New answers tagged flavor
If your goal is indeed a sauce or purée, you will want to reduce the total amount of liquid in your tomatoes, typically by reducing the sauce, i.e. boiling the liquid off. Any additional liquid simply extends the time required unless you add a liquid explicitly for taste, e.g. red wine, a dash of (balsamic) vinegar or broth. Wine for example does influence ...
The most significant factors are probably: Muscle function and activity Fat content and distribution Diet of animal Age Basic muscle structure in most vertebrates is somewhat similar, so taxonomic relatedness is often not paramount in matching flavors. (There appear to be some phylogenetic connections in flavor, particularly among many "beefy" animals, ...
You cannot get rid of the lime flavor, it's there to stay. Your best course of action is to try and balance the strong lime flavor with sweet and savory flavors, for instance shredding the roast onto a bed of chicory/endive leaves with a soy-honey dressing.
You could easily spice the roast well and go for a lemon and herb flavour. The lightness of the citrus could work well with the heavy flavour of the spices.
The green color of the paste is telltale for a lot of properly sprouted garlic... as hoc_age already said, the sprouts turn bitter when cooked, so break up your garlic and remove anything green inside before making the paste. Also, blenders tend to oxidize oils, if the result is still not satisfactory, try using a mortar and pestle instead - garlic and ...
When you add the garlic paste dont stir it too much, and dont put garlic paste in oil when there is nothing else in it. When the raw smell of garlic goes away, that means its cooked through, it wont have the bitter taste. I am south asian.
Some commercial kinds use a butter flavoring called diacetyl, which is very potent and likely effective if just sprayed on. It's in butter too, naturally, but also in a tiny enough amount not to turn the butter into hazmat (which an ounce of pure diacetyl would be). In the end, the chemical that makes butter taste like butter is instead used directly on the ...
I've once experienced freezing a soda, and yes it exploded. As for I am doing a science experiment on "what's the fastest way to cool a soda" and it's pretty simple really and basic. I- in my opinion think whether you freeze the soda, place in a refrigerator, or place in any position the soda will have the same taste to it as long as the soda has not been ...
You should be fine adding the water whenever it's convenient, as long as there's enough water in it already that you were able to cook it properly (and purée if necessary and so on). You're basically just making concentrated soup just like what gets put into lots of cans; water will mix in just fine.
I got that "tinney" taste from a pasta sauce that came out of a glass JAR! Usually a pinch of sugar does the trick but not today. After reading some of the above suggestions i decided on a pinch or two of baking soda and it worked like magic. Delicioso!!! BTW: if canned tomato sauce tastes "tinney" it doesn't mean its gone bad. Canned food has been ...
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