Questions on understanding and manipulating the flavor of foods.

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3
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3answers
433 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
322 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
2k 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
119 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
495 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
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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
125 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
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3answers
1k 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
690 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
130 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
4k 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
8k 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
540 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 ...
5
votes
3answers
538 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
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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
4k 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
2k 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
899 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
282 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
43 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
709 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
660 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
697 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
94 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
67 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
20k 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
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3answers
212 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 ...
3
votes
1answer
119 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 ...
25
votes
12answers
140k 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
67 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
420 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
496 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
1k 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 ...
4
votes
4answers
1k views

What helps against astringent mouthfeel from spinach or chard?

Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes this mouthfeel chemically and/or knows a ...
13
votes
4answers
2k views

What counters astringency?

I've been attempting to make green smoothies lately as part of a health kick. The way I've been doing it is to use a normal smoothie recipe, but to add handfuls of spinach. In general, the results ...
4
votes
1answer
222 views

What preparation is done to banana peppers?

I only recently moved to an area (Northeast Ohio) where banana peppers are a common topping on pizza and sandwiches, and have discovered I quite like them. When used as a topping, if I were to grow ...
5
votes
2answers
996 views

How to help my vegetable beef soup that I added too much tomato to?

I was making my homemade vegetable beef soup and put too many cans of tomato sauce and paste in it. My husband says it is a tomato soup instead of a vegetable beef soup. What can I do to improve it?
3
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7answers
3k views

How to add flavor to potato soup (using minimally processed ingredients)? [closed]

I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added ...
31
votes
10answers
79k views

How to fix food that got extra salty?

I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce?
0
votes
2answers
207 views

How to bring taste back when too much creme fraiche is added

Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushroom, onion, chicken and some pepper and ...
5
votes
1answer
259 views

How should I order unknown wines in a tasting

I hope this is not too off-topic. We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of types, I think the order is quite ...
5
votes
4answers
3k views

roasted garlic vs. raw

Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
3
votes
2answers
2k views

Can salt make sour fruit seem sweeter?

I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
10
votes
2answers
2k views

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
3
votes
5answers
2k views

Why does cold coffee taste sweeter with the same amount of sugar?

I have observed that the same amount of sugar tastes differently in hot and in cold coffee. If I drink hot coffee, I feel I can add more and more sugar, without it tasting too sweet. However, cold ...
2
votes
2answers
516 views

Does beetroot and chorizo work together in a dish

I'm currently going through a phase of cooking a lot of beetroot. I also love Chorizo. I was thinking of doing a Beetroot and chorizo risotto. But I'm unsure if the flavour profile would complement ...
4
votes
3answers
2k views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
7
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2answers
713 views

Does using flaked salt make a difference when using it in cooking?

I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of ...
2
votes
2answers
3k views

Getting flavor powders to stick to nuts

I've just checked for some recipes online on how to make flavored (in particular, hot and spicy) peanuts. It seems that in every one of these recipes, there has to be some kind of roasting procedure ...
2
votes
2answers
1k views

PH and sour / acid taste

I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of ...