I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place.
I'm looking to substitute based on taste, not looks, as my local supermarket has messed with its Kalamatas and I don't find them nice anymore.
Googling indicates Gaeta, Amphissa, Nicoise, but it's an ambiguous mess.
I use a vinegar + brine-cured variant. What is the closest taste approximation?
Flavor-wise Nicoise and Kalamatas are somewhat close, probably the closest most readily accesible substitute for most people.
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?
until tender the vegetables were removed and the resulting broth cooked until thick and used as a glace. My question is, what could I do to be able to cook this if I don't have Parmesan. As the dish does have a strong flavour on its own I think it would be OK but is there perhaps something (nondairy, non-meat, not from a special shop) I could substitute with? I am concerned with what would complement the tastes, not necessarily finding replica Parmesan taste in another product. I want this to taste great, not just be edible! Thanks
) which give it nice hints of this and that depending on the type. What else can I do to enhance the flavor so they will enjoy it? ...This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and sour cream, I use olive oil. I've also added olive oil to noodles and in place of gravy in a few meals and also in place of teriyaki sauce in rice bowls. In most cases the flavor is enhanced
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre
). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first and then frying them. Will that help? Otherwise what can I add to increase its taste? Thanks. Edit : Instead of having pasta with this sauce, can I have Ciabatta baked in the oven with it? ...I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's... that's what you're getting. I've also used true cinnamon (Ceylon). To me, it made the cookies taste very "Christmasy" and was a nice variation.
In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can be very nice. However, I worry about botulism. I have googled for this and find many warnings against preserving garlic or other spices in oil, but nothing related to chilies in particular. Are chilies different? Or are the commercial chili olive oils prepared in a way that makes them safe? Any way to achieve the same at home or should I just stick to the industrially prepared products?
. The taste is very earthy, somewhat buttery, and while it was nice, I didn't want the whole pie to taste like that. So I decided that a second filling would be nice. I want to make a filling with contrasting taste and color, and lightly mix both in the shell, like marble cake. For the taste, I think that the typical Italian yogurt gelato taste will give the perfect combination - quite sour..., and mixed in dissolved starch. But after baking the pie, the taste is nowhere near what I need. The biggest problem is that it isn't sour enough. Any ideas how to approximate frozen yogurt or yogurt