It's been a few years since I nixtamalizated the last time with the help of my Chilean friend. Now I'm on my own and due to several contradicting information on
I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the
i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in th
So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be
I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft.
my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 c
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and wa
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
I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on
I was attempting to make a teriyaki sauce with soy sauce generous amounts of honey and orange juice boiling it all down on medium heat with some starch to thick
I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get you
Can I use Manganese Violet as a food coloring? It's safe to use in cosmetics, and I've got some left over, so I was wondering. Is it toxic, edible or actually p
I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometim
Long ago, I bought some food grade lye to make pretzels. Then I became afraid to use it cause I didn't think about the potential damage it could cause to my sin
I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge ov
What is a good book on the chemistry of cooking? I am looking for a book that discusses fermentation chemical reactions and reactions that occur when food is he
I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant i
In this video: Cheese Soufflé that NEVER Falls! - Chef Jean-Pierre, Chef Jean Pierre proposes an interesting method for making cheese soufflé; ins
Can one create any flavor combination by breaking down the five modalities of taste into their chemical form and adjusting proportions accordingly? Namely, if y