Questions on understanding and manipulating the flavor of foods.

learn more… | top users | synonyms (1)

7
votes
3answers
39k views

How long can you freeze raw chicken before it seriously affects its taste?

The dramatic effects of freezing something almost always has an immediate impact on taste. But it seems like the longer something is in the freezer the worse it tastes. Recently, I found some months ...
2
votes
3answers
534 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?
9
votes
6answers
3k views

How much salt should I add to a dish?

I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb?
7
votes
5answers
3k views

Advantages of using vinegar as a salt substitute for enhancing flavor?

I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to ...
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 ...
19
votes
5answers
5k views

Flavour combinations - structural analysis

Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together? (ignoring ...
13
votes
9answers
15k views

How can I cook more flavorful Chicken through and through?

When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've ...
3
votes
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 ...
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 ...
6
votes
3answers
526 views

How can I get brine flavour into turkey?

Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For ...
6
votes
3answers
269 views

Ways to counter the burn of too many scallions?

Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the distinct burn of eating raw onion. Is ...
5
votes
2answers
304 views

Apple Cider is too sweet for gravy

Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) I've been roasting local chickens, and then deglasing ...
1
vote
1answer
752 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 ...
7
votes
2answers
2k views

In a recipe, how much is “to taste”?

A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I ...
11
votes
8answers
4k views

Mayonnaise Substitutes

I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise. What mayonnaise substitutes have you found ...
11
votes
1answer
1k views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
20
votes
4answers
975 views

How does the way that I cut my garlic affect the taste of my food?

I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...
5
votes
3answers
5k views

How do I cook radicchio to make it taste less bitter?

Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniques that are particularly effective at ...
12
votes
5answers
1k views

Why do things smell good while cooking but have little flavour when finished

While cooking, particularly things that cook slowly on the hob, it smells really good while cooking but when finished it never seems to have as much flavour as I hoped. Am I doing something wrong or ...
5
votes
2answers
213 views

Flavor notes of olive oil varietals?

I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be ...
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 ...
10
votes
3answers
21k views

What is the formal definition of savory?

What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — but in context it doesn't seem that savory ...
4
votes
6answers
8k views

What Common Or Uncommon Flavors Pair Well With Chocolate? [closed]

I'm familiar with the traditional combinations of orange, mint, and raspberry and a few of the new flavors such as chillies and bacon. What other ideas are there though?
12
votes
4answers
16k views

The difference between green, red and yellow bell peppers

Is there any difference between green, red and yellow bell peppers, barring the color? Normally when I buy a pack of 3 I always leave the yellow till last. It's normally due the coloring looking less ...
6
votes
5answers
2k views

Source of smoky flavor in salsa?

I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own ...