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Questions tagged [ingredient-selection]

Questions about selecting desirable ingredients (e.g. checking fruit ripeness). Please do not use for "which ingredient should I use in my dish" - this kind of question is subjective and will be closed.

The tag is for those looking to improve their "catch" when out picking ingredients, usually at the market. Questions about gauging the ripeness of a particular fruit or recognizing when a particular vegetable is still fresh are welcome topics in this tag.

This tag is not meant for general recipe-modification questions, i.e. "what can I add to X?" Those questions are likely to be closed, unless they focus on a very specific type of improvement. In that case you should a tag that describes the modification instead, e.g. or .

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What could be the basic ingredients that potentiate sourness and bitterness?

When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the essence of a given taste, something that you can add to any meal and potentiate that…
Charlie
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What flour for crepes should I use?

What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin ones.
Quora Feans
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What is the function of salt in chocolate?

Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of sweets: To the food simpleton that I am, adding salt to chocolate and caramel seems…
user1803551
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What ingredients are used in peri peri Powder?

I have been looking for possible ingredients that are being used to make peri peri powder. Is there any significant difference between peri peri powder and peri peri sauce. Interms of ingredients?
The Hungry Dictator
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Pandan extract in small quantities

I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard time finding one ingredient. The ingredient I'm having trouble with is pandan extract.…
Roddy of the Frozen Peas
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What is the measure for scaling cinnamon if you double a recipe?

I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This almost worked out perfectly, except that it suddenly felt like we had way too much…
hawkeye
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What ingredients can I add to food or gum recipes to add grittiness without any carbs?

I have a sugar free gum recipe that I'd like to add some grittiness to so that it scrubs teeth while it's being chewed. I need help finding an ingredient to add this grit, meeting the following specs: Won't dissolve in water/saliva Ingestible…
pgarber
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Marinara Sauce recipe

I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza hut Marinara sauce but can never get the same taste or anything close aha. The only…
s1991
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How should I prepare the coffee to be used in my tiramisu?

I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the final taste. Or will it? I'm not a coffee expert; perhaps all the sugar and other…
starsplusplus
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Beans, bacon, and chicken

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not actually the one who came up with this concoction of madness)
Evorlor
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Which salsa ingredient makes it taste like dirt?

I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earthy". Which ingredient is it? Is it cilantro?
Squish
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Shelf life and Validation of Coconut Milk?

I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another pasta dish or recipe. Alas, I do not cook at home all that often, and sometimes the stored…
DarenW
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Which kind of basil should I use?

I'm new to cooking and I was planning to make a recipe I saw on TV with pasta. One ingredient is basil. The chef on the show advised always to use fresh herbs; he used a kind of vasiliko with large leaves I think it's called holy basil. I tried to…
giannis christofakis
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Using cloves in stocks/broths

I have a (somewhat) recently purchased spice jar of cloves in my pantry that isn't getting much attention. I've seen stock/broth recipes that call for whole peppercorns, and am curious if subbing cloves would create a different/unique taste…
Kyle B.
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How to pick ripe plantains for maduros?

I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of oil. The plantains never come out soft and sweet but dry (depending on cooking time)…
Mirza Dobric
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