I work at a supermarket chain deli, which has some unique food preservation needs not answered by the information I have been able to find, which mostly assumes
I wonder if there is any common food with a pH higher than 8? Or is it simply that we humans don't eat anything alkaline because the taste would be soapy/bitter
I'd like to say I'm good at cooking. I understand each element of the cooking process well, I can imagine flavours and how ingredients will al
While I have a specific baking goal in mind, if there are answers that apply generally to all cooking/baking that'd be great. I have a biscotti recipe that I of
Hydrolyzed vegetable protein (HPV)is vegetable protein, principally soya, hydrolyzed such that it is split into its constituent amino acids. It is a very stron
When preparing chicken dum biryani, the chicken and rice are first partially cooked separately. The steps for cooking the rice go like this: Wash the rice. Soak
There's a certain gross smell I notice with certain egg products that smells kinda like spit and kinda like a wet dog, very different from the smell of rotten o