Hot answers tagged

91

CO2 tastes good! Carbonated water is actually a weak carbonic acid solution; this is what you taste. It's like "salt and pepper", but for water. Slightly acidic water is usually popular, hence lemon juice is sometimes used to taint a jug of water in times when no carbonated water is available. Carbonated water releases CO2 bubbles for many minutes after ...


46

Cinnamon is the bark of a tree. It is either sold as rolled strips of bark (=cinnamon sticks) or ground. It will not dissolve, neither in water nor in alcohol. What you want to do is basically the same as was done commercially with the vanilla extract you are already using: Extract the taste, then discard the bark itself. Alcohol is a good choice for ...


41

What you're describing sounds like jallab. From Will Travel For Food: Jallab is a very popular drink in the Middle East. It’s made by diluting the syrup made of grape molasses, dates and rose water with water and serving it in a tall glass with crushed ice. It’s always topped with nuts, most of the time pine nuts and golden raisins, because a jallab ...


40

It's no secret, here it is! Complete with the cocaine that was removed from Coke's production in 1903: Picture and text from This American Life The radio broadcast recording on the above link makes a very compelling case that the picture at the top of the page is really the original formula for Coke. Of course it has changed over the years; it's not exactly ...


34

Brewing processes often introduce carbon dioxide naturally, usually along with alcohol. Carbonated beverages get the fizz and some spiciness/acidity without the alcohol.


25

That's most likely Jallab though not a quintessential Israeli drink it is part of the middle eastern cuisine. Jallab (Arabic: جلاب / ALA-LC: jallāb) is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Jordan, Syria, Palestine and Lebanon. It is made mainly of grape molasses, ...


24

Oxygen is MUCH less soluble in water than carbon dioxide. This is due to formation of carbonic acid. There would certainly be much less "fizz" if soda was charged with oxygen under the same conditions of pressure and temperature. Also it might be undesirable to have high oxygen concentration in the sealed drink as this might reduce shelf life. In certain ...


24

It is to show you the ratio of juice to water, but leave the quantity up to you. This way you can make different amounts: for example 1 unit lemon juice to 3 units water. You could sub in pints or liters or gallons or hogsheads or whatever was appropriate for the amount of lemonade you wanted to make, according to the ratio provided. The puzzler is how ...


15

An interesting addition to the answers above: There's such thing as nitrogenation, where nitrogen is used along with CO2. This is done mostly to replicate the flavor of beer with less carbonation, which is common in places such as England where beer is served at 55F. CO2 becomes less able to dissolve with temperature increase, therefore higher temperatures ...


14

I don't think it will ever dissolve in an edible solution. However it will readily infuse to both water and alcohol. So instead of trying to retain the cinnamon itself in the solution, just infuse it. Once the flavor has made it's way into the alcohol or water then sieve through a fine mesh. You'd be better off doing this with cinnamon sticks as they are ...


13

A cuvée usually means that the wine if made from the same batch of grapes, harvested at the same time (year), from a particular plot of land. A cuvée can either be a single grape varietal , which is called a mono-varietal cuvée or different varietals, which is usually called a blend. For example, a Bordeaux wine can be made with different grapes varietals (...


13

Disclaimer: I am not a doctor or a chemist. The recipe does not tell you to ingest the crushed pits themselves, just the juice that you extracted. The question then is whether you will extract a significant amount of amygdalin using water. This answer on the Chemistry SE suggests using methanol to extract amygdalin from apricot pits. This video also goes ...


13

Summary: as you infered from the practice, it is fine. If you are nevertheless concerned, you could skip the stone crushing and instead try to add a tiny little amount of almond arome (benzaldehyde, the (or one) flavor compound that the described procedure produces. In almond arome, the benzaldehyde is without cyanide) (I'm a chemist) As @LSchoon points out,...


11

EDIT: My original version of this answer came from my incomplete recollection of a chapter in Kevin Liu's Craft Cocktails at Home on flavor balancing. Now that I have the book in front of me again, I'm adding more relevant detail and revising the parts I got wrong. In all fairness, salient points are already covered in other answers, but I think the ...


11

Some preparations for Irish coffee demand that the whiskey and sugar be caramelized together by heating them in a heat-proof glass over a burner and then topped with hot coffee and thick liquid cream. It takes some experience to get this heating step right. (Youtube video here) Baileys coffee is simply coffee with added Baileys liquour (cream optional), ...


11

A varietal is a wine made from a single type of grape.


10

it is for a weight loss, eat healthy program These programs usually define their own "units". They try to simplify the calculation of calories, vitamins, and whatever they prescribe to you to eat, by saying that you should eat X units of this and Y units of that per day. The program then also publishes a list of how much of each food makes up one "unit". ...


9

You cannot easily create a powder from real chocolate, which contains a great deal of cocoa butter, making it very difficult to powder. While you can chop it finely, that still may be less than ideal for quickly creating hot chocolate. Instead, based on an idea from Cook's Illustrated, you can make a thick ganache to use as essentially a hot chocolate ...


9

Tartrate crystals, they are formed from tartic acid which occurs naturally in grapes. From Wine of the Month: First, let's deal with tartrate crystals. They are formed when a method called cold stabilization is performed on a wine. Cold stabilization is often done in white wines to remove excess potassium bitartrate, a natural substance found in grapes ...


8

Tea contains a lot of flavinoid compounds notably tannins. Tannins are astringent and have a very strong bitter flavor. The tannins are released much more slowly compared to the other flavor compounds. So when brewed for too long or too hot, much more tannins are released into the brew along and hence the resulting tea is much more bitter.


8

Champagne is sparkling wine that is produced in the Champagne region of France. The grapes used in champagne are usually Pinot noir, Chardonnay and Pinot Meunier. I think that there are a few sparkling wines that are grown outside of Champagne, France, that are allowed to be labeled as champagne but for a purist, they aren't actually champagne. The politics ...


8

It sounds like you are looking for Pisang Ambon, a banana liqeur, which is seethrough and green. It is popularly served over ice, mixed with orange juice for a Tutti Frutti kind of drink. http://en.wikipedia.org/wiki/Pisang_Ambon


8

While sugar can help to overpower bitter tastes with sweetness, salt actually reduces the perception of bitterness. It doesn't take very much: just a tiny pinch of salt can reduce the perception of bitterness in coffee. I'd try throwing in a pinch when you mix your drink.


8

I actually dealt with a very similar problem when I decided it would be nice to have coffee with a cinnamon taste - and of course it is! But I didn't want to buy a flavor syrup, and I had a ton of ground cinnamon available. I eventually settled on adding even just a little bit (less than a teaspoon) of ground cinnamon to the bottom of a coffee filter before ...


7

Dried vegetation usually suffers cell wall degradation. So when rehydrated all the oils and flavours will easily leach out. This is very desirable for vegetation you want to extract oils and flavours from Many "teas" are also partially fermented for additional flavour. This processes need to be stopped otherwise the whole plant will be consumed. Drying is ...


7

Chocolate and cocoa powder are two different things For drinks go with cocoa powder (Dutch process). Emulsifying the fat in chocolate is pointless and not particularly tasty. Chocolate is about 40% to 60% fat, cocoa powder is 10% to 20% fat For the chocolate milk taste you generally want the milk fat favours, not the cocoa fat If your cocoa powder is not ...


7

To be a little more historical (why people started using CO2), I'll say that bubbly beverages all originated from fermentation. Even things that we have as non-alcoholic beverages - root beer, ginger beer, used to be fermented a bit (and still are, by people that make their own.) The flavors that we have come to enjoy were developed in the context carbonic ...


6

I think you mean Tuica. This is a Romanian liquor, made from fruits. It is quite similar to Palinka, a Hungarian liquor with a protected name.


6

A lot of the defining ingredients of energy drinks have very strong flavors. Caffeine is quite bitter, B vitamins can be very sour, and Vitamin C is tart. A strong sweet-tart flavor is one of the most palatable ways of masking all of these flavors. There's also a certain amount of brand copying going on. Red Bull was probably one of the first big brands on ...


6

America's Test Kitchen recently tested Moka Pots. In the video, they specifically say to pour all of the coffee immediately when it's done brewing. They don't mention a metallic taste, but they do say that not leaving the coffee in the pot is important for flavor, and that it was equally true for all of the models they tested. So for your purposes, I would ...


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