On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wi
I steam my broccoli until it's 'al dente' and some buds turn brown. I've done a small search, but haven't found anything. I'm thinking maybe the steam is too
I've seen this a number of times (for example here, or here at cooking.SE), and I do it at home, but I'd like to know for what reason salt is good for cleaning
I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange. The colour change isn't from mixing in an ingredient of different col
Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combination
I am trying to make protein bars at home from protein powder and natural sweeteners. I have basically all the ingredients mentioned on the pack, but mine come o
I am unsure if this categorization of food exist only in Chinese culture or if it exists in other (Asian) cultures. In China, a lot of the food is separated int
I'm trying to make a zesty sauce from a mayo base/ketchup base mixture. Sometimes color turns out dark orange, sometimes off white, even though I'm using the s
Rather than using natural pectin from the fruit being used or added pectin I am looking for an alternative setting/gelling agent that will enable me to get more
I have been trying to reverse engineer a packaged glaze mix for fruit pies. It weighs 1oz/28g, and contains "modified tapioca starch, citric acid, salt, artific
Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil wh
Hi I am doing a research project on banana ripeness and cannot find a way to tell the ripeness of a banana from the inside of it. I cannot use taste to measure
Are there any interesting diagrammatic recipe notations out there? I have found Nassi-Shneiderman diagrams: used here at Cooking for Engin
Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water f
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three ho
Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathoge
At least in North America, eggs are most often eaten (or at least stereotypically eaten) for breakfast, sandwiches for lunch, and a big hearty meal for dinner,
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. T
Today I bought a Jack Links beef jerky from a vending machine, and when I bit into it I got a distinct taste of something acrid and soapy. As far as I could tel