Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin? I initially thought that the bea
I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40
I packed chilli powder to transparency polythene bag. It expires very quickly. But when I put chilli powder into plastic bottlle I can remain it for long tim
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that
Huffington Post writes: Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Is this true? I couldn't f
If I put an unopened bottle of soda water in the refrigerator and decide two weeks later that there is not enough room so I store it in a cabinet outside the re
I was successful making a new ice cream recipe from Pierre Herme: 100g Milk 135g Cream 1 egg yolk 45g sugar 15g glucose I replaced the glucose by honey. After
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked an
I'm new when it comes to vegan cooking and until recently began experimenting and researching with regards to the commonly used or appropiate coagulants whether
I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat w
There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the
I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has l
I recently made chili oil at home for the first time, it is delicious and works great. I simply infused canola oil with some spices and then poured it on chili
Are there any dishes that make prominent use of astringency? I understand that often some of the ingredients in a dish are astringent, but are there any dishes
I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental di
Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "w
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the fl
Ingredients: vegetable glycerin, purified water, citric acid, malic acid, natural flavor, stevia leaf extract, sodium citrate. Container is about 2-3 ounces.
If this is the wrong place to ask this, please direct me to the correct place. I am a big fan of cereal, and I like to eat a fair amount, but don't like to hav