Category "flavor"

How should I order unknown wines in a tasting

I hope this is not too off-topic. We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of t

How to add a salty/bacon flavor and texture to vegan collard greens?

As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly. I have been experimenting with tvp bacon bits,

How to add flavor to potato soup (using minimally processed ingredients)? [closed]

I've made my first potato soup and it has no taste. Just to get an idea this is how I made it: chopped and onion and a carrot and place them

How to help my vegetable beef soup that I added too much tomato to?

I was making my homemade vegetable beef soup and put too many cans of tomato sauce and paste in it. My husband says it is a tomato soup instead of a vegetable b

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this beca

What helps against astringent mouthfeel from spinach or chard?

Spinach and chard dishes, if prepared from fresh veggies, have a somehow astringent mouthfeel, that can be unpleasant. Does anybody know what exactly causes thi

pre-soaking tea in cold water prior to brewing

My friend recently gave me the advice that tea bag should be soaked in a little bit (barely enough to submerge the tea bag) of cold water for a couple of minute

How can I improve rich taste of spiced milk tea?

I don't have experience in preparing milk tea. I do have good previous experiences with preparing lemon tea, ice tea and black tea. I mostly used to drink black

Re-boiling of tea?

I used to keep tea in thermos container after preparing. But i want to know how to keep it hot when serving within 5-10 minutes. When I reboil it as-is, then

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think th

Other uses for Korean salted shrimp

I purchased a jar of tiny Korean salted shrimp to make kimchi. Since I only use a teaspoon or so at a time for the kimchi, I wondered if there were other (Kore

How can I tweak this (US) Southern themed cocktail? [closed]

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Disc

Why does melted asiago impart a strong numbing mouthfeel?

I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing s

Will flavors marry in compound butter if given sufficient time to rest?

Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If yo

How to add flavouring ingredients to steamed or boiled veggies?

I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus

Basic carrier sauce/syrup for different sweet flavors?

I have an application where I would like to have a half dozen different flavors (all sweet) that are in the form of a sauce or slightly viscous liquid. Rather

Why does food taste bland when we are sick? [closed]

Once, I had a high fever and everything I ate seemed to taste bland. Why is this so?

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the r

Flavour combinations - structural analysis

Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combination

Can I increase the cocoa content in fudge?

I've been using a standard fudge recipe that works great, and yet I only wish was that it was even more chocolatey, with more cocoa taste. If it was less sweet