Category "flavor"

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme

"Odd" flavor in some white fish - how to predict?

I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ..

Masking the grass flavor of green tea

I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards t

How to reduce the sourness of homemade frozen yogurt?

I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite a

How to cover up bad jenever?

Last weekend, I bought a bottle of passion fruit jenever. Normally, this tastes very sweet and has a nice fruity flavour. But unfortunately, I had to buy a bran

Is nigella oil (black cumin or black caraway) aromatic?

I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primar

Why is my icecream bitter?

I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recip

How can I make my lemonade more tart/tangy?

I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the fl

Does the drying out of vegetables affect the taste after cooking?

If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hour

What ingredient adds the sweetness on Croissants in Europe?

I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a

How can I make the most effective use of high-quality olive oil?

I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my

Lamb's Gamey Flavor

Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very littl

How to remove the bitter taste from green bell pepper?

Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a

Which part of yellow cake batter gives it the yellow cake flavor?

We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and del

What does vanilla extract add to a recipe?

I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe. Often times I forge

Does splitting spaghetti in half change the taste?

I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?

3:1 ratio of oil:vinegar, vinaigrette -- how can I use this in soups?

The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other

Is it safe to eat marinated beef that has been frozen for three days?

What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat?

Principles of full flavour in dishes

I have become interested in learning how to cook better, and how cooking works. I prepared a dish, a kind-of pie made from tortillas as the base and top, with