Questions on understanding and manipulating the flavor of foods.
2
votes
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 ...
2
votes
2answers
372 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 ...
2
votes
1answer
382 views
How to extract the most flavor out of vanilla beans?
Today I made creme brulee, which I'm not very familiar with but have done once or twice.
The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though ...
2
votes
1answer
107 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. ...
2
votes
0answers
61 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 ...
2
votes
1answer
174 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 ...
1
vote
3answers
608 views
What are the ways of classifying bread?
What words and dimensions are used to describe bread and their recipes?
I realize describing bread is subjective, I'm only looking for common words to describe bread.
1
vote
2answers
623 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
2answers
117 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 ...
1
vote
3answers
425 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?
1
vote
4answers
1k views
How can I make my lemonade more tart/tangy?
I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I noticed that even with drinks that ...
1
vote
2answers
949 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 ...
1
vote
1answer
147 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 ...
1
vote
2answers
150 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 ...
1
vote
1answer
242 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 ...
1
vote
1answer
59 views
Painted Pony beans pate
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish.
Would this make for a ...
1
vote
2answers
368 views
3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes.
I have created many soups and I ...
1
vote
5answers
270 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 ...
1
vote
2answers
72 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 ...
1
vote
2answers
61 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 ...
1
vote
1answer
310 views
Lime on Fish tastes Bitter
I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices. I noticed a bitter aftertaste when I was eating the ...
1
vote
1answer
602 views
Describing the taste of Illy coffee and similar brands
I'm no coffee expert - I can't describe flavours well, but I know what I like. And I'd like to learn to describe tastes better.
Illy is my favourite coffee (for French press use) - it seems a lot ...
1
vote
1answer
58 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 ...
1
vote
0answers
42 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 ...
0
votes
4answers
2k 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 ...
0
votes
1answer
114 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?
0
votes
2answers
89 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 ...
0
votes
1answer
249 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 ...
0
votes
1answer
168 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.
0
votes
0answers
59 views
Looking for new olive oils to try - any suggestions? [closed]
I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
-1
votes
3answers
279 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
1answer
116 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 ...
-4
votes
1answer
98 views
need flavors for trio of ice cream toppings tweeked [closed]
I am just not feeling creative and have been asked to provide dessert for a large party, 30ish, for tomorrow, New Years Eve. Sheesh.
Plain old vanilla and 3 toppings at the table to play with. Should ...
