I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cook
Using ingredients that aren't fresh will generally negatively impact the flavor of the dish, but does it impact how long the cooked dish will last before it goe
I've noticed that commercial gummies do not melt, even when they are left in the sun, while home made gummies melt even at room temperatures sometimes. What is
Miracle Thaws are utensils for rapidly thawing foods. Put an ice cube on one and it melts before your eyes, yet the whole thing stays cool to the touch. How do
So I usually buy irradiated beef. From what I understand, the beef is packaged, sealed, and the absolutely blasted with radiation. I'm a nuclear engineer for
Yesterday the wife and I decided to boil some potatoes in a normal non-stick pan. We added salt, potatoes and boiling water. We put this on an electric hob,
As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, bu
Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the sam
I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the
I've been looking around for lye to make pretzels and found few solutions for food grade lye. I want to continue using lye in my baking and would like to make
There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so specia
Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?
I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or collo
I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa,
This is not a question about the merits of BHA or BHT (butylated hydroxyanisole or butylated hydroxytoluene). It is a question about how BHA/BHT work when "add
I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there ar
I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with
I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of sli
I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly car
There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear