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1

There are two types of paprika extracts; one as you mention is mainly a food colour. I understand this is made from raw, un-smoked paprika. It has no real flavour The other is mostly a smoke flavour. I believe it's taken from the smoked paprika leftovers, not from the raw paprika Neither is any good for simulating the colour, texture, and taste of paprika ...


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You can make a vainilla cake with chocolate chips.


3

Soapstone whiskey rocks are a thing of the past. There are much better whiskey stones out there that have a much better cooling power and have no taste. I love my whiskey, but I love it cool. I have tried whisky rocks made of soapstone and to tell you the truth, they are terrible. I have also tried the glass and granite ones and those also do not provide ...


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Recently the U.S. and especially Walmart have started importing chicken meat(as well as other meat) from China. To add further insult to injury many Chinese chickens are injected with water and then frozen. This makes them seem more plump and lets them charge you more by weight. If you have noticed lots of water in the pan when you cook chicken you are ...


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If you are using tomato paste, you absolutely have to let it cook for about 3-5 minutes before or for forever after you add the liquid. Tomato paste will, no matter how fresh, have a tinny/metallic taste to it. You have to cook that taste out before you add broth, tomato sauce, or water to it. At least that is what Rachel Ray says.


1

Interesting question! I think the answer for most people is: we don't. At least not in any structured, scientific manner. Personally, I eat very intentionally when I am trying to learn more about a dish and its ingredients. What I mean by that is I try to break down the dish into its component parts and really think about what flavors I am detecting. I've ...


1

I have been smoking meats for some time now (the really hard part is keeping the rib-eyes rolled up tight and lit). But seriously, I have yet to be poisoned by any bark from any of the wood I have used, and I have used them all. I have heard that there are some potential carcinogenic issues if you are constantly eating heavily smoked meat, but I do not have ...


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Eat more There is no other way to reach your goal than to eat more vegetables. The more you eat, the more you find some (cooking) ways which you are prefering compared to others. Infinity of ways There is multiple textures, tastes and colors, and different ways of cooking it, so you should find some that are convenient to you. Ask arround you, what do ...


0

Use a med-roast espresso blend and brew it using a Moka pot (stovetop espresso maker). You're going to buy expensive ingredients for this dessert. Don't skimp on the coffee, it is by far the most aggressive flavor in the dish.


2

I am a serious steak eater and always on the lookout for better ways to get the ultimate steak. To this end I just purchased a sous vide machine and after a few attempts with quality prime cuts I sadly have to agree, the results lack taste when compared to properly skilleted / broiled steak with butter. Sous vide steak simply taste bland and I also find the ...


1

It depends on the wood if it is desirable or not to smoke with the bark still on the wood. I have had good results smoking with apple wood bark, but disgusting results with birch (birch bark gave off heavy soot). Is it poisonous? Well, I am still alive, but that's anecdotal.


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This does depend substantially on your standards: how sensitive are you to subtle flavors? It also depends on the exact recipe: how much coffee liqueur, how much cocoa powder, and so on. The difference between instant and real espresso is pretty large, enough that I'd expect the nice flavor notes of real espresso to come through. And you'll certainly notice ...



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