The care and feeding of your supertaster
June 26, 2013 9:02 PM Subscribe
I'm the cook of the household. Husband is very open-minded about food, but really hates certain things — onions, peppers, fish, horseradish. He claims they are too strong, and ruin the dish because it's all he can taste. After a recent raspberry cobbler tasted incredibly bitter to him (and it was well sweetened with sugar), I'm beginning to suspect he might be a supertaster. If this is true, is there anything I can do or do we just have to avoid those foods forever? Are there methods of preparation to make things taste milder or less bitter?
What did the bitter flavor come from? Raspberry leaves? You could pluck them off or steam them to take the edge off.
You could give him some miracle fruit before a strong meal. You could oversweeten with stevia. You could make sure there are always plenty of bland starches available to absorb strong flavors rather than trying to mask them with weak flavors.
posted by Phssthpok at 9:12 PM on June 26, 2013
You could give him some miracle fruit before a strong meal. You could oversweeten with stevia. You could make sure there are always plenty of bland starches available to absorb strong flavors rather than trying to mask them with weak flavors.
posted by Phssthpok at 9:12 PM on June 26, 2013
Response by poster: The bitter came from the fruit. To me they were slightly tart but to him they were mouth-puckering.
posted by annekate at 9:17 PM on June 26, 2013
posted by annekate at 9:17 PM on June 26, 2013
If he doesn't like something, he is welcome not to eat it and make a sandwich or cook something else or hit up KFC or whatever.
FWIW none of the things you mention are typical super-taster hot button things. Super-taster doesn't mean "waaaaah I don't like some foods and cannot abide being served them!" It has a specific scientific meaning that regards the ability to taste some chemicals that other people cannot taste.
I'm a supertaster and like most things, definitely all the things you mention your husband disliking. Except for maybe horseradish, which is very strong to me and does tend to overpower everything else. But horseradish is not a dish? So maybe compromise and use a lighter hand with that in the future?
I was also a picky kid, and while I still feel sort of bad about how picky I was, being a picky kid taught me the value of just picking it out. You're not going to die if some onions touch your meat. Similar for your husband -- a lot of the things you mention are either easy to pick out if you don't like them, or simply forgo. He doesn't feel like dessert tonight? More for you. Dessert is not a god-given right.
Again, except for maybe horseradish? I think horseradish is a perfectly fair thing to either take a much lighter hand with or avoid altogether. Because it is really intense and tends to firebomb the whole dish with inescapable horseradishyness.
posted by Sara C. at 9:21 PM on June 26, 2013 [11 favorites]
FWIW none of the things you mention are typical super-taster hot button things. Super-taster doesn't mean "waaaaah I don't like some foods and cannot abide being served them!" It has a specific scientific meaning that regards the ability to taste some chemicals that other people cannot taste.
I'm a supertaster and like most things, definitely all the things you mention your husband disliking. Except for maybe horseradish, which is very strong to me and does tend to overpower everything else. But horseradish is not a dish? So maybe compromise and use a lighter hand with that in the future?
I was also a picky kid, and while I still feel sort of bad about how picky I was, being a picky kid taught me the value of just picking it out. You're not going to die if some onions touch your meat. Similar for your husband -- a lot of the things you mention are either easy to pick out if you don't like them, or simply forgo. He doesn't feel like dessert tonight? More for you. Dessert is not a god-given right.
Again, except for maybe horseradish? I think horseradish is a perfectly fair thing to either take a much lighter hand with or avoid altogether. Because it is really intense and tends to firebomb the whole dish with inescapable horseradishyness.
posted by Sara C. at 9:21 PM on June 26, 2013 [11 favorites]
Super-taster doesn't mean "waaaaah I don't like some foods and cannot abide being served them!" It has a specific scientific meaning that regards the ability to taste some chemicals that other people cannot taste.
That's not quite accurate. There's no such restriction on the term. "Individual food preference for supertasters cannot be typified." It simply denotes a higher sensitivity to taste, not strictly a response to specific compounds. I know there's a lot of misunderstanding and hype around supertasting, but it's still a fairly general descriptor for people for whom the taste experience is just more pronounced. The person who coined the term says "found that supertasters tend to shun or restrict strong-flavored foods and drinks—coffee, frosted cake, greasy barbequed ribs, hoppy hand-crafted ales..." They may be more able to identify certain compounds, but that's in the context of a general higher sensitivity to all taste sensations. So the word might well apply here - not that it much matters to his individual preferences, other than to provide a way of understanding why these taste experiences might be so much stronger for him than the OP .
posted by Miko at 9:32 PM on June 26, 2013 [7 favorites]
That's not quite accurate. There's no such restriction on the term. "Individual food preference for supertasters cannot be typified." It simply denotes a higher sensitivity to taste, not strictly a response to specific compounds. I know there's a lot of misunderstanding and hype around supertasting, but it's still a fairly general descriptor for people for whom the taste experience is just more pronounced. The person who coined the term says "found that supertasters tend to shun or restrict strong-flavored foods and drinks—coffee, frosted cake, greasy barbequed ribs, hoppy hand-crafted ales..." They may be more able to identify certain compounds, but that's in the context of a general higher sensitivity to all taste sensations. So the word might well apply here - not that it much matters to his individual preferences, other than to provide a way of understanding why these taste experiences might be so much stronger for him than the OP .
posted by Miko at 9:32 PM on June 26, 2013 [7 favorites]
Mouth-puckering is sour, not bitter.
I say this as both a supertaster and a huge pedant. And btw, you can easily test if your husband is a super tester, though really that'd just be for fun - he doesn't like the things he doesn't like, regardless of if it's because of how many taste buds he has, because he can detect chemicals most people can't, or because a raspberry killed his father.
posted by aubilenon at 9:33 PM on June 26, 2013 [9 favorites]
I say this as both a supertaster and a huge pedant. And btw, you can easily test if your husband is a super tester, though really that'd just be for fun - he doesn't like the things he doesn't like, regardless of if it's because of how many taste buds he has, because he can detect chemicals most people can't, or because a raspberry killed his father.
posted by aubilenon at 9:33 PM on June 26, 2013 [9 favorites]
As to Miko's link:
I will say that I, as a supertaster, do indeed shun coffee and hoppy ales, but do the opposite of shunning to frosted cakes.
:U
posted by aubilenon at 9:35 PM on June 26, 2013 [3 favorites]
I will say that I, as a supertaster, do indeed shun coffee and hoppy ales, but do the opposite of shunning to frosted cakes.
:U
posted by aubilenon at 9:35 PM on June 26, 2013 [3 favorites]
As far as methods, sautéing or boiling can lessen the flavor/acidity of some things like onions. Or add more sugar/sweetener to desserts. However in the long run you probably just want to figure out meals where you can add what you like that he doesn't like.
For example, I rarely eat onions and avoid garlic for dietary reasons. My husband loves both of those things, but he is lactose intolerant. So say I make a soup - I don't add garlic and few onions, no milk/cream/butter. Then if I want cream, I add it later. If he wants garlic powder he adds that.
I'm sure you can find "base meals" that you can compromise on and add what you each like. Tacos were mentioned above and that's a great way to add what you like.
posted by Crystalinne at 10:10 PM on June 26, 2013
For example, I rarely eat onions and avoid garlic for dietary reasons. My husband loves both of those things, but he is lactose intolerant. So say I make a soup - I don't add garlic and few onions, no milk/cream/butter. Then if I want cream, I add it later. If he wants garlic powder he adds that.
I'm sure you can find "base meals" that you can compromise on and add what you each like. Tacos were mentioned above and that's a great way to add what you like.
posted by Crystalinne at 10:10 PM on June 26, 2013
From your description, it doesn't really sound like your husband is very open-minded about food... I mean, I get not liking raw, older onions, but that is a very different thing from claiming not to like onions at all, if you see what I mean.
I think whether or not your husband is a supertaster isn't particularly important. Maybe he is, and it's a neat little trivia fact, but it shouldn't really be used as a reason for not liking certain foods. It's okay not to like certain foods, supertaster or not. In my opinion, it is not okay to say "no" to any dish with peppers without even trying it, just because of the assumption you're not going to like it.
I was a bit like your husband. I have come to know recently I am a supertaster. I was a super picky kid since birth, and I grew up in Portugal, of all places, where being picky is really seen as being purposefully difficult. Also, I was laughed at for not liking seafood all my life. It wasn't fun at all, and it made me feel like a bit of an outsider in such a food-centered country. It turned me into a person not interested in food, really, except for sweet stuff (cakes, particularly, not candy). I got mocked for that one, too... If they'd allowed me to eat only dessert, I would. I wasn't, though, which was a good thing, I guess.
Anyway, then a couple of things happened right about the time I hit my 30's: I started hanging out with people my own age who loved food and going out to eat, and not just fish and seafood, but all kinds of world food. They were enjoying themselves so much, in a way I'd never really seen (my experience being more limited to huge family dinners), and I wanted in. Also, I suspect some of my taste buds started dying out or just being less efficient as a result of becoming older and more decrepit, which helped. It also helped that I now selected only good, fresh, beautiful looking food. I have always been a visual person, and pushing that button was necessary for me. I became interested in food as a culture vehicle and by then the flood gates opened, and I was in love with food. I also learned how to use my supertaster powers for good, and my attitude shifted: I wasn't looking for why I didn't like a particular dish anymore, instead I became interested in looking for reasons to like it, so that even if I didn't care for a specific note, I could still enjoy all the others. As a result, I am now fatter and a very good cook. I am also happier!
As you can very well imagine, I still don't eat everything. I still cannot do bitter (not as in raspberries, which as someone above pointed out are sour and not bitter), but as in kale, for instance, which is actually a Portuguese staple, so much in fashion right now it makes me laugh. I don't eat many vegetables, actually, because, yeah, bitter is just not my thing and most green stuff is bitter, but I always try a bite. That's how I found out I actually like baby spinach and I can just about tolerate broccoli. On the other hand, I now love fish and seafood! It no longer tastes like urine mixed with seaweed! It's fantastic, and also extremely expensive... I also have a lot more fun at family gatherings.
So to answer your question, I would say if you enjoy cooking, have fun with it, and he will follow. He might not always like what you make, but if he's excited to try it, that's half way there already, because you know, those raspberries were sour, but surely there was something interesting about them? If he is willing to open up, and you're willing to experiment, I can see only good things coming your way. Have fun together!
posted by neblina_matinal at 12:59 AM on June 27, 2013 [2 favorites]
I think whether or not your husband is a supertaster isn't particularly important. Maybe he is, and it's a neat little trivia fact, but it shouldn't really be used as a reason for not liking certain foods. It's okay not to like certain foods, supertaster or not. In my opinion, it is not okay to say "no" to any dish with peppers without even trying it, just because of the assumption you're not going to like it.
I was a bit like your husband. I have come to know recently I am a supertaster. I was a super picky kid since birth, and I grew up in Portugal, of all places, where being picky is really seen as being purposefully difficult. Also, I was laughed at for not liking seafood all my life. It wasn't fun at all, and it made me feel like a bit of an outsider in such a food-centered country. It turned me into a person not interested in food, really, except for sweet stuff (cakes, particularly, not candy). I got mocked for that one, too... If they'd allowed me to eat only dessert, I would. I wasn't, though, which was a good thing, I guess.
Anyway, then a couple of things happened right about the time I hit my 30's: I started hanging out with people my own age who loved food and going out to eat, and not just fish and seafood, but all kinds of world food. They were enjoying themselves so much, in a way I'd never really seen (my experience being more limited to huge family dinners), and I wanted in. Also, I suspect some of my taste buds started dying out or just being less efficient as a result of becoming older and more decrepit, which helped. It also helped that I now selected only good, fresh, beautiful looking food. I have always been a visual person, and pushing that button was necessary for me. I became interested in food as a culture vehicle and by then the flood gates opened, and I was in love with food. I also learned how to use my supertaster powers for good, and my attitude shifted: I wasn't looking for why I didn't like a particular dish anymore, instead I became interested in looking for reasons to like it, so that even if I didn't care for a specific note, I could still enjoy all the others. As a result, I am now fatter and a very good cook. I am also happier!
As you can very well imagine, I still don't eat everything. I still cannot do bitter (not as in raspberries, which as someone above pointed out are sour and not bitter), but as in kale, for instance, which is actually a Portuguese staple, so much in fashion right now it makes me laugh. I don't eat many vegetables, actually, because, yeah, bitter is just not my thing and most green stuff is bitter, but I always try a bite. That's how I found out I actually like baby spinach and I can just about tolerate broccoli. On the other hand, I now love fish and seafood! It no longer tastes like urine mixed with seaweed! It's fantastic, and also extremely expensive... I also have a lot more fun at family gatherings.
So to answer your question, I would say if you enjoy cooking, have fun with it, and he will follow. He might not always like what you make, but if he's excited to try it, that's half way there already, because you know, those raspberries were sour, but surely there was something interesting about them? If he is willing to open up, and you're willing to experiment, I can see only good things coming your way. Have fun together!
posted by neblina_matinal at 12:59 AM on June 27, 2013 [2 favorites]
Why not get him to cook a few night's a week to establish a baseline of what he does and doesn't like? He'll cook food at his level of comfort and you will have a benchmark of what is a comfortable range of flavours for him, and can then compromise. This is what will happen if he's genuinely grossed out by what's being cooked.
Of course, if this is too hard for him, it's not terribly fair for him to expect you to magically know what is and isn't bad tastes for him, and frankly you can just get on with cooking what you like.
posted by Jilder at 2:11 AM on June 27, 2013 [6 favorites]
Of course, if this is too hard for him, it's not terribly fair for him to expect you to magically know what is and isn't bad tastes for him, and frankly you can just get on with cooking what you like.
posted by Jilder at 2:11 AM on June 27, 2013 [6 favorites]
He's a grown man, not a toddler. You guys don't have to eat the same thing. Ask him what he wants for dinner and dessert, or have him figure out a range of foods that would taste good to him and write them down.
posted by discopolo at 4:31 AM on June 27, 2013 [3 favorites]
posted by discopolo at 4:31 AM on June 27, 2013 [3 favorites]
That's not exactly a long list of foods to dislike. Doesn't everyone have some things they don't like the taste of, open minded or not? I think you should generally avoid cooking them, when you are cooking for both of you, just like you don't cook with stuff you dislike. Just like every other couple.
posted by smackfu at 4:43 AM on June 27, 2013 [2 favorites]
posted by smackfu at 4:43 AM on June 27, 2013 [2 favorites]
My SO is a supertaster, as well. There are certain things he will tell me he doesn't like, and it turns out that some of them just don't taste good to him, but others will be because when he had it as a kid, it was only cooked one certain way, and thus, he has it in his head that he doesn't like it.
It might be helpful to find out what it is about onions & peppers he doesn't like - has he tried them fresh, steamed, caramelized, etc? I hate fresh onions, am not thrilled about grilled/steamed ones, but I will eat caramelized onions all day. :) French onion soup? Yum! I also am not a fan of, say, white or red onions, but vidalias? Love them! So you might look at varieties of things - vidalia onions instead of white, or red or yellow peppers (which I think are sweeter) instead of green.
I have absolutely no suggestion for horseradish.
I'd also try the same thing about fish - some fish is really fishy tasting, and other isn't - I think it depends on the type of fish, preparation, how it was caught, etc. You might want to see if he can elaborate on what he doesn't like, and then do some research to see what causes that taste. or, just reconcile yourself to not fixing fish for him.
posted by needlegrrl at 5:33 AM on June 27, 2013
It might be helpful to find out what it is about onions & peppers he doesn't like - has he tried them fresh, steamed, caramelized, etc? I hate fresh onions, am not thrilled about grilled/steamed ones, but I will eat caramelized onions all day. :) French onion soup? Yum! I also am not a fan of, say, white or red onions, but vidalias? Love them! So you might look at varieties of things - vidalia onions instead of white, or red or yellow peppers (which I think are sweeter) instead of green.
I have absolutely no suggestion for horseradish.
I'd also try the same thing about fish - some fish is really fishy tasting, and other isn't - I think it depends on the type of fish, preparation, how it was caught, etc. You might want to see if he can elaborate on what he doesn't like, and then do some research to see what causes that taste. or, just reconcile yourself to not fixing fish for him.
posted by needlegrrl at 5:33 AM on June 27, 2013
Supertaster as well, and I hated a lot of foods too. The big realization for me was that there were certain strongly flavored foods that I LOVE, such as very sharp cheddar, buffalo wings with blue cheese sauce, curry dishes, and big beef flavor like beef stew. Since it isn't across the board I've been experimenting a lot, and have picked up several foods I hated, including onions. I also wasted a lot of money on tenderloins when what I was looking for was a rib eye cap (vegetarian trigger warning there).
Part of it is how the meals are made or cooked - French and Indian cuisines have mastered this. For instance, I hate asparagus, but roasted asparagus w/ light oil tastes like sunflower seeds. Spinach is also absolutely terrible usually, but Sag Paneer (curried spinach, mustard leaves, and cream) is absolutely my favorite dish. And yes, I still hate creamed spinach.
Another part is a mental battle. I was completely squeamish around Romaine lettuce until I started making the salads and noticed the lettuce is bitter sometimes, particularly near the base. So I taste it on its own, with no dressing or anything. If it is bitter I compensate and use a creamy dressing. The thought of eating unprepared lettuce was nuts before (it's GRASS!) but now that its part of food prep, why should I care about an unflavored bit of lettuce in my salad? Taking on that chef like mentality has really helped me eat it even when it is bitter.
Finally, broaden his palette. Tuna and salmon are death incarnate to me, but white fish aren't bad. The best are river fish with white flesh, such as a smoked trout, which is actually a distinct pleasure. And picking my point about how the meal is made, I grew up on sandwiches made with a tuna and Miracle Whip mixture (1 can tuna thoroughly mixed with 3-4 tblsp Miracle Whip... and no, mayo will not work).
The one issue I've run into is with very delicate flavors. I love liquid egg yolk, so poached or over easy eggs are my favorite breakfast. But, I like it on toast (grew up French-Canadian, sorry). If that toast is wheat or multigrain, the flavor is ruined. I don't see myself picking that up any time soon.
posted by jwells at 5:55 AM on June 27, 2013 [1 favorite]
Part of it is how the meals are made or cooked - French and Indian cuisines have mastered this. For instance, I hate asparagus, but roasted asparagus w/ light oil tastes like sunflower seeds. Spinach is also absolutely terrible usually, but Sag Paneer (curried spinach, mustard leaves, and cream) is absolutely my favorite dish. And yes, I still hate creamed spinach.
Another part is a mental battle. I was completely squeamish around Romaine lettuce until I started making the salads and noticed the lettuce is bitter sometimes, particularly near the base. So I taste it on its own, with no dressing or anything. If it is bitter I compensate and use a creamy dressing. The thought of eating unprepared lettuce was nuts before (it's GRASS!) but now that its part of food prep, why should I care about an unflavored bit of lettuce in my salad? Taking on that chef like mentality has really helped me eat it even when it is bitter.
Finally, broaden his palette. Tuna and salmon are death incarnate to me, but white fish aren't bad. The best are river fish with white flesh, such as a smoked trout, which is actually a distinct pleasure. And picking my point about how the meal is made, I grew up on sandwiches made with a tuna and Miracle Whip mixture (1 can tuna thoroughly mixed with 3-4 tblsp Miracle Whip... and no, mayo will not work).
The one issue I've run into is with very delicate flavors. I love liquid egg yolk, so poached or over easy eggs are my favorite breakfast. But, I like it on toast (grew up French-Canadian, sorry). If that toast is wheat or multigrain, the flavor is ruined. I don't see myself picking that up any time soon.
posted by jwells at 5:55 AM on June 27, 2013 [1 favorite]
Husbunny is SUPER picky, I think he's a supertaster, but he's probably just narrow-minded.
One thing that drives me nuts is that he doesn't eat veggies. Wait, let me rephrase, the only veggies he'll eat are: Green Beans, Corn and Peas. That's it. Now, I get around it because he doesn't perceive Spaghetti Sauce and everything that goes into it as made of veggies. Also, you would be AMAZED at what you can hide in a meatloaf.
I find that when the veggies are pulverized (onions, peppers, garlic) that he's perfectly happy to eat whatever, but if he can see huge, honking pieces of onion, well, there's a pile of 'em on the edge of the plate.
Now, given that, there are some things that people just can't abide. I'm one of those people who thinks cilantro tastes gross. No matter what you do to it, I'm not going to like it. Anything it's in, is tainted as far as I'm concerned. (No cilantro in my Pho. NO CILANTRO!)
That said, you'll get a repitore of recipes that your SO likes and that you like. Some nights, you'll cook two meals. Or you'll make two versions of the same meal. For example, you'll make him a mild tomato sauce for his pasta, and you'll add the garlic and onions to yours. It's not hard to do that and it keeps people happy.
Another example, he likes jambalaya, I really don't. So I'll make a pot for him, and I'll cook something like a lamb chop for me. He's not fond of lamb, so I enjoy what I like, he enjoys what he likes and we're still sitting at the table together.
People are weird, they like what they like. I'm also against forcing little kids to eat stuff they don't like. Everyone is entitled to their food preferences.
posted by Ruthless Bunny at 6:09 AM on June 27, 2013 [1 favorite]
One thing that drives me nuts is that he doesn't eat veggies. Wait, let me rephrase, the only veggies he'll eat are: Green Beans, Corn and Peas. That's it. Now, I get around it because he doesn't perceive Spaghetti Sauce and everything that goes into it as made of veggies. Also, you would be AMAZED at what you can hide in a meatloaf.
I find that when the veggies are pulverized (onions, peppers, garlic) that he's perfectly happy to eat whatever, but if he can see huge, honking pieces of onion, well, there's a pile of 'em on the edge of the plate.
Now, given that, there are some things that people just can't abide. I'm one of those people who thinks cilantro tastes gross. No matter what you do to it, I'm not going to like it. Anything it's in, is tainted as far as I'm concerned. (No cilantro in my Pho. NO CILANTRO!)
That said, you'll get a repitore of recipes that your SO likes and that you like. Some nights, you'll cook two meals. Or you'll make two versions of the same meal. For example, you'll make him a mild tomato sauce for his pasta, and you'll add the garlic and onions to yours. It's not hard to do that and it keeps people happy.
Another example, he likes jambalaya, I really don't. So I'll make a pot for him, and I'll cook something like a lamb chop for me. He's not fond of lamb, so I enjoy what I like, he enjoys what he likes and we're still sitting at the table together.
People are weird, they like what they like. I'm also against forcing little kids to eat stuff they don't like. Everyone is entitled to their food preferences.
posted by Ruthless Bunny at 6:09 AM on June 27, 2013 [1 favorite]
Response by poster: Sorry, not to threadsit, but I think I wasn't clear in my question. It's not whether or not the guy actually is a supertaster, or "just a picky eater" or whatever. He really does try to eat everything I make, it has just become clear to me that he tastes things in the food that I don't. Since like most cooks I cook to my own taste, I'm curious how to cook things that will be delicious to him.
I have also noticed that cilantro tastes totally different to him than to me.
posted by annekate at 9:21 AM on June 27, 2013
I have also noticed that cilantro tastes totally different to him than to me.
posted by annekate at 9:21 AM on June 27, 2013
I would say be aware of herbs and spices he specifically abhors, like horseradish and cilantro, or how many hot peppers you put into a spicy dish. Because those are things it's easy to use a lighter hand with, or let each person add their own to taste. The rest? He can pick out the onions if he doesn't like them, or if you're craving fish and he hates fish, he can make something else. You're not running a restaurant. He's not a toddler.
posted by Sara C. at 9:55 AM on June 27, 2013 [1 favorite]
posted by Sara C. at 9:55 AM on June 27, 2013 [1 favorite]
Best answer: There are a few strategies with onions.
- Mince so it can't be separated out: Use less than a recipe calls for, but the flavor can be distributed evenly within a dish.
- Cut big so they can be easily removed.
- Sweat: use low heat cook until it is translucent, do not reserve any liquid from the pan.
- Caramelize: Julianne and sweat for ~45 minutes to 2 hours, occasionally adding a bit of water if the pan starts to get sticky. Start on high heat until you see a little milliard reaction and then turn way down, stirring regularly so things don't stick. When these are done they should be the color of the caramel in a Twix bar.
Avoid a straight saute or direct usage because a quick cook will maintain a lot of the twang that apparently your husband doesn't like.
Also, I'm skeptical if your husband being a super taster. Yes, he may have different preferences, and certain aspects may be stronger to him - but that doesn't necessarily mean that he is tasting more - perhaps he is instead tasting less of the other flavors, only leaving these 'super' tastes. Does he smoke? Does he have dental issues? Does he get all his vitamins and minerals? Smoking masks a lot of taste bud experiences and improper nutrition can also make certain tastes more pronounced. For instance having a stronger sense of umami can sometimes indicate a zinc deficiency.
posted by Nanukthedog at 10:09 AM on June 27, 2013
- Mince so it can't be separated out: Use less than a recipe calls for, but the flavor can be distributed evenly within a dish.
- Cut big so they can be easily removed.
- Sweat: use low heat cook until it is translucent, do not reserve any liquid from the pan.
- Caramelize: Julianne and sweat for ~45 minutes to 2 hours, occasionally adding a bit of water if the pan starts to get sticky. Start on high heat until you see a little milliard reaction and then turn way down, stirring regularly so things don't stick. When these are done they should be the color of the caramel in a Twix bar.
Avoid a straight saute or direct usage because a quick cook will maintain a lot of the twang that apparently your husband doesn't like.
Also, I'm skeptical if your husband being a super taster. Yes, he may have different preferences, and certain aspects may be stronger to him - but that doesn't necessarily mean that he is tasting more - perhaps he is instead tasting less of the other flavors, only leaving these 'super' tastes. Does he smoke? Does he have dental issues? Does he get all his vitamins and minerals? Smoking masks a lot of taste bud experiences and improper nutrition can also make certain tastes more pronounced. For instance having a stronger sense of umami can sometimes indicate a zinc deficiency.
posted by Nanukthedog at 10:09 AM on June 27, 2013
I think your question might be too broad to answer. Your husband finds certain foods and flavors too overwhelming to enjoy, you want to know how to cook them so he will like them?
My partner is a very picky eater/maybe a supertaster. Among the things he doesn't like are garlic, onions, vegetables, seafood, eggs, basically everything that I eat. I basically cannot even think of cooking without loads of garlic & onion, and we mostly cook ourselves separate meals.
However, all foods you say your husband doesn't like, the flavors vary pretty drastically depending on how it is prepared. For example, garlic that is finely minced and overcooked brings out the bitter flavors. Onions and peppers can have very different flavors depending on the cooking method as well. Fish, depending on how it's prepared, whether it's fresh or frozen can taste very fishy and unpleasant.
posted by inertia at 10:56 AM on June 27, 2013
My partner is a very picky eater/maybe a supertaster. Among the things he doesn't like are garlic, onions, vegetables, seafood, eggs, basically everything that I eat. I basically cannot even think of cooking without loads of garlic & onion, and we mostly cook ourselves separate meals.
However, all foods you say your husband doesn't like, the flavors vary pretty drastically depending on how it is prepared. For example, garlic that is finely minced and overcooked brings out the bitter flavors. Onions and peppers can have very different flavors depending on the cooking method as well. Fish, depending on how it's prepared, whether it's fresh or frozen can taste very fishy and unpleasant.
posted by inertia at 10:56 AM on June 27, 2013
I would say first, he needs to give you more feedback. What doesn't he like about the foods? Texture? Taste? Is it certain combination of ingredients, e.g., tomatoes and onions? Peppers and onions? As others have said, ingredients will have different qualities depending upon the source and preparation method. And different varieties of onions, for example, have very different flavors.
You could sit down together with a pile of cookbooks and come up with meals you can both enjoy. Alternately, or in addition, you could try making the dishes you like in various forms - e.g., raw onions, sauteed onions, caramelized onions, red onions, white onions, Walla Walla onions, shallots instead of onions, etc., and see if he still dislikes them all. If none of these are acceptable, cook it for yourself and take it to work for your lunch. Then try another dish varying the ingredients as above.
posted by Beti at 11:32 AM on June 27, 2013
You could sit down together with a pile of cookbooks and come up with meals you can both enjoy. Alternately, or in addition, you could try making the dishes you like in various forms - e.g., raw onions, sauteed onions, caramelized onions, red onions, white onions, Walla Walla onions, shallots instead of onions, etc., and see if he still dislikes them all. If none of these are acceptable, cook it for yourself and take it to work for your lunch. Then try another dish varying the ingredients as above.
posted by Beti at 11:32 AM on June 27, 2013
Best answer: It's difficult to know how things taste from your husband's perspective. I love food and cooking, but in some situations, I'd dislike exactly the same things as your husband. (Well, I only have horseradish a couple of times a year, and then I enjoy it). "Supertaster" is new to me, but picky, yeah.
I can almost get angry when there is a slice of bell-pepper on my sandwich, to the point where I have stopped eating sandwiches out of fear of peppers. And don't even get me started on the onion rings someone had placed on my roast chicken the other day. Where did they come from?? They ruined the chicken completely.
Fish, I can only eat if I trust the fishmonger 100% or if I've personally seen them come out of the ocean. Otherwise I feel they taste of fish, which is disgusting.
But: I like peppers when they are grilled and then preserved in oil. Then I can eat them in all sorts of stews, or as they are as a snack. I like them when they are preserved in vinegar too, but not as much as the grilled then oiled ones.
I like onions if they are very thoroughly cooked, slowly. Actually, I even like them raw sometimes in very specific settings. Mostly I am very suspicious. If I cook a bolognese sauce or a stew, I'll cook the vegetables, including onions and garlic, separately at a slow heat for at least 15 minutes, before combining them with the meat and liquids, and then cook the whole thing for at least 45 mins more. The vegetables will often be cut into very small pieces or minced thoroughly in the food-processor before cooking, though that isn't a big thing for me. I know it is for some other picky eaters.
I hate the taste of browned onions or garlic. Really hate it, and I can detect it in a big stew in spite of all the other ingredients. So slow, careful cooking is important for me.
I hate unripe fruit and vegetables. So I get the sour raspberries issue completely. Most of the time, I avoid fruit, because so much of the produce we can buy is unripe.
I like fish when it is very fresh and poached or fried perfectly. Overdone or underdone fish is horrible. So mostly, I avoid fish. I don't get to practice much, so I'm not very good at cooking fish myself.
That said, I agree with those who say you don't have to eat the same stuff. I usually cook a small handful of different dishes - and don't mind if those at the table only eat one or two of them. It will be a couple of salads, potatoes or rice, some meat or fish preparation, and a cooked vegetable dish. Leftovers are fine, they go in the lunch-boxes. If friends are over, I'll cook more dishes rather than more of the same, to provide more options for different people. If I'm stressed out and can't imagine cooking several dishes, I'll stick to what everyone likes. In this household, that would be a carbonara, no onions please. Or salade nicoise in the summer (I like canned tuna if the dressing is good), again, no onions.
posted by mumimor at 1:01 PM on June 27, 2013
I can almost get angry when there is a slice of bell-pepper on my sandwich, to the point where I have stopped eating sandwiches out of fear of peppers. And don't even get me started on the onion rings someone had placed on my roast chicken the other day. Where did they come from?? They ruined the chicken completely.
Fish, I can only eat if I trust the fishmonger 100% or if I've personally seen them come out of the ocean. Otherwise I feel they taste of fish, which is disgusting.
But: I like peppers when they are grilled and then preserved in oil. Then I can eat them in all sorts of stews, or as they are as a snack. I like them when they are preserved in vinegar too, but not as much as the grilled then oiled ones.
I like onions if they are very thoroughly cooked, slowly. Actually, I even like them raw sometimes in very specific settings. Mostly I am very suspicious. If I cook a bolognese sauce or a stew, I'll cook the vegetables, including onions and garlic, separately at a slow heat for at least 15 minutes, before combining them with the meat and liquids, and then cook the whole thing for at least 45 mins more. The vegetables will often be cut into very small pieces or minced thoroughly in the food-processor before cooking, though that isn't a big thing for me. I know it is for some other picky eaters.
I hate the taste of browned onions or garlic. Really hate it, and I can detect it in a big stew in spite of all the other ingredients. So slow, careful cooking is important for me.
I hate unripe fruit and vegetables. So I get the sour raspberries issue completely. Most of the time, I avoid fruit, because so much of the produce we can buy is unripe.
I like fish when it is very fresh and poached or fried perfectly. Overdone or underdone fish is horrible. So mostly, I avoid fish. I don't get to practice much, so I'm not very good at cooking fish myself.
That said, I agree with those who say you don't have to eat the same stuff. I usually cook a small handful of different dishes - and don't mind if those at the table only eat one or two of them. It will be a couple of salads, potatoes or rice, some meat or fish preparation, and a cooked vegetable dish. Leftovers are fine, they go in the lunch-boxes. If friends are over, I'll cook more dishes rather than more of the same, to provide more options for different people. If I'm stressed out and can't imagine cooking several dishes, I'll stick to what everyone likes. In this household, that would be a carbonara, no onions please. Or salade nicoise in the summer (I like canned tuna if the dressing is good), again, no onions.
posted by mumimor at 1:01 PM on June 27, 2013
Hi, Annekate.
I am your husband, to some degree. And my wife has struggled with the same issue to the point where she basically refuses to cook anymore when I am there.
The taste of lettuce is super strong to me. I'll eat a salad, but if there is lettuce on a taco or sandwich, that is all I can taste. So if you were making food and made my portion without lettuce, I'd be a happy husband. But I also hate onions (mainly the texture) and some recipes rely on the flavor of the onions throughout the cooking process. In that type of situation, there's not much you can do to help him. If it were me, and my wife made pasta sauce with onions, for example, I would strain it to get the onion chunks out. Maybe there are situations where you could proactively remove ingredients in a similar way.
I just wanted to tell you thanks for trying to cater to his peculiar taste buds. I'm sure he appreciates it.
posted by tacodave at 3:44 PM on June 27, 2013 [1 favorite]
I am your husband, to some degree. And my wife has struggled with the same issue to the point where she basically refuses to cook anymore when I am there.
The taste of lettuce is super strong to me. I'll eat a salad, but if there is lettuce on a taco or sandwich, that is all I can taste. So if you were making food and made my portion without lettuce, I'd be a happy husband. But I also hate onions (mainly the texture) and some recipes rely on the flavor of the onions throughout the cooking process. In that type of situation, there's not much you can do to help him. If it were me, and my wife made pasta sauce with onions, for example, I would strain it to get the onion chunks out. Maybe there are situations where you could proactively remove ingredients in a similar way.
I just wanted to tell you thanks for trying to cater to his peculiar taste buds. I'm sure he appreciates it.
posted by tacodave at 3:44 PM on June 27, 2013 [1 favorite]
Best answer: I'm a supertaster (including in the scientific sense that Sara C. mentions) and my solution is often to cook things longer. I like vegetables that many people would consider overcooked. I find that butter also helps. If you use fruit preserves, use ones with smaller or no whole pieces of fruit so that it can mix in with the other ingredients more.
Also, if your husband happens to read this, I would like to note that I've found that I can eat a lot of the foods that I once considered strictly off limits, but it just takes longer to get used to the flavors. So don't give up!
posted by capricorn at 6:39 PM on June 27, 2013
Also, if your husband happens to read this, I would like to note that I've found that I can eat a lot of the foods that I once considered strictly off limits, but it just takes longer to get used to the flavors. So don't give up!
posted by capricorn at 6:39 PM on June 27, 2013
I used to hate onions and peppers beyond all reason. Brussel sprouts have always been way too bitter for me too.
I still can't do brussel sprouts, but now I can tolerate peppers and I have acquired a recent appreciation for onions. I still can't manage any of these raw.
Onions I will eat if they are chopped finely and cooked (either sauteed or boiled in soup for a long time). Peppers must be either roasted or finely diced and sauteed to be manageable.
Basically my suggestion is to chop things up into small pieces and make sure they are cooked well. If they are raw and whole, their flavor doesn't mature as it blends into the rest of the dish and their texture sticks out.
Regarding the seafood, maybe try preparing it a different way (ex. grilled instead of roasted). And make sure there is lots of sauce and/or cheese available. Fish is way more palatable in fishamajig sandwich format with cheese and extra tartar sauce.
posted by donut_princess at 8:46 AM on June 28, 2013
I still can't do brussel sprouts, but now I can tolerate peppers and I have acquired a recent appreciation for onions. I still can't manage any of these raw.
Onions I will eat if they are chopped finely and cooked (either sauteed or boiled in soup for a long time). Peppers must be either roasted or finely diced and sauteed to be manageable.
Basically my suggestion is to chop things up into small pieces and make sure they are cooked well. If they are raw and whole, their flavor doesn't mature as it blends into the rest of the dish and their texture sticks out.
Regarding the seafood, maybe try preparing it a different way (ex. grilled instead of roasted). And make sure there is lots of sauce and/or cheese available. Fish is way more palatable in fishamajig sandwich format with cheese and extra tartar sauce.
posted by donut_princess at 8:46 AM on June 28, 2013
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I love cooking and am the main meal cook in our house, too. Part of the dilemma comes from assuming you have to both eat the exact same thing. There are a few distinctly non-shared tastes in my household, and when I'm cooking for us both, I try to find ways to adjust. If there's something I can make as a base, and then customize (like a pasta dish, taco night, baked potato bar, or salad), I will just add my favorite ingredients to my serving only and mix in. He doesn't have to have those. This approach doesn't mean you have to cook separate meals, just that you might make a basic, bland version, and then "kick it up" with your own additions that he just skips.
It's also OK for my SO to skip eating some of the courses that he doesn't enjoy. If he doesn't want the dessert I make, for instance, he might just have a cookie from the cupboard or something else.
There are some meals I love (seafood mainly) that he doesn't. I don't bother trying to force it on him (that wastes it, anyway). If I'm going to make salmon, say, and he doesn't want it, he can make some pasta or heat up a frozen pizza or make himself a sandwich. Most of the time I cook for two, once or twice a week he cooks for us both, but if I'm going to make something I've really been hankering for and I know he doesn't like it, we just plan to eat different things.
I don't think you can really make people savor things they just don't like, especially if the issue is that the taste is simply too strong, bitter, acidic, or whatever for them. He probably is a supertaster.
posted by Miko at 9:08 PM on June 26, 2013 [4 favorites]