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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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13 views

What is the different nasturtium flavors?

Since there's different types of nasturtium do they all have different flavors? What is the taste of each species?
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1answer
47 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?
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0answers
101 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 ...
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1answer
243 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, ...
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3answers
169 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, ...
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1answer
74 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 ...
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2answers
125 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 ...
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3answers
155 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 ...
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0answers
29 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 ...
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0answers
49 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 ...
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2answers
63 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 ...
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1answer
56 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
41 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
158 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?
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1answer
83 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 ...
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1answer
106 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 ...
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2answers
203 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
121 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?
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2answers
65 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?
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1answer
131 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 ...
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2answers
103 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?
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0answers
89 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?
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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 ...
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1answer
139 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 ...
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2answers
8k 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 ...
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1answer
118 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 ...
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1answer
117 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
676 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 ...
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0answers
38 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: (...
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1answer
1k 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 ...
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2answers
249 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
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1answer
65 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 ...
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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), ...
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1answer
146 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,...
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1answer
101 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?
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2answers
857 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 ...
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2answers
130 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 ...
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2answers
144 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 ...
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1answer
227 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 ...
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2answers
150 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.
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2answers
3k 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....
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2answers
71 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 ...
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3answers
106 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 ...
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2answers
181 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 ...
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1answer
256 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 ...
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1answer
143 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 ...
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2answers
351 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 - ...
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0answers
2k 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 ...
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1answer
181 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 ...
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2answers
414 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 ...