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1
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1answer
45 views

Are there too many flavors competing in this side dish? [closed]

I am going to make maple roasted Brussels sprouts for a party tomorrow with toasted almonds and cranberries. However, I wanted to add a sauce for the side and I was thinking something garlic-y, ...
3
votes
1answer
55 views

What happens chemically when flavours 'mingle'?

When I make a stew and cook it for hours, the flavours combine to make a better combination than if I cooked them for a short time. The same thing happens when I leave a sauce like a ragu in the ...
1
vote
1answer
229 views

Is it possible to create the flavour of a food by using the component chemicals?

For example, if I were able to identify the flavour compounds of bacon or cabbage, could I take just those ingredients and create the flavour? Is identifying the flavour compounds something that has ...
0
votes
1answer
72 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? ...
4
votes
2answers
137 views

How to infuse coconut flavor into nuts?

While traveling abroad, I purchased a small bag of salted cashews at a convenience store. I immediately noticed that they have a distinctively different taste from what I'm used to; slightly more ...
1
vote
5answers
658 views

Non-dairy substitute for cheese on baked potatoes

One of the combinations I've missed since becoming dairy-free is grated cheese on baked potatoes. Is there any good substitution for this topping that would provide the salty-tangy counterpoint to the ...
4
votes
2answers
4k views

What flavors complement pistachio (pudding specifically)? [closed]

My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding pie. Instant pudding in a store-bought crust actually ...
0
votes
2answers
99 views

Accentuating Garlic flavour

I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an enormous amount of garlic in these ...
1
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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 ...
-2
votes
1answer
127 views

How do i select a gin to use in making sloe gin? [closed]

I have some sloes, collected from beside a bridleway in the depths of Essex. Naturally, i wish to make some sloe gin. There are many gins. They can have quite different flavours: Gordon's is brute ...
-6
votes
2answers
399 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... ...
1
vote
0answers
679 views

What is Italian Herb Seasoning and what can I use as a substitute in this recipe? [closed]

Is Italian Herb seasoning a specific type of seasoning and can I buy it premade at my local grocery store? Also, I am cooking a recipe that calls for: 4 skinless boneless chicken breast halves ...
1
vote
4answers
377 views

Complementary taste to elderberry ice cream? [closed]

The elderberry ice cream I made turned out a bit too sweet to my taste, so I would like to compensate it with an accompaniment of some sort. What would be some flavors that I could pair it with?
0
votes
3answers
259 views

Metal cutlery food pairing

Given the recent research on the taste of metals in cutlery (flatware) and their potential food pairings, is there any food unsuitable for stainless steel, or is this the universal make do metal? Has ...