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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1answer
137 views

Bringing out flavour in food [closed]

I've read in lots of places that pea purée or parnsnip help accentuate the scallops sweetness, while adding lime juice balances the sweetness. My question is, do we always want to enhance the ...
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2answers
21k views

How can I counteract the to bright tomato taste of a beef stew?

I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thyme, rosemary and sage. It really needs ...
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0answers
143 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. ...
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1answer
204 views

I was told to bring a dessert that is NOT savory…what would you infer is meant? [closed]

I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should be some component of sweetness, absent of added salts or ...
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0answers
113 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 ...
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0answers
84 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 ...
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2answers
120 views

Speculaas/Biscoff cookie low calorie aroma extract

I love the taste of speculaas cookies and would like to add the aroma to foods. But one tiny cookie has ~50 kcal (~ 480 kcal/100g). I tried mixing spices as suggested on internet but no luck. How ...
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1answer
551 views

Is creme brulee supposed to be fatty?

I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have never eaten "real" creme brulee with ...
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1answer
260 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: ...
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4answers
477 views

Grassy Tea and brands

Some time ago while traveling, I had some brand of a local bottled green tea with peach. It was not overly sweet, was mild but good - seemed a good mix of tea and summer peaches and was very ...
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1answer
170 views

How to make pizza as good as original italian pizza? [closed]

I love pizza and I tried few times with the recipes I found on the internet. It didn't taste like pizza I get from italian pizza vendors. Also I've tried few times some of the local pizza shops, ...
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2answers
27k views

Very bitter avocados

For a while now, I have been dealing with nasty tasting avocados. Some tasting so bitter, I start to gag and cannot continue eating them. I do not remember them tasting this way before September. Is ...
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1answer
2k views

The Perfect Smoothie - Liquid Milk versus Powdered Milk

I recently attempted to make myself a Strawberry Milkshake Smoothie (as what is defined here, that is, no ice cream used) and failed miserably. This made me wonder about two things regarding this ...
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3answers
169 views

What could be the basic ingredients that potentiate sourness and bitterness?

When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the essence of a given taste, something ...
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2answers
2k views

Why/when would grapes (and other fruits) have better flavor/texture when served chilled? [closed]

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a bunch of unrefrigerated, ...
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1answer
2k views

How to keep biryani hot and moist for a long time

I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of ...
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1answer
131 views

Homemade plain yogurt

I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt or is it compulsory to use the plain ...
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4answers
21k 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?
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1answer
451 views

What is the purpose of nutmeg in apple zucchini bread?

I have looked up Apple Zucchini Bread recipes and most of them call for nutmeg. Does this make a big difference in the taste? I have not used nutmeg very much in my cooking or baking. All of my other ...
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5answers
16k views

How can I reduce the sodium/salt in Halloumi?

I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket ...
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3answers
7k views

Is there a name for the taste coming from alkaline food?

I know "acidic food" is described as "sour" but what do we call food that is "alkaline"?
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2answers
22k views

Is there a way to neutralize or override coconut flavour in a vegan dish?

I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut flavour. Is there a way to neutralize ...
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3answers
250 views

why my dishes are always over satiating? [closed]

whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full already by just tasting while cooking. Like its too delicious ...
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1answer
1k views

Why do all meal replacement drinks have sweet flavours? [closed]

As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors can be: chocolate, vanilla, peanut butter, ... I was ...
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2answers
90 views

Homemade Dill for Charity [closed]

I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How should I get started? And the middle? What about the end?
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1answer
116 views

Need Help Identifying Characteristics of Vinegar in a Carolina BBQ Sauce

A year ago I made my first Carolina-style BBQ sauce (specifically a Piedmont-style sauce). It was perfect, exactly what I was looking for in every way. I've never been able to replicate it. The first ...
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4answers
5k views

How to mask the taste of iron?

Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the like, that person essentially handed me a ...
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2answers
6k views

Too much Rosemary

I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coconut milk. The Rosemary is too strong. ...
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5answers
8k views

Why is my stock flavorless?

I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equal amounts of chicken backs and pork ...
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2answers
215 views

Adjusting Bread flavor

I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise much and the flavor is a little flat. ...
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2answers
371 views

Is there a term for the blending of different recipies of the same type?

One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "B" and maybe even a unique ingredient ...
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1answer
3k views

Why do some say my fried chicken tastes like peanut butter?

When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the only one who has encountered this ...
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1answer
874 views

Best way to cook rice to serve cold later?

I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine ...
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2answers
941 views

What are vegan ways to change or neutralize the taste of textured vegetable protein (TVP)?

I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can taste it. I tried soaking it in ...
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3answers
576 views

Could adding oil to boil benefit the taste and texture of the pasta?

Note to mods: this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been ...
96
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4answers
32k views

Why do grape-flavored foods taste different than actual grapes?

Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a distinctly different taste. I imagine some ...
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2answers
1k views

Doctoring up part-skim low-moisture mozzarella for pizza

I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all they had was either low-moisture part-skim ...
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3answers
3k views

What is a good substitute for avocado oil in Indian food recipes?

I am making dal and would like a suggestion for an oil that could be a substitute for avocado oil.
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1answer
116 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, ...
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2answers
163 views

Used Sweetened yoghurt in savoury dish - how to correct?

While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more spices, and also lemon juice.
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2answers
2k views

How do I change the flavour of honey?

I am currently planning to make my own energy gel, for which I will need some form of carbohydrate source, in my case honey. I will appreciate if you can tell me another carbohydrate "agent" that I ...
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1answer
224 views

How can I improve a dish with badly cooked spices without recooking? [closed]

I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste better by adding some chilli powder, salt, and onions but it ...
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1answer
3k views

How to season soaking beans

I would like to know the purpose of large spring onions and bay leaves and baking soda when soaking beans overnight as in the following picture. Is it for cleaning the beans, killing germs, easing in ...
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1answer
277 views

Great sauce but tiny hint of bitterness

Made a hot sauce recently that has common ingredients found in many hot sauces. Habaneros, onions, garlic, carrots, lime juice, sugar, vinegar, tomato, salt and fruit. I used a mix of habeneros and ...
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2answers
2k views

I've put too much onion on my macaroni salad and it overwhelms other ingredients. Is there a way to tame down the onion taste?

I made the mistake of putting all of the chopped onion in my macaroni salad before testing it. Now the onion taste overwhelms all the other ingredients. Any easy way to tame down the onion taste?
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1answer
777 views

Why is store bought frozen food worse than homemade?

I made multiple dishes following recipes and froze them, and they tasted a lot better than store-bought equivalents. Why does it happen? Isn't current technology capable of doing the same procedures ...
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2answers
3k views

Grinding loose Green Tea for more concentration

Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ? Also, please share your opinions on the pros and cons of this method. Thank You
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6answers
363 views

Using food as a cooking fuel to cook other food?

I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for example, you set a few steaks on fire and ...
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1answer
103 views

Chocolate flavour without the sediment? [closed]

Is there a chocolate flavour liquid without the sediment and no milk in it?
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3answers
3k views

Having trouble with the sweet & sour sauce recipe

Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce 1 tablespoon ketchup 2 tablespoons ...

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