The trend in fish cooking is to keep things simple and avoid heavy, buttery sauces that once were necessary to disguise off flavors of old fish.
32.
Unfortunately I cannot recommend canola or soy oil for frying, or much of anything else; they have off flavors and odors that are compounded by heat.
33.
But only one of the chickens tested had the off flavor that was sometimes a problem in the days before chickens were raised by the thousands.
34.
Hence, to avoid the generation of off flavors and health risking compounds, some instant noodles were dehydrated by ways other than frying to reduce the fat content.
35.
Ketchup really doesn't spoil, but the acid in the tomatoes breaks down, and contact with the air causes the ketchup to darken and creates an off flavor.
36.
The tasters were looking for real fruitiness, with no off flavors from the freezer or added ingredients, and Dreyer's was the only brand that truly hit the mark.
37.
There is some concern that stored over a long period, the water may pick up some off flavor from the plastic bottle, especially if the storage temperature is high.
38.
Mold on food was simply scraped off before the food was served, she remembers, and butter might be left uncovered in the refrigerator and allowed to pick up off flavors.
39.
Lard, which produces the flakiest pastry and is easy to work with, is often avoided as it may have off flavors as shelf turnover in grocery stores can be slow.
40.
In a blind tasting, some of the expensive, high-fat butters Bay Area chefs swear by scored very low because they had slightly musty, off flavors probably picked up from store refrigeration.
