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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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0answers
51 views

Hot Peppers added to a dish shouldn’t be called Spicy! [on hold]

Why is it...that when you add Hot Peppers, Flakes or anything that has some heat to a dish, it is called Spicy? It’s not spicy at all! Only added heat! (in some cases, real hot, that it makes tears in ...
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1answer
160 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 ...
4
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3answers
1k views

How can I get weak-tasting tomatoes?

I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too strong and I end up throwing them out. ...
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3answers
597 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 ...
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3answers
417 views

Could adding oil to boil benefit the taste and texture of the pasta?

Note to mods: this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been ...
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0answers
37 views

Cookery book that isn't about recipes [duplicate]

I'm looking for books to learn how to cook but not through recipes, I'm more interested in the theory that goes on behind cooking. Does such a thing exist? If so what are so good places to start?
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12answers
8k views

Can one be “taste blind” to the sweetness of stevia?

I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully adding tea spoon by tea spoon, tasting ...
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5answers
1k views

Which foods are high in umami? [closed]

Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
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4answers
10k views

How do chefs come up with recipes for good food?

I have been cooking for some time now, but I have always been a sort of recipe follower. I know the basic composition of flavor components (sweet, sour, umami,...) but I have never been able to come ...
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2answers
600 views

How to use oleoresin capsicum (chilli extract)?

How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced with lots of chillies. However, the ...
2
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1answer
163 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 ...
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11answers
55k views

How can I cook more flavorful Chicken through and through?

When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've ...
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2answers
181 views

What makes a 'primary' taste?

I just noticed this proposal that 'starchiness' should be recognised as the sixth primary taste (after sweetness, sourness, saltiness, bitterness, and umami). I've never really been clear on the ...
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1answer
1k views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
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4answers
5k views

what is the ingredient that makes my takeout lo mein smoky tasting?

Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like to replace/add to the Lo Mein, but not ...
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4answers
4k views

Flavorings for clear gelatin

I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work that wouldn't significantly affect the ...
4
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1answer
256 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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1answer
62 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
123 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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7answers
9k views

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recipe says it can be turned into fruit ice ...
2
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3answers
177 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, ...
9
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2answers
10k views

In a recipe, how much is “to taste”?

A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I ...
3
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2answers
153 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 ...
2
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1answer
81 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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3answers
166 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
36 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
51 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 ...
4
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2answers
189 views

What are some flavors that have a strong early presence?

I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertaste. What are some flavors I can try ...
2
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2answers
70 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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4answers
13k 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 ...
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6answers
9k views

Advantages of using vinegar as a salt substitute for enhancing flavor?

I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to ...
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2answers
411 views

What are vegan ways to change or neutralize the taste of textured vegetable protein (TVP)?

I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can taste it. I tried soaking it in ...
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2answers
4k views

Too much Rosemary

I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. ...
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2answers
6k views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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2answers
16k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no matter the label, it ...
2
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2answers
483 views

How to use vanilla beans?

I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble. I know that it is a common practice to ...
5
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1answer
63 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
42 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 ...
38
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12answers
22k 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 ...
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2answers
160 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
86 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 ...
2
votes
3answers
2k views

How can I add flavor to meatballs which taste stale from being frozen too long?

My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I season them to make them more edible?
4
votes
1answer
107 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 ...
8
votes
4answers
25k views

Why do brassicas like cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?

Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?
3
votes
2answers
253 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.
3
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0answers
96 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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1answer
321 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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13answers
16k views

Masking the grass flavor of green tea

I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards tea I happen to think that green tea in ...
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2answers
67 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
166 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 ...