I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, an
I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentr
Onions are an ingredient in almost every recipe. I hate the taste(flavour) of them (I know I might be the only one). I always try to avoid eating them and try t
How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used f
I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of s
My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the fla
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor ba
I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint tas
Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants ofte
I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste
I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew i
I have a shaker of salt on my table, and (fingers crossed) it still tastes salty. But I'm concerned that someday it will lose its saltiness and then I wouldn't
I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble.
I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) th
I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is s
I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I
Whilst buying perfume for my wife, the assistant kept offering us a glass of coffee beans to 'cleanse our olfactory palate' in between smelling fragrances. I
Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like
I have been to Italy, Greece & Turkey. Fruit & Veg in these places tastes amazing! So much flavour, really awesome! In the UK when I buy the same fruit
Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant. One course consisted, as far as I could tell, of nothing but a selection of lightl