I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced g
I live in Europe and use a lot of European recipes. Here, traditional waffle recipes generally use a mixture of cream and milk as the liquid. The recipes includ
I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the mo
I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes where smoke points are typically reached). S
This appears to be the most relevant site to post my question about the sugar content of foods. For the various sugar products that I have come across recently,
I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Sl
I am making date bars very similar to nakd bars but keeping running into the same problem when making them. The bars are way too sticky! I used the following in
Are there ways to introduce anti-sticking food additives for frying batter like substances and very high protein solutions without introducing excess fats into
On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut fo
I've read some recipes/blogs that say that overnight oats can be made with milk substitutes such as almond milk. Other recipes/blogs I've read say that enzymes
I know it says in the directions to use microwave only. But I am more curious than anything else. Is it a food safety issue perhaps? I generally put olive oil a
What makes corn pop and is it possible to microwave any other type of food into the form of pop-something just like sweetcorn?
I like the smell of diesel, and other heavy oils. Are there any food ingredients, i.e. safe to eat, that have a taste similar to diesel. I think it would be an
Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped su
I have now numerous times heard things such as: In the final step, the factory adds custom spices for the specific region for which this batch of hotdogs are s
So my understanding is that to temper chocolate, it requires manipulating the heat to form the ideal crystal structure (i.e., beta V) that has the ideal propert
My first time to ask here. I'm trying to formulate my own recipe of vegan ice cream and am following a certain proportion/percentage for each component (fat 17%
I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions). But i
Is there a food that resembles the texture and consistency of ice cream but is not cold/does not have to be kept cold?
The Maillard Reaction requires temperatures of 140 to 165 Degrees Celsius; hence "browning" cannot be achieved with water when cooking under normal conditions s