I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many
I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probabl
How can I know if a food or ingredient contains yeast or yeast-producing ingredient? My condition requires yeast-free foods and ingredients.
This source claims that adding baking soda is crucial when soaking chickpeas. Is this true, and if so, what is the reason that this works?
Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on?
I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of co
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I
I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed t
Lupini beans are an ancient and delicious snack food widely consumed around the Mediterranean and elsewhere. But they naturally contain high levels of toxic al
In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I h
I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came
Most municipal water supplies in the U.S. include noticeable levels of chlorine or chloramine added to kill microbes, and often adds an objectionable chemical s
I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?
Just made my first attempt at cooking using liquid nitrogen. Decided to start easy, and make a 0.5L batch of ice cream, along with some powdered peanut-butter
I know that sugar molecules are large and too many of them can prevent a proper gluten network from forming when making bread. What other things can be used to
This recent question about a person who wanted to bake a cake but only had a cooked egg left suggested me an even stupider one: is it possible to bake a cake wi
As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs
When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of
I am following a diet for IBS called the Specific Carbohydrate Diet (SCD). Only bananas that are ripe, i.e. well spotted, can be consumed. Green and non-spotty
The quiet surface of a cup of tea always seems to be covered by a thin, immovable film, even when convection currents are still moving things around inside the