Questions on understanding and manipulating the flavor of foods.

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2
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2answers
852 views

Why did my salsa go bitter?

Recently I made 2 separate batches of salsa from the same ingredients: 1x Red Capsicum 1x Brown Onion 3x Green chilis Half a head of garlic Salt Sugar Lime Juice The first batch was great. I dirced ...
2
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2answers
727 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 ...
2
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2answers
240 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
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1answer
702 views

Does peppermint flavour work with orange flavour? [closed]

I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work, on a taste level? EDIT The reason why I am asking this ...
2
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1answer
128 views

Minimizing or Controlling the Flavor of Infused Butter

When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a cannabis butter, but to maximize it's ...
2
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1answer
596 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 ...
2
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1answer
381 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
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1answer
267 views

Flavor and Chemical Composition of Thyme

What is the flavor of Thyme? What chemicals give it this flavor?
2
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5answers
21k 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
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2answers
264 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
562 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 ...
2
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1answer
74 views

Bitter bell peppers

Why do sweet Mini bell peppers turn bitter when cooked in a crockpot? I make chicken with tomatoes and put some Mini peppers in and they were horribly bitter
2
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1answer
373 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 ...
2
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1answer
206 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.
2
votes
1answer
241 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 ...
2
votes
2answers
595 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
823 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
53 views

What is your training regimen for developing your palate?

Hope this question isn't too broad, but one area I have struggled with is developing the ability to identify and isolate flavors in dishes. How do you train your palate to recognize those flavors? ...
2
votes
1answer
34 views

Can I add mint flavoring to ready made royal icing?

I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a subtle hint of mint, the icing is just ...
2
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1answer
158 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
2
votes
1answer
108 views

Adding Pulses (Legumes) in Powder Form to Bread

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Will fermenting the powdered pulse (with ...
2
votes
3answers
73 views

What are the options for sweetening?

This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a ...
2
votes
1answer
601 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 ...
2
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2answers
695 views

How Is Microwave Popcorn Flavoured?

I want to make brown paper bags of popcorn kernels and flavouring to give as gifts, but i can't seen to get the popcorn flavouring to stick to the unpopped kernels. How do companies that sell ...
2
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2answers
1k 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 ...
2
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1answer
2k 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
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0answers
69 views

How to add flavour coating to gelatine or starch capsules?

I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules with differing flavours! A sort of sensory ...
2
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0answers
70 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
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1answer
344 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 ...
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3answers
1k 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.
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3answers
106 views

How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee ...
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2answers
136 views

What are food combinations that trick your taste buds into tasting sweet?

I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accomplish this? The yoghurt was non-fat; I'm ...
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3answers
247 views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
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2answers
247 views

What is the Chinese celery and cabbage appetizer called and how is it made?

My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was excellent. It was very simple, only ...
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3answers
2k views

What savory flavors would pair well with chocolate pasta? [closed]

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 ...
1
vote
3answers
974 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
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4answers
2k 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 ...
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2answers
76 views

Coconut rice; should it taste like coconut?

I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelmed by the output; the rice was cooked ...
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3answers
78 views

frozen ground beef

I thawed frozen ground beef in the refrigerator over night. I took it out the next afternoon and made spaghetti sauce with it. The ground beef had a frozen like flavor to it. No mold or discoloration ...
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1answer
89 views

How to offset sweetness in a sauce?

I recently tried a recipe for Mongolian BBQ that I found online. The sauce consists of garlic, ginger, water, soy sauce, cornstarch, and the main ingredient is 2/3 cup of brown sugar. While it ...
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3answers
2k views

How do I save curry with too much cumin?

I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as well... Is there a way to save the curry ...
1
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1answer
524 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 ...
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2answers
536 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
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2answers
6k 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 ...
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1answer
46 views

Can the freshness of butter affect taste of cooking?

Recently I made paneer (cottage cheese) butter masala following the recipe here. However the taste was a bit off with the smell of butter. The butter had 3 months expiry date and I used it within one ...
1
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1answer
78 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
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2answers
46 views

How to remove residual flavours from, e.g., a coffee press

I'm considering using a glass coffee-press jug as a mixing vessel for other drinks but I'm worried about residual coffee flavour even after using normal detergent. Is this something I should be ...
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2answers
261 views

Will mustard seeds soften in a sauce?

do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get softened in liquids? I wanted a sauce ...
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2answers
178 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 ...
1
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1answer
854 views

Why the common basic taste of energy drinks is tutti-frutti?

With extraordinary exceptions, most of the basic energy drinks has the same basic flavour: tutti-frutti. Why was it chosen instead of an already known flavour, like cherry or something? Is it like a ...