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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4answers
1k 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 ...
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1answer
433 views

How to make a good tasting pepper cream sauce without using premade fabricated stuff

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
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1answer
94 views

Cork-like flavour in “tasteless” Xanthan Gum

I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to the powder itself. I made a ...
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5answers
860 views

What are good ways to flavor water? [closed]

I'm having a hard time to keep hydrated... and really, I think a good part of it is that straight water is really meh. I know of ways to flavor water, but I find fruits to be a bother (you then have ...
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0answers
183 views

What are the main flavours/aroma compounds of the Scottish soft drink “Irn-Bru” (Iron Brew)?

Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some describe as having a metallic ...
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2answers
78 views

How to draw peanut flavor into rest of dish?

I've tried on many occasions to cook with peanuts into curries just by roasting them slightly and allowing them to simmer with the rest of the dish, and no matter how long I wait, the peanuts ...
4
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1answer
304 views

How to get rid of the rich iron and blood taste in certain beef cuts?

I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or an assault on the senses than a mere ...
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2answers
125 views

Would this be called matured cream?

I have some single cream or double cream in my fridge that's been there over a month & the flavour and taste has degraded into something sour and horrible on it's own but when adding other ...
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1answer
117 views

Toasting and blooming spices

From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for it to be fried in oil (...
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1answer
140 views

Where can I find strong sharp tasting olive oil in the US?

I was hoping you could all educate me. I remember living in Turkey and travelling around the Mediterranean in general and a lot of the Olive Oil was sharper or you might call it bitter, and I know it ...
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1answer
106 views

Why don't we all eat injera? Or some other form(s) of teff? [closed]

We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not ...
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1answer
72 views

What alcoholic drinks are popular with out alcohol? [closed]

I don't drink alcohol do to a Psychiatric drug. There has to be some alcoholic drinks that taste okay with out alcohol. What drinks are popular to get with out alcohol?
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1answer
49 views

How to reduce smokey BBQ liquid flavor in a Mexican soup

I have Mexican soup with BBQ smokey sauce, but the flavor of it is to intense. I am trying to reduce the intensity, but I don't want to add more tomatoes. Is there a way?
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1answer
1k views

Stem on tomatoes

I have noticed stores selling tomatoes with the stems left on. Usually 3-4 tomatoes per stem. Is this just a new marketing gimmick? Or do tomatoes taste or store better with the stem left on? We ...
3
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2answers
140 views

Slight smell and slight bitter taste of the belly parts of grilled fish

One of my favorite grilled fish is the Blackspot seabream Unfortunately, now and then, the belly part of the grilled fish tastes slightly bitter and smells a bit, which makes me not to eat those ...
3
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2answers
145 views

How to avoid onion sweetening when sautéing?

As you know if you sauté onions they'll start to get sweeter the more they stay in the frying pan. So is there a trick to avoids this sweetening, maybe keep more of the onion taste?
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2answers
56 views

How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
3
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1answer
108 views

Will searing meat before braising it improve the flavor?

I have been making this simple brisket recipe for years and it usually comes out great. Marinate with lemon juice, mustard, salt and pepper. Then cover with water and cook slowly for a couple of ...
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3answers
234 views

Taste difference of bottled beer vs. canned beer

I think that the taste from a canned beer is different to the taste of the bottled beer. The same I experience for soft drinks. Is my sensory system distorted or do I suffer from an illusion? Can this ...
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1answer
106 views

Does soaking candied fruit in bourbon change the taste?

Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
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1answer
209 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.
1
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1answer
97 views

Blackstrap molasses vs regular molasses

I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" are the three grades of ...
3
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2answers
227 views

How do I make my food taste like leftovers

I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the flavours time to meld” etc, but what actually happens?...
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1answer
105 views

How can I fix my parsnip puree? [closed]

So I've been trying to up my cooking/plating game. I see that in many Michelin Star restaurants it's almost a meme to plate some protein on a vegetable 'puree' base, put some flowers and greens on top,...
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2answers
962 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.
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1answer
150 views

How can my breadmaker made wholemeal bread taste less salty? [duplicate]

My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
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0answers
99 views

What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor? [closed]

I buy cherub tomatoes because I can use them all week in a variety of dishes and meals. I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need ...
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4answers
2k views

Making my Chicken Madras more savoury

I have been trying to imitate the gold standard of curries; The British Indian Restaurant (BIR) Chicken Madras and have had some success. I have made the base-curry sauce as per the books and it works ...
0
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1answer
114 views

Strawberry smoothie tastes grassy?

I've been making enjoyable strawberries at home. However, recently, I used some different strawberries. The new strawberries are bigger, less sweet and a lot less sour, so I'm putting in more ...
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0answers
113 views

Why do grape sodas taste radically different between US and Europe? [duplicate]

I am talking about these super sugary artificially flavored sodas, or candies for that matter. When I was a child and we went from France to the United States, I had absolutely NO idea that I was ...
36
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3answers
9k 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 ...
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1answer
3k 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)...
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2answers
281 views

Is it possible (and if so, how) to convert a store bought “pickles in vinegar” to “pickles in sweetened vinegar”?

In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sweetened vinegar and liked them much ...
3
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2answers
596 views

Making salted caramel popcorn - how can I remove the bitter flavour?

We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted caramel has got a distinct bitter taste. I ...
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3answers
636 views

How to extract flavour from fruit without heating it or using alcohol?

I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or apples) as well as denser and less juicy ...
3
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3answers
241 views

Flavor of wasabi, horseradish, mustard, capers, and jalapeño

What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients. To me, they taste similar. I don't mind the ...
3
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2answers
130 views

Is there a term for this distinction of sweet categories?

In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it will be easy to ...
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2answers
2k views

Can I make gelatin from bones without beef flavor?

I was looking around on the internet to find out how to make gelatin from bones ( cow bones to be more specific). I found some methods but they mention the gelatin will have a beef flavor. This is a ...
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0answers
61 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 ...
0
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1answer
68 views

Why did my bacon smell and taste like beef? [closed]

I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my sandwich which tasted like a mix of beef and smokey bacon ...
0
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1answer
243 views

What makes breads different from one another?

I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while barbari is baked in the oven. As for the ...
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2answers
362 views

Why to store olive oil in opaque bottles?

Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass bottles instead? Does the light "damage" ...
2
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1answer
241 views

What can pasta absorb from the water it's cooked in?

I know you're supposed to put salt in the water when you're cooking pasta, both to aid in anti-starch gelation and to add flavour. This got me thinking - what ELSE can pasta absorb from the water it ...
2
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1answer
396 views

What difference do microwave power settings make for reheating food?

Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a shorter time does indeed produce, as is ...
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2answers
6k views

What happens to lemon juice when boiled?

Does anyone know what happens to the flavor of lemon juice when it's boiled?
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1answer
86 views

Potato substitution question? [closed]

Are there any recipes you know of where if potatoes weren’t included it would fundamentally change the recipe or the way it tastes? For example, a lot of recipes that have mashed or sliced potatoes ...
4
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3answers
309 views

GIving that alcoholic taste to yeast-leavened cakes (panettones)

For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I ...
14
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3answers
5k views

How Does Wine Enhance Flavor?

In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cooking liquid, and as a flavoring in a finished ...
3
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1answer
1k views

What is the “porky” taste in certain types of pork?

I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant. I rarely cook with pork ...
2
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1answer
179 views

Is there a frosting that's sweet like American Buttercream but textured like Italian Meringue Buttercream?

I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why I was disappointed when I made a batch ...

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