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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.

3
votes
1answer
34 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 ...
0
votes
1answer
33 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 ...
0
votes
2answers
151 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
votes
1answer
65 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 ...
3
votes
1answer
99 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 ...
0
votes
0answers
60 views

Can I use parsley, chives, and thyme in butter?

I want to make a compound butter but all I have on hand is garlic, parsley, chives, and thyme. Can these spices be used together with butter?
3
votes
2answers
105 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.
0
votes
1answer
58 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
votes
2answers
58 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
votes
1answer
107 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
votes
2answers
50 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?
2
votes
0answers
80 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
votes
4answers
1k 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
vote
1answer
122 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
votes
2answers
7k 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
vote
1answer
110 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
114 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
270 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
36 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
402 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
223 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
59 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
8answers
2k 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
131 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
95 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?
2
votes
2answers
459 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
106 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
142 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
209 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
126 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
2k 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
65 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
92 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
179 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
207 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
124 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
270 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
1k 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
146 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
248 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
123 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
222 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
2k 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
338 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
330 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
231 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
86 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
860 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
468 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 ...