Why/when would grapes (and other fruits) have better flavor/texture when served chilled?

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a...

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Which fruits are better served chilled?

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a...

Continue Reading →

Why does my ice cream get crispy in my float?

I float my ice cream with Diet Pepsi. I'm always excited for when the ice cream gets crispy. It gets crispier when I use cold soda instead of room...

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looking for a substitute for liquor in a cake recipe

I'm making a Lady Baltimore cake the recipe called for chopped raisins and figs to be soaked in 1/2 cup of brandy can I substitute something other than liquor?...

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Irish cream liqueur

Is the protein powder used in Irish cream liquor made with seaweed and is the caramel coloring made with wheat? I have celiac disease and these answers are very...

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Which noodles do buy for Hakka noodles

I am pretty beginner for cooking. I have just cooked instant noodles. I am trying to make Hakka noodles for the first time. Where can I get the uncooked...

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How to get sour cream & onion potato chips flavor?

I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gives it this flavor? Is it...

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Would it be in any way possible to bake cookies using a blowtorch?

I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface would sooner...

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Is it possible to purchase Disodium Ribonucleotides (E635) in consumer/small quantities?

My research has indicated that it is only possible to order in bulk through contacting large suppliers. Has anyone had any luck purchasing E635 or disodium inosinate and guanylate...

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Why/when would grapes (and other fruits) have better flavor/texture when served chilled?

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I’m wondering “why?”

I bought a bunch of unrefrigerated, room-temperature, grapes at the local market. I tried eating them right away, but was very disappointed by the texture and flavor: mushy, and not very sweet. I thought the grapes were from a bad batch, or had been out too long (in the sun?). Or maybe the grapes needed seeds to be flavorful (I think these grapes were bred to be missing the normally huge, bitter seeds).

Anyways, I put the grapes in the refrigerator. A few days later, I was surprised by the totally different texture and flavor when chilled. They had the more solid texture I had originally expected, as well as the sweet grape flavor. There was a tangy/tart flavor that had originally been missing when I ate them unchilled.

Can anyone explain my recent experience? Usually when I try the same fruit before refrigeration and afterwards, the unchilled fruit tastes much better, or at least the same (with peaches, for example). I think I’ve even eaten room-temperature grapes without a loss in flavor.

The exact type of grape I was eating were Kyoho grapes (“Geobong” grapes in Korean) …read more

Which fruits are better served chilled?

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I’m wondering “why?”

I bought a bunch of unrefrigerated, room-temperature, grapes at the local market. I tried eating them right away, but was very disappointed by the texture and flavor: mushy, and not very sweet. I thought the grapes were from a bad batch, or had been out too long (in the sun?). Or maybe the grapes needed seeds to be flavorful (I think these grapes were bred to be missing the normally huge, bitter seeds).

Anyways, I put the grapes in the refrigerator. A few days later, I was surprised by the totally different texture and flavor when chilled. They had the more solid texture I had originally expected, as well as the sweet grape flavor. There was a tangy/tart flavor that had originally been missing when I ate them unchilled.

Can anyone explain my recent experience? Usually when I try the same fruit before refrigeration and afterwards, the unchilled fruit tastes much better, or at least the same (with peaches, for example). I think I’ve even eaten room-temperature grapes without a loss in flavor.

The exact type of grape I was eating were Kyoho grapes (“Geobong” grapes in Korean) …read more

Irish cream liqueur

Is the protein powder used in Irish cream liquor made with seaweed and is the caramel coloring made with wheat? I have celiac disease and these answers are very important to me. …read more

How to get sour cream & onion potato chips flavor?

I’ve noticed that when eating common ‘sour cream & onions’ potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips.

What gives it this flavor? Is it simply MSG, or is there a way to achieve this using natural ingredients, such as black pepper, Worcestershire sauce etc?

To give more context, I am intending to use this in a home-made ranch dip.

…read more

Would it be in any way possible to bake cookies using a blowtorch?

I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface would sooner char than bake through with a blowtorch, so perhaps its possible to achieve baking or similar results using extremely thin sheets of batter? It would become something like thins…

Suggestions for alternative foods I can try making with this line of thought would be appreciated as well. …read more

How to choose coconut in supermarket?

I am an avid eater of coconut… Well, I would be if I had some decent coconut to begin with! It happened quite a few times that when I bought a coconut in a supermarket (you know the brown, ripe fruits? – well, here in Europe there is no abundance of fresh coconuts), and when I ate its content… it tasted like dish-soap (eeek!).
How can I be sure to select a coconut, which won’t ruin my day? …read more