Questions on understanding and manipulating the flavor of foods.

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0
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1answer
162 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 ...
4
votes
1answer
514 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 ...
0
votes
1answer
98 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 ...
9
votes
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
votes
1answer
140 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 ...
2
votes
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
185 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
126 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
967 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
288 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
299 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
335 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
374 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 cinnamon....
3
votes
3answers
941 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
800 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
829 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
180 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
1k 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
112 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
107 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
148 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
219 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
153 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
121 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
497 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
108 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
77 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? ...
8
votes
2answers
194 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
191 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
824 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
176 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
1k 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
855 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
716 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
81 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? ...