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
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 ...
user avatar
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 ...
user avatar
  • 1,133
1 vote
2 answers
251 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 ...
user avatar
1 vote
3 answers
256 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 ...
user avatar
  • 1,133
0 votes
2 answers
137 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 ...
user avatar
  • 263
3 votes
1 answer
135 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 ...
user avatar
  • 185
4 votes
4 answers
292 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 ...
user avatar
  • 43
1 vote
1 answer
158 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 ...
user avatar
  • 11
1 vote
1 answer
124 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 ...
user avatar
0 votes
2 answers
189 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)?
user avatar
  • 291
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 ...
user avatar
  • 1,133
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 ...
user avatar
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 ...
user avatar
2 votes
1 answer
191 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?
user avatar
0 votes
1 answer
257 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 ...
user avatar
  • 31
7 votes
1 answer
391 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 ...
user avatar
  • 357
1 vote
0 answers
241 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 ...
user avatar
  • 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 ...
user avatar
0 votes
0 answers
27 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 ...
user avatar
  • 171
1 vote
2 answers
119 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 ...
user avatar
  • 171
2 votes
3 answers
182 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 ...
user avatar
  • 5,278
1 vote
0 answers
104 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 ...
user avatar
  • 149
4 votes
1 answer
325 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 ...
user avatar
  • 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 ...
user avatar
6 votes
1 answer
437 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 ...
user avatar
2 votes
2 answers
199 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 ...
user avatar
  • 123
0 votes
3 answers
230 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'...
user avatar
3 votes
2 answers
246 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 ...
user avatar
  • 31
5 votes
1 answer
289 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 ...
user avatar
  • 51
-4 votes
3 answers
365 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 ...
user avatar
1 vote
3 answers
340 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 ...
user avatar
  • 111
0 votes
0 answers
132 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 ...
user avatar
3 votes
3 answers
560 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 ...
user avatar
2 votes
2 answers
336 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 ...
user avatar
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:
user avatar
2 votes
3 answers
305 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 ...
user avatar
  • 241
1 vote
4 answers
302 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?
user avatar
5 votes
1 answer
227 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 ...
user avatar
8 votes
3 answers
324 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 ...
user avatar
5 votes
2 answers
257 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 ...
user avatar
0 votes
1 answer
83 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 ...
user avatar
  • 3,757
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 ...
user avatar
1 vote
1 answer
132 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 ...
user avatar
  • 11
1 vote
1 answer
105 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, ...
user avatar
-1 votes
1 answer
164 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 ...
user avatar
1 vote
2 answers
372 views

Bitter shortbread - what to do with it?

Yesterday I did a batch of shortbread but the cookies have a tangy, almost bitter after taste. Initially I thought the culprit was the lactose-free butter I use, now I know it's probably because the ...
user avatar
  • 41
3 votes
1 answer
418 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 ...
user avatar
2 votes
1 answer
688 views

Is ginger soluble In water, fat or both?

Is ginger soluble/can it creates strong flavours in water, fat or both together?
user avatar
  • 3,757
32 votes
4 answers
7k views

Is there such a thing as a dish being bland from too many flavors?

My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble ...
user avatar
  • 431
1 vote
3 answers
214 views

How to check if a vegetable is bitter without eating it

I want to know if my cucumber or ridge gourd is bitter before cooking, but for some reason, I can't eat or smell a slice of it to check. Is there any other way to check its bitterness? (I'm hoping ...
user avatar

1
2 3 4 5
13