I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way
I buy cherub tomatoes because I can use them all week in a variety of dishes and meals. I'm looking for the best way to slice them for sandwic
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities. As I grabbed a KitKat out of its bag, I noticed that it was comple
How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/
My sister has decided to home-school her children (all daughters, ranging from 5-14 years old) this year and has asked me, her physicist broth
I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a clot
I have recently applied for a role at a company which makes vegan meat substitutes (specifically chicken and bacon) and I was wondering how products such as the
Thinly sliced spring onions (aka green onions, scallions, etc.), usually sliced on a bias, curl up when placed in ice water, making them a rather photogenic gar
I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution i
Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortuna
I'm experimenting with creating puff cereal at home. I was wondering if creating a gel, dehydrating it and then puffing it in an oven with high pressure is the
I want to remove salt from marinated chicken thighs. What would be the most effective way to do this "reverse brining", if flavour does not matter? I have seen
In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has bee
Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mo
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired out
What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar
There's a belief in some cultures that if you look at your being-cooked food from the beginning till the end, you will have a more delicious food compared to wh
I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the f
The force feeding of ducks or geese required to prepare foie gras (French "fatty liver") is widely known and banned in some states. I was at a restaurant last n
I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" a