Questions tagged [flavor]
Questions on understanding and manipulating the flavor of foods. Not for "what goes with X?" which is generally off-topic. Please don't use if the only connection is that you want better-tasting food, this is implied in every question on the site.
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How does cold-press extraction (below 27°C) affect the polyphenol content of extra virgin olive oil compared to standard processing?
I'm trying to understand the specific mechanism by which processing temperature affects polyphenol retention in extra virgin olive oil.
According to EU Regulation EC No 1019/2002, "cold press&...
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How does harvest timing affect polyphenol content (mg/kg) in olive oil?
As an olive oil producer, I'm trying to understand the measurable difference in polyphenol levels between early and late harvest.
Specific questions I'm researching:
Is there a documented correlation ...
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beating egg till ribbon stage and Eggy smell in cake [duplicate]
Does beating egg till ribbon stage for cake increase the eggy smell and taste
I use 3 eggs 2 cup flour 1 sugar 1c milk.
If i add half lemon juice before beating the cake will this remove that?
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Will cream of tartar make my homemade sports drink taste weird?
I've come across a recipe for a "homemade Gatorade" that calls for the juice of 2 oranges, 1/4 tsp sea salt, and 1/4 tsp cream of tartar, topped up with water in a 1L+ jug.
I've only ever ...
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What would make tea astringent for a short time after making it?
Often, when I make tea (English breakfast, most recently Yorkshire Gold), the tea has a rather strong astringent flavor immediately after brewing, but tastes much better after a couple of minutes (at ...
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Why do the flavors mellow in the fridge? [duplicate]
I recently made gazpacho for the first time following a simple recipe to blend raw vegetables, vinegar, and oil. I tasted it after out of the blender and found it to be too acidic and oniony. I ...
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How can I find black licorice flavored candy that contains no glycyrrhizin
Glycyrrhizin is the flavorant in licorice root which gives black licorice its distinctive flavor. However, I don't want to consume it due to health concerns.
Fennel and anise have a similar flavor, ...
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Converting to vegan toffee corn puffs
I wish to make this recipe vegan.
175 grams Puffed Corn
1 cup unsalted butter 225 grams
1 cup brown sugar packed, 155 grams
1/2 cup corn syrup 130 grams
1 teaspoon baking soda
INSTRUCTIONS
Preheat ...
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My pasta butter sauce tastes bland despite flavorful ingredients-- what did I do wrong? [closed]
I made a pasta sauce recently for some homemade fettuccine noodles. To make the sauce I sauteed several minced fresh garlic cloves until fragrant, then added a stick of salted butter, several canned ...
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Jasmine tea leaves vs bags?
The other day, my friend made some Jasmine tea, using the actual leaves. It was so good! The smell was intense and intoxicating, and absolutely beautiful. The taste was great.
So, I bought some ...
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Increasing pizza dough "flavor"?
I am working on nailing down my pizza dough recipe/methods.
I have two recipes I like a lot, and while admittedly they're for different styles of pizza, it got me down a rabbit hole (and I got lost) ...
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Are there any bad side effects for freezing white flour for 5 years
I put 5 bags of flour in my freezer 5 years ago will it still have a flavor and effect as one that I just bought?
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Will carbonara still have the same flavor/texture with Parmesan instead of Pecorino Romano?
I am planning on making a mushroom & bacon carbonara but, I only have parmesan. Will it be a good substitute for Pecorino Romano?
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How can I get rancid butter?
Well, the question is plain and clear, "How can I get rancid butter?".
But it is also a little odd, so have to give a little background information:
Sometimes, I feel an urge for sweet rice ...
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Are there methods, techniques, or strategies to use cilantro in warm or hot cooked dishes without having a significant loss of its flavor?
Background:
Specific flavorants of cilantro that impart its distinct and characteristic flavor are well-known to be heat-labile (sensitive to heating where the flavor compounds break down) by chefs.
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