Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
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 cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour!
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
Over the weekends when I have more time to play in the kitchen, I often experiment by putting things together just to see how they taste/interact with each othe
Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time.
Each day, you're supposed to get a certain number of servings of grains, vegetables, fats, etc. You know, the food pyramid. However, instead of going to all th
Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bu
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
Take bright-red ground beef and put it in a freezer for a few days. After taking it out and letting it thaw, it looks fairly red on the outside, but brown on t
I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thic
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
I apologize in advance for my lack of knowledge in how a fat comes to be saturated, and perhaps therein lies the answer to this question. However, due to my wif
When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example)
Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as look
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is suf
I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there a
Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for
I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together. What I'd like to see is hard science here. Or at least d
I saw the host on a cooking show claim that using seltzer in a marinade will help the flavors better penetrate meat via the carbonation. Is there any truth to t