Questions on understanding and manipulating the flavor of foods.

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2answers
8k 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 ...
4
votes
2answers
15k 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. ...
4
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3answers
3k 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 ...
4
votes
1answer
213 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 ...
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4answers
212 views

Reducing the saltiness of commercially prepared seasoning

I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? ...
4
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1answer
425 views

How does the shape of an espresso cup affect the flavor?

Similar to the question: Why do drinks drunk from a glass instead of a bottle taste differently? Where the top answer notes the logic behind each glass for a particular drink: Wine glasses, for ...
4
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3answers
1k views

Can texture affect taste?

I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure of the answer. Wikipedia's article on ...
4
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3answers
627 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 ...
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4answers
375 views

How do you make sure aubergine doesn't go bitter when cooking?

Sometimes aubergine and courgette tastes fine when cooked as is, but other times they are so bitter that they're almost inedible. I've tried dry salting and leaving the slices in salt water beforehand ...
4
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1answer
585 views

What's the secret ingredient in beef jerky?

I've been making beef jerky using various marinade recipes I found on the WWW. The results have been mixed, but always lack that one distinct flavor that seems so prevalent in store-bought jerky. If I ...
4
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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 ...
4
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2answers
436 views

Meat and fruit dessert

I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert. Question: What makes ...
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3answers
2k views

Why does my coffee sometimes taste sour?

I typically drink light roast single origin coffees from a third wave coffee roaster. I'm brewing with either plunger/french press, or swiss gold filter. Often with the french press, the coffee ...
4
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1answer
1k views

How to make flavoured salt for potato chips

A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato chips and then add a salt type stuff to ...
4
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1answer
232 views

Does butter reduce perceived sweetness?

In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends more closely on how much butter is added ...
4
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2answers
117 views

Does the biological classification of food have a relation to taste?

As a concrete example, both tomato and potato are in the nightshade family as defined by their biological classification. However, I don't think a tomato tastes like a potato at all. Obviously the ...
4
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2answers
512 views

What does 6% acidity taste like?

A friend and I have been doing research on a recipe and he encountered a statement to the effect that the result should be around "6% acidity." I am not familiar with what this would mean in the ...
4
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1answer
172 views

How to make a sauce using sugared citrus rinds?

I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was ...
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2answers
1k views

How can I use white pepper without having the odor dominate the food flavour?

I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out ...
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3answers
144 views

How to make beans more neutral tasting?

I am looking for a way to process beans, or a variety of bean that is as flavourless as possible, to get a "clean slate" for making vegetarian cutlets
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6answers
1k views

“Odd” flavor in some white fish - how to predict?

I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ... but not supertaster?... of bitter ...
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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 ...
3
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8answers
19k views

How can I improve the flavor of spinach? [closed]

I bought some frozen plain spinach yesterday and got the one without creme sauce, to reduce the amount of fat. Tried to cook it today with some salt and a little bit of butter, but the result was very ...
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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 ...
3
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9answers
28k views

How to get the flavors to meld when I add fruit and sugar to plain yogurt?

I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
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3answers
26k views

Why is mixing good whiskey with cola/ginger ale frowned upon? [closed]

I ordered a Jameson and ginger ale at a pub the other night and my brother asked me why I wasn't ordering it neat or on the rocks, since it was "pretty good" whiskey. Right now I'm having some good ...
3
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3answers
414 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 ...
3
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2answers
189 views

Is there really a difference by throwing the vanilla pod in as well?

Recipes with milk and/or cream (panna cotta, ice cream, pastry cream, ...) often ask for the seeds of a vanilla pod (in Europe at least). A fair proportion of those also mention to throw the pod in ...
3
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1answer
68 views

Waay too much baking soda, can I salvage these tea buscuits somehow?

I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a rush I substituted far too much baking ...
3
votes
2answers
423 views

Tasty vs Mild vs Mature Cheddar Cheese

I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also makes sense. However, alot of cheese, ...
3
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2answers
527 views

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...
3
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2answers
670 views

How to Flavor Homemade Gum Drops

For favors that I am making for an upcoming party, I'm looking to do some old-fashioned homemade gum drops. I have found a recipe that looks do-able. It calls for candy flavoring. I've also found ...
3
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2answers
299 views

What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?

It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). It tastes nothing like any food I know - I've thought of it as kind of "chalky" (not sure why I know what ...
3
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1answer
3k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
3
votes
2answers
190 views

What is a good book about soup?

Thanks for reading! I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing. Can anyone recommend a good book for making ...
3
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2answers
362 views

Would a fruit cocktail flavoured cake work?

I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dress. Not only this, but I had another ...
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3answers
2k views

Soda from fridge to room temperature

Does taking an unopened can of soda out of the refrigerator and leaving at room temperature compromise the taste, flavor, or carbonation of the unopened soda can?
3
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2answers
211 views

Is there an aging process by which to “oak” meat?

I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of process that, while aging the meat, can ...
3
votes
3answers
258 views

Does the drying out of vegetables affect the taste after cooking?

If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hours (before cooking)?
3
votes
2answers
275 views

What to do with too-bitter sorbet?

I made cherry sorbet according to a recipe, only to find that the cherries I'd bought have a strongly bitter taste to them (not unusual for cherries in my experience). Now the sorbet tastes strongly ...
3
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1answer
148 views

How to prevent unwanted taste transfer?

This was surprising to me. Every other week I make straw fries. These are kept on the counter in a plastic container and with kitchen-paper. The container is open because otherwise the fries lose ...
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 ...
3
votes
1answer
367 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 ...
3
votes
2answers
1k views

What is the difference in flavor between a fermented pickle and a vinegar pickle?

I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
3
votes
2answers
852 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 ...
3
votes
1answer
272 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. ...
3
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1answer
2k views

How can I emulsify cod liver oil, or otherwise mask its taste?

Background I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I have found emulsified cod liver oil ...
3
votes
1answer
849 views

How can I make the best use of chocolate peppers?

One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on ...
3
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1answer
132 views

How to get a cake or pie like flavor with tea?

My fiancée and I are becoming heavy tea drinkers. We wish to get our own flavored tea from raw leaves and other ingredients. I want to reproduce the flavor of an apple and cinnamon pie. To do so, I ...
3
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1answer
117 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 ...