When squeezing citrus juice, you probably try to get the most juice out so as to not waste money or the fruit. However, there’s a culinary reason you might want to squeeze only almost all the way: to avoid too much bitterness.
Walk into a high-end health food store these days, and you’re bound to find a shelf of pricey specialty honeys purporting to tickle your tastebuds with distinctive flavors. But isn’t it all just one big marketing ploy? Do they really taste that much different from standard honey? The science says yes.
When you think of what foods are considered an “acquired taste” most of them have a pretty unique flavour. I think beer is probably the best example of an acquired taste, since most people like it, but basically no one likes it when they first try it. Beer has a taste that’s completely different and unexpected compared to other beverages, so your first reaction is unpleasant. I’m sure one could come up with a bunch of evolutionary reasons why things that taste weird cause an unpleasant reaction. But essentially you need to get used to a taste before your expectations align with reality, and only after can you really enjoy the flavour.
Human evolution explains the distaste for alcohol at first. We are incredible at identifying poisons. Poisons have a severe bitter taste which is why when poisoning someone, say someone putting antifreeze in their spouse’s drink, they have to mask it with an overwhelming amount of sugar.
Another aspect is the impact of culture. People will limit their dietary choices, consciously or not, due to their upbringing. Likewise, some cultures will expose us to things we would not in others. Haggis, vegemite/marmite, Durian, root beer… Religion, societal/class norms, etc. play a role in learned dislikes. A similar process happens, as you become accustomed to the food and get over the mental barrier which prevents you from enjoying it.
Lastly, sometimes we don’t get a choice. Starving? Not where you’ve missed a meal but actual food deprivation. When you’re hungry, anything tastes good…
…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
The author set his slow cooker on low. He should have made a fourth batch with it set on high.
Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.
It never gets old. That moment when you’ve heated oil in a frying pan, and toss in the minced garlic. It hits the skillet and sizzles, turning golden as it releases that savory aroma. You feel a surge of confidence. Now you’re really cooking, right?
Any true tomato fan knows that you do not put them in the refrigerator. Cold temperatures cause tomatoes to lose their flavor, which is why so many that arrive in your home from a store are already bland.
But new scientific research has found there might be an unbelievably easy fix: a quick dip in hot water before they are ever chilled.
This was actually an episode of “Next Iron Chef” several years back. The contestants had to make a first-class airline meal with the catch being that they had to over-flavor everything to make sure that it actually tasted good once they were up in the air. Very cool stuff.
Taste receptors don’t only exist in your mouth. You can find them all over your body, including your stomach, your lungs, and your colon. Why? It turns out the taste receptors are much more versatile tools than we suppose.
The trick is to put on just a little – just enough to make the flavor ‘pop’. If you can taste salt, you’ve put on way too much. Also, I find iodized salt just a bit bitter, so if you’re getting a bitter note try a sea salt, finely ground.