Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [tasting]

30 questions
27
votes
5 answers

How do I get better at tasting?

I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are more enjoyable once one can discern the different flavours in those drinks. I.e., once…
LSchoon
  • 4,881
  • 23
  • 42
12
votes
2 answers

How to Pair for Beer Tastings

I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to fully engage the drink. Is there a similar practice to observe with respect to beers? If so,…
mfg
  • 11,709
  • 11
  • 61
  • 110
12
votes
1 answer

Proper olive oil tasting technique

I'm looking to buy some really nice olive oil from an artisan shop near my home. Is there an appropriate olive oil tasting technique, similar to wine? If so, what is it, and what dimensions of flavor and texture should I be mindful of?
Mike Sherov
  • 2,325
  • 4
  • 24
  • 28
10
votes
3 answers

Are there similar scales like the Scoville scale?

Are there any scales that have been applied to any of the five basic tastes or other types of food sensations that have been quantified based on their affect on people, similar to the Scoville scale? Sure you could say that people's experience of…
Aaron
  • 272
  • 2
  • 10
8
votes
3 answers

How to order cheeses by strength for a cheese tasting event?

I read on https://www.northlightfoods.com/blog/2015/12/15/host-your-own-cheese-tasting-party: Organize your cheese tasting order from mildest cheese to strongest cheese. That's a typical advice I used to hear in France. However, I was told that…
Franck Dernoncourt
  • 599
  • 1
  • 7
  • 20
8
votes
2 answers

How to taste hamburgers for seasoning?

How would I make sure that my hamburgers (or any food unsuitable raw) tastes good? With other foods, it is possible to adjust the spice proportions according to taste, but I would not taste the raw meat.
user4697
5
votes
1 answer

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 types, I think the order is quite important (e.g. not having light wines directly after…
mcandril
  • 273
  • 1
  • 4
5
votes
1 answer

What should be added to brownies when reducing cocoa powder and vanilla extract?

I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the flavour as I prefer mild chocolatey taste but…
Someone
  • 51
  • 1
4
votes
2 answers

Stock questions. What to taste for when making stock?

First, what should homemade stock taste like? Should it be fairly bland? When I cook other things like pasta sauce, dressing, etc. I can always taste and add seasoning and adjust as needed while it cooks. Since it seems to be a rule to not salt…
nostockings
  • 41
  • 1
  • 2
4
votes
3 answers

What are "goes well with" recommendations based on?

I heard a lot about what food goes well with some sauce or drink. Why does someone say that? Based on what? Do they only try those foods together or is there any sort of property on the food that indicates what it goes well with?
Cassio Cabral
  • 216
  • 1
  • 2
  • 7
4
votes
4 answers

PH and sour / acid taste

I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of especially sour naturally leavened bread comes more from…
J.A.I.L.
  • 3,663
  • 4
  • 28
  • 46
4
votes
1 answer

How to salvage bitter homemade mustard?

I made some mustard but it turned out bitter. I saw similar question here but their case was a bit different than mine. I used only small yellow seeds. Didn't use any dark ones. Which is supposed to make my mustard mellow. Here is the recipe I…
Roo Tenshi
  • 199
  • 8
3
votes
2 answers

Balancing Flavours

I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are abundant ideas surrounding these balances with many…
Jade So
  • 1,319
  • 10
  • 25
3
votes
1 answer

Where does the chlorine taste in yogurt come from?

My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine. The taste is so strong that even strawberries couldn't get rid of it. Since then we…
Diana
  • 177
  • 1
  • 1
  • 7
2
votes
0 answers

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (in meats with fat) is the noticeable colour…
Jade So
  • 1,319
  • 10
  • 25
1
2