Questions on understanding and manipulating the flavor of foods.

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4
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4answers
317 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
votes
1answer
554 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
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 ...
4
votes
2answers
406 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 ...
4
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1answer
913 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
votes
1answer
220 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
votes
2answers
8k views

What does vanilla extract add to a recipe?

I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forget the Vanilla or don't have any. What ...
4
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2answers
479 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
votes
1answer
169 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 ...
4
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2answers
946 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 ...
4
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5answers
865 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 ...
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 ...
3
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8answers
16k 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 ...
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 ...
3
votes
9answers
24k views

Adding flavor & sweetness to plain greek 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, ...
3
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3answers
9k views

culinary difference between dill and fennel

Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdoors, so I opt to use it instead. And I ...
3
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3answers
21k 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
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
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3answers
314 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
votes
2answers
181 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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2answers
353 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
votes
2answers
651 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
298 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
votes
1answer
2k 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
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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 ...
3
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2answers
188 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
348 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 ...
3
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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
195 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
253 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
240 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
votes
1answer
142 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
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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 ...
3
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3answers
120 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 ...
3
votes
1answer
342 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
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. ...
3
votes
2answers
921 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
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
812 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
votes
1answer
125 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
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 ...
3
votes
2answers
1k 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 ...
3
votes
1answer
572 views

How to make sweet-tasting noodles?

I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? ...
3
votes
1answer
704 views

How do I get rid of that calcium chloride taste in my tomato sauce?

When making high-heat, quick tomato sauces using economical brands of tomatoes packed using calcium chloride (and citric acid typically), the metallic taste and fake-fresh texture are disturbing. ...
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 ...
2
votes
6answers
879 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 ...
2
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3answers
2k views

Should brussel sprouts ever taste chemically?

So I got a bunch of what I thought were locally grown organic brussel sprouts from the local coop the other day. They came in an unlabeled zip lock bag, which usually means small local farm. I ...
2
votes
4answers
6k views

How can I get my bacon less salty?

I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so ...
2
votes
7answers
797 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 ...
2
votes
3answers
539 views

how to fix pudding that got extra sweet?

i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?