Questions on understanding and manipulating the flavor of foods.

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0
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2answers
231 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
301 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
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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
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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
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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 ...
2
votes
2answers
537 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 ...
7
votes
2answers
887 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
4k 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
2k 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 ...
4
votes
1answer
469 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 ...
0
votes
1answer
204 views

Why does readymade food always have so much flavor to it? [closed]

What am I doing wrong. When I make food it's never as flavorful however much seasonings I use.
5
votes
2answers
1k views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
4
votes
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 ...
5
votes
2answers
2k views

Why does tea become bitter if brewed too hot or too long?

To try to narrow the scope and help deduce an answer to this question, I'm wondering: Why does tea become bitter if brewed too hot or too long?
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 ...
2
votes
1answer
223 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 ...
17
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6answers
3k views

Can food be boiled “extra fast/hard” in water?

Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does this have any effect on the taste of ...
0
votes
1answer
503 views

How can I get the most smoke flavor from Lapsang Souchong tea?

When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary ...
5
votes
1answer
3k views

How to prevent food colouring changing the taste of food?

I am a keen baker with a big sweet tooth. I often use coloured icing and sponge when I bake, but often the colouring I use changes the taste of the icing/sponge. Does anyone know how to prevent the ...
1
vote
1answer
681 views

How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?

Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think ...
3
votes
2answers
301 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 ...
7
votes
4answers
1k views

What is the correct temperature when extracting saffron flavour?

I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the dish. However, there is no mention of the ...
2
votes
1answer
199 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 ...
6
votes
6answers
1k views

What's causing the metallic aftertaste in my Nutraloaf?

Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it. It has no real ...
6
votes
1answer
401 views

Is it a good idea to grind dried oregano with a mortar and pestle?

Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite easy to grind them down to a powder. I do ...
13
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3answers
11k views

Why is it that white fish do not have as strong of a “fishy” taste as other fish?

As a rule my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
4
votes
1answer
253 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 ...
2
votes
1answer
283 views

Where does the chlorine taste in yogurt come from?

My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine. The taste is so strong that even ...
3
votes
2answers
200 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
votes
2answers
380 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
votes
2answers
192 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 ...
7
votes
1answer
806 views

What makes bourbon a decent substitute for vanilla?

In the accepted answer to this question, it was said that bourbon can make a half-decent substitute for vanilla. I fail to understand how because the primary flavor component is vanillin and as far as ...
-3
votes
1answer
189 views

Unique Sweat dish recipe required for GOLAB JAMBO [closed]

This is a Indian Sweat dish, there are many recipes on the internet. I need to know how would you prepare it, what would you add to make it taste unique? What will you do, to add a unique flavor to ...
0
votes
3answers
332 views

Is “angostura” (as in bitters) a flavor?

I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is ...
3
votes
3answers
32k 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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1answer
248 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
19
votes
2answers
851 views

Is it true that smell is lost flavor?

This is a maxim that I hear frequently, especially as a defense of cooking methods that don't produce a lot of aroma: if the aroma is in the air, it means it's left the food. As an example, some ...
4
votes
3answers
539 views

Does splitting spaghetti in half change the taste?

I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?
1
vote
2answers
1k views

What is it that makes bacon so delicious?

I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked. But taking a potato, frying it, covering it in salt, and sprinkling on liquid smoke, does not ...
1
vote
0answers
45 views

Pre-salt eggplant to improve taste? [duplicate]

Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but ...
4
votes
11answers
8k views

Masking the grass flavor of green tea

I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards tea I happen to think that green tea in ...
3
votes
3answers
3k 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?
4
votes
3answers
10k 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, ...
4
votes
4answers
424 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 ...
2
votes
2answers
1k 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?
12
votes
2answers
6k views

Are some flavour pairings known to work better than others (and if so, why)?

It is commonly known that there are five "primary" flavours: Sweet Sour Bitter Salty Savory (AKA Umami) That leaves 10 possible pairs of two, 10 possible sets of three, and 5 possible sets of ...
3
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1answer
685 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
814 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. ...
1
vote
5answers
283 views

How to cover up bad jenever?

Last weekend, I bought a bottle of passion fruit jenever. Normally, this tastes very sweet and has a nice fruity flavour. But unfortunately, I had to buy a brand with which I'm not familiar with. The ...