While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoni
I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar,
When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the h
I made a chicken recipe tonight that was really good, but I want MORE flavor in the chicken. It had a rub on the outside made from Chinese five spice, brown sug
I just noticed this proposal that 'starchiness' should be recognised as the sixth primary taste (after sweetness, sourness, saltiness, bitterness, and umami). I
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is abou
How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced wit
I am a huge fan of spinach after Popeye! It packs a flavorful punch as a side dish and a main course dish. But somehow whenever I try to make a halva out of spi
I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully
I think a blueberry salmon pie with goat cheese would be delicious, but I am not a professional baker - just an amateur with a decent amount o
I'm cooking beef ribs and I am trying to cook oriental ribs and I want to cut the cooking time in half.
Last night some friends sliced and roasted some purple yams, which came out nicely. We were very perplexed, however, that 1 in 4 had a strong minty taste, a lot
I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
I put too much red wine in and it tastes like tomato and wine. I need more of the rich beef flavor back but it is a little salty, will low salt beef stock fix i
In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the fla
What is the difference between Full Flavor and Mild Flavor of molasses? Is it produced differently? Contents differ? Is the mild a diluted form of the other?
If we taste with our smelling sense, and in the process of cooking aroma is being released into the air - does that mean that the more smell y
Is it possible to appreciate the taste of a dish subtly spiced with black pepper if you're capable of taking part in a chili eating contest? Or will it be impos
When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger am
I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial. There's one problem though: the taste degrades subst