-1
votes
1answer
62 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 ...
3
votes
2answers
1k 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 ...
4
votes
1answer
220 views

Does butter reduce perceived sweetness?

In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends more closely on how much butter is added ...
5
votes
2answers
826 views

What's the point of using sugar in savory dishes?

I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
3
votes
5answers
2k 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
3answers
539 views

how to fix pudding that got extra sweet?

i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?