Questions on understanding and manipulating the flavor of foods.

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12
votes
3answers
35k 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 ...
39
votes
7answers
5k views

Why do some foods taste better the next day?

Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The ...
5
votes
3answers
6k 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 ...
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 ...
9
votes
5answers
1k views

What technique best infuses spices into a dish?

If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor for a drink or dish, and in what liquids ...
14
votes
5answers
6k views

What are the differences between various types of paprika, and which have the most flavor?

I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind or brand of paprika that is less bland? For example, I've seen certain "special" ...
14
votes
5answers
29k 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 ...
13
votes
8answers
2k views

How do I impart “extra” flavor with Sous Vide cooking?

I've been cooking Sous Vide 2-3 times a week for about 10 months now, and I absolutely love it. The control of temperature and time makes for some really interesting possibilities. But, one of the ...
19
votes
5answers
7k 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 ...
12
votes
5answers
2k 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 ...
26
votes
12answers
174k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
9
votes
5answers
31k 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 ...
9
votes
7answers
963 views

I fancy making flavoured 'spaghetti', any tips?

I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got ...
10
votes
2answers
3k views

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
10
votes
6answers
4k 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?
11
votes
10answers
5k 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 ...
20
votes
4answers
1k 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 ...
32
votes
10answers
116k views

How to fix food that got extra salty?

I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. But what about grilled meat? Or a tomato sauce?