Questions tagged [flavor]
Questions on understanding and manipulating the flavor of foods. Not for "what goes with X?" which is generally off-topic. Please don't use if the only connection is that you want better-tasting food, this is implied in every question on the site.
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How can I add a strong tea flavour to a genoise cake?
I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it.
The only type of tea I currently have and want to use is loose ...
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Mousse au Chocolat without cacao - resembling the taste of cacao / cocoa
How to make Mousse au Chocolat (normally consisting of eggs, cream, cacao powder, sugar, possibly some butter and vanilla) without any cacao or cocoa powder.
It should still taste like cacao and a ...
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Type of silk to use for making tea bags
I am investigating the possibility of making my own reusable tea bags. There are several types of textiles to choose from, each with their own pros and cons:
Paper tea bags are cheap and common, but ...
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How to identify extra virgin olive oil with desired taste profile?
While many extra virgin olive oil bottles state “floral” or “fruity”, these seem like generic terms applied to most oils. Similarly, even those that omit the “peppery finish” description, have a ...
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Amounts of MSG and natural glutamates in bouillon and soy sauce
Bouillon has a tasty umami flavor, as does soy sauce. The umami in bouillon can come from added MSG (monosodium glutamate), while the umami in soy sauce is said to arise from naturally occurring ...
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Does bean/pea milk made by just blending cooked beans/peas come out just as well as making it by blending soaked beans/peas and boiling them?
So I am vegan and make my own bean and pea milk using mostly Northern White beans and green split peas(finding the yellow ones is a bit hard). I have not made soymilk yet. Anyway, the way I make the ...
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My beef stew vegetables taste like red wine vinegar [duplicate]
So apparently red wine and red wine vinegar for cooking are different and I didn’t know this. So for my beef stew I a cup of red wine vinegar instead of red wine (which I know nothing about wines ...
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Due to allergies, I'm limited to avocado mayo, it taste like drywall, what can I do to make it palatable?
My favorite is Hellman's mayo, but I can't have it as I get severe inflammation from the canola oil that is part of its ingredients. This avocado mayo was the alternative I found locally but doesn't ...
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How to make coconut oil taste better?
I am starting oil pulling but I can not tolerate the taste in the morning. I’m already not a huge coconut taste person. What can I add to it to make it taste better?
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Is there a dry peppermint flavoring?
I want to make a peppermint cocoa mix but I can only find peppermint extract in liquid form at my grocery store. Is there such a thing as a dry peppermint flavoring thats natural?
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Added too much sugar to tomatoes. How can I fix it
Making my moms homemade spaghetti sauce and her direction said add 1/2 c sugar for 2 qts Tomatoes. It tastes too sweet for me. Can I fix it easily?
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How do you know if sunflower lecithin is still safe to consume?
So I looked at the tub of sunflower lecithin that I bought around July 2021 and it is clear that the color has turned from a much whiter color with hints of yellow to an salted egg yolk-like color ...
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Water soluble vs fat soluble flavours - how does solubility affect taste perception [duplicate]
I understand that flavours are basically molecules that stimulate taste receptors and that some flavours are water soluble while others are fat soluble.
Does solubility enhance or diminish perception ...
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What should fresh fenugreek leaves taste like?
Being a lover of dried fenugreek (methi) in Indian curries, I decided to grow fenugreek leaves. They have the maple-like aroma I expect from the dried leaves and seeds, but the taste was very vegetal ...
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How do I remove the soapy taste in homemade chili using home canned tomatoe juice?
Used home canned juice and store bought tomatoes to make chili. Added 2 tbls of sugar to the chili to cut down the metal taste. Now my chili has a soapy after taste. Can thus be saved or should I dump ...
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How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?
BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
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How to make elderberry extract
i have some fresh elderberries and i was thinking of making an extract with them, how would I do this, i know you have to leave it sitting in vodka but at what ratio? for how long? Should I crush the ...
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Why do I need sugar syrup for slush?
The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar.
To my understanding, both water and sugar ...
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Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?
The problem:
The grocer only agrees to give a large bunch of cilantro (coriander) or mint leaves, and I need it to last a month or more, because I don't use the herbs as frequently.
What I've tried ...
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Why do some egg products smell like spit and how can I prevent this from happening?
There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs.
People I've asked ...
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How to retain the saltiness and spicy flavour of biryani rice?
When preparing chicken dum biryani, the chicken and rice are first partially cooked separately. The steps for cooking the rice go like this:
Wash the rice.
Soak the rice in water for 30 minutes.
For ...
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Is hydrolyzed vegetable protein available in consumer quantities?
Hydrolyzed vegetable protein
(HPV)is vegetable protein, principally soya, hydrolyzed such that it is split into its constituent amino acids. It is a very strong stimulator of the umami taste ...
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Using pistachio paste instead of an extract - what proportion of paste should I use?
While I have a specific baking goal in mind, if there are answers that apply generally to all cooking/baking that'd be great.
I have a biscotti recipe that I often adapt with different mix-ins and ...
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Alkaline foods with a pH higher than 8
I wonder if there is any common food with a pH higher than 8? Or is it simply that we humans don't eat anything alkaline because the taste would be soapy/bitter?
I searched around the Internet only to ...
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Why can I cook well but not identify flavours? [duplicate]
I'd like to say I'm good at cooking. I understand each element of the cooking process well, I can imagine flavours and how ingredients will alter the flavour of a dish. I believe I can put together ...
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How quickly does pesto lost flavor when kept cold but exposed to air?
I work at a supermarket chain deli, which has some unique food preservation needs not answered by the information I have been able to find, which mostly assumes people are storing food in their home ...
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How to make almond milk taste more like dairy
I see natural flavor, sodium caseinate, and milk protein isolate on a few non-dairy creamers. What give non-dairy creamers milk like flavor? Can this be added successfully to almond milk (homemade)?
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How much potato to add to reduce saltiness
I've heard that adding potato to an overly salty dish can reduce the saltiness.
I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what ...
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What meat can I substitute for lamb in Scotch Broth?
A traditional Scotch Broth calls for lamb. However, my partner does not like the strong smell, and lamb is not so easy to get a hold of anyway.
What meat can I substitute for lamb in Scotch Broth ...
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Will substituting evaporated milk for whole milk change the flavor or texture of custard
When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
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making a detox smoothie more palatable
I currently make a detox smoothie with the following ingredients: 1 orange, 1 banana, 2 cups frozen wild blueberries, 1 c cilantro, 1 tsp barley juice grass powder, 1 tsp spirulina, tbsp or Atlantic ...
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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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How to make your own maple extract?
Does anyone have any experience with making your own maple extract?
I am on a low carb diet, so real maple syrup is not an option for me. Again, the solution is of course maple extract, but I am not ...
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I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?
Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
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Why does my cheese flavouring have a sweetish smell/flavour?
I recently purchased a bottle of Cheddar Cheese flavouring (product link here) hoping to use it in pasta. The product description says it is apt for pasta. However, it has a strong sweetish smell ...
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Infuse flavor into dry-mushroom broth
Specifically porcini powder, may occasionally add other dried mushrooms.
Epicurious simmers dry porcini uncovered one hour; NYT just 30min.
Both include veg which I won't.
This broth should be as ...
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Which parts of a quince have that awful onion-like flavour and aftertaste?
Every single quince I ever try to eat, without a fault, has parts on it that have an awful onion-like flavour and leave a disagreeable oniony aftertaste. Most of the fruit is completely free of that ...
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How do taco trucks get their soft taco shells to have a slightly oily texture and more complex taste?
When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker color than the shells are prior to ...
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How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?
I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
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Why does sweetness reduce sourness?
I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions).
But it's known that adding ...
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How to cook kale and collard greens for someone who doesn't like them? [duplicate]
My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previously because of their bitterness and tough texture. Are ...
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Why do my falafels taste so boring? [closed]
I've been making falafels from scratch for a few times now and I've started to get the hang of it. I've got the texture of the falafels pretty great but the flavour of them isn't really... anything?
I'...
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Do different "regions" really have a "general common taste"?
I have now numerous times heard things such as:
In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are supposed to be sold.
It is strongly ...
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What should be added to brownies when reducing cocoa powder and vanilla extract?
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
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Too tomatoey gravy?
I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
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Is there any food ingredient that tastes like diesel smells?
I like the smell of diesel, and other heavy oils.
Are there any food ingredients, i.e. safe to eat, that have a taste similar to diesel.
I think it would be an interesting experience to eat or drink ...
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Why would my olive oil smell like chipotle peppers?
I bought some Napa Valley Naturals organic extra virgin olive oil (not actually from Napa Valley -- it's from Spain). We're used to buying this brand, and in fact usually buy 9L at a time. But this ...
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How to make store-bought kimchi more spicy?
Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently discovered a brand of store-bought jarred ...
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How does kraft mac and cheese or velveeta get that tangy flavor?
I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese.
I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks ...
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How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut?
How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut?
Example of a young coconut in husk:
