Questions on understanding and manipulating the flavor of foods.
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3answers
3k views
Why is orange juice or apple juice added in a smoothie?
I currently have strawberries, bananas and yogurt in my fridge and this got me thinking about the Strawberry-Banana Julius from Orange Julius. Previously I've made smoothies with strawberries, ...
3
votes
3answers
515 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 ...
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2answers
2k 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 ...
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2answers
137 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 ...
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2answers
532 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 ...
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2answers
265 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 ...
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2answers
160 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 ...
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3answers
943 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?
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2answers
159 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 ...
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3answers
201 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)?
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3answers
360 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
159 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 ...
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2answers
251 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
722 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 ...
3
votes
1answer
118 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 ...
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4answers
374 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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2answers
307 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 ...
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1answer
1k 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
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1answer
680 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
67 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
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1answer
372 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
482 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. ...
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3answers
432 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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0answers
41 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 ...
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votes
6answers
232 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 ...
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5answers
962 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 ...
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9answers
10k 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, ...
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3answers
6k 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 ...
2
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3answers
858 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 ...
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3answers
309 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?
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6answers
678 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 ...
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votes
2answers
311 views
Is it safe to eat marinated beef that has been frozen for three days?
What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?
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1answer
386 views
How to remove a smokey/ charcoal taste from food?
I just cooked a huge batch of burrito filling. Everything seemed okay, but then it turned out to have a really disgusting charcoal aftertaste. I think maybe some burned bits got stirred in while I ...
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2answers
356 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 ...
2
votes
1answer
537 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 ...
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2answers
1k 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 ...
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3answers
3k views
How do I remove bitterness from zucchini?
I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove ...
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1answer
939 views
Does sesame seed oil taste like toasted sesame seeds?
When you have sesame seeds on a toasted bun, is that what sesame seed oil tastes like?
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2answers
301 views
What can I do about excessive lime flavor in a pork roast?
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime taste?
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2answers
389 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 ...
2
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1answer
105 views
To chop or to blend?
Many dishes start off by finely chopping and then frying vegetables (usually onions, carrots, celery and maybe garlic) to get a good flavour base.
If you want to get the maximum flavour would it not ...
2
votes
1answer
172 views
Flavor and Chemical Composition of Thyme
What is the flavor of Thyme? What chemicals give it this flavor?
2
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2answers
799 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 ...
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2answers
214 views
What Sampling Bread to use for Pulled Pork, open faced?
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
2
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2answers
315 views
Is nigella oil (black cumin or black caraway) aromatic?
I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute ...
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votes
2answers
586 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 ...
2
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3answers
130 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 ...
2
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1answer
147 views
What is the difference between a wilted salad and a massaged salad?
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad ...
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1answer
1k views
What causes lemons to be bitter when cooked and how to avoid it?
I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the taste is just terrible.
I recently ...
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2answers
2k views
How to balance out sourness of lemon juice, specifically in a mayonnaise?
I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's ...
