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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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2 votes
0 answers
119 views

Why does chocolate spread shortly taste less good once opened?

Chocolate-hazelnut spreads are said to have a relatively long shelf life even after being opened, e.g. 12 months for regular jars on the official FAQ for Nutella. However, I personally find that once ...
6 votes
2 answers
222 views

What gives the gel like substance in tomato its flavour, how to utilise it when cooking?

I’ve noticed there’s a particular taste to tomatoes which I’m really liking at the moment. I could be wrong but Having investigated I think the part I’m liking is the gel which is in the Center of the ...
2 votes
2 answers
1k views

Due to allergies, I'm limited to avocado mayo, it taste like drywall, what can I do to make it palatable?

My favorite is Hellman's mayo, but I can't have it as I get severe inflammation from the canola oil that is part of its ingredients. This avocado mayo was the alternative I found locally but doesn't ...
2 votes
3 answers
3k views

What can I do about my silicone spatulas' terrible taste?

I use silicone spatulas for a lot of things. They're especially nice for scrambled eggs in a nonstick skillet. However, over the years, they've taken on a really nasty soapy taste. Now my eggs ...
6 votes
13 answers
18k 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 ...
2 votes
3 answers
1k views

Why do some egg products smell like spit and how can I prevent this from happening?

There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten or overcooked eggs. People I've asked ...
1 vote
1 answer
467 views

How can you deal with bitter taste from grapefruit peels without sugar?

I've been working with grapefruit a lot recently, and really enjoy it. I'm trying to make use of the entire fruit, with candied peel and juice, to get every bit of goodness out of this amazing fruit. ...
6 votes
3 answers
18k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
8 votes
5 answers
14k views

Is there a way to reduce the strong flavour of mutton?

Mutton has a slightly "gamey" flavor, is there a way to prep it before cooking which reduces this "gamey" flavour?
15 votes
7 answers
23k views

How much salt should I add to a dish?

I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean? Is there a good rule of thumb?
5 votes
1 answer
558 views

Are cherry blossoms ever used in cooking for their flavor? Is there a preference between ornamental and agricultural varieties?

I've recently asked in Biology SE What makes cherry blossoms so delicious? Does this delicious molecule (or molecules) have some function in the blossom? Does saliva activate it? It begins My friend ...
1 vote
2 answers
30k views

What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a)...
4 votes
1 answer
43k 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 ...
4 votes
1 answer
2k views

Dairy suddenly has an odd taste

Over the past year, more and more brands of dairy product — and some other products containing milk as an ingredient — have suddenly begun tasting odd to me. I can't quite describe the flavor; it's ...
0 votes
2 answers
12k views

My split pea soup is bland

I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put dry peas (pre split) in with water and a ...
1 vote
0 answers
363 views

How to make coconut oil taste better?

I am starting oil pulling but I can not tolerate the taste in the morning. I’m already not a huge coconut taste person. What can I add to it to make it taste better?
0 votes
1 answer
112 views

What is the recommended method for marinating the sea bass before grilling in the Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe?

What is the recommended method for marinating the sea bass before grilling in this Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe? Recipe follows: Flavorful Grilled Sea Bass with ...
3 votes
5 answers
12k 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 ...
13 votes
7 answers
3k views

How can I reproduce a "gamey" flavor?

I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of ...
2 votes
1 answer
7k 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 ...
23 votes
5 answers
10k views

Flavour combinations - structural analysis

Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together? (ignoring ...
1 vote
3 answers
4k views

Adding beer to my chili gave it a spoiled taste. How can I salvage it?

I added beer to my chili and now it has a very bad spoiled taste! How can I fix it without tossing it out? I have tried using baking soda, but it didn't work.
0 votes
0 answers
73 views

Will freezing homemade brownies affect the texture and taste?

I have recently frozen two cakes and then served to positive feedback. I'm wondering if the same would be true for chocolate brownies, as well as blondies. I'm considering making them tomorrow (...
14 votes
5 answers
8k views

Reduce Sweetness in Fudge

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...
0 votes
2 answers
210 views

A little olive as flavor enhancer

People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
3 votes
6 answers
2k views

Amount of fresh rosemary

I am making a hearty vegetable soup in a 5 quart slow cooker. I’m not familiar with using rosemary in dishes and don’t want to ruin the soup. Can someone share with me the amount I should use to help ...
1 vote
2 answers
766 views

Why does garam masala powder taste bland?

Garam masala is meant to taste sweet. However the powder I use doesnt taste sweet it tastes bland. I imagine this is because the powder has oxidised over time. Is oxidation really that bad that it ...
3 votes
1 answer
190 views

Similarity between cardamom and rosemary

I have noticed a similarity in taste between cardamom and rosemary. I was wondering if anyone could explain to me, perhaps from the point of view of phenols or chemical components or mixtures or ...
3 votes
4 answers
20k views

What happens to lemon juice when boiled?

Does anyone know what happens to the flavor of lemon juice when it's boiled?
0 votes
5 answers
37k 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?
12 votes
2 answers
4k views

How to get tofu to absorb flavour?

Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour. People talk about marinating it, searing it, ...
0 votes
2 answers
596 views

Canning tomato sauce without citric acid

I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
9 votes
5 answers
42k views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
6 votes
1 answer
676 views

Mellowing whole peppercorns

I'm developing something with whole green peppercorns in it. I've done a test that began with cooking up veggies in 1 liter of water, no fats, with 2 teaspoons of pepper. The dried corns had been ...
0 votes
1 answer
322 views

Do cucumbers inhibit spice and why?

Part of my lunch included cucumbers. I noticed a pepper grinder nearby and thought I would put pepper on my cucumber. When I tried it, it did not feel spicy. Does cucumber inhibit spice? If it does, ...
39 votes
14 answers
303k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...
6 votes
1 answer
333 views

When you caramelise an onion are you really caramelising the sugars?

Similar questions have been asked previously, although none have specifically answered the question of whether true caramelisation really happens when 'caramelising' onions (sucrose & glucose ...
3 votes
1 answer
4k views

Why is vinegar not applied to rice used for onigiri like rice for sushi?

So sushi and onigiri (rice balls) are similar to a naive eye to me wherein there's some shaped rice. Sushi usually gets some vinegar for taste and to help it stick to my understanding. Yet onigiri ...
16 votes
7 answers
49k views

Why is it that white fish do not have as strong of a "fishy" taste as other fish?

As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
1 vote
2 answers
3k views

How to un-brine hearts of palm?

Is there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but that didn't help, they were still sour.
2 votes
2 answers
387 views

Recently purchased yeast gave dinner rolls weird smell and taste

I purchased a new package of yeast. It's a about a 2x2x3 inch vacuum packed brick of granulated yeast for baking. I've purchased and used it twice before without a problem. It's always had normal ...
38 votes
4 answers
13k views

Why does pistachio ice cream not taste like pistachio nuts?

I have eaten pistachio nuts (roasted, salted) many times and I like it. I also like pistachio flavoured ice cream, but I don't find it much similar. If it wasn't named like that, I would probably not ...
1 vote
4 answers
285 views

How can I add a strong tea flavour to a genoise cake?

I'm baking a genoise cake consisting of flour, eggs, sugar, and optionally some melted butter. I want to add a strong tea flavour to it. The only type of tea I currently have and want to use is loose ...
4 votes
3 answers
365 views

How to identify extra virgin olive oil with desired taste profile?

While many extra virgin olive oil bottles state “floral” or “fruity”, these seem like generic terms applied to most oils. Similarly, even those that omit the “peppery finish” description, have a ...
3 votes
3 answers
1k views

How does kraft mac and cheese or velveeta get that tangy flavor?

I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese. I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks ...
1 vote
0 answers
140 views

Mousse au Chocolat without cacao - resembling the taste of cacao / cocoa

How to make Mousse au Chocolat (normally consisting of eggs, cream, cacao powder, sugar, possibly some butter and vanilla) without any cacao or cocoa powder. It should still taste like cacao and a ...
0 votes
1 answer
139 views

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut?

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut? Example of a young coconut in husk:
1 vote
1 answer
435 views

Type of silk to use for making tea bags

I am investigating the possibility of making my own reusable tea bags. There are several types of textiles to choose from, each with their own pros and cons: Paper tea bags are cheap and common, but ...
5 votes
4 answers
120k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
1 vote
1 answer
329 views

Amounts of MSG and natural glutamates in bouillon and soy sauce

Bouillon has a tasty umami flavor, as does soy sauce. The umami in bouillon can come from added MSG (monosodium glutamate), while the umami in soy sauce is said to arise from naturally occurring ...

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