41–50 of 121 posts
OpenCola always gets passed around but for me it just represents the tip of a very frustrating iceberg. There are tons of flavor formulations I'd love to know - not because I'm a chemist or a food scientist but just out of sheer curiosity and the desire to learn how stuff is made. I wish people would research other flavors, e.g.: * Bubblegum * Tutti Fruitti * Irn-Bru
Unless you have access to coca leaves, your recipe is likely to taste like generic cola. Coca-Cola has special privileges to import raw coca leaves. They extract the cocaine (which is then sold for pharmaceutical use). The mostly-cocaine free extract is then used to flavor their cola. AFAIK Coca-Cola is the only entity in the US allowed to do this, so it is unsurprising that other cola brands taste significantly diff…
Earlier quoted context omitted.
When I was younger and drank more soda, I discovered I could grab a can of coke, pour it into a 24oz cup I had, then fill the can with water and pour that in and it tasted the same to me. If I focused on the flavor it was very subtly different, in a way that felt more refreshing -- but most of the time I was just drinking it without full focus and couldn't tell the difference. Back then I was also packing lunches for…
To my taste buds, North American candy, soda, and other sugary snacks have gotten twice to three times sweeter since I was a kid. To the point that in most cases, all you can actually taste is the sugar and nothing else. It would be interesting if someone were able to dig up a 30-year-old can of Coke or whatever and compare its carbohydrate content to modern Coke. (You can't just use the Nutrition Facts label, becaus…
Unless you have access to coca leaves, your recipe is likely to taste like generic cola. Coca-Cola has special privileges to import raw coca leaves. They extract the cocaine (which is then sold for pharmaceutical use). The mostly-cocaine free extract is then used to flavor their cola. AFAIK Coca-Cola is the only entity in the US allowed to do this, so it is unsurprising that other cola brands taste significantly diff…
Do they export all the cocaine-free extract from the US? I can't imagine that they could secure such privileges all over the world.
I can't stand canned US coke. I have to drink mexican coke, which is sold at Homedepot near me. They seem to be selling those at $1 per bottle pretty well.
plain granulated white table sugar: 2.36 kg whoa.
Earlier quoted context omitted.
Acid-sugar taste-hacking is something that has bothered me for quite a while. We know that sodium consumption can be drastically reduced by adding salt at table rather than adding it directly to food. Why doesn't this happen with sugar? Why not make desserts that take advantage of the fact that surface sugar will make it seem to be sweeter than it actually is and just have table sugar?
First of all, surface salt doesn't taste nearly as good as food that is salted throughout. Every chef knows this. Not to mention that salting foods before cooking changes their texture as well. This is why a steak that is salted an hour before grilling is far more flavorful and has a better texture than one cooked without salt, but salted at the table. And it's not a subtle difference, either -- we're talking night-a…
The reason a chef "knows this" is because if you judged their food with or without salt, the salt one would win, so in the end they're required to add waaay to much salt, when the tongue just needs those surface crystals.
Healthier to salt after, and therefore cook your own food.
It's really tough seeing the amount of sugar that this recipe has. Really puts things into perspective, compared to simply drinking the end product from a can.