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Are there methods, techniques, or strategies to use cilantro in warm or hot cooked dishes without having a significant loss of its flavor?
Background:
Specific flavorants of cilantro that impart its distinct and characteristic flavor are well-known to be heat-labile (sensitive to heating where the flavor compounds break down) by chefs.
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Are there other foods that are known to be not your taste based on genetics?
It is pretty widely known that cilantro tastes bad for some people only because of a gene that makes that herb taste like soap.
But are there other foods/herbs that are known to be your taste or not ...
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