I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the sa
I've seen there is a related thread about restaurant practices and how long to retain food, but I don't think food safety comes into this as I'm only talking ab
Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not loo
When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd h
It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common kno
I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look f
The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, t
Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the p
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effec
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce
Is there a chocolate flavour liquid without the sediment and no milk in it?
I was thinking about it and we use charcoal, gas, wood chips, etc to heat our food; for obvious reasons and since they burn for a long time. But what if, for e
Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ? Also, please share your opinions on the pros and cons of
I made multiple dishes following recipes and froze them, and they tasted a lot better than store-bought equivalents. Why does it happen? Isn't current technolo
I made the mistake of putting all of the chopped onion in my macaroni salad before testing it. Now the onion taste overwhelms all the other ingredients. Any eas
Made a hot sauce recently that has common ingredients found in many hot sauces. Habaneros, onions, garlic, carrots, lime juice, sugar, vinegar, tomato, salt and
I would like to know the purpose of large spring onions and bay leaves and baking soda when soaking beans overnight as in the following picture. Is it for cl
I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste bet
I am currently planning to make my own energy gel, for which I will need some form of carbohydrate source, in my case honey. I will appreciate if you can tell m
While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more