New answers tagged

-1

I add a large, peeled potato or several peeled carrots to the soup or stock as it cools. Cooking the desalinating root vegetable interferes with the osmotic process. As the salty soup cools, the starchy root vegetable(s) absorb the excess salt. This is not a quick fix and requires several hours or overnight refrigeration. Remove the root vegetable(s) and ...


1

I had an "old salt" say that it is the "belly meat" that tastes fishy. When fileting, don't cut all the way down to the belly. Seems to be the secret.


1

A bit late to the party but .... Onion and celery have similar effect in the mirepoix, the leeks will have a similar effect but with more depth on the sweet side & carrot will bring some sweetness. Based on that, depending on what you want to cook, there are some guidelines. For stews, keep in mind that some of the next ingredients might add some ...


5

If I'm understanding your question right, you might be referring to "wok hei," or the "breath of the wok." It's the flavor that restaurant food has because of the high heat of the woks in a professional cooking environment, and home stoves have a very hard time reproducing it. I found it covered in another Cooking Stack Exchange here: What Is Wok Hai And ...


3

I've seen Chinese restaurants where they cook over an open flame - if yours does the same, the smoky flavor might be from actual smoke, lightly perfuming the food. It can be quite appealing, but if it's an aroma from the restaurant rather than one in the dish, that would explain why it didn't last long enough to be reheated. There's no easy way to ...


2

Pickled ginger is the proper palate cleanser to use with sushi, which helps keep flavors from mixing when you're trying several different kinds of rolls. So at least with sushi there's a specific palate cleanser, and I imagine there are others for other types of food.


0

Lemon emulsion is especially designed for baking as it won't "bake out" like a juice or flavoring. If you are using an Lemon Extract, be sure it is all natural and has no added sweetener, like corn syrup. I found baking emulsions on line from a company called Lorann Professional Kitchen and the size was 4 oz....not a pint or quart like most bakery supply


-1

Or try using preserved lemons. Here you use the peel but it is not bitter. My theory is that peels are bitter due to alkaloids. In preserving, these react with the acidic juice and both are neutralized. The salt acts to preserve it. Why it turned bitter later - most likely it took the extra cooking for the bitterness to transfer from the peels to the meat.


1

I used hon-mirin exclusively when I lived in Japan, simply because it tasted better. My Japanese neighbor was surprised that I could tell the difference, and confessed (somewhat embarrassedly) that she used aji-mirin since her family couldn't tell the difference. However, I cannot buy hon-mirin in the US (I'm not 21, and hon-mirin is sold as wine while ...


0

Going bad. It's not necessarily unsafe to eat yet, but tofu can pick up a slightly spoiled flavor even before it goes bad. Especially since tofu has so little flavor of its own, it's easy to taste if it goes slightly off. You can mitigate this by storing it in clear water and changing the water frequently.


0

I realize this is an old question, but I must have missed it. If you want your roast to have internal goodness (I.e. From the juices in the Dutch oven or marinade) you need to perferate the meat. You can use an ice pick to do this. On the cutting board, make a grid of holes about 1 inch (or 2cm) apart. This allows the juices or marinade to reach the ...


0

I do my roasts old school, from my mom's recipe & you can't go wrong. We like Rump Roast but any will do. It is very flavorful, cooked slowly. That is key. I use a Dutch Oven with a tight-fitting lid. Add a little oil in bottom of pan, olive or canola. Heat pan up, medium high or high. When good & hot, brown one side of the roast, then the ...


1

I prefer to use a personal blender like the nutriblast that comes with a dry ingredients blade. As long as you remove the stems, it comes out soft and fluffy and aromatic. If you're worried about the surface area of the herb being exposed, then steep the herb in a piece of cheesecloth, then remove and discard. In this way, the flavors are instilled into ...


-1

For pure components the boiling temperature is determined by the pressure and thermodynamic vapor - liquid equilibrium properties of the pure component. Once water reaches boiling, continuing to apply the same amount of heat will not raise the temperature of the water. It will vaporize more water, i.e., convert water (liquid) to water (vapor). But the ...


0

It probably was some reaction of the calcium chloride which produced a smellable compound. Tofu is coagulated with calcium chloride (sometimes also magnesium chloride), which has its own taste, but does not generally have a detectable smell (see for example http://chemse.oxfordjournals.org/content/21/4/417.full.pdf). In principle, a "chemicaley" smell ...



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