When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water. Now I know that water bubbles are formed to the th
I'm making some chocolate crinkle cookies, and one of the recipe steps is to refrigerate the dough at least four hours before baking. Does this cause any chang
I have a condition known as hyposmia, or a diminished sense of smell. For instance, I cannot smell flowers unless I am within 1" or so of the centers, but I can
Similar to, for example, how the Scoville scale measures spiciness by concentration of capsaicin, is there a scale that measures how toasted/roasted something i
I've read some books about the science behind cooking, and I've watched videos of chefs like Gordon Ramsey and Jamie Oliver on YouTube. It seems like those famo
What types of recipes are best to thicken using gelatin and which are best to thicken using starches, such as corn starch or potato starch.
I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. As I understand it, the reason why food cooked in an
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
Many years ago, while instructing me in the use of our pressure cooker, my father told me to always let steam escape from the top stack for a couple of minutes
What are the advantages (if any) for unlined copper jam pans? Apologies for this long question, but I've spent a lot of time searching for an answer to this an
The name pretty much says it all. This cake consists of a brownie batter, on which is sprinkled brown sugar and coco. Then hot water is poured slowly on it an
Whipped cream is often sold in pressurized cans. At what pressure is the cream stored in such a can when it is new? Thank you!
In order to make apple jelly and not use pectin, just fresh (not frozen) apples skins and cores: Do older, stored apples have more concentrated pectin in their
Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the
For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biolog
I have onions and leek and I want to sautee the two together. Can I use both?
Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so
If my sourdough starter does not float in water, does that mean it is not ready?
I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak