Questions on understanding and manipulating the flavor of foods.

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2answers
52 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
280 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
184 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
875 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
967 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
75 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
288 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
185 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
107 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
111 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
107 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
77 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
103 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
74 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
2k 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. ...
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1answer
83 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
49 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
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0answers
93 views

Why does my coffee late taste different when pouring the milk before I add the coffee?

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...
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0answers
148 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
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0answers
45 views

Pre-salt eggplant to improve taste? [duplicate]

Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but ...
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1answer
79 views

Can I learn to like more vegetables? [closed]

For me, seeing people enjoying thier fresh made salad in summer is one of the most irritated thing to watch. I'm 18 and there are very few vegetables I can eat without puking. I haven't eaten fruit ...
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2answers
149 views

Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?

Let's consider a situation where someone dislikes a taste of, let's say, broccoli (or some other food), and MSG is added to that product during the cooking process to improve the taste. Will the taste ...
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3answers
343 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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2answers
126 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
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3answers
148 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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2answers
106 views

Getting flavor to stick in milk tea

Specifically I've been trying to add some condensed milk to Chai, but it seems no matter what I do all I get is the same flavor in slightly differently-colored water as before. Basic procedure I've ...
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2answers
150 views

How do I cut savoriness of a dish?

I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite savory. Was there anything I could have ...
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1answer
903 views

Why does food taste bland when we are sick? [closed]

Once, I had a high fever and everything I ate seemed to taste bland. Why is this so?
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3answers
154 views

How do I get more flavor in the interior of a brisket?

My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the ...
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2answers
2k views

Do beignets have to sit overnight?

I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in there for a few hours then fry? This is ...
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1answer
102 views

Are there food products that are meant to have an aftertaste?

Is "aftertaste" always a bad thing, and are there food products that are supposed to have some (specific) aftertaste?
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1answer
111 views

What can make a radish lose its flavour in a dish?

I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product. I got a bunch and chopped ...
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2answers
284 views

How to bring taste back when too much creme fraiche is added

Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushroom, onion, chicken and some pepper and ...
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1answer
645 views

How can I get the most smoke flavor from Lapsang Souchong tea?

When I open a bag of Lapsang Souchong tea, it has an overpowering aroma of pine smoke. After brewing, there is still a smokiness in my drink but it is far more subtle, and in particular seems to vary ...
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1answer
60 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
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1answer
79 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...
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2answers
103 views

How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?

I recently purchased a cream based salad dressing and it is VERY sweet with an aftertaste, what can I add to make make it more savory and just make it taste better? I love salad and my veggies are ...
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1answer
304 views

Why does readymade food always have so much flavor to it? [closed]

What am I doing wrong. When I make food it's never as flavorful however much seasonings I use.
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1answer
29 views

Cake flavour options [closed]

I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something different that its not too difficult.
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0answers
39 views

Machine ground wheat flour vs hand ground wheat flour

My question is based on this concept: The proteins (enzymes) denature at a specific temperature. This paper says that plant proteins denature at 50 - 60 degree celcius. As far as my knowledge ...
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3answers
2k views

How do chefs come up with recipes for good food?

I have been cooking for some time now, but I have always been a sort of recipe follower. I know the basic composition of flavor components (sweet, sour, umami,...) but I have never been able to come ...
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1answer
190 views

What makes certain fruits work well in savory dishes? [closed]

Lime and lemon zest / juice are probably the most common example I can think of, but there are others. Pineapple, for example, can be found grilled, on Hawaiian pizza, or with kebabs. What specific ...
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1answer
68 views

Why is my sherbet loosing flavour?

I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in a stainless steel drum. The flavor is ...
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2answers
358 views

Is it feasible to use anchovies to improve the taste of random dishes?

I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some high importance), who warned his new chef ...
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1answer
222 views

Unique Sweat dish recipe required for GOLAB JAMBO [closed]

This is a Indian Sweat dish, there are many recipes on the internet. I need to know how would you prepare it, what would you add to make it taste unique? What will you do, to add a unique flavor to ...
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1answer
141 views

Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?

I have reviewed various recipes for copycat sonic shake recipe and they all use vanilla flavor. But I don't like vanilla flavor. Can I add any other flavor to it?
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2answers
369 views

Need to match herbs/spices with certain foods and other herbs/spices [closed]

I have this table of foods and flavorings, but seeing as I'm not a chef, I don't know what combinations are appropriate. (This is not for use in real life.) Could use some help filling this in... ...