I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the taste is just terrible.
I recently experimented by mixing curry with limes and lemons. I cut the lemons and placed the slices over chicken thighs that I cooked in the oven. At one point I tasted it and the flavour was good but the meat was slightly uncooked. I left it for another 30 min and when I took it out it was really bitter, so much that there was just a hint of curry.
So, is it time dependant then? Does the cooking method (direct heat, wet heat) have any influence? Can it be avoided by taking out the lemons at a determined point? I love the "citrusy" flavour, specially with chicken and fish, but never seem to get it right. Thanks for any help.
You can try a few things.
This works because the citrus oils (which are a major primary flavor contributor) are just in the top layer of the peels, while the acid is in the inside. The pith is just plain bitter.
) averages just over 1.5 grams. My assumption has been that salt acts as a flavour enhancer and so will accentuate whatever taste is predominant (unless the taste is bitter). My little experiment... taste less bitter. I was interested to see if this would really work, so I did a simple experiment. I'll repeat the details from the comment, Salt will only make fruit taste sweeter if it is already sweet. Here's an experiment I tried with two glasses of dilute lime juice. I added enough sugar so that the mixture was just a little too sour. I added a very small amount of salt to one glass
Possible Duplicate: How much salt should I add to a dish? After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring out all the flavors without crossing over into oversalted. I find that I have a difficult time communicating that art to others. Are there any exercises or tricks I can teach people to learn this all important skill?
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour... it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface
. The higher heat was an oversight. Did I burn it? Is it just overcooked, and edible, or is it bad? I have absolutely no idea at this point, but I have been reading that cream sauces have a top heating...I made a new recipe -that had chicken, mushrooms and onion sauteed in butter, to make a casserole. I made a white sauce - butter/flour, lactose-free milk, and it thickened very slowly, so added some..., covered with foil, tightly, and put it in an oven at 150°C (300°F); and it was in there for two hours, maybe 2.5. When I got it out, it was brown, through and through, and it looked like butter had
it if you will). I had created two 'boats' to stuff: the 'hull' was about 2 cm thick. My guesstimate at how long it should cook was 30 minutes at 160C, and then check. In the end I used about 20 minutes at 160, 10 minutes at 180, and 10 minutes at oven full blast (~260). You can probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point. I started with visual inspection to see whether it was cooking well: at some point I decided to stick my digital probe in the 'hull'. The temperature was 82C when I pulled it out of the oven
Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-citric), liquers, soups). When I taste the food before it goes into the salts, it usually packs quite a punch; so, it's quite disappointing when it comes out and has the lovely texture of caviar but no flavour! Any suggestions / ideas gratefully received!
noodles have a fresh flavour that has a subtle texture, quite unlike dried vermicelli noodles. I want to make the perfect Vietnamese noodle, however, the first step for me is knowing the name and any suggestions that will help me obtain this noodle! So, I would like to know what these noodles are typically called (perhaps in Viet or Thai language), and/or any tips or other suggestions that will allow me to find a recipe. The only thing I can point out is that these are thin noodles, and are not like soba.
what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had rabbit once every other month, or more often; definitely more frequently than chicken. That said, I don’t recall rabbit to taste anything like chicken up to the point that apart from soup I don’t value
in taste (not bitter) and carries a lot of heat. Is this correct? Then I tried this: Put a couple of spoonfuls of chili on a plate. Add 1/4 tsp (approx) of cayenne pepper and mix. Taste. Well, the heat increased, but not TERIBLY so (it was perfectly eatable). Also the bitter aftertaste became worse. I also tried tasting a tip of a teaspoon of cayenne pepper, directly. Ok it was hot, but not unbearably so. Most of the heat was in my throat, not in my mouth (mostly as an aftertaste), and I did have that bitter aftertaste Can something be wrong with my batch of cayenne peper? Or is this how