I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot
I'm looking to concentrate freshly pressed apple juice. In order keep the apple-freshness I would very much like to avoid heating up the juice. Does anyone ha
I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the fl
I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based
How can I get the right strength of tea? I recently have been trying Gyokura Imperial, a Japanese tea, experimentally, but it is hard to know whether I have th
Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Co
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegeta
I’m an student from Tampere, Finland, and I’m doing an essay on the effects of coffee (caffeine). However, how to determine the caffeine content in
How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
My mother recently created a Centella asiatica vegetable juice. She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable wate
If products labelled as juice from concentrate is just water added to concentrated juice, and concentrated juice is 100% juice with water remo