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Questions tagged [aroma]

6 questions
13
votes
2 answers

I overseasoned my food, what can I do to remove the strong smell?

This happens to all of us - be it because we misread the recipe and threw in a tablespoon of sage when it said a teaspoon of sage, or because we were bravely experimenting with new tastes and suddenly noticed something amiss. The question also…
rumtscho
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8
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3 answers

How does the flavour from aromatics actually get into food?

I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced garlic, and parsley (each in hefty amounts), and it doesn't really seem to matter where…
user3002473
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2
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2 answers

How can i make food have a more desirable smell?

I am cooking a wrap with avocado, chicken and vegetables such as carrots, cucumber, capsicum, red onion etc. However, once I make these, they don't have any smells to it. So I was wondering how do I make it smell better? More spices on the chicken?
user75809
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1
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2 answers

Graphene oxide drying

Suppose you have a food that is naturally liquidy, such as curry. You like the flavor but need it less "wet". The problem with drying it is that the aromas also get lost to an extent. However, graphene oxide is selectively permeable to water. Is it…
Kevin Kostlan
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0
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0 answers

Are there any chilli peppers that give an aroma after cooking?

I cooked some bell peppers in a stew and noticed the end result/stew had a nice aroma to it. I then cooked with sweet pointed peppers and noticed while it did taste sweet, it didn’t really have an aroma like bell peppers. I cooked with green…
James Wilson
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1 answer

Will dried ginger piece be more potent than dried ground ginger of same age and storage?

If you get 2 sets of black peppercorns, leave one set whole and ground the other then leave them both out over time the ground version will loose potency and aroma due to being exposed to air. When one uses/grinds the whole set at the point of use…
James Wilson
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