So what exactly happens to the flavor of avocados when it oxidizes? I made some guacamole and as many are familiar, it forms that yucky garbage-green color.
Now, it tastes different. I'm not sure if it's necessarily bad though. Maybe it's just an acquired taste. The essence is still kinda there and I feel bad scraping that first 1/8 inch off and just chucking it away. I can't tell if it tastes spoiled because it looks that way, or if it's just undergone a really crappy reconstitution of it's flavors and there's been a quantifiable decrease in yumminess.
Side note: a friend taught me to cover the top layer of guac with sour cream. This works awesome. I just didn't have any on hand for my last batch.
chocolate. (It's not like it's hard to just buy the stuff!) I just want to understand what the difference is. ... chocolate". Back here in the real world, this doesn't appear to work at all. And here's why: Chocolate tastes smooth, sweet, rich and creamy. Cocoa powder, by itself, tastes sharp, bitter, and repulsive. You can certainly take a mug of boiling milk and dump cocoa powder into it, and then stir in a little sugar. What you discover is that Cocoa powder does not disolve. The drink tastes absolutely
This question does not have to do with home brewing but I figured someone here would be able to answer. Does scotch whiskey go bad if kept in standard home freezers for a few days? Does it also matter that the air-tight seal has been broken? In other words for opened bottles. It does seem to bubble very slightly when poured out but tastes fine. Just wondering if there is a big 'don't do that' attached to this.
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt with each iteration until the dish tastes good. However this approach means adding salt multiple times, before the salt feels right. Not that repetition is bad, but I find people who sprinkle salt either by years of experience or by muscle memory tend to be much better with salt. What approaches do you follow for adding the perfect amount of salt?
As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.
While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb. Fortunately my reflexes were quick enough such that I got away with only a cracked thumbnail and what felt like two simultaneous heart attacks. I know that it's a supremely bad idea to have a hand anywhere near the cutting area when "hacking" with a cleaver. However, my work area is small, and the chicken does not really have a flat surface to rest on, and attempting to just hack one-handed would (and did
I just received a new french rolling pin as a gift. I washed it once in mild soap and water and made sure it dried quickly by wiping it down. It is now a little rougher than before washing. Should I oil it? If so, what kind of oil? Should I refrain from washing it ever, and just wipe it down with a 'damp' cloth? Should I just chuck it and buy a new one of a higher quality that isn't rough at all? These are my main questions after searching online and finding conflicting advice about washing and oiling. I thought to put it to you guys here on Seasoned Advice!
I have an open bottle of lemon juice that I've been keeping in the fridge. I just took it out to dress a salad and it fizzed like soda when I opened the bottle and smells like... took me a minute to place it... yeast. What's going on? Should I throw it out?
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick... eat there more often if that weren't the case but it's really rather unpleasant. I do not experience this with anything else whatsoever. What ingredient would cause such a phenomenon... haven't asked anyone I'm not related to, so I don't know if it's just a genetic thing or if this is a common reaction.
one has almost no acid taste. So, it seems my initial thoughts were wrong. Why? Also, what makes we perceive foods as acid tasting? Update: After some research (thanks to rumtscho's comment) I...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 the total amount of acid in the bread than from the pH of the bread. After knowing that, someone I know made the following experiment