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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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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
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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 ...
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1answer
457 views

Why is store bought frozen food worse than homemade?

I made multiple dishes following recipes and froze them, and they tasted a lot better than store-bought equivalents. Why does it happen? Isn't current technology capable of doing the same procedures ...
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2answers
1k views

Grinding loose Green Tea for more concentration

Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ? Also, please share your opinions on the pros and cons of this method. Thank You
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6answers
308 views

Using food as a cooking fuel to cook other food?

I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for example, you set a few steaks on fire and ...
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1answer
79 views

Chocolate flavour without the sediment? [closed]

Is there a chocolate flavour liquid without the sediment and no milk in it?
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3answers
869 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 ...
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4answers
4k views

Is there any advantage to cooking steak on the bone?

My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there ...
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2answers
1k views

Would it really be possible to cook a fish in clay?

Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the pottery on the outside to get the fish ...
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2answers
11k views

Flavour Enhancer 635 and Vegetarian

The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, the flavour enhancer 627 is isolated from ...
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3answers
4k views

If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?

I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the ...
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6answers
252 views

Are there any general rules which can be used when determining tasty food combinations?

It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common knowledge. I'm hoping someone with more ...
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2answers
3k views

How do these flavors of liquid smoke differ?

When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd help me decide what to pair them with.
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1answer
133 views

How can I liven up run-of-the-mill stir fry? [closed]

Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not looking for major additions, like chicken, eggs, etc. I'm ...
3
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2answers
3k views

How far in advance can I prepare vegetables without it detracting from their flavour/ texture etc?

I've seen there is a related thread about restaurant practices and how long to retain food, but I don't think food safety comes into this as I'm only talking about cut vegetables kept for maybe 3 to 4 ...
2
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1answer
2k views

How do I mellow out the saltiness in black olives?

I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the saltiness in the olive in a subtle way so ...
4
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1answer
92 views

Keeping the taste consistent in hummus after initial cooking

I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial. There's one problem though: the taste degrades substantially after a night or so, and I'd ...
1
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1answer
302 views

Making large amount of Gravy

When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger amount of gravy like maybe 8 cups would ...
0
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1answer
72 views

Is it possible to be able to withstand intense flavors while preserving sensibility to subtle ones?

Is it possible to appreciate the taste of a dish subtly spiced with black pepper if you're capable of taking part in a chili eating contest? Or will it be impossible for you to feel the difference? ...
2
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1answer
86 views

Does the dish lose flavor when it releases a lot of smell? [duplicate]

If we taste with our smelling sense, and in the process of cooking aroma is being released into the air - does that mean that the more smell you fill your kitchen with, the more flavor you lose? Is ...
4
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1answer
3k views

Molasses - “Full Flavor” vs “Mild Flavor”

What is the difference between Full Flavor and Mild Flavor of molasses? Is it produced differently? Contents differ? Is the mild a diluted form of the other? When to use which one in what kind of ...
3
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1answer
489 views

Iodized or sea salt

In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the flavor can either of the two bring.
3
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1answer
317 views

Beef Barley Soup with too much wine

I put too much red wine in and it tastes like tomato and wine. I need more of the rich beef flavor back but it is a little salty, will low salt beef stock fix it?
5
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1answer
99 views

I have some mesquite smoked brisket and would like to minimize the smoke flavor

I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
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0answers
185 views

Mysterious Minty Yams?

Last night some friends sliced and roasted some purple yams, which came out nicely. We were very perplexed, however, that 1 in 4 had a strong minty taste, a lot like teaberry. They didn't use any ...
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2answers
327 views

should you parboil boneless beef ribs?

I'm cooking beef ribs and I am trying to cook oriental ribs and I want to cut the cooking time in half.
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1answer
73 views

I am trying to design a pie, but I'm not sure what to take into consideration [closed]

I think a blueberry salmon pie with goat cheese would be delicious, but I am not a professional baker - just an amateur with a decent amount of experience and a good pie crust recipe. So here are my ...
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10answers
7k 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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0answers
136 views

Substitute for saffron [duplicate]

Saffron is excellent for garnishing used more often in Indian dishes. However it is pretty expensive. Think of spending Rs.370 or $8 just for 1/2 gm of saffron! We(all Indian chefs) will be highly ...
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1answer
125 views

How can I make a halva with spinach?

I am a huge fan of spinach after Popeye! It packs a flavorful punch as a side dish and a main course dish. But somehow whenever I try to make a halva out of spinach I fail badly. Either spinach loses ...
0
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1answer
523 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 ...
3
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1answer
2k views

Garlic Cloves Size Differentiation

I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is about size. When I purchase a bulb of ...
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1answer
119 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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0answers
33 views

Is there anything special to know before using powdered vanilla? [duplicate]

Is there anything special to know before using powdered vanilla? I use the liquid vanilla extract quite a bit in making a lot of things, especially chocolate and key lime puddings but am looking for ...
0
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2answers
987 views

Getting flavor into chicken

I made a chicken recipe tonight that was really good, but I want MORE flavor in the chicken. It had a rub on the outside made from Chinese five spice, brown sugar, grated ginger, and minced garlic. ...
4
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2answers
272 views

What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?

When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the hot air. It tastes deliciously tart and ...
3
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1answer
181 views

What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?

I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar, 2 tablespoons dark brown sugar, 1 ...
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3answers
5k views

Techniques to Remove Water from Vegetables?

While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoning being the ratio of tasty elements is ...
7
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3answers
812 views

How do high-end restaurants promote such intense flavour in vegetables?

Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant. One course consisted, as far as I could tell, of nothing but a selection of lightly cooked baby beetroot and deep-fried ...
37
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6answers
12k 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 ...
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3answers
4k 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 ...
3
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1answer
154 views

Are there particular palate cleansers for particular foods?

Whilst buying perfume for my wife, the assistant kept offering us a glass of coffee beans to 'cleanse our olfactory palate' in between smelling fragrances. I had heard of 'palate cleansing' before, ...
0
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1answer
3k views

What does it mean when chia seeds are bitter?

I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I get rid of it (if that's safe)?
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4answers
11k 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 ...
1
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1answer
520 views

Is there a significant difference in flavour between real Mirin and Mirin-like products?

I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) the ersatz, or shin mirin / mirin fu, with ...
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2answers
416 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 ...
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1answer
721 views

If salt loses its flavor, how can you season it?

I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't know what to do. Is there something you ...
0
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1answer
430 views

Sweet plums going tart as I chew

I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew it(doesn't matter if it is flesh or skin) ...
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4answers
3k views

What are some ways to reduce the bitterness of chicory?

I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red ...
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4answers
4k views

Why are olives always better at the restaurant?

Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants often taste much better. In particular they ...