Questions on understanding and manipulating the flavor of foods.

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2
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1answer
66 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
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1answer
60 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
341 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
151 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
80 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
905 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
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 ...
2
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1answer
86 views

How can I tweak this (US) Southern themed cocktail? [closed]

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz ...
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0answers
31 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
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0answers
45 views

How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?

There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other veggies" but videos always show equal ...
2
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0answers
62 views

Is it possible to mature shop-bought hard cheese?

Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective atmosphere". The cheese is too bland for ...
2
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0answers
80 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
71 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 ...
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3answers
2k 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
351 views

Is “angostura” (as in bitters) a flavor?

I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is ...
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3answers
166 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 ...
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3answers
146 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
119 views

Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone? [closed]

This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flavors (sweet, salty, sour, umami, and bitter) so that none ...
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2answers
159 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
408 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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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
1k 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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2answers
76 views

What are the pros and cons of using clarified butter as opposed to regular butter?

I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other things. I like the idea of cooking with ...
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2answers
273 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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4answers
3k 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
107 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
356 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
4k 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
1k 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 ...
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1answer
654 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
647 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
9k 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

Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?

The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart. But what happens to the improved flavour when those toasted sesame seeds cool down or get ...
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1answer
90 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
153 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
57 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
453 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
220 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
1k 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
80 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
291 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 ...
1
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1answer
36 views

How to prevent greek yoghurt getting more sour

My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it the flavour is usually a perfect ...
1
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1answer
81 views

What flavors are in Mountain Dew?

Mtn Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. I would like to figure out a Mountain Dew 'substitute' using fruit juices...with ...
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1answer
43 views

adjust flavor from inexpensive brandy

I put cheap brandy in my sauce for stew and it smells like gasoline. Can you adjust this in any way? Of course I made enough for a big group coming over tonight!
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1answer
182 views

Flavor difference between marzipan and persipan

I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items differ? Is marzipan really "better" in ...
1
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1answer
236 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
111 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
1k 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
43 views

Leather flavour

A long time ago (ten years I think) I had leather, mint and tobacco chocolates at the Fat Duck. I've made pretty good tobacco ones, and I've been trying to work out how to do the leather ones. My ...
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1answer
359 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. ...