Let's say you have one tea bag and can either brew it in a mug of boiling water, or a larger tea kettle of boiling water. The temperature, steeping time, type o
When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and c
While having a (good) bootle of wine at a friends place I've been told the following: The bottle should be uncorked slowly and silently, not to spoil its bo
I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for inclu
Fish fillets are treated with polyphosphates for several reasons, but mainly to increase their weight (and hence the profit). According to this FAO paper: The
I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, bu
There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so specia
The warning label on each coconut describes how to treat the water within each. The water on the brown coconut is to be discarded; the water on the white co
I'd love to eat sunchokes (aka Jerusalem artichokes or topinambour) more frequently, but the side effects (gas, abdominal discomfort) are a bummer. In a home ki
Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variati
I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out
I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated
I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over t
I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It
We made a simple ice cream by mixing whipping cream, sugar, and Nutella. After 5-6 hours (surely enough time for the ice cream to cool to the temperature of t
After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room te
I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is
What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one su
I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the fl
I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewh