight!
1
vote
1answer
261 views

Flavor difference between marzipan and persipan

I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items differ? Is marzipan really "better" in ...
2
votes
1answer
267 views

Pros and cons of a brass hip flask

I have been considering buying a hip flask for some time now. I have been holding off from getting the cheap varieties because I hear they impart a metallic taste to the alcohol. If I had my druthers, ...
2
votes
1answer
291 views

Flavor in avocadoes gone forever?

I got some made-in-store supermarket guacamole yesterday and it was a new low in bland, watery, flavorless avocado meat. I have read that the reason modern avocadoes taste bland is because they use a ...
5
votes
1answer
95 views

What is the purpose of baking a cooked pot pie filling?

I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the pot pie in a disposable container, ...
0
votes
1answer
109 views

Is it possible to improve one's taste palette through practice or other methods?

Good day, this seems more of a biology question rather than a cooking question, however, I don't know where else to ask. My question is simple? Is it possible to train someones tongue to be more ...
4
votes
3answers
354 views

Why does my apple crumble develop a bitter aftertaste?

I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the sweet crumble mix ) and a bit of ...
3
votes
3answers
827 views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
1
vote
1answer
48 views

Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?

The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart. But what happens to the improved flavour when those toasted sesame seeds cool down or get ...
2
votes
2answers
795 views

What effect have bay leaves in a meat/tomato sauce?

A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the rest for a while and the sauce tastes ...
5
votes
2answers
2k views

How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, ...
3
votes
2answers
816 views

How can I get weak-tasting tomatoes?

I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too strong and I end up throwing them out. ...
4
votes
3answers
174 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
5
votes
1answer
927 views

How are crisp flavours made?

So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive as I am I couldn't help myself but to try ...
2
votes
1answer
111 views

What are some flavors that have a strong early presence?

I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertaste. What are some flavors I can try ...
27
votes
7answers
7k views

Is “sealing in the flavor” an actual thing?

Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I recently noticed a frozen food mentioning ...
1
vote
0answers
103 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
1
vote
0answers
147 views

Why does my coffee late taste different when pouring the milk before I add the coffee?

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...
2
votes
2answers
207 views

How to clear your palate between different flavored dishes when cooking?

I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and rosemary. I tried to taste both while ...
1
vote
0answers
180 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
4
votes
2answers
134 views

Is sweet-tasting raw kale normal?

I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its taste that I've seen online. In fact it ...
1
vote
1answer
116 views

Can the freshness of butter affect taste of cooking?

Recently I made paneer (cottage cheese) butter masala following the recipe here. However the taste was a bit off with the smell of butter. The butter had 3 months expiry date and I used it within one ...
5
votes
3answers
2k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
2
votes
2answers
440 views

Coconut rice; should it taste like coconut?

I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked ...
3
votes
1answer
107 views

Does Paprika extract actually taste of Paprika?

I'm looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used in this context. From what I can see its use is mainly to colour ...
0
votes
1answer
34 views

Cake flavour options [closed]

I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something different that its not too difficult.
2
votes
1answer
76 views

What is your training regimen for developing your palate?

Hope this question isn't too broad, but one area I have struggled with is developing the ability to identify and isolate flavors in dishes. How do you train your palate to recognize those flavors? ...
1
vote
1answer
87 views

Can I learn to like more vegetables? [closed]

For me, seeing people enjoying thier fresh made salad in summer is one of the most irritated thing to watch. I'm 18 and there are very few vegetables I can eat without puking. I haven't eaten fruit ...
8
votes
2answers
190 views

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. ...
1
vote
3answers
179 views

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee ...
3
votes
2answers
784 views

What is the difference in flavour between the zest of an orange vs lemon vs lime

I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citrus fruit I always hear everyone talk of ...
1
vote
2answers
173 views

What are food combinations that trick your taste buds into tasting sweet?

I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this? The yoghurt was non-fat; I'm ...
2
votes
1answer
2k views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
2
votes
2answers
944 views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
3
votes
2answers
800 views

What is the best way to infuse garlic flavor in the bland brown rice?

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice. What is the best way to infuse ...
1
vote
1answer
649 views

Eliminating STPP taste in seafood

All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. ...
3
votes
1answer
127 views

How are jasmine and basmati rice related, how are they different?

While I really like to eat rice, I did not spend much attention on the kind of rice I was eating - up to now. Actually, I'd probably confuse basmati and jasmine rice... Obviously, I'm now curious ...
0
votes
1answer
77 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
2
votes
1answer
72 views

Can I add mint flavoring to ready made royal icing?

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...
1
vote
1answer
220 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
1
vote
3answers
120 views

frozen ground beef

I thawed frozen ground beef in the refrigerator over night. I took it out the next afternoon and made spaghetti sauce with it. The ground beef had a frozen like flavor to it. No mold or discoloration ...
2
votes
1answer
488 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
4
votes
2answers
154 views

How to infuse coconut flavor into nuts?

While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste from what I'm used to; slightly more ...