Tag Info

New answers tagged

1

Put them in the microwave for about 30 seconds, they become oily, put in your spices and mix well, hey presto the seasoning sticks, let them cool!


0

My short answer would be no. If you wish to unlock the secrets of MSG, I would recommend tasting it in the raw (go to any Asian mart). To me it reminds me most of instant ramen noodle powder. The proposition that grilled mushrooms, roasted meat and otherwise hearty flavors taste like MSG is a farce. While MSG plays a role in why those foods taste so good, ...


1

I think you are supposed to do it until white milky stuff comes out, but I never had a bitter cucumber, and I have even grown them too big and old and yellowing before picking, like the size of a big fat baseball bat. I just peel and scoop the seeds out of the cucumber just like it was any other melon and the flesh tastes just fine.


1

is there some other reason it is popular? Yes: Vanilla beans are expensive, and once you've extracted the seeds, the husk, which still contains good vanilla flavor, is often discarded. Putting the empty husk in sugar allows you to extract some vanilla flavor that might otherwise be wasted. I usually save my empty vanilla bean pods and use them for ...


0

There is a product called Original VANILLA Sugar made by oetker. This product has been around for at least 20 years if not 30. It is artifically flavoured, a product of Canada, and comes in packages of 2 or 3, 9g (0.32oz). It smells delightful. It is made of dextrose, and artifical flavour. It is used in baking cakes, cookies, pastries, pies, deserts, ...


1

When you cook the meat in a closed dish then lots of liquid comes out. I have trouble understanding how flavour can enter the meat when cooking is extracting the liquid. Injecting the meat with a flavour (herbs etc) seems likely to be the only way of getting flavour in (unless you consider vacuum extracting moisture and then adding it back with flavour ...


0

Tried something new today & it worked extremely well!!! :) So, I had tried putting straight honey in my yogurt then adding frozen fruit & it would always taste way too much like honey for my taste & I never loved it. So today, I diced a fresh peach & put the peaches in a small pot with a splash of water & approximately 4 tbs of honey ...


5

There seem to be two general expectations for the marinade here: (1) it would tenderize the steak, and (2) it would result in more flavor. The first of these is basically a culinary myth, and the second was probably undermined by what you did to the second (unmarinated) steak. It's important to be clear about what marinades do and don't do. Marinades ...


0

It's an enormous amount of work, but I made a batch a few years ago for a friend's daughter's wedding by mixing the cake and frosting and pressing it into two small cookie-cutters (one round and a slightly smaller fluted one), then pushed them out, stacked them to form a wedding cake shape, added the stick and then dipped them in candy melt and decorated ...


2

There are two ways to get the shape. One way is to bake them spherical, the other to crumble the cake and to roll the crumples with icing. To bake them spherical, you need a mold that goes into the oven, or an appliance for the task. Your basic cake recipes are what you want here, nothing fancy. White cake, yellow cake or chocolate cake, there's no ...


-3

MSG, as a rule, will not make a vegetable like broccoli or some other food that someone does not like, make them like it magically. It marinates, tenderizes and helps give some depth to meat.


1

MSG has a flavor itself; it tastes of "umami", the savory, meaty flavor. This is because it's made of glutemic acid (or glutamate), with a little sodium (less than salt). Glutamates are the compounds responsible for the basic umami taste, and they are found in high concentrations in kelp, cheeses, soy sauce, and oyster sauce. To the best of my knowledge, ...



Top 50 recent answers are included