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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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5
votes
2answers
139 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 ...
8
votes
2answers
259 views

Canned cheddar kept for many years - does it get better and for how long?

Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I understand that cheese can become more ...
0
votes
1answer
92 views

Does fat as opposed to oil distribute flavour better?

I was eating a chicken stew and a beef stew both with the same ingredients. What I noticed was the beef stew had better and more distributed flavour whereas the chicken stew didn't taste as well ...
41
votes
12answers
24k views

Why use onions in cooking?

Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try to pick them out of the food. Seeing that ...
1
vote
2answers
62 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 ...
0
votes
2answers
149 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...
95
votes
4answers
26k views

Why do grape-flavored foods taste different than actual grapes?

Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a distinctly different taste. I imagine some ...
6
votes
6answers
9k views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
2
votes
2answers
1k views

How does a coffee bean get its smokey flavor?

I've tasted on a number of occasions coffee that has smokey flavor. Is this a natural flavor of the beans or was it acquired in other means (e.g. during the roasting process)?
1
vote
2answers
180 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
votes
1answer
132 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 ...
2
votes
1answer
2k views

Why do some say my fried chicken tastes like peanut butter?

When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the only one who has encountered this ...
1
vote
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 ...
0
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2answers
101 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 ...
19
votes
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 ...
1
vote
3answers
53 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?
1
vote
2answers
6k 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....
5
votes
8answers
12k views

Lemon cake has no flavor

I have tried and tried numerous recipes for lemon pound cake. None of them taste very lemony. I tried adding extra lemons n lemon extract but no real difference. The only thing to make it taste ...
1
vote
1answer
68 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 ...
6
votes
8answers
24k views

Why does my curry taste so bland?

I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve my preparation of this recipe. Either ...
1
vote
1answer
81 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?
7
votes
3answers
288 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
2answers
144 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'...
6
votes
5answers
4k views

How can I use white pepper without having the odor dominate the food flavour?

I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out ...
3
votes
2answers
102 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 ...
1
vote
4answers
314 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
4answers
10k views

How to correct bitterness in blended homemade salsa?

Anybody know what might work to correct the bitterness I got from Blendtec blending fresh tomatoes, onion, jalapeño, cilantro, and garlic salsa?
6
votes
6answers
42k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
35
votes
5answers
9k 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 ...
2
votes
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 ...
1
vote
3answers
399 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 ...
2
votes
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 ...
6
votes
4answers
57k views

How long will whole coffee beans last in the freezer?

I was gifted several bags of great coffee beans, which I won't be able to use all at once. If I store them in the freezer, how long will they last without losing flavor? I know some have noted that ...
15
votes
7answers
40k views

Why is it that white fish do not have as strong of a “fishy” taste as other fish?

As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
38
votes
7answers
13k views

Why are certain fruit & veg bought in UK supermarkets tasteless?

I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit or veg, it is absolutely tasteless, it ...
10
votes
2answers
8k views

What are the advantages of vanilla sugar?

When/why would one use "vanilla sugar" instead of just plain sugar along with vanilla extract and/or beans/pods, particularly in recipes and baking? Is it just a matter of convenience? I understand ...
16
votes
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
votes
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
votes
0answers
152 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
votes
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 ...
2
votes
1answer
175 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: ...
7
votes
1answer
272 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 ...
5
votes
3answers
2k views

Having trouble with the sweet & sour sauce recipe

Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons ...
9
votes
2answers
990 views

Is smoking with 'barked' wood dangerous?

I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that it is only a matter of personal taste. ...
11
votes
1answer
182 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 ...
0
votes
2answers
214 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 ...
13
votes
2answers
17k views

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
0
votes
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?
1
vote
4answers
16k views

What causes odd off-flavor/smell in tofu?

I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is spoiled since the date is fine, and it ...
4
votes
6answers
6k views

Re-boiling of tea?

I used to keep tea in thermos container after preparing. But i want to know how to keep it hot when serving within 5-10 minutes. When I reboil it as-is, then it becomes tasteless: it's like drinking ...