I've just started using Soylent and I'm in the process of making it more palatable. Most of the flavors I've tried adding help, but they come in as an aftertas
So, in my local supermarket, I stumbled upon these bags of "Wiltshire Cured Ham, Mature Cheddar and Farmhouse Chutney" flavoured crisps (a.o.) and inquisitive a
I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings
I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too s
I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler n
A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the re
The consensus seems to be that toasted (black) sesame seeds taste better than their raw counterpart. But what happens to the improved flavour when those toaste
I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spi
I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the s
Good day, this seems more of a biology question rather than a cooking question, however, I don't know where else to ask. My question is simple? Is it possible t
I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the p
OK, I know saying such & such a type of meat tastes like chicken is a total stereotype, but bear with me. I am not a frequent eater of rabbit but I'd say ha
I got some made-in-store supermarket guacamole yesterday and it was a new low in bland, watery, flavorless avocado meat. I have read that the reason modern avo
I have been considering buying a hip flask for some time now. I have been holding off from getting the cheap varieties because I hear they impart a metallic tas
I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items
I put cheap brandy in my sauce for stew and it smells like gasoline. Can you adjust this in any way? Of course I made enough for a big group coming over tonight
When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endo
This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flav
When I make a stew and cook it for hours, the flavours combine to make a better combination than if I cooked them for a short time. The same thing happens when
In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wai