Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for
An answer* on another one of my questions sparked this: What is actually happening to the cheese on a molecular and chemical level as it ages? What processes a
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usuall
We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed w
Possible Duplicate:Cure for burns from hot peppers / capsicum oil? Ya, just ate something spicy and my mouth is on fire. I tried dri
I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before yo
I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the
I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" si
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now
Does air get trapped or sucked into the rice during cooking?
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the cur
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by thi
I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the c
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this o
Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not
I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should
For two years, I've been eating chicken grown up in farms. They don't taste like village chicken (chickens raised in villages here eating natural food). Why not
Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared o
Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
Does placing a metal spoon in an open bottles of bubbles, sparkling wine & Champagne help keep its fizz ? If so why is this ?