New answers tagged flavor
I always see tomatillos in the larger grocery stores (Safeway, Whole Foods) and decided to try them for the first time today (5/18). I found them to be delicious. They were sweet, not tart as one answer stated; nor were they juiicy. I just sliced and ate them with no salt, pepper or dressing and enjoyed them very much. I did not find them to be like an ...
I prefer red wine when cooking with chocolates. Normally I would use Mitolo 2010 Jester Shiraz, it works well with milk chocolate because of the richness of the ripe fruit.
Broccoli rabe are hard to grow without turning bitter, and this is why in general they are not that popular Like most vegetables you can reduce bitterness by soaking or cooking in milk, or by adding a small amount of lime (Calcium hydroxide) to the blanching/cooking water See What counters astringency?
Chocolate flavor depends a lot on fat, preferably cocoa fat. I would try using high-quality dark chocolate (70% to 99%) instead of the cocoa powder, or at the very least weakly de-fatted non-dutched cocoa powder (most cocoa powder in the stores is highly de-fatted). I would also throw out the butter and use chocolate instead. I would only try playing around ...
Looking at your recipe, the most obvious thing to me is that there is no salt. Adding a small quantity of salt (say, 1/2 tsp) will enhance the flavors of the ingredients already present. The second thing you might try is switching to dutch processed cocoa; many people find this has a more intense chocolaty taste. You could try enhancing the overall flavor ...
The first thing you have to remember is that you're never going to make an extremely sweet liqueur with a delicate flavor, like an amaretto or melon liqueur, into something it's not. You can complement or supplement, but you'll never mix a Midori drink that loses the sugar while keeping the melon flavor in the forefront; you'll either have to live with the ...
Maillard reaction research proves that much of the flavor is indeed a bunch of different molecules created from high heat, low water, combination of amino acids and sugars
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