I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would somet
I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I
Currently, my home ketchup recipe involves using around 2.2 pounds of canned tomatoes to make 3.4oz/100ml of ketchup. A full can of tomatoes costs me around U
For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food
Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then k
I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gi
My research has indicated that it is only possible to order in bulk through contacting large suppliers. Has anyone had any luck purchasing E635 or disodium inos
I heard that to measure a banana's ripeness I would have to compare its sugar to starch ratio, but what would be the best method of doing that? I am not sure if
Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it
This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve
Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few proble
When I buy coffee (either decaf or regular) at the convenience store and add 1/2 & 1/2, it lasts for several days and several re-heatings without curdling.
Making yogurt at home is a fairly straight-forward process. Heat milk to 180F (82C), cool that milk to at least 110F (43C), add live cultures, usually in the f
I recently attempted to make myself a Strawberry Milkshake Smoothie (as what is defined here, that is, no ice cream used) and failed miserably. This made me won
I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use
Potatoes contain the enzyme pectin-methyl esterase (PME). Par-boiling potatoes at a temperature range between 130F to 140F, activates this enzyme, gelatinising
I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
This question is about the plastic "Oven Bags" used to roast various kinds of meat or poultry in. I have some of these made by Reynolds Co., and in the Cooking