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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
87 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
1k 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
510 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 ...
10
votes
1answer
99 views

How to compensate for diminished taste when cooking?

I have a condition known as hyposmia, or a diminished sense of smell. For instance, I cannot smell flowers unless I am within 1" or so of the centers, but I can smell bacon a mile away (Who can't?), ...
4
votes
1answer
701 views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
-2
votes
1answer
109 views

Bringing out flavour in food [closed]

I've read in lots of places that pea purée or parnsnip help accentuate the scallops sweetness, while adding lime juice balances the sweetness. My question is, do we always want to enhance the ...
1
vote
2answers
5k views

How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
1
vote
0answers
67 views

Fixing too much citrus in a chutney

I am making a cranberry chutney with honeycrisp apple and navel orange and I added too much dry orange and lemon. How do I cut the bitterness? It is plenty sweet with a bit of sugar and sweet apples. ...
2
votes
1answer
196 views

I was told to bring a dessert that is NOT savory…what would you infer is meant? [closed]

I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should be some component of sweetness, absent of added salts or ...
1
vote
0answers
65 views

what are the Cheap Substitute of Catechu powder?

i am about to make Mouth freshener and of the Ingredient is Catechu powder and it's very costly so is there any other thing i could instead of Catechu powder which is cheap ? basically Catechu powder ...
1
vote
0answers
69 views

What Aromatic Fragrance that can be used in mouth fresher?

i am making mouth fresher(Paan Mukhwas in Hindi) in my home and for that one of ingredient is written as Aromatic Fragrance and i am confused what are the exactly.please could someone pls tell what is ...
2
votes
2answers
91 views

Speculaas/Biscoff cookie low calorie aroma extract

I love the taste of speculaas cookies and would like to add the aroma to foods. But one tiny cookie has ~50 kcal (~ 480 kcal/100g). I tried mixing spices as suggested on internet but no luck. How ...
0
votes
1answer
365 views

Is creme brulee supposed to be fatty?

I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have never eaten "real" creme brulee with ...
2
votes
0answers
121 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: ...
0
votes
3answers
177 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
0answers
2k views

What is that metallic taste of many canned foods?

Many canned foods have a noticeable "metallic" taste (and smell). Both when an actual metal can is used or other plastic containers. What is the origin of this taste? What causes it? Is there a way ...
-1
votes
1answer
148 views

How to make pizza as good as original italian pizza? [closed]

I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, ...
1
vote
2answers
7k views

Very bitter avocados

For a while now, I have been dealing with nasty tasting avocados. Some tasting so bitter, I start to gag and cannot continue eating them. I do not remember them tasting this way before September. Is ...
3
votes
1answer
415 views

The Perfect Smoothie - Liquid Milk versus Powdered Milk

I recently attempted to make myself a Strawberry Milkshake Smoothie (as what is defined here, that is, no ice cream used) and failed miserably. This made me wonder about two things regarding this ...
1
vote
3answers
111 views

What could be the basic ingredients that potentiate sourness and bitterness?

When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the essence of a given taste, something ...
2
votes
2answers
763 views

Why/when would grapes (and other fruits) have better flavor/texture when served chilled? [closed]

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a bunch of unrefrigerated, ...
1
vote
1answer
890 views

How to keep biryani hot and moist for a long time

I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of ...
3
votes
1answer
95 views

Homemade plain yogurt

I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt or is it compulsory to use the plain ...
0
votes
3answers
5k 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?
1
vote
1answer
203 views

What is the purpose of nutmeg in apple zucchini bread?

I have looked up Apple Zucchini Bread recipes and most of them call for nutmeg. Does this make a big difference in the taste? I have not used nutmeg very much in my cooking or baking. All of my other ...
1
vote
4answers
5k views

How can I reduce the sodium/salt in Halloumi?

I bought some Halloumi cheese the other day, and noticed that its sodium content is a WHOOPING 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket ...
9
votes
3answers
2k views

Is there a name for the taste coming from alkaline food?

I know "acidic food" is described as "sour" but what do we call food that is "alkaline"?
0
votes
2answers
4k views

Is there a way to neutralize or override coconut flavour in a vegan dish?

I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour. Is there a way to neutralize ...
1
vote
3answers
226 views

why my dishes are always over satiating? [closed]

whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full already by just tasting while cooking. Like its too delicious ...
1
vote
1answer
491 views

Why do all meal replacement drinks have sweet flavours? [closed]

As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors can be: chocolate, vanilla, peanut butter, ... I was ...
-2
votes
2answers
85 views

Homemade Dill for Charity [closed]

I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end?
1
vote
1answer
105 views

Need Help Identifying Characteristics of Vinegar in a Carolina BBQ Sauce

A year ago I made my first Carolina-style BBQ sauce (specifically a Piedmont-style sauce). It was perfect, exactly what I was looking for in every way. I've never been able to replicate it. The first ...
6
votes
4answers
1k views

How to mask the taste of iron?

Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the like, that person essentially handed me a ...
4
votes
2answers
3k 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. ...
3
votes
5answers
2k views

Why is my stock flavorless?

I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equal amounts of chicken backs and pork ...
0
votes
2answers
132 views

Adjusting Bread flavor

I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise much and the flavor is a little flat. ...
1
vote
2answers
102 views

Is there a term for the blending of different recipies of the same type?

One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "B" and maybe even a unique ingredient ...
1
vote
1answer
1k 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
635 views

Best way to cook rice to serve cold later?

I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine ...
0
votes
2answers
337 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 ...
3
votes
2answers
305 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 ...
94
votes
4answers
21k 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 ...
1
vote
2answers
355 views

Doctoring up part-skim low-moisture mozzarella for pizza

I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all they had was either low-moisture part-skim ...
3
votes
3answers
2k views

What is a good substitute for avocado oil in Indian food recipes?

I am making dal and would like a suggestion for an oil that could be a substitute for avocado oil.
-1
votes
1answer
102 views

Italian subs and hogies

Italian pizza-shop subs that I really like have a very distinctive, long lasting, strong odor. I wonder what this ingredient is??? I use oregano, basil, parsley, red wine vinegar, olive oil, onions, ...
4
votes
2answers
107 views

Used Sweetened yoghurt in savoury dish - how to correct?

While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more spices, and also lemon juice.
0
votes
2answers
811 views

How do I change the flavour of honey?

I am currently planning to make my own energy gel, for which I will need some form of carbohydrate source, in my case honey. I will appreciate if you can tell me another carbohydrate "agent" that I ...
0
votes
1answer
188 views

How can I improve a dish with badly cooked spices without recooking? [closed]

I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste better by adding some chilli powder, salt, and onions but it ...
1
vote
1answer
2k views

How to season soaking beans

I would like to know the purpose of large spring onions and bay leaves and baking soda when soaking beans overnight as in the following picture. Is it for cleaning the beans, killing germs, easing in ...
4
votes
1answer
120 views

Great sauce but tiny hint of bitterness

Made a hot sauce recently that has common ingredients found in many hot sauces. Habaneros, onions, garlic, carrots, lime juice, sugar, vinegar, tomato, salt and fruit. I used a mix of habeneros and ...