Hervé This discovered that one can make chocolate mousse with chocolate and water only. This recipe is shown in this MasterChef video, and also detailed
From Wikipedia, beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Why? What is changed by add
I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are 175g self-raising flour 1 tsp bicarbonate of soda My
I perceive a similarity in taste and odour between spearmint and peppermint, and I describe both as minty. The smell, taste and cooling sensation of peppermint
I have peppermint/mint growing in my garden backyard. I want to make Ice Cream for children and they are asking for some flavour paan ice cream in Hindi (mint i
Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped su
What are the effects of various dairy ingredients in quiche? Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 d
I wanted to make a chocolatey drink, but creme de cacao is way too sweet. So I decided to try making chocolate vodka. I added about 3/4 cup of 63% chips (Guitta
The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appea
When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the ba
If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That i
Why does the addition of stems and veins to the tea increase the sweetness of the brew? Is there a specific chemical in the stems and veins of tea leaves that's
The Maillard Reaction requires temperatures of 140 to 165 Degrees Celsius; hence "browning" cannot be achieved with water when cooking under normal conditions s
I got a Tefal deep fryer for Christmas (yay!) which has an automatic filtering system so you can re-use oil multiple times. When reading through the manual it s
Can flour be made from breadcrumbs, or is flour → bread an irreversible chemical reaction? I'm wondering if new bread can be made from gr
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the
I want to make an orange posset and I understand that the acidity in the fresh orange juice will need to be increased by reducing the liquid by 50%. I also want