Questions on understanding and manipulating the flavor of foods.

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1
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3answers
185 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
7
votes
2answers
6k views

Is there such a thing as too much vanilla?

I have been making cookies for decades and I have noticed a dramatic change in quality based on the usage of vanilla. Using weak vanilla or just not enough will lead to bland cookies, oftentimes ...
10
votes
2answers
618 views

Does stainless steel affect garlic flavors in food?

They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of stainless steel "soap" products on the ...
10
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1answer
3k views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
0
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2answers
163 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
0
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2answers
2k views

Do beignets have to sit overnight?

I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in there for a few hours then fry? This is ...
0
votes
1answer
180 views

What can make a radish lose its flavour in a dish?

I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product. I got a bunch and chopped ...
4
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3answers
230 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
6
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4answers
20k 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 ...
4
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2answers
7k 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, ...
4
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4answers
1k views

What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
43
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11answers
3k views

How can I train myself to identify flavors better?

I'd love to be able to cook well and I think a part of that is identifying flavors. We all have different palates, but there are probably some basic techniques that can be used to figure out what the ...
7
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8answers
4k views

What is a good vegetarian source of umami flavour?

I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I used to use Worcestershire sauce, or Nam ...
3
votes
2answers
1k 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
407 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 ...
1
vote
2answers
243 views

Homemade yogurt & flavours - Keeping it thick

I am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering the temperature to 85/90°C for ten minutes ...
4
votes
2answers
322 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 ...
9
votes
7answers
5k views

How to add a salty/bacon flavor and texture to vegan collard greens?

As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and ...
0
votes
2answers
110 views

Getting flavor to stick in milk tea

Specifically I've been trying to add some condensed milk to Chai, but it seems no matter what I do all I get is the same flavor in slightly differently-colored water as before. Basic procedure I've ...
2
votes
1answer
6k views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
1
vote
1answer
290 views

How does flavor transfer?

A few days ago I was cooking some liver in a pan. My idea was to make some fried onions and fried apple halves to go with it. I wanted all of the flavors to combine, but alas the end result was that ...
6
votes
2answers
9k views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
6
votes
2answers
2k views

pre-soaking tea in cold water prior to brewing

My friend recently gave me the advice that tea bag should be soaked in a little bit (barely enough to submerge the tea bag) of cold water for a couple of minutes. Then hot water should be added to ...
1
vote
1answer
82 views

How can I test my extracts for strength?

I made a couple extracts with Everclear and Buddha's hand and with habanero peppers (not combined). If I want to make some hard candy with them, how can I rough in how much to use so I don't end up ...
7
votes
4answers
17k views

Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?

Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
1
vote
2answers
3k views

Which caffeine-free tea herbs have tannins?

I like both the flavor and the social rituals associated with tea, but I don't want to consume caffeine on a regular basis, so I only drink it rarely. And I don't like many of the popular herbal teas. ...
-2
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2answers
471 views

Is it feasible to use anchovies to improve the taste of random dishes?

I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some high importance), who warned his new chef ...
6
votes
2answers
996 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 ...
0
votes
2answers
112 views

How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?

I recently purchased a cream based salad dressing and it is VERY sweet with an aftertaste, what can I add to make make it more savory and just make it taste better? I love salad and my veggies are ...
2
votes
1answer
1k views

Flavorings for clear gelatin

I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work that wouldn't significantly affect the ...
8
votes
1answer
2k views

Do sweet dishes taste sweeter when hot or when it gets cold?

While cooking something sweet which would be served cold or at room-temperature, is it more sweet when it is hot i.e. during the cooking when you taste in order to check the sweetness, or when it is ...
5
votes
6answers
6k views

Is there a difference between seasoning and flavouring?

I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking could be called a seasoning. Without ...
2
votes
2answers
1k views

How do I make tasty seitan in a pressure cooker?

Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it undisturbed. When done, the chunks were ...
-4
votes
1answer
150 views

Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?

I have reviewed various recipes for copycat sonic shake recipe and they all use vanilla flavor. But I don't like vanilla flavor. Can I add any other flavor to it?
2
votes
3answers
2k views

How can I mask the flavor of frozen vegetables in soup?

Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this utilize a mixed bag of frozen ...
5
votes
4answers
350 views

How would I add heat to a brine?

I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be. How would brine work with hot ...
9
votes
5answers
50k views

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...
2
votes
2answers
296 views

Confused about the addition of garlic

I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...
3
votes
1answer
232 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 ...
2
votes
2answers
358 views

Non-spicy flavors for a spicy-hot food lover? [closed]

For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspired by this post from a stranger
2
votes
1answer
467 views

Is there pattern to stack lasagna?

I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to stack lasagna for full flavor? Say: first ...
-6
votes
2answers
429 views

Need to match herbs/spices with certain foods and other herbs/spices [closed]

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...
2
votes
2answers
2k views

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as ...
4
votes
4answers
3k 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 ...
7
votes
1answer
203 views

What could cause a sudden loss of sour flavor?

Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds before my face puckered from how sour it ...
2
votes
1answer
261 views

Should I use dried or fresh chilli/ginger in chai tea?

Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
4
votes
2answers
22k 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
votes
1answer
585 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 ...
1
vote
1answer
753 views

Does “the canned spinach taste” have a name? Other than “the canned spinach taste”?

The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have a name? What causes that flavor to ...
3
votes
3answers
1k 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 ...