All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members.
I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brow
I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewh
I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake,
I recently tried unflavored yoghurt with a teaspoon of cinnamon, and for some reason, the combination tasted sweet. Are there any food combinations that accompl
I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citr
I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the fi
I have been told that smoking with fruit wood that has bark on it is poisonous. I also have been told that there is nothing wrong with using 'barked wood'- that
Hope this question isn't too broad, but one area I have struggled with is developing the ability to identify and isolate flavors in dishes. How do you train
I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something d
I’m looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used i
For example, if I were able to identify the flavour compounds of bacon or cabbage, could I take just those ingredients and create the flavour? Is identifying t
I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelm
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking
Recently I made paneer (cottage cheese) butter masala following the recipe here. However the taste was a bit off with the smell of butter. The butter had 3 mon
I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its
Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal
I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and
I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong s
Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I re