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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.

2
votes
1answer
68 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 ...
-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
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 ...
3
votes
0answers
86 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?
3
votes
0answers
136 views

What is the maximum temperature to use when cooking with flavor oils?

I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as ...
2
votes
0answers
24 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 ...
2
votes
0answers
37 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: (...
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: ...
2
votes
0answers
109 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 ...
1
vote
0answers
1k 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 ...
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. ...
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 ...
1
vote
0answers
495 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 ...
1
vote
0answers
443 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 ...
0
votes
0answers
44 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 ...
0
votes
0answers
514 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 ...
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 ...