Questions on understanding and manipulating the flavor of foods.

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6
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2answers
83 views

Are there similar scales like the Scoville scale?

Are there any scales that have been applied to any of the five basic tastes or other types of food sensations that have been quantified based on their affect on people, similar to the Scoville scale? ...
1
vote
2answers
63 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 ...
-1
votes
3answers
117 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 ...
4
votes
1answer
1k 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 ...
2
votes
1answer
73 views

Why did my salsa go bitter?

Recently I made 2 separate batches of salsa from the same ingredients: 1x Red Capsicum 1x Brown Onion 3x Green chilis Half a head of garlic Salt Sugar Lime Juice The first batch was great. I dirced ...
2
votes
1answer
82 views

Flavors in Fresca

I was trying to reproduce the flavors in Fresca without very much success. Supposedly it is a grapefruit-flavored drink, but in all honesty it doesn't taste like grapefruit to me, and when I make ...
-1
votes
0answers
76 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 ...
1
vote
3answers
141 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 ...
0
votes
3answers
97 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 ...
6
votes
2answers
165 views

Is there such a thing as too much vanilla?

I have been making cookies for decades and I have noticed a dramatic change in quality based on the usage of vanilla. Using weak vanilla or just not enough will lead to bland cookies, oftentimes ...
5
votes
4answers
17k views

How does one remove the “fishy flavor” from seafood?

My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste? If "seafood" is too ...
9
votes
2answers
141 views

Does stainless steel affect garlic flavors in food?

They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of stainless steel "soap" products on the ...
3
votes
9answers
28k views

How to get the flavors to meld when I add fruit and sugar to plain 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, ...
9
votes
1answer
1k 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 ...
0
votes
2answers
64 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). ...
0
votes
2answers
371 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 ...
0
votes
1answer
46 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 ...
4
votes
3answers
140 views

How to make beans more neutral tasting?

I am looking for a way to process beans, or a variety of bean that is as flavourless as possible, to get a "clean slate" for making vegetarian cutlets
6
votes
4answers
11k views

culinary difference between dill and fennel

Many salmon recipes use Dill (Anethum graveolens) as the usual ingredient as condimentary herb. In my place, I have fennel (Foeniculum vulgare) available outdoors, so I opt to use it instead. And I ...
2
votes
5answers
11k views

How do I remove bitterness from zucchini?

I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove ...
3
votes
2answers
401 views

Tasty vs Mild vs Mature Cheddar Cheese

I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also makes sense. However, alot of cheese, ...
4
votes
4answers
946 views

What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
42
votes
11answers
2k views

How can I train myself to identify flavors better?

I'd love to be able to cook well and I think a part of that is identifying flavors. We all have different palates, but there are probably some basic techniques that can be used to figure out what the ...
2
votes
2answers
82 views

What are “goes well with” recommendations based on?

I heard a lot about what food goes well with some sauce or drink. Why does someone say that? Based on what? Do they only try those foods together or is there any sort of property on the food that ...
4
votes
6answers
1k 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 ...
2
votes
4answers
9k views

How to balance out sourness of lemon juice, specifically in a mayonnaise?

I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to balance this out, mellowing the 'zing'? It's ...
14
votes
5answers
20k 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 ...
2
votes
1answer
56 views

How does a coffee bean get its smokey flavor?

I've tasted on a number of occasions coffee that has smokey flavor. Is this a natural flavor of the beans or was it acquired in other means (e.g. during the roasting process)?
7
votes
8answers
2k views

What is a good vegetarian source of umami flavour?

I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I used to use Worcestershire sauce, or Nam ...
2
votes
1answer
128 views

What do soybeans taste like?

I've read about the beneficial use of soybean in the food industry, so I wonder what it tastes like? How can it be explained? Does soybean taste like regular beans? Also, what's the difference in ...
5
votes
2answers
387 views

Does placement of ingredients and condiments on a sandwich change the taste?

When making a cold deli meat sandwich or a burger, does layering the solid ingredients and condiments in a different order change the taste or mouth-feel? If so, how and why? Are there reasons to ...
2
votes
4answers
62 views

How to add savor to a squash and grain mix?

My friend and I have been making a sort of health mash for the past few weeks in large batches. The ingredients are something like: 1 sweet potato 1 butternut or acorn squash 1/2 cup dry quinoa 1/2 ...
3
votes
2answers
852 views

Deep frying - taste difference in saturated vs. unsaturated oil

In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil. However - given proper maintenance / cleaning / good oil - how ...
3
votes
1answer
68 views

Waay too much baking soda, can I salvage these tea buscuits somehow?

I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a rush I substituted far too much baking ...
1
vote
2answers
109 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 ...
4
votes
2answers
116 views

Does the biological classification of food have a relation to taste?

As a concrete example, both tomato and potato are in the nightshade family as defined by their biological classification. However, I don't think a tomato tastes like a potato at all. Obviously the ...
9
votes
7answers
2k 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 ...
5
votes
3answers
11k views

What does vanilla extract add to a recipe?

I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forget the Vanilla or don't have any. What ...
0
votes
2answers
92 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 ...
2
votes
1answer
879 views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
1
vote
1answer
75 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 ...
4
votes
3answers
1k views

Why does my coffee sometimes taste sour?

I typically drink light roast single origin coffees from a third wave coffee roaster. I'm brewing with either plunger/french press, or swiss gold filter. Often with the french press, the coffee ...
6
votes
2answers
373 views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
6
votes
2answers
796 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 ...
5
votes
4answers
458 views

How to create fruity or grassy shortbread cookies?

I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high ...
1
vote
0answers
42 views

Any cooking literature recommendation? [closed]

Salutation Seasoned Advice community. I'm just a college student learning how to cook. I wanted to check out some cooking books to expand my horizon in developing flavor and cooking techniques. I ...
7
votes
3answers
4k 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 ...
2
votes
3answers
394 views

Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
0
votes
1answer
54 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 ...
12
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 ...