There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often:
I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It
Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently
I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if t
I've been experimenting some with do it yourself microwave popcorn, and some trouble getting the 'burn time' right has led me to a question that I can't find a
After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inq
Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Or
More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know
Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used
Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggest
It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin.
I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers). Seems li
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it.
What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects
I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl
While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decid
Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc. Will it actually always make you sick? Like for instance spoiled d
I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the p
How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly
Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food