Are there any interesting diagrammatic recipe notations out there? I have found Nassi-Shneiderman diagrams: used here at Cooking for Engin
I bought a box of soy lecithin at a store yesterday, only to discover that it is past its "use by"-date. The date was a month ago. Now I am wondering whether to
I have an ISI whipper, and want to carbonate water using this device and CO2 chargers. This should in principle be possible. I have filled the whipper flask up
When I make horchata or aqua frescas, I often have a large volume (quarts) of liquid that could benefit from straining. Usually only the small fine mesh strain
I've been messing around with the pancake recipe that calls for the following ingredients in the past few days. 1 cup all-purpose flour 2 teaspoons baking powd
At what temperature does all nutrition dissolve in water? I want to help people that can't eat solid food, by giving them liquefied food.
Fact #1: A lamb is a baby sheep. Fact #2: I was watching a cooking show today, and one of the ingredients available was referred to as "baby lamb". I'm a bit
I have an old recipe for Green Tomato/Ginger Jam , it needs 3/4 tsp tartaric acid, can I substitute cream of tartar and if so how much? Green Tomato/Ginger Jam
I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough st
Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten f
The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold
I haven't been able to find much in regards to titanium cookware and its possible interactions with the human body. Please provide academic/peer-reviewed/scie
During the last week I ordered many different espresso shots at coffee shops around the place where I work - some cheap, some expensive, some chains, some indep
I'm experimenting with different vegan solid fats for baked goods, like pancakes. This fat isn't only solid at room temperature, it's hard as a rock even on a
So you go to a deli, pizza place, or any number of places that will sell you a 12"+ hot sandwich (e.g. a philly cheeseteak). You eat half and save the other ha
If I cook the turkey the night before then cut it up, put in refrigerator wrapped or covered in container is it safe to reheat the next day an
I made some vegan lasagna today, despite initial doubts it turned out pretty good. However the soy meat I used was a bit tasteless. I am not expecting it to ta
We have a jar of Hannah's Red Hot Pickled Sausages that we just opened last night. I couldn't find any "Refrigerate After Opening" indication anywhere on the j
My mother would dust her rising dough with flour and cover it with a dish cloth, today everyone uses oil. Which works better? What's the difference?
I am going to be trying my hand at bockwurst tomorrow evening, and will be going to the butcher shortly to have meat cut for the process. For the pork, I'm goin
I'm planning on baking a pineapple cake for my husband's birthday and the only recipes I find are for pineapple upside down cake. Can I use a pineapple upside d
I have finally invested in a nice Wusthoff Santoku and a Mac paring knife and I want to keep them up and running well! The knife shop I bought from taught me ho
I have a cast iron skillet and one of the guests coming for dinner is vegan. Since cast iron is seasoned by all kinds of grease over time I wonder if this is su
I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour fi
The hog casings I purchased came packaged in a large amount of salt, and I was not able to pull them apart. So, I removed the casings from the salt and put them
I have seen many recipes for cakes, cupcakes, coffee buttercream, etc. that call for instant coffee than the freshly ground/brewed coffee because the instant co
My local farm has some sheep that will be slaughtered soon. I'm challenging myself to find recipes (and non-food usages) of every part of their bodies, so that
Are the two the same? I have no clue. A brief google search didn't provide much help. Update: Here's an example of baking flour
I've heard that even though cinnamon is widely used in several types of sweet food-products, it's actually not a sweet spice. Is is true? If yes, why is it use
I cooked some white beans but they came out kind of crunchy and it seems like every bean had a shell that was loosely attached that made the texture unpleasant.