Questions on understanding and manipulating the flavor of foods.

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2answers
258 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
544 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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2answers
91 views

What is the best way to infuse garlic flavor in the bland brown rice?

I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brown rice. What is the best way to infuse ...
2
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1answer
70 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
347 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
194 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
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1answer
220 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
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1answer
6k views

What causes lemons to be bitter when cooked and how to avoid it?

I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the taste is just terrible. I recently ...
2
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2answers
573 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
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1answer
775 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
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1answer
24 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
99 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
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1answer
90 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
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3answers
67 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
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1answer
481 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
584 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
1k 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. ...
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0answers
58 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 ...
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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
320 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
207 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
213 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 ...
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3answers
919 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?
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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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3answers
71 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
67 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
1k 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 ...
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1answer
466 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
492 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 ...
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2answers
5k 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
70 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
37 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
210 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
150 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 ...
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1answer
759 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 ...
1
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1answer
852 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 ...
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1answer
71 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 ...
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5answers
286 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 ...
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1answer
155 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 ...
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2answers
105 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 ...
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1answer
965 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 ...
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1answer
60 views

Eliminating STPP taste in seafood

All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members. It renders these shrimp inedible to me. ...
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1answer
72 views

Bitter Cucumbers

I was watching a cooking show and the chef made the comment that if you use a large basic cucumber (not hot house, persian, kirbys, english, etc.) before you peel it, cut off about half an inch of the ...
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1answer
54 views

Oniony coleslaw

I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestions on what to add to the coleslaw to tone ...
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1answer
60 views

What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...
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1answer
64 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 ...
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2answers
1k 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. ...