When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil in
According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from
Background: A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice co
I have used vinegar for flavor as a substitute for salt and noticed that it is used in salads, not sure why perhaps as preserver/flavour. But I have never reali
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if
Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredi
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-f
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This see
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vi
I sometimes put bottles of soda in the freezer for 20-30 minutes to get them near frozen (taste SO much better that way). If I time it just right I'll pull the
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a
My father is a flour miller. He wants to know how he can make wheat, or flour more specifically, whiter during the milling process. Is there anything that can b
There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'. I've had this with tiramisu, chocolate mousse, panna cotta to name a
Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size (YouTube vid
At some point I came across some edible paper. I don't know which company makes it or where to find it? I think I recall that it was possible to write on it.
Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach
The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting th
My teacher said that you cannot stop fats going bad with freezing. So fatty meat is not good idea to freeze over a long time. Are there other factors to conside