This article is trying to explain some of the science behind marination, but I don't really understand what they are trying to say here. As far back as pre-Col
When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it se
I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is
I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that develop
It is pretty widely known that cilantro tastes bad for some people only because of a gene that makes that herb taste like soap. But are there other foods/herbs
I expressed surprise to a friend that halal carts are so prevalent in nyc, whereas taco carts seem nearly non-existent, and he confidently tol
Every recipe I have found for making traditional Spanish churros or porras calls for adding the flour to boiling or near-boiling water (or, less commonly, milk)
The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simpl
We've made spatzle a bunch of times with great success. Tonight, we put it in the boiling water like many times before, and it completely dissolved, resulting i
As we all know, peanuts are actually legumes and not nuts. But they taste and function much more like nuts. They can be cooked quickly like nuts while beans tak
I wonder if there is any common food with a pH higher than 8? Or is it simply that we humans don't eat anything alkaline because the taste would be soapy/bitter
I'd like to say I'm good at cooking. I understand each element of the cooking process well, I can imagine flavours and how ingredients will al
I'm trying to nixtamalize field corn. The kernels swell but the skins don't come off even with vigorous rubbing. What am I doing wrong?
I have a recipe for cannabis gummies that yields the perfect texture I am after (exactly like a maynards gummy bear and stays at room temperature). I'd like to
I’ve heard several opinions on preparing French meringues: stream sugar into fluffy egg whites -or- combine sugar and egg whites ahead of time (e.g. the d
I made maseca dumplings. Maseca is the flour obtained by soaking corn in lime. Maseca needs to be mixed with water to make a dough. The dumplings are added to g
Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to
I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can