I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve
I'm looking at highly rated bagel recipes. I'm surprised that many (if not most) of the recipes call for sugar in the water the bagels are boiled in instead of
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It ac
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
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a
I found a recipe for homemade ramen noodles that calls for 'baked baking soda'. Based on some research, baking sodium bicarbonate will convert it to sodium carb
Chee Kei 池記 @ CWB – live2makan 蠔油芥蘭 Chinese kale with oyster sauce Chinese kale is also referred to as Hong Ko