Questions on understanding and manipulating the flavor of foods.

learn more… | top users | synonyms (1)

0
votes
0answers
28 views

What characteristics decide what cheese works well with what dish? [on hold]

While ingredients are a matter of taste, there are some physical and chemical characteristics of cheese that objectively make it a more "Recommended" choice for a type of dish. I believe the ...
5
votes
2answers
7k 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 ...
4
votes
5answers
105 views

Is there such a thing as “sweet” carrots?

These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to eat sweet carrots, but she can't say how ...
12
votes
3answers
1k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...
12
votes
3answers
2k views

Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
2
votes
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 ...
8
votes
7answers
53k 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 ...
5
votes
12answers
12k views

Masking the grass flavor of green tea

I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards tea I happen to think that green tea in ...
5
votes
1answer
85 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
2
votes
2answers
338 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
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 ...
1
vote
2answers
78 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 ...
0
votes
0answers
32 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
5
votes
1answer
56 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
2
votes
1answer
47 views

What is the reason my veggies cook unevenly?

Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible culprit? I am betting on the frying pan ...
2
votes
2answers
80 views

Off Garlic! Can we fix recipe?

HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mildew, blah! Is there anything I can do ...
1
vote
1answer
37 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 ...
5
votes
7answers
5k 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
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 ...
9
votes
2answers
124 views

Can I freeze (raw) Brussels Sprouts to mimic the effects of frost?

This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts. Can I mimic the effects of an overnight frost by ...
4
votes
3answers
2k views

What is the difference in flavor between a fermented pickle and a vinegar pickle?

I'm interested in experimenting with pickling, and I'm wondering what the difference in flavor is between a classically fermented pickle and one made using vinegar. I've search online, but can't find ...
1
vote
1answer
82 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 ...
2
votes
6answers
39k 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 ...
2
votes
0answers
63 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
votes
1answer
107 views

What are some flavors that have a strong early presence?

I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertaste. What are some flavors I can try ...
3
votes
1answer
196 views

How can I get the most flavor out of cashews?

I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I want. How can I get the most cashew ...
0
votes
1answer
71 views

My split pea soup is bland

I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a ...
13
votes
4answers
48k 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 ...
4
votes
1answer
113 views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
0
votes
1answer
61 views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
2
votes
1answer
104 views

How to add maple and brown sugar to cream of wheat

I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full box of maple and brown sugar c.o.w. and ...
2
votes
2answers
70 views

Quattro Stagioni pizza comes out unbalanced

I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro Stagioni pizzas, where you're supposed ...
5
votes
3answers
3k views

Can texture affect taste?

I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure of the answer. Wikipedia's article on ...
8
votes
7answers
4k 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 ...
0
votes
1answer
26 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
5
votes
1answer
104 views

What biological factors affect a meat's taste?

What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placental mammals taste more similar to each ...
8
votes
8answers
17k views

Counteracting a metallic taste in canned tomatoes?

I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I ...
1
vote
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 ...
2
votes
2answers
56 views

How do I reduce the lime flavor in my Slow Cooker roast?

I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
3
votes
3answers
384 views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
3
votes
3answers
1k views

How Is Microwave Popcorn Flavoured?

I want to make brown paper bags of popcorn kernels and flavouring to give as gifts, but i can't seen to get the popcorn flavouring to stick to the unpopped kernels. How do companies that sell ...
4
votes
4answers
7k views

Soda from fridge to room temperature

Does taking an unopened can of soda out of the refrigerator and leaving at room temperature compromise the taste, flavor, or carbonation of the unopened soda can?
3
votes
1answer
43 views

Doubling a soup recipe with a smaller than necessary pot

In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wait to add the remaining 5 cups of liquid ...
6
votes
3answers
34k 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 ...
3
votes
1answer
91 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 ...
1
vote
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 ...
5
votes
2answers
630 views

How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, ...
6
votes
2answers
951 views

Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
1
vote
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!
1
vote
1answer
185 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 ...