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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52 views

Why do my falafels taste so boring?

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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2answers
131 views

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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1answer
109 views

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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3answers
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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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122 views

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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3answers
160 views

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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2answers
203 views

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:
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3answers
285 views

Aside from saving gas or electricity, why cover the pot?

There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand that this might save gas or electricity by ...
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4answers
275 views

Why should rice be cooked uncovered?

The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?
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1answer
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Is “mintiness” a well-defined thing?

I perceive a similarity in taste and odour between spearmint and peppermint, and I describe both as minty. The smell, taste and cooling sensation of peppermint are reproduced almost perfectly by pure ...
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254 views

How does the flavour from aromatics actually get into food?

I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced garlic, and parsley (each in hefty ...
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202 views

How to get vegan cheese to taste like cheese

I have yet to find a vegan cheese that tastes like cheese. It seems that all recipes use mainly nutritional yeast as flavoring and while it's delicious and has a cheesy flavor to it, it doesn't quite ...
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1answer
62 views

How to preserve ground spices? [duplicate]

As soon as you grind a spice, it gets exposed to air and starts to lose its potency. I'm trying to figure out how I can grind them and reduce/prevent this from happening. I guess you could put them ...
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1answer
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What to use to tame my chicken tikka masala?

I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double the yogurt? Note: The dinner is a meal kit with the ...
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1answer
92 views

Is tamari and soy sauce a 1:1 substitute? [closed]

I tried a bottle of San-J tamari for the first time today. It tasted salty and bitter. I found that adding a pinch of sugar with the tamari to smooth out the bitterness made it taste more similar to ...
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1answer
77 views

Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?

Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly? Namely, if you broke down sweetness, sourness, ...
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1answer
153 views

If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?

Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are ...
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2answers
110 views

Bitter shortbread - what to do with it?

Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the ...
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1answer
163 views

Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri ...
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1answer
161 views

Is ginger soluble In water, fat or both?

Is ginger soluble/can it creates strong flavours in water, fat or both together?
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4answers
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Is there such a thing as a dish being bland from too many flavors?

My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble ...
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0answers
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What is causing a “grassy” aftertaste?

I frequently eat these Madeleine pastries, and then drink filtered tap water after. For some reason, this sometimes creates an off-putting, "grassy" aftertaste. Does anyone have an ...
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3answers
124 views

How to check if a vegetable is bitter without eating it

I want to know if my cucumber or ridge gourd is bitter before cooking, but for some reason, I can't eat or smell a slice of it to check. Is there any other way to check its bitterness? (I'm hoping ...
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2answers
141 views

Undoing the flavor effects of baking soda in cooking

I recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love that trick. But I tried it now when I ...
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3answers
319 views

Sweet = Sugar, Salty = Salt, Sour =?

I have thought of a funny concept on what makes things taste like this, taste like that, and it kinda looks like this: Sweet = Sugar (C6H12O6) Sour = ? Salty = Salt (NaCl) Bitter = ? What I'm trying ...
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4answers
3k views

Reduce Sweetness in Fudge

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...
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1answer
469 views

How to make a good tasting pepper cream sauce without using premade fabricated stuff

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
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1answer
118 views

Cork-like flavour in “tasteless” Xanthan Gum

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
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5answers
906 views

What are good ways to flavor water? [closed]

I'm having a hard time to keep hydrated... and really, I think a good part of it is that straight water is really meh. I know of ways to flavor water, but I find fruits to be a bother (you then have ...
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1answer
259 views

What are the main flavours/aroma compounds of the Scottish soft drink “Irn-Bru” (Iron Brew)?

Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some describe as having a metallic ...
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2answers
84 views

How to draw peanut flavor into rest of dish?

I've tried on many occasions to cook with peanuts into curries just by roasting them slightly and allowing them to simmer with the rest of the dish, and no matter how long I wait, the peanuts ...
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1answer
2k views

How to get rid of the rich iron and blood taste in certain beef cuts?

I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or an assault on the senses than a mere ...
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2answers
127 views

Would this be called matured cream?

I have some single cream or double cream in my fridge that's been there over a month & the flavour and taste has degraded into something sour and horrible on it's own but when adding other ...
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1answer
160 views

Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
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1answer
155 views

Where can I find strong sharp tasting olive oil in the US?

I was hoping you could all educate me. I remember living in Turkey and travelling around the Mediterranean in general and a lot of the Olive Oil was sharper or you might call it bitter, and I know it ...
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1answer
110 views

Why don't we all eat injera? Or some other form(s) of teff? [closed]

We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not ...
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1answer
72 views

What alcoholic drinks are popular with out alcohol? [closed]

I don't drink alcohol do to a Psychiatric drug. There has to be some alcoholic drinks that taste okay with out alcohol. What drinks are popular to get with out alcohol?
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1answer
53 views

How to reduce smokey BBQ liquid flavor in a Mexican soup

I have Mexican soup with BBQ smokey sauce, but the flavor of it is to intense. I am trying to reduce the intensity, but I don't want to add more tomatoes. Is there a way?
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1answer
1k views

Stem on tomatoes

I have noticed stores selling tomatoes with the stems left on. Usually 3-4 tomatoes per stem. Is this just a new marketing gimmick? Or do tomatoes taste or store better with the stem left on? We ...
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2answers
309 views

Slight smell and slight bitter taste of the belly parts of grilled fish

One of my favorite grilled fish is the Blackspot seabream Unfortunately, now and then, the belly part of the grilled fish tastes slightly bitter and smells a bit, which makes me not to eat those ...
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2answers
155 views

How to avoid onion sweetening when sautéing?

As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan. So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
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60 views

How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
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1answer
119 views

Will searing meat before braising it improve the flavor?

I have been making this simple brisket recipe for years and it usually comes out great. Marinate with lemon juice, mustard, salt and pepper. Then cover with water and cook slowly for a couple of ...
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3answers
236 views

Taste difference of bottled beer vs. canned beer

I think that the taste from a canned beer is different to the taste of the bottled beer. The same I experience for soft drinks. Is my sensory system distorted or do I suffer from an illusion? Can this ...
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1answer
107 views

Does soaking candied fruit in bourbon change the taste?

Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
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1answer
420 views

How to un-brine hearts of palm?

Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but that didn't help, they were still sour.
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1answer
110 views

Blackstrap molasses vs regular molasses

I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" are the three grades of ...
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2answers
236 views

How do I make my food taste like leftovers

I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the flavours time to meld” etc, but what actually happens?...

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