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.
685
questions
0
votes
1
answer
83
views
Flavored Jello Melting
I used to make gelatin desserts successfully all the time for many years. When I moved to USA, gelatin doesn’t seem to set hard enough despite my following instructions and it melts after being taken ...
- 1
1
vote
0
answers
79
views
How does one balance out the bitterness from accidentally adding too much dried herbs without it tasting to much like the balancer?
I have accidentally added to much thyme or oregano to soups on several occasions (spilled usually) and on those occasions it tasted bitter to me. I thought I would just add sugar, but either it was ...
- 133
1
vote
0
answers
54
views
Does quanity of chicken tikka cut on skews need a certain amount of coal?
We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
- 283
2
votes
0
answers
140
views
Why does chocolate spread shortly taste less good once opened?
Chocolate-hazelnut spreads are said to have a relatively long shelf life even after being opened, e.g. 12 months for regular jars on the official FAQ for Nutella.
However, I personally find that once ...
- 121
6
votes
2
answers
247
views
What gives the gel like substance in tomato its flavour, how to utilise it when cooking?
I’ve noticed there’s a particular taste to tomatoes which I’m really liking at the moment.
I could be wrong but Having investigated I think the part I’m liking is the gel which is in the Center of the ...
- 3,947
5
votes
1
answer
567
views
Are cherry blossoms ever used in cooking for their flavor? Is there a preference between ornamental and agricultural varieties?
I've recently asked in Biology SE What makes cherry blossoms so delicious? Does this delicious molecule (or molecules) have some function in the blossom? Does saliva activate it? It begins
My friend ...
- 351
0
votes
1
answer
130
views
What is the recommended method for marinating the sea bass before grilling in the Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe?
What is the recommended method for marinating the sea bass before grilling in this Flavorful Grilled Sea Bass with Tangy Chili-Lime Dressing Recipe?
Recipe follows:
Flavorful Grilled Sea Bass with ...
- 35
0
votes
0
answers
78
views
Will freezing homemade brownies affect the texture and taste?
I have recently frozen two cakes and then served to positive feedback.
I'm wondering if the same would be true for chocolate brownies, as well as blondies.
I'm considering making them tomorrow (...
- 2,401
0
votes
2
answers
212
views
A little olive as flavor enhancer
People variously recommend adding small amounts of something to boost and deepen a dish's flavor, without the enhancer being noticed for its own profile. Like frying some tomato paste, a little ...
- 757
3
votes
6
answers
3k
views
Amount of fresh rosemary
I am making a hearty vegetable soup in a 5 quart slow cooker. I’m not familiar with using rosemary in dishes and don’t want to ruin the soup. Can someone share with me the amount I should use to help ...
- 31
3
votes
1
answer
197
views
Similarity between cardamom and rosemary
I have noticed a similarity in taste between cardamom and rosemary.
I was wondering if anyone could explain to me, perhaps from the point of view of phenols or chemical components or mixtures or ...
0
votes
2
answers
762
views
Canning tomato sauce without citric acid
I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
- 11
12
votes
2
answers
4k
views
How to get tofu to absorb flavour?
Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, ...
- 293
2
votes
3
answers
4k
views
What can I do about my silicone spatulas' terrible taste?
I use silicone spatulas for a lot of things. They're especially nice for scrambled eggs in a nonstick skillet. However, over the years, they've taken on a really nasty soapy taste. Now my eggs ...
- 383
6
votes
1
answer
701
views
Mellowing whole peppercorns
I'm developing something with whole green peppercorns in it. I've done a test that began with cooking up veggies in 1 liter of water, no fats, with 2 teaspoons of pepper. The dried corns had been ...
- 757