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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Techniques to Remove Water from Vegetables?

While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoning being the ratio of tasty elements is ...
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129 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 ...
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207 views

What is the difference between normal salt and salt of guérande?

What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which have nearly the same taste of normal salt if it doesn't contain ...
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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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247 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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525 views

How do I impart the flavor of mint to a tomato sauce? [duplicate]

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
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1answer
3k 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 ...
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2answers
163 views

Accentuating Garlic flavour

I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an enormous amount of garlic in these ...
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1answer
152 views

How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to ...
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4answers
149 views

How can I add flavor to green tea at home?

I often buy green tea with different flavors like lemon, strawberry, and jasmine from the market. I want to add these flavors at home. Can you recommend how I might do this?
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How do potatoes work against salt

For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biological? chemical?) reason that potatoes - ...
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730 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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7k views

Can you cook off the acidity in wine?

My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the flavor base (which i reduced). First I do ...
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2k views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
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300 views

How do I cut savoriness of a dish?

I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite savory. Was there anything I could have ...
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225 views

Celery Soup extremely bland [closed]

I have made some celery soup following a recipe, however it is extremely bland can anybody help with suggestions of what I could add to it 1 potato (about 300 grams) 1 head of Celery 2 vegetable ...
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2answers
1k views

How to reduce or eliminate the flavor of orange in a stew?

I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even dissolved. Any tips? Thanks.
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14k 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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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
76 views

Is it possible to be able to withstand intense flavors while preserving sensibility to subtle ones?

Is it possible to appreciate the taste of a dish subtly spiced with black pepper if you're capable of taking part in a chili eating contest? Or will it be impossible for you to feel the difference? ...
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238 views

What makes a 'primary' taste?

I just noticed this proposal that 'starchiness' should be recognised as the sixth primary taste (after sweetness, sourness, saltiness, bitterness, and umami). I've never really been clear on the ...
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1answer
63 views

How do you know when your flavor base is thoroughly sauteed?

I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor base (not fat burning smoke) there is some ...
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1answer
88 views

Veg Burger Advice, Am i missing something?

I used to eat burger at home rather than buying from MCDonalds. But i feels the taste can be improved. I am mentioning my method now. Please help me improve it as the Burgers are not crunchy. I used ...
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1answer
62 views

Stewing Tomatoes for a Purée(sauce)

Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't know how that would taste or if it would even be ...
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2k views

How do I get more flavor in the interior of a brisket?

My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests. How do I get more flavor to the ...
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1answer
325 views

What can make a radish lose its flavour in a dish?

I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the end product. I got a bunch and chopped ...
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2answers
6k views

Do beignets have to sit overnight?

I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in there for a few hours then fry? This is ...
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1answer
52 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 ...
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1answer
65 views

are syrup more flavorful than powder or similar?

I'm going to make a recipe which includes 45 Grams of vanilla powder 2 Syrup pumps of Fruit syrup (20 Grams) but i'm changing some in the recipe so i will use vanilla extract instead of powder and ...
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1answer
80 views

How long should you cook anchovy and anchovy paste to extract the most flavor?

Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when using a paste instead of whole or chopped do ...
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2answers
170 views

Which sugar is used in pastry more often, white or brown? [closed]

Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
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1answer
5k views

What should I do when I add too much salt to rice? [duplicate]

I accidentally added extra salt to my rice. Is there anything I can do now?
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1answer
127 views

Do all cheeses change their taste during their shelf life, like Brie or Camembert?

Brie and Camembert go through 3 stages of ripening and changes in taste. Does it happen to blue, or any other type of cheese?
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189 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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1answer
200 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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478 views

should you parboil boneless beef ribs?

I'm cooking beef ribs and I am trying to cook oriental ribs and I want to cut the cooking time in half.
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1answer
4k views

What does it mean when chia seeds are bitter?

I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I get rid of it (if that's safe)?
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1answer
190 views

Are there food products that are meant to have an aftertaste?

Is "aftertaste" always a bad thing, and are there food products that are supposed to have some (specific) aftertaste?
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2answers
5k views

How to bring taste back when too much creme fraiche is added

Occasionally it happens that I add to much creme fraiche to a pasta sauce. Recently this happened with a pasta that contained aubergine, courgette, white mushroom, onion, chicken and some pepper and ...
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1answer
414 views

Why does readymade food always have so much flavor to it? [closed]

What am I doing wrong. When I make food it's never as flavorful however much seasonings I use.
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1answer
92 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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1answer
116 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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1answer
509 views

Using left over pickle juice to make more pickles [duplicate]

Can the juice from store bought dill pickles be used to make more pickles. Can fresh cucumbers put into this juice aquire the same flavor as buying more pickles. If so how long would the cucumbers ...
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1answer
157 views

How can I liven up run-of-the-mill stir fry? [closed]

Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not looking for major additions, like chicken, eggs, etc. I'm ...
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2answers
1k views

Getting flavor into chicken

I made a chicken recipe tonight that was really good, but I want MORE flavor in the chicken. It had a rub on the outside made from Chinese five spice, brown sugar, grated ginger, and minced garlic. ...
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1answer
621 views

Sweet plums going tart as I chew

I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew it(doesn't matter if it is flesh or skin) ...
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1answer
111 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
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1answer
184 views

Is it possible to improve one's taste palette through practice or other methods?

Good day, this seems more of a biology question rather than a cooking question, however, I don't know where else to ask. My question is simple? Is it possible to train someones tongue to be more ...
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1answer
212 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
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2answers
149 views

Flavored Vegetable Cooking Oil

Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving them if they used a flavored oil, but he ...

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