One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high.
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a be
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I alwa
I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" o
I have seen (and used) recipes for icing and glaze that use uncooked milk in them, yet they do not need to be refrigerated. (For example, one with powdered suga
I know that an egg shell is made up of approximately 92% Calcium Carbonate. The remaining percentage of the mass is a protein matrix. I know that vinegar (5%
What is the flavor of Thyme? What chemicals give it this flavor?
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling
I am making vinegar by mixing vinegar (containing the mother) and wine, and then allowing fermentation to occur. I am wondering how to calculate the final % ac
I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading onli
Virtually every single egg white recipe will say add some cream of tartar to egg whites to help them whip better because the cream of tartar will lower the pH a
I commonly use a technique when caramelizing onions, in which I add the sliced onions to a pan with salt, oil, and water. The water softens the onions and helps
I tried to extract chlorophyll from spinach by blending up some spinach and water and straining out the green juice, then heating the juice. I've done it befor
I've been advised by a friend of mine that I have to add salt to my curries if I want the spices to come out and not leave me with a bland curry. Now after bein
Typically, the standard advice for prolonging your coffee is to store it in an air-tight, light-tight, dry container. At a chemical level, what happens when cof
Yogurt is produced by the fermentation of lactose in milk by the bacteria of yogurt-ferment. Without those bacteria it is not possible to make yogurt. But surp
Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?
Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisati
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on