Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions on understanding and manipulating the flavor of foods. Not for "what goes with X?" which is generally off-topic.

1
vote
1answer
96 views

Did I kill my chili's heat by processing the tomatoes and onions together?

I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and ...
1
vote
1answer
109 views

Cinnamon or cinnamon and sugar

Does cinnamon go bad? I have a small jar of cinnamon and sugar and some of the people in my family are absolutely religious about the best by date.
1
vote
2answers
119 views

How to fix a bitter jam? (Or use it?)

I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the level of acidity which can be fixed with ...
2
votes
0answers
32 views

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (...
1
vote
1answer
151 views

Substitute for Palm Sugar

What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. Honey, granulated sugar, maple syrup are ...
8
votes
2answers
214 views

What is the flavor quality that makes cheese “sharp”? Are there other seasonings or foods with this "sharp flavor?

I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there are any ingredients that emulate this ...
2
votes
1answer
56 views

Cacao percentages and aromas developed in chocolate from different origins

About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only thing I've noticed it, that the ...
5
votes
7answers
1k views

Bitter taste of rocket pesto

I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've made some fresh salad (recommended), ...
2
votes
1answer
124 views

Coconut cream pie needs more coconut flavour

I have just made one of my favourite pies (coconut cream) and it was delicious, but it didn't pack a ton of coconut flavour as I was striving for. I made a shortbread crust with coconut that I toasted,...
0
votes
1answer
92 views

Do all cheeses change their taste during their shelf life, like Brie or Camembert?

Brie and Camembert go through 3 stages of ripening and changes in taste. Does it happen to blue, or any other type of cheese?
1
vote
2answers
259 views

Garlic: minced, crushed, chopped, sliced. When to use each one, and what is the difference?

I’ve seen, in many recipes, that the usage of garlic varies a lot. For example: Meaty sauces normally require that the garlic is chopped and fried before the meat is added. Neapolitan Pizzas usually ...
2
votes
2answers
89 views

How did my Turkish Delights/lokum end up tasting like orange?

I made lokum, or Turkish Delights yesterday. I used the more traditional ingredients - cornstach, cream of tartar, sugar. From what I've researched of the dish, you can have flavors of lokum ...
7
votes
2answers
140 views

“For optimal flavor, open the package 30 minutes before eating” - only temperature or also chemistry?

Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to take it out of the fridge and open it ...
3
votes
1answer
194 views

Why does string cheese taste different when pulled apart than when bitten?

I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste when I pull it apart is clearly different ...
0
votes
2answers
120 views

How to reduce or eliminate the flavor of orange in a stew?

I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even dissolved. Any tips? Thanks.
1
vote
2answers
1k views

Bad tasting avocados recently

I'm new/ignorant to using avocados and never really enjoyed them until 3 months ago when I bought some on a whim. The avocados actually tasted great. They were creamy and had the consistency of butter....
1
vote
2answers
63 views

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
3
votes
3answers
81 views

Correlation between perceived sweetness and sugar content

A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt, where yogurts that tasted mostly plain ...
3
votes
2answers
176 views

Spaghetti noodle issues

I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating option at this event will be the portable ...
2
votes
1answer
179 views

Help needed to identify the seeds

I've received the following seeds from one relatives, used in our for some recipes. I want to know what this seeds are. They taste bitter like fenugreek seeds, and the person who bought it calls it ...
0
votes
1answer
110 views

What is the difference between normal salt and salt of guérande?

What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which have nearly the same taste of normal salt if it doesn't contain ...
0
votes
2answers
219 views

How do potatoes work against salt

For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biological? chemical?) reason that potatoes - ...
1
vote
0answers
922 views

How can I mask or reduce the taste of coconut oil? Perhaps a spice of some sort?

I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that means a lot of coconut oil. However it's ...
2
votes
1answer
114 views

What's the difference between carob powder, flour, and kibbled carob?

The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod, or just the seeds? Is kibbled carob the ...
5
votes
2answers
171 views

Baby parsnips vs. parsley root

I cooked parsnips for the first time this week (glad I did - delicious). When the produce clerk pointed them out, I asked if he had baby parsnips instead (as the recipe called for them). He pointed ...
1
vote
2answers
107 views

Ingredient to counter ammonia aroma/taste

I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that point, the surface smells heavily of ...
7
votes
3answers
220 views

Achieve butter-like aroma in a vegan recipe

I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on the vegetarian version that I previously made. ...
7
votes
1answer
1k views

Little bit of an odd question, but what does pelican taste like?

Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a look around on other sites but couldn't ...
5
votes
1answer
290 views

Vinegar choice for pickling

I just tried my first batch of vinegar pickles and chose what is supposedly a high-quality, accurately diluted apple cider vinegar with an acidity of 5%. I followed a very basic recipe which called to ...
31
votes
5answers
8k views

When a recipe asks to add spices to the oil, can you add the spices directly to the sauce for the same effect?

Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because you can't taste the oil and predict the ...
0
votes
1answer
315 views

Using left over pickle juice to make more pickles [duplicate]

Can the juice from store bought dill pickles be used to make more pickles. Can fresh cucumbers put into this juice aquire the same flavor as buying more pickles. If so how long would the cucumbers ...
1
vote
3answers
174 views

Dusty water, different taste if water has been sitting?

If I leave a glass of water out over night, I notice that it seems to taste different the next day. Is this because dust is falling into the water?
3
votes
1answer
78 views

What do you call the flavor imparted from cooking at high heat?

I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exactly sure what to call it. Or would the ...
4
votes
4answers
519 views

Is there an upper time limit when simmering stock?

I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock when done. I also realize that an hour or ...
0
votes
0answers
402 views

Can soaking chicken meat in vinegar contribute to its taste?

I'm going to cook a chicken salad with pineapple and would like the meat (dark) to contribute to the general pineapplish taste. Would soaking in pineapple vinegar help and if so, for how long? Will ...
10
votes
1answer
96 views

How to compensate for diminished taste when cooking?

I have a condition known as hyposmia, or a diminished sense of smell. For instance, I cannot smell flowers unless I am within 1" or so of the centers, but I can smell bacon a mile away (Who can't?), ...
4
votes
1answer
597 views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
0
votes
0answers
38 views

How do you remove the aftertaste of raw garlic? [duplicate]

After eating a meal with raw garlic, the taste can persist for many hours, including the following morning. Is there something you can do or eat to remove this aftertaste? Mints and mouthwash mask ...
-2
votes
1answer
101 views

Bringing out flavour in food [closed]

I've read in lots of places that pea purée or parnsnip help accentuate the scallops sweetness, while adding lime juice balances the sweetness. My question is, do we always want to enhance the ...
1
vote
2answers
3k views

How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
1
vote
0answers
61 views

Fixing too much citrus in a chutney

I am making a cranberry chutney with honeycrisp apple and navel orange and I added too much dry orange and lemon. How do I cut the bitterness? It is plenty sweet with a bit of sugar and sweet apples. ...
2
votes
1answer
191 views

I was told to bring a dessert that is NOT savory…what would you infer is meant? [closed]

I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should be some component of sweetness, absent of added salts or ...
1
vote
0answers
57 views

what are the Cheap Substitute of Catechu powder?

i am about to make Mouth freshener and of the Ingredient is Catechu powder and it's very costly so is there any other thing i could instead of Catechu powder which is cheap ? basically Catechu powder ...
1
vote
0answers
68 views

What Aromatic Fragrance that can be used in mouth fresher?

i am making mouth fresher(Paan Mukhwas in Hindi) in my home and for that one of ingredient is written as Aromatic Fragrance and i am confused what are the exactly.please could someone pls tell what is ...
2
votes
2answers
84 views

Speculaas/Biscoff cookie low calorie aroma extract

I love the taste of speculaas cookies and would like to add the aroma to foods. But one tiny cookie has ~50 kcal (~ 480 kcal/100g). I tried mixing spices as suggested on internet but no luck. How ...
0
votes
1answer
330 views

Is creme brulee supposed to be fatty?

I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have never eaten "real" creme brulee with ...
2
votes
0answers
119 views

How do I add menthol flavoring to this gum?

My boy's birthday is coming next week, and I was thinking of making some homemade. I read the ingredient of gum on the packet and one of them was menthol flavoring. I'm using this basic recipe: ...
0
votes
3answers
154 views

Grassy Tea and brands

Some time ago while traveling, I had some brand of a local bottled green tea with peach. It was not overly sweet, was mild but good - seemed a good mix of tea and summer peaches and was very ...
0
votes
0answers
2k views

What is that metallic taste of many canned foods?

Many canned foods have a noticeable "metallic" taste (and smell). Both when an actual metal can is used or other plastic containers. What is the origin of this taste? What causes it? Is there a way ...
-1
votes
1answer
142 views

How to make pizza as good as original italian pizza? [closed]

I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, ...