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Recipe Reviews 11 reviews
Fried Pork Chop
Something to recognize and experiment with is salt. Salt tastes different when you mix it in the flour and then dust the meat before cooking as opposed to salting the meat while it is frying in the skillet. Chances are you will use more if you dust the meat with a flour and salt mixture because it mutes the flavor of the salt. A third way is to salt to taste at the table but this is the least flavorful because you are hitting your taste buds with pure salt. When you fry with salt it brings out the flavor, blends with the juices and becomes part of the dish rather than laying on top of it. Frying fresh mushrooms in the pan with the chops and using some corn meal with the flour also enhances flavor.

17 users found this review helpful
Reviewed On: Nov. 13, 2010
Tiramisu III
If your dessert came out tasting "too eggy" you have overcooked the custard. Reducing the number of eggs from 5 to 4 will mostly effect the texture not the flavor. Also, substituting mascarpone using cream cheese and sour cream may taste good but it will dramatically change the flavor characteristics of tiramisu. You will end up with a dessert that looks like tiramisu and tastes more like coffee flavored cheesecake but it will not be tiramisu. Tiramisu benefits, both in flavor and texture, from some aging in the frig. It is best served the following day.

7 users found this review helpful
Reviewed On: Sep. 11, 2010
Tiramisu IV
Cream Cheese with amaretto will not taste like tiramisu even if using the strongest coffee. It will usually taste like a flavored cheesecake. The key to making tiramisu is the use of mascarpone cheese, a mild flavored cheese that does not take over whatever it is used with. Marsala, brandy or rum are suitable but not amaretto, Kahlua or other coffee flavored liqueurs. These will take the dessert in other directions. The result might share the appearance or texture of tiramisu and may taste quite good, however, the flavor will not resemble tiramisu.

4 users found this review helpful
Reviewed On: Sep. 11, 2010

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