Category "flavor"

How to reduce the bitter taste in broccoli rabe

My typical way to cook broccoli rabe is to saute it in olive oil, garlic and red pepper flakes for a few minutes and then eat it just above room temp. While I

How can I make my carrot cake taste more carroty

I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot

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 sav

What might cause a tangy flavor in hummus?

I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Other

What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?

I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbour

What could cause a sudden loss of sour flavor?

Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds

What makes certain fruits work well in savory dishes? [closed]

Lime and lemon zest / juice are probably the most common example I can think of, but there are others. Pineapple, for example, can be found gr

Why does room temperature coffee taste so bad, even to asnomics?

It's been theorised that room temperature coffee tastes more bitter might be due to the smell sense being activated by hot coffee (particles moving around), whi

Minimizing or Controlling the Flavor of Infused Butter

When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a c

Does peppermint flavour work with orange flavour? [closed]

I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work,

Why does batter often taste sweeter than the baked product?

If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What

Does "the canned spinach taste" have a name? Other than "the canned spinach taste"?

The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have

Should I use dried or fresh chilli/ginger in chai tea?

Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?

How long will whole coffee beans last in the freezer?

I was gifted several bags of great coffee beans, which I won't be able to use all at once. If I store them in the freezer, how long will they last without losin

Why does cooking mushrooms longer alter the taste so much?

When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become go

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three ho

How do i select a gin to use in making sloe gin? [closed]

I have some sloes, collected from beside a bridleway in the depths of Essex. Naturally, i wish to make some sloe gin. There are many gins. Th

Why the common basic taste of energy drinks is tutti-frutti?

With extraordinary exceptions, most of the basic energy drinks has the same basic flavour: tutti-frutti. Why was it chosen instead of an already known flavour,

What is flavor development?

Probably this is something covered in cooking academies/universities, but I'm not a professional chef, I just happen to like cooking a lot, and I want to get be