I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk
As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard
I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for t
Since I moved to my new flat, I have a problem when heating bread in any way. What happens is that if I put it on a plate, it gets very wet on the plate side. T
About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour
This answer talks about the amount of heat required for cooking fried rice which tastes similar to restaurants. I want to understand the science behind it. Ple
The other day I was heating a left over casserole that was placed in the freezer for 24 hours before I decided to reheat it. I heated it in the microwave for 4
This Pyrex glass safety label says "Always preheat oven". Any idea why?
Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic w
I have a problem. Let's say I buy a frying pan for about 130 EUR. But after 5 months of using it 3 times a week, it looks like the photo. What am I doing wrong
Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes,
I'm referring to any/all cooking oils. I am wondering what temperatures cause significant degradation in quality or rancidity.
I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many
While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this q
I will be vending a soft serve/gelato at events and festivals this summer. I need to maintain its soft frozen temperature between 10 and 18 °F (-12 to -7 &d
Those cooks who use induction ranges love them, but some lament the limited type of pans available. Alas my powers of explanation are not good enough to explain
Can Soda Lime glass handle storage of hot liquid? Like tea, soup, hot chocolate, etc.
I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. As I understand it, the reason why food cooked in an
I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't pu
I have a 5 burner modern style gas cooktop (KitchenAid), 4 in standard positions, one big double in the center. 4 of the burners are all the standard circular