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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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2answers
59 views

Proportions for improvised cran-apple juice

I'm making a beverage that calls for cran-apple juice (the marketed name by Ocean's Spray's cranberry+apple juice blend). My local grocers have a very limited product offering which rules out buying ...
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2answers
178 views

Why does garam masala powder taste bland?

Garam masala is meant to taste sweet. However the powder I use doesnt taste sweet it tastes bland. I imagine this is because the powder has oxidised over time. Is oxidation really that bad that it ...
7
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1answer
129 views

How to stop mint flavor dying when cooking?

I notice albondigas recipes involve adding chopped mint leaves to the meatballs. Whenever I do this the minty smell is amazing coming from the freshly rolled uncooked balls however after cooking I ...
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1answer
89 views

Ways to Make Matcha Powder Less Bitter in Baking?

I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too bitter. So I was wondering if anyone ...
19
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3answers
4k views

Why is my vegetable stock bitter, but the chicken stock not?

I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference. The ingredients I put into my ...
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2answers
98 views

Celery Soup extremely bland [closed]

I have made some celery soup following a recipe, however it is extremely bland can anybody help with suggestions of what I could add to it 1 potato (about 300 grams) 1 head of Celery 2 vegetable ...
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3answers
49 views

Can I counteract bitterness in apple sauce?

I erred in making apple sauce by not coring and peeling the apples before cooking. Now I have a large quantity of bitter apple sauce. Is there anything I can add to counteract the tannic flavor?
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1answer
67 views

Why does “hot chocolate powder” lose taste?

Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad; it didn't have a lot of taste overall). The ...
1
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1answer
80 views

What gives arugula (wild rocket) its distinct taste?

I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it. Is there some compound that makes it taste so controversial?
4
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2answers
143 views

How to reproduce beef flavor & texture

I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn'...
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2answers
100 views

Astringent Dishes

Are there any dishes that make prominent use of astringency? I understand that often some of the ingredients in a dish are astringent, but are there any dishes where astringency is deliberately ...
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0answers
59 views

Is there a name for the Cinnamon-Mint under-flavor?

I was experimenting with Italian Sodas, and added flavor shots that perfectly balanced the heat and cool flavors between Cinnamon and Menthol, and they canceled out. What remained was a previously ...
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0answers
104 views

Using a ultrasound homogenizer to increase meat juicyness

I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat with a needle, and the scientist also ...
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3answers
398 views

Am I cooking mushrooms wrong?

Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushrooms. Except, I can't understand why, and ...
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3answers
3k views

What are the effects of abstaining from eating a certain flavor?

I've often heard that we become accustomed to oversalty food and that abstaining from eating such foods for a few weeks could allow us to taste salt in lesser quantities again. From experience I would ...
9
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4answers
2k views

How to understand flavors and when to use combination of them?

I want to be a home cook and at some stage to become a chef having my own café or restaurant. Marco Pierre White always says when he likes a dish in masterchef: Great dish. It tells me that you ...
2
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0answers
146 views

Does hard-boiling eggs in broth impact flavor?

I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a ...
4
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1answer
43 views

Lessen the acidity of fruit shrub syrup

I made a strawberry/cherry shrub for the first time with a 1:1 ratio of fruit juice to white wine vinegar, about 5 cups total, and it turned out just a little too strong for my taste. Is there ...
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2answers
213 views

How could I cook industry like foie gras?

I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that in many cases, it is required to have ...
11
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1answer
179 views

Is there any significant flavour difference between dehydrated and sun-dried tomatoes?

I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes but is there any significant flavour ...
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2answers
231 views

How to reproduce the smell of the ocean in cooking?

How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of both had that romantic smell of the sea. (I ...
2
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3answers
655 views

What is cumin good for? [closed]

I would like input from anyone that uses cumin in their food. I inherited a jar of the seasoning when my mom moved out of state. Better to give it away than throw it away. Unfortunately, I have no ...
2
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1answer
2k views

Why are my potatoes sour?

I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of my mouth for a while after I've finished ...
2
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1answer
69 views

What type of lavender is normally used in tea blends?

I was looking through a plant catalog, and am confused as to what type of lavender to grow this year to make tea with. Does each species taste different? Which ones are easier to pick?
7
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1answer
269 views

Can potassium sorbate (E202) be tasted and smelled by everyone or just a few people?

Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clearly smell it e.g. in a medicinal cream I bought ...
4
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1answer
384 views

After I eat some foods beer tastes weird?

I'm an obsessive home brewer. So I'm always trying to critically evaluate the flavour of beers I make with a view to constantly improving their quality. In particular I am searching for off-flavours, ...
2
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3answers
192 views

My gravy for my mash potatoes tastes bland

So I'm completely lost on what to do. I have no idea why my hamburger gravy for my mash potatoes is so bland. 1lb ground beef, 2tbsp worcestershire sauce, 1onion, 1/2 tbsp of garlic powder, 2cup milk, ...
2
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1answer
88 views

What does it mean when adding a little water causes oil to loose its falvour?

I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute the flavor it seems more like the ...
3
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2answers
226 views

Balancing Flavours

I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are ...
4
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3answers
186 views

Can I make potatoes sweet by cooking them?

I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple carbohydrates (sugars). Potatoes contain ...
5
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1answer
111 views

What term should i use to describe the taste intensity of a crop?

I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just call it taste intensity and people can ...
0
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0answers
58 views

Do flavours get absorbed by meat, poultry or fish when cooking a stew?

When you want a marinade to penetrate into the skin of meat, poultry, fish etc it is best to use marinade and use a dry heat method but that will still only hit the surface or in case of brining my go ...
2
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2answers
74 views

Obtaining flavour with less fat/sugar/salt

Focusing on the health side of eating: how can flavour be enhanced without incresing fat, sugar or salt in the food (or fatty, sugary, or salty ingredients)? It just seems that you have to choose ...
5
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1answer
73 views

How to make rendang beef with a smooth and consistent texture?

New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly this BBC recipe. My end result was ...
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1answer
53 views

How long should you cook anchovy and anchovy paste to extract the most flavor?

Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when using a paste instead of whole or chopped do ...
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2answers
161 views

Which sugar is used in pastry more often, white or brown? [closed]

Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
0
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1answer
101 views

How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to ...
4
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1answer
110 views

How does the quantity of salt change after the steaming stage when cooking pulao?

When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has finished steaming, it is less salty ...
3
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2answers
342 views

What can i use instead of molasses?

I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good substitutes? Thanks for any help.
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1answer
1k views

What should I do when I add too much salt to rice? [duplicate]

I accidentally added extra salt to my rice. Is there anything I can do now?
0
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4answers
141 views

How can I add flavor to green tea at home?

I often buy green tea with different flavors like lemon, strawberry, and jasmine from the market. I want to add these flavors at home. Can you recommend how I might do this?
2
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1answer
259 views

Does reduced fat milk contain additives to mimic the taste of whole milk?

I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk over any other sort of reduced fat milk. I ...
2
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2answers
868 views

How to remove bitterness of bittergourd?

How can we remove the bitterness out of bittergourd? If we cannot remove it, Are there any ways to reduce bitterness?
7
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3answers
287 views

Does cooking in a nonstick pan affect the finished food?

Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there another factor behind it?
4
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4answers
2k views

Is “parboiling” chicken stupid (or wasteful)?

I realize the question can be considered inflammatory - use the latter wording (wasteful) if it helps... When I learned (taught myself) to cook and first figured out that meat does indeed have a ...
1
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1answer
249 views

How to mask the taste of cumin

I strongly dislike cumin. Now that I accidentally bought bread that contains it, I wondered if there are any ways to mask the taste. This question is meant to find out general ways to mask cumin, in ...
32
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2answers
10k views

Confused about cayenne pepper, chili powder and paprika

What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a big difference if I substitute one for ...
1
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1answer
144 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 ...
2
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1answer
163 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.
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2answers
2k 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 ...