I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example.
Does this really work? If it does, how does it work? Is there something chemical going on, or is it just a trick of the taste-buds?
In a Good eats episode from the 13th season (The Ballad of Salty and Sweet), Alton Brown explains how salt (specifically the sodium) blocks your tongue's taste buds from sensing bitterness. Sweetness however is not blocked. It also is known to enhance other flavours. Salt on chocolate is awesome for example. Salt also has the ability to still taste salty while doing all the rest.
Possible Duplicate: Rubbing eggplants in salt I've heard that salting an eggplant (aubergine) before cooking/frying it is necessary not only to reduce the amount of liquid in the result but also to rid the eggplant of some bitterness. I see, online, some support for the claim that the taste of salt removes bitterness, but that would not require pre-salting: one could simply add salt... eggplants to rid them of bitterness. So my questions are: Is it true pre-salting reduces bitterness to an extent that regular salting of a dish does not, and, if so, are eggplants on the market
If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness. Does anyone know why this works? Is there anything other than cinnamon I can do this with?
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart? Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke? Does anything work better than a spoon? Is there any way to remove the choke without cutting out pieces of heart?
: http://www.thekitchn.com/why-does-soymilk-curdle-in-hot-148329 How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer? One day, I tried adding salt to my coffee, knowing that it is said to reduce bitterness (ref). That day, my soy milk didn't curdle. On each day thereafter, if I added a pinch of salt to my coffee before adding the soy milk...As many people have experienced, soy milk will often curdle in hot coffee. I've experienced this myself with both instant and fresh coffee, and with my homemade soy milk (not my favorite soy milk
When I use a french press to brew coffee, there always is some small grounds with the coffee. I have adjust the grinder to make coarse grounds, but this does not help a lot. Can I remove these annoying grounds without a filter?
I would like to bake an Opéra cake for someone who doesn't really appreciate the taste of coffee. Since coffee and chocolate are the two main elements, I am wondering: what flavour could I substitute for coffee in my coffee buttercream? I suppose the qualities I'm looking for are a bit of bitterness, and it should go well with chocolate and orange liquor? PS: I just noticed that the English wikipedia describes the sponge cake as “soaked with coffee”, but in the way I usually do it it's soaked with Cointreau so I don't need any replacement there.
don't have a coffee machine. I will condense my questions: Do I need to roast the beans? If so, how? Will a pan on the stove do? How can I grind the coffee beans without a coffee grinder? Can a regular grinder work and how fine does it have to be(perhaps how long in seconds)? Is it made into cold or hot coffee? If cold then how much ice? Can I make it in a regular mixer? Does it include milk? If so, how much milk? Can I brew the coffee in a regular pan on fire? I really want to do it correctly but I can't figure out how. If you can help, I would greatly appreciate it. Thanks! And I
Possible Duplicate: Cure for burns from hot peppers / capsicum oil? The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?