Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "w
I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-
So I have started seasoning cookware with thin layers of flaxseed oil as per the advice from @sheryl_canter with simply outstanding results. Thank you Sheryl! I
Ingredients: vegetable glycerin, purified water, citric acid, malic acid, natural flavor, stevia leaf extract, sodium citrate. Container is about 2-3 ounces.
My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chem
Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes.
I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the righ
Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikip
We have a gingerbread recipe calling for potassium carbonate (vulgo baking potash). One year I replaced the baking potash with baking soda 1:1. It worked fine.
Besides cutting the hair or applying conditioner or oils, what else can be done to remove hardened dough from hair? Would vinegar dissolve hardened flour? Up
I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar a
This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there su
Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered
Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: ht
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the firs
What are food additives that help popsicle/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before,
I've started making home lemonade recently and all the recipes boil about one cup of sugar in one cup of water. I never questioned that until
One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emul
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such
Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it