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.

Filter by
Sorted by
Tagged with
0 votes
0 answers
142 views

"Americans refrigerate milk and Europeans don't"? [closed]

Ask for a glass of milk in an American home, and your host will likely pull an ice-cold gallon out of the fridge. But if you do the same in a European country, you’ll probably receive a room-...
  • 1
-2 votes
0 answers
71 views

Why coat macadamia nuts with butter? [closed]

Unfortunately I can't add other details, it is a question based on things I heard, but they are not written anywhere. The entire question is in the title.
  • 201
1 vote
0 answers
89 views

How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?

BIR (British Indian Restaurant) cooking is a specific method used by takeaway restaurants to quickly cook curries using precooked ingredients. Typically, spices are fried in oil, ginger and garlic ...
  • 3,651
1 vote
1 answer
80 views

Puchased a book with missing pages

Purchased " the spice cookbook " at a thrift shop. Awesome book but it's in bad shape and is Ingels a few pages.. How can I find them ? Without buying a whole new copy?
0 votes
1 answer
82 views

How to make elderberry extract

i have some fresh elderberries and i was thinking of making an extract with them, how would I do this, i know you have to leave it sitting in vodka but at what ratio? for how long? Should I crush the ...
19 votes
1 answer
4k views

Why do I need sugar syrup for slush?

The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar. To my understanding, both water and sugar ...
4 votes
4 answers
2k views

Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?

The problem: The grocer only agrees to give a large bunch of cilantro (coriander) or mint leaves, and I need it to last a month or more, because I don't use the herbs as frequently. What I've tried ...
  • 1,143
1 vote
2 answers
288 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
3 answers
380 views

How to retain the saltiness and spicy flavour of biryani rice?

When preparing chicken dum biryani, the chicken and rice are first partially cooked separately. The steps for cooking the rice go like this: Wash the rice. Soak the rice in water for 30 minutes. For ...
  • 1,143
0 votes
2 answers
141 views

Is hydrolyzed vegetable protein available in consumer quantities?

Hydrolyzed vegetable protein (HPV)is vegetable protein, principally soya, hydrolyzed such that it is split into its constituent amino acids. It is a very strong stimulator of the umami taste ...
  • 301
3 votes
1 answer
172 views

Using pistachio paste instead of an extract - what proportion of paste should I use?

While I have a specific baking goal in mind, if there are answers that apply generally to all cooking/baking that'd be great. I have a biscotti recipe that I often adapt with different mix-ins and ...
  • 185
4 votes
4 answers
319 views

Alkaline foods with a pH higher than 8

I wonder if there is any common food with a pH higher than 8? Or is it simply that we humans don't eat anything alkaline because the taste would be soapy/bitter? I searched around the Internet only to ...
  • 43
1 vote
1 answer
161 views

Why can I cook well but not identify flavours? [duplicate]

I'd like to say I'm good at cooking. I understand each element of the cooking process well, I can imagine flavours and how ingredients will alter the flavour of a dish. I believe I can put together ...
  • 11
1 vote
1 answer
130 views

How quickly does pesto lost flavor when kept cold but exposed to air?

I work at a supermarket chain deli, which has some unique food preservation needs not answered by the information I have been able to find, which mostly assumes people are storing food in their home ...
0 votes
2 answers
231 views

How to make almond milk taste more like dairy

I see natural flavor, sodium caseinate, and milk protein isolate on a few non-dairy creamers. What give non-dairy creamers milk like flavor? Can this be added successfully to almond milk (homemade)?
  • 290
7 votes
1 answer
1k views

How much potato to add to reduce saltiness

I've heard that adding potato to an overly salty dish can reduce the saltiness. I prepared 500g of rabbit meat in a pressure cooker. Realized that I had added one teaspoon worth of salt more than what ...
  • 1,143
8 votes
5 answers
3k views

What meat can I substitute for lamb in Scotch Broth?

A traditional Scotch Broth calls for lamb. However, my partner does not like the strong smell, and lamb is not so easy to get a hold of anyway. What meat can I substitute for lamb in Scotch Broth ...
0 votes
0 answers
54 views

How do chefs cleanse their palates after cooking, so as to properly taste their work? [duplicate]

I've noticed after a nice cook-up that my palate has acclimatised to whatever I was cooking, and my sense of taste is significantly reduced, to the point I can barely taste and/or appreciate my own ...
2 votes
1 answer
249 views

Will substituting evaporated milk for whole milk change the flavor or texture of custard

When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
0 votes
1 answer
258 views

making a detox smoothie more palatable

I currently make a detox smoothie with the following ingredients: 1 orange, 1 banana, 2 cups frozen wild blueberries, 1 c cilantro, 1 tsp barley juice grass powder, 1 tsp spirulina, tbsp or Atlantic ...
  • 31
7 votes
1 answer
406 views

Are there other foods that are known to be not your taste based on genetics?

It is pretty widely known that cilantro tastes bad for some people only because of a gene that makes that herb taste like soap. But are there other foods/herbs that are known to be your taste or not ...
  • 357
1 vote
0 answers
268 views

How to make your own maple extract?

Does anyone have any experience with making your own maple extract? I am on a low carb diet, so real maple syrup is not an option for me. Again, the solution is of course maple extract, but I am not ...
  • 11
15 votes
6 answers
4k views

I’m doubling lemon juice in a no-bake pie recipe to make it extra sour. What can I add to make it less goopy?

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...
0 votes
0 answers
28 views

Is there a way to remove the strong soy flavour from homemade soymilk without blending while boiling-hot? [duplicate]

I regularly prepare homemade soy milk which is great for sauces and mayo. However, I can't use it for coffee and other sweet drinks because it has a very strong flavour of its own unlike the store ...
  • 171
1 vote
2 answers
135 views

Why does my cheese flavouring have a sweetish smell/flavour?

I recently purchased a bottle of Cheddar Cheese flavouring (product link here) hoping to use it in pasta. The product description says it is apt for pasta. However, it has a strong sweetish smell ...
  • 171
2 votes
3 answers
185 views

Infuse flavor into dry-mushroom broth

Specifically porcini powder, may occasionally add other dried mushrooms. Epicurious simmers dry porcini uncovered one hour; NYT just 30min. Both include veg which I won't. This broth should be as ...
  • 5,278
1 vote
0 answers
111 views

Which parts of a quince have that awful onion-like flavour and aftertaste?

Every single quince I ever try to eat, without a fault, has parts on it that have an awful onion-like flavour and leave a disagreeable oniony aftertaste. Most of the fruit is completely free of that ...
  • 149
4 votes
1 answer
398 views

How do taco trucks get their soft taco shells to have a slightly oily texture and more complex taste?

When I get tacos from a taco truck or the more authentic Mexican restaurants here, the soft corn taco shells often have a somewhat oily texture and are a darker color than the shells are prior to ...
  • 143
11 votes
3 answers
5k views

How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?

I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
6 votes
1 answer
452 views

Why does sweetness reduce sourness?

I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions). But it's known that adding ...
2 votes
2 answers
204 views

How to cook kale and collard greens for someone who doesn't like them? [duplicate]

My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previously because of their bitterness and tough texture. Are ...
  • 123
0 votes
3 answers
243 views

Why do my falafels taste so boring? [closed]

I've been making falafels from scratch for a few times now and I've started to get the hang of it. I've got the texture of the falafels pretty great but the flavour of them isn't really... anything? I'...
3 votes
2 answers
250 views

Do different "regions" really have a "general common taste"?

I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are supposed to be sold. It is strongly ...
  • 31
5 votes
1 answer
321 views

What should be added to brownies when reducing cocoa powder and vanilla extract?

I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
  • 51
-4 votes
3 answers
394 views

Too tomatoey gravy?

I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
1 vote
3 answers
373 views

Is there any food ingredient that tastes like diesel smells?

I like the smell of diesel, and other heavy oils. Are there any food ingredients, i.e. safe to eat, that have a taste similar to diesel. I think it would be an interesting experience to eat or drink ...
  • 111
0 votes
0 answers
136 views

Why would my olive oil smell like chipotle peppers?

I bought some Napa Valley Naturals organic extra virgin olive oil (not actually from Napa Valley -- it's from Spain). We're used to buying this brand, and in fact usually buy 9L at a time. But this ...
3 votes
3 answers
614 views

How to make store-bought kimchi more spicy?

Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently discovered a brand of store-bought jarred ...
2 votes
2 answers
381 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 ...
0 votes
0 answers
76 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:
2 votes
3 answers
311 views

Aside from saving gas or electricity, why cover the pot?

There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand that this might save gas or electricity by ...
  • 241
1 vote
4 answers
320 views

Why should rice be cooked uncovered?

The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?
5 votes
1 answer
228 views

Is "mintiness" a well-defined thing?

I perceive a similarity in taste and odour between spearmint and peppermint, and I describe both as minty. The smell, taste and cooling sensation of peppermint are reproduced almost perfectly by pure ...
8 votes
3 answers
350 views

How does the flavour from aromatics actually get into food?

I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced garlic, and parsley (each in hefty ...
5 votes
2 answers
266 views

How to get vegan cheese to taste like cheese

I have yet to find a vegan cheese that tastes like cheese. It seems that all recipes use mainly nutritional yeast as flavoring and while it's delicious and has a cheesy flavor to it, it doesn't quite ...
0 votes
1 answer
89 views

How to preserve ground spices? [duplicate]

As soon as you grind a spice, it gets exposed to air and starts to lose its potency. I'm trying to figure out how I can grind them and reduce/prevent this from happening. I guess you could put them ...
  • 3,767
6 votes
1 answer
2k views

What to use to tame my chicken tikka masala?

I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double the yogurt? Note: The dinner is a meal kit with the ...
1 vote
1 answer
144 views

Is tamari and soy sauce a 1:1 substitute? [closed]

I tried a bottle of San-J tamari for the first time today. It tasted salty and bitter. I found that adding a pinch of sugar with the tamari to smooth out the bitterness made it taste more similar to ...
  • 11
1 vote
1 answer
111 views

Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly?

Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly? Namely, if you broke down sweetness, sourness, ...
-1 votes
1 answer
175 views

If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?

Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are ...

1
2 3 4 5
14