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.

14 questions with no upvoted or accepted answers
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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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65 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 ...
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117 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 ...
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81 views

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (...
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124 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
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1answer
14k 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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55 views

My big home made batch of Worcestershire sauce is too vinegary

I've made this several times before, tweaking a bit as needed. The recipe asks for 2 qts. Apple cider vinegar, and three cups of Orange juice, along with a BUNCH of other ingredients. The vinegar ...
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5k views

How can I mask or reduce the taste of coconut oil? Perhaps a spice of some sort?

I love it for its health benefits and I can't eat most other oils in higher amounts, but my meals are very fatty (and I intend to keep that that way), so that means a lot of coconut oil. However it's ...
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138 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. ...
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111 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 ...
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82 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 ...
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753 views

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...
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724 views

How to reproduce charcoal flavor in steaks and burgers from restaurants

Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal taste but I know they were cooked over ...
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1answer
116 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, ...