Yesterday, I had a can of alcohol free beer which tasted almost like normal beer, just without the alcohol bite. Practically any other alcohol free beer I've ha
Our family has maintained a sourdough start for several decades. It has great flavor, but we use it mostly for pancakes. I've tried making bread with it several
I know that the alcohol content of food that is prepared with alcohol is a tricky study, as evidenced by the fact that food left out overnight stored overnight
Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little s
At the Fat Duck they serve a mug of hot and iced tea. The drink is served in a single cup yet the two different temperature drinks stay separate side by side wi
Just got back from dinner, where I had some decent fish and chips with white vinegar, and a thought came to me: At restaurants, I've found the white vinegar the
Is there a scientific or food industry term for what makes a water solution behave like a detergent, and perhaps an associated unit of measure? For example, th
I like cooking and I try different recipes from web/book. But I am not satisfied by just cooking using recipes, I want to understand what tastes individual ingr
Does salt pork have to be fully cooked before you put it in your dish? I am cooking red beans and rice, and the dish calls for a ham hock. I don't have one o
I (and some family members) have a medical condition that affects the ability to digest cellulose, so we have to avoid most fresh fruits and vegetables. We hav
Is there any advantage to adding salt to onion while frying itself rather than adding it the last? My friends say it removes moisture from onion. Is it true? W
I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about
They are called cooks. It's like saying there are amateur heartsurgeons.
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high.
I've made a gingerbread house this year and popped in stained glass windows. The windows are made of crushed up boiled lollies. I baked the gingerbread, then
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this sta
When cooking with wine or other booze does the alcohol have an affect on the cooking process? Example: deglazing a pan or making a wine-based sauce. My unders
A successful souffle is usually one that rises high above its own vessel. What active ingredients / parts of a souffle (regardless of the type of souffle) typic
I know that adding oil to pasta water doesn't keep the noodles from sticking--much better to do that after cooking. I also know that there's no need to cook pas
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making