I've been buying unpasteurized orange juice recently for its richer flavor, as compared to pasteurized OJ. I've had some sitting in the fridge for about a week
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the c
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does no
I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I notic
I made a simple carrot puree last night doing the following: Sweat off some carrots, onions, garlic and a bit of peeled apple Added a small amount of apple cid
I'm making Russian Black Bread for the first time, and I don't tend to follow recipes exactly. (I do weigh ingredients and understand how to speak in baker's pe
When I buy coffee (either decaf or regular) at the convenience store and add 1/2 & 1/2, it lasts for several days and several re-heatings without curdling.
I make smoothies for breakfast, and I prepare the contents each weekend for the following week (so I can prepare them as quickly as possible before I catch my t
A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with
And why does acid make the meat softer?
Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce:
I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by t
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to
I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either over
Simple question: can you generally use baking soda to cancel acidity in your dishes? For instance, sometimes tomato sauce is too acidic, or you put too much vi
I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing
We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's g
Is there some sort of math formula that can be used or is it more complex than that? Is it as simple as just adjusting for the different amounts of ingredients
It is well known that sugar is used to reduce the acidity in tomato sauce. Yet there is no chemical reaction going, just a shift in taste. The PH remains the sa
I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and s