Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
isaccepted:yes
hasaccepted:no
inquestion:1234
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*.example.com"
Favorites infavorites:mine
infavorites:1234
Status closed:yes
duplicate:no
migrated:no
wiki:no
Types is:question
is:answer
Exclude -[tag]
-apples
For more details on advanced search visit our help page
Results tagged with Search options user 25059

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.

9
votes
contrast that core flavor. For example, complementing a sweet corn soup with snow crab meat and a melted paprika butter. [A much better example, from an actual chef!] Taking a dish (from any number of … sources) and deliberately trying to do something different with a single element, component, or flavor. For example, taking tacos (which often use Latin American flavors) and instead using a …
answered Aug 12 '14 by logophobe
4
votes
It's all about the roasting process. The beans themselves have a much subtler flavor, a bit closer to tea really. Try tasting a light roast coffee compared to a medium roast or dark roast at your …
answered May 24 '14 by logophobe
3
votes
deepens their flavor. The usual guidance for knowing when you've sweated sufficiently for a flavor base is to look for transparency. Onions in particular will start to look glossy and softer around … this does depend a little bit on what flavor you're trying to bring into the finished dish. Some preparations (French onion soup for instance) call for extensive caramelization, and for onions to be …
answered Apr 3 '16 by logophobe
6
votes
is a bit odd, but it's simply a thickening/gumming agent, probably there for mouthfeel and to replicate the slightly "rounded" flavor that sugar would provide. Now, we get into the trickier items … have a suppressive effect on sourness and bitterness as well even if it's barely detectable itself. Acacia (#8) is tricky because it's not clear whether the seeds/extract are used (presumably for flavor
answered Jul 30 '14 by logophobe
5
votes
to me to a Castelvetrano olive, which have a very mild, almost buttery flavor. This mildness comes from its processing, which is close to the preparation of the black California olives familiar to …
answered Apr 5 '16 by logophobe
4
votes
down pretty quickly as you cook. This is why the flavor profile of alliums changes so drastically even after a very brief sweat - they become much sweeter and much less sharp - because those sulfur … some special way, it's only doing what heat does anyway, and using stainless cookware is unlikely to cause any sort of perceivable difference. The only time this might be a factor in the flavor of a …
answered Jul 11 '14 by logophobe
17
votes
According to my research, the effect of capsaicin that causes the burning sensation is indirectly responsible for the pleasurable release of endorphins, which are the brain's way of counter-acting the …
answered Oct 8 '15 by logophobe
6
votes
To eliminate any off flavors that may have been absorbed, soak them in warm water for a few hours. Be sure the stones are covered by at least a couple of inches, so that there's plenty of volume to ab …
answered Oct 14 '14 by logophobe