Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very differe
One week ago I sent an inquiry about why a digital thermometer seems to have a bigger temperature difference, as compared to a previous, more accurate, thermo
I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't f
We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all s
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will acci
I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage,
Many recipes call for a lower temperature in a fan oven (usually by 20°C), which makes sense as these ovens transfer heat more effectively. However there w
The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish
There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous
I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy"
So I have noticed rice go from fluffy and easy to separate to sticky and coming off as several masses. I have a hypothesis as to why that happens. Also, I have
So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So b
Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there a
What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
At what temperature is water called at a “rolling boil”? How long does it take until water is at rolling boil?
I've noticed in my convection oven, there is a difference between the air and the surface temperature of the metal baking pan on the top shelf. Which is the b
I have a fresh farm raised Turkey that calls for cooking at 325 degrees but I also want to bake a stuffed butternut squash in the same oven where the recipe cal
I seared by prime rib at 450 degrees for 30 minutes and then I was supposed to reduce the temp to 325 for an additional 3 hours. I forgot to turn down the temp
I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc] However, I've always been a little paranoid about havin