If we let yogurt sit for more days, the yogurt becomes more and more sour. Why does that happen?
I was trying to reproduce the flavors in Fresca without very much success. Supposedly it is a grapefruit-flavored drink, but in all honesty it doesn't taste lik
My favorite Chinese restaurant for 30 years closed a few months ago. Back many years ago they had an appetizer that they served when you were seated that was ex
Recently I made 2 separate batches of salsa from the same ingredients: 1x Red Capsicum 1x Brown Onion 3x Green chilis Half a head of garlic Salt Sugar Lime Jui
I have been cooking for some time now, but I have always been a sort of recipe follower. I know the basic composition of flavor components (sweet, sour, umami,.
do mustard seeds melt into a dish if they are an ingredient in making a sauce? if not, would they be strained out after a specific lenght of time? Do they get
Are there any scales that have been applied to any of the five basic tastes or other types of food sensations that have been quantified based on their affect on
I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an
Can I flavor cooking oil with black pepper? I had French fries from a restaurant that tasted like they black pepper. Delicious. I asked the person serving th
Back many moons ago I used MSG all the time. When a lot of controversy cropped up I gradually went away from using it as I was concerned about the high sodium c
What is the difference in measurements when using flavoring vs. extract? I.e.: orange flavoring vs. orange extract. I've used the extract but there is an alcoho
I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquir
I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules wit
Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things t
I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well.
This question relates to a tomato based sauce, but I imagine it applies to all dishes. I recently made meatballs in a tomato sauce; typically, I find that an
My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding
I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carro
I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka
My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests