Questions on understanding and manipulating the flavor of foods.
1
vote
2answers
868 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 ...
3
votes
4answers
393 views
Which wines have a strong, bitter flavor?
I experimented with adding wine and dark chocolate to a sauce. The result was generally OK, but the wine was not strong enough in comparison to the chocolate, I would have liked more of its taste to ...
1
vote
2answers
112 views
Balance overly sweet liqueurs
When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...
2
votes
1answer
82 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. ...
1
vote
2answers
65 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 ...
3
votes
0answers
41 views
Resource for combining flavors [duplicate]
I'm wondering if there is some online resource that compiles different flavors and their combinations.
I'm imagining some site that I could search one tag or several, say "orange" and "cake", and ...
1
vote
3answers
408 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?
9
votes
5answers
10k 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 ...
0
votes
0answers
54 views
Looking for new olive oils to try - any suggestions? [closed]
I'm interested in finding a reliable source for shipping olive oil from Italy (or other Mediteranean regions known for their high quality olive oil) directly to my house in San Francisco. Ideally I'm ...
3
votes
2answers
2k views
Which oils are considered flavorless?
The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil.
Do they qualify for flavourless oils? I haven't noticed any taste in any oil by now! Taste buds ...
0
votes
1answer
92 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?
7
votes
4answers
526 views
How can I reproduce a “gamey” flavor?
I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of ...
3
votes
3answers
433 views
“Odd” flavor in some white fish - how to predict?
I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ... but not supertaster?... of bitter ...
1
vote
2answers
61 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 ...
5
votes
2answers
250 views
pre-soaking tea in cold water prior to brewing
My friend recently gave me the advice that tea bag should be soaked in a little bit (barely enough to submerge the tea bag) of cold water for a couple of minutes. Then hot water should be added to ...
2
votes
0answers
61 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 ...
6
votes
2answers
351 views
How to add flavouring ingredients to steamed or boiled veggies?
I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini.
It occurred to me that ...
2
votes
3answers
135 views
Will flavors marry in compound butter if given sufficient time to rest?
Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free.
If you make a salsa (for example) and store ...
7
votes
1answer
206 views
What determines the 'saltiness' of salt?
I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
3
votes
1answer
70 views
Why does melted asiago impart a strong numbing mouthfeel?
I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing sensation in the mouth. Is this normal of ...
20
votes
12answers
61k 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 ...
1
vote
1answer
56 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 ...
1
vote
1answer
122 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 ...
7
votes
2answers
216 views
Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
2
votes
6answers
236 views
Re-boiling of tea?
I used to keep tea in thermos container after preparing. But i want to know how to keep it hot when serving within 5-10 minutes.
When I reboil it as-is, then it becomes tasteless: it's like ...
1
vote
2answers
133 views
How can I improve rich taste of spiced milk tea?
I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black tea or lemon tea, but nowadays I have ...
4
votes
4answers
4k views
How to remove the bitter taste from green bell pepper?
Green pepper has a more bitter taste than red or yellow pepper. (I hope you see what I mean, please tell me if not)
Are there tricks to remove or diminish this bitter taste? A special way of cooking, ...
4
votes
4answers
2k views
What causes chicken fat on the surface of soup, and does it add flavor to the dish?
I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the soup, globules of fat started appearing on ...
4
votes
4answers
189 views
What helps against astringent mouthfeel from spinach or chard?
Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes this mouthfeel chemically and/or knows a ...
12
votes
4answers
534 views
What counters astringency?
I've been attempting to make green smoothies lately as part of a health kick. The way I've been doing it is to use a normal smoothie recipe, but to add handfuls of spinach.
In general, the results ...
4
votes
1answer
432 views
How to make flavoured salt for potato chips
A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato chips and then add a salt type stuff to ...
5
votes
3answers
962 views
Why is my icecream bitter?
I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit.
The custard recipe says it can be turned into fruit ice ...
4
votes
1answer
124 views
What preparation is done to banana peppers?
I only recently moved to an area (Northeast Ohio) where banana peppers are a common topping on pizza and sandwiches, and have discovered I quite like them. When used as a topping, if I were to grow ...
4
votes
2answers
238 views
How to help my vegetable beef soup that I added too much tomato to?
I was making my homemade vegetable beef soup and put too many cans of tomato sauce and paste in it. My husband says it is a tomato soup instead of a vegetable beef soup. What can I do to improve it?
10
votes
5answers
351 views
How to add a salty/bacon flavor and texture to vegan collard greens?
As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly.
I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and ...
3
votes
7answers
314 views
How to add flavor to potato soup (using minimally processed ingredients)? [closed]
I've made my first potato soup and it has no taste.
Just to get an idea this is how I made it: chopped and onion and a carrot and place them with some oil to fry. After the onion got brown, I added ...
27
votes
10answers
19k 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?
2
votes
9answers
10k views
Adding flavor & sweetness to plain greek yogurt
I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
0
votes
4answers
2k views
How can I get my bacon less salty?
I was reading this question, and there's a solution to the OP's answer. I'm not fond of salt and this is a drawback for bacon (to me, that is). I do want to end up with pieces of cooked bacon (so ...
0
votes
2answers
84 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 ...
5
votes
1answer
90 views
How should I order unknown wines in a tasting
I hope this is not too off-topic.
We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of types, I think the order is quite ...
4
votes
4answers
553 views
roasted garlic vs. raw
Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
2
votes
2answers
398 views
Can salt make sour fruit seem sweeter?
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something ...
6
votes
3answers
310 views
How do I cook with bay leaves?
I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastrous results... but I learn :)
One spice ...
10
votes
2answers
584 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?
7
votes
4answers
6k views
Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
2
votes
5answers
975 views
Why does cold coffee taste sweeter with the same amount of sugar?
I have observed that the same amount of sugar tastes differently in hot and in cold coffee. If I drink hot coffee, I feel I can add more and more sugar, without it tasting too sweet. However, cold ...
2
votes
2answers
361 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
555 views
Why do US chicken taste “gamey”/rancid in no time despite proper storage?
I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia.
I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
3
votes
3answers
976 views
Counter to bitterness in soup
My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper.
Sugar seems to be ...
