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86

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 ...


48

Whisk(e)y has some crazy chemistry going on inside of it, due to the complex interactions between water, alcohols, oils, esters and other compounds of various complexity. The profile of these chemicals will vary between different whiskey/whisky styles, but the overall chemistry is similar. Simple effects of dilution Adding water, or serving on the rocks, ...


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 ...


39

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 ...


30

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

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 ...


21

If a wine maker loves their wine, and their customers, they will use screw caps. All the studies have come back positive for screw caps. See screw cap initiative for starters. Some main points are: Corks taint the wine Corks, real or synthetic, have a very high failure rate. Screw caps are basically 100% effective (maybe too effective) Wine ages better ...


21

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 ...


14

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 (...


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

You need something with fat or alcohol. The burning is caused by capsaicin, a molecule found in peppers, which is not water-soluble. If you go for the alcohol, you'll need something with higher percentage, not a beer, and it might result in more burning. It is easier to drink whole milk, especially because you might need lots of the drink if it is too strong....


10

An oenologist (a wine expert), once told me that for young wines, artificial corks (and probably screw caps) are perfectly alright. Young wines should be consumed within a year or two. However, for aged wines, he'd stick with natural cork, because cork lets the wine breathe, letting the wine mature further inside the bottle. The debate around synthetic ...


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

The classic mistake when making a Mojito or a Julep is to over muddle the mint. Pounding away at the mint will release so much flavour from it, that you won't taste any of the other ingredients. A perfect Mojito should comprise a balance of flavours. The other main constituents do not have a particularly strong flavour, so its very easy to swamp them with ...


9

This answer is specific to scotch whisky. In the process of making scotch whisky, distillers traditionally burn bales of dried peat moss to stop the the barley. The peat smoke produces "phenolic" compounds which give the scotch its smokey flavor. That's why smoky scotches are also called "peaty" (or have "high phenols" or "high PPM"). Phenols are highly ...


9

As a beer brewer, I'm pretty concerned with fizz ;) Since the below may be a little tl;dr, the short answer to your question is, "I don't think so." This is actually the first time I've heard of the metal spoon "trick", so I can't directly comment on that, but I'll share a little of what I know about carbonation. Carbonation is carbon dioxide (CO2) that ...


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 ...


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