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2

Unless you have to serve them close together then one of the best palate cleansers is simply time plus a glass of lemon water. If you want to serve close together then some sort of palate cleanser is not a bad idea. There are many traditional palate cleansers which have already been covered very well, if you want something different then try serving a ...


2

My first thought is to tie them together or plan them in order to closest ingredients that might lend flavor to the next. On another note, here is an article at About.Com written by By Rebecca Franklin a French Food Expert: http://frenchfood.about.com/od/explorefrenchfood/a/palatecleanser.htm Traditional palate cleansers: Apple and Calvados Sorbet Lemon ...


2

I've found Kale to be less bitter in the traditional sense, and more like a Leafy broccoli.


0

There are quite a few very sophisticated market gardeners in New Zealand producing greens and micro-greens like no other in the world Especially from the Pukekohe, and other volcanic silt soils areas, it's hard to grow anything bad. The crisp mornings at this time of year, and the naturally nutritious soils result in greens including kale that are very ...


3

Butter can/will turn rancid if not stored properly; using rancid butter will completely destroy a recipe as it will have a strong smell and taste; probably why people use ghee instead of butter; smell it before using it. In that particular recipe, I would imagine using more butter will not change much in term of taste or texture; unless you really messed up ...


1

No, I do not cook my brined chicken with added salt. I always brine chicken overnight with maybe a bit more salt than is standard. The next day, I rinse and soak it briefly in clear water, then cook it without adding salt. It is always salty enough from the brine and very few people eating at my table ever add salt. From my taste buds, I believe chicken ...


9

I agree with @rumtscho that you should not need to salt after brining. However, I totally disagree with the accepted answer. There are simply too many reputable sources that say otherwise, not to mention my own experience. First, please see the accepted answer to this question which is from Cook's Illustrated. Secondly, this article from Stella ...


-5

Myth busters beware, are you ready? Go! No brining nor seasoning will make your chicken too salty. 5%, 7%, 10%, The only sodium saturating process known to men is the injection, the needle injection, the so called "added solution". If you're only brining, you're miles away from needle injection consequences, yet another misunderstood process. Brining is ...


1

When I visited Malaysia and Singapore, the nasi lemak I tried had very little taste of coconut - many of the people I traveled with even got surprised when they heard the rice was cooked in coconut. The name literally means 'fatty rice', which indicates that the coconut milk is added only to make the rice fatty, i.e. more sticky. When I made it myself, the ...


3

Coconut has a very mild flavor that is easily drowned by other things. In my experience, coconut rice does not end up tasting very strongly of coconut, although it is richer and slightly sweeter. I notice that many recipes call for salt and sugar, which are both flavor potentiators. Perhaps you could try these. At the end of the day, though, I fear you may ...


2

There are two types of paprika extracts; one, as you mention, is mainly a food colour. I understand this is made from raw, unsmoked 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 ...


0

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 ...


-1

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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