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9
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5answers
66k views

Can you make whipped cream with half and half?

Can you make whipped cream with half and half? If you can, what, if anything, do you have to do differently?
9
votes
1answer
1k views

Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)

The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa ...
6
votes
5answers
2k views

Where do I buy food additives (not in bulk)?

I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now ...
5
votes
1answer
174 views

Is there an official comprehensive list of E-numbers?

Does an official comprehensive list of the E-numbers exists? I'm thinking of something along what the Wikipedia page provides: Number Role Name Description Approval Notes An example of an entry ...
4
votes
1answer
416 views

What are good resources to learn food chemistry?

Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
4
votes
3answers
2k views

Does Arabic gum help keep frozen yogurt soft?

I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. ...
3
votes
3answers
73 views

What conditions make xanthan thicken?

I have used xanthan a few times, sometimes successfully, sometimes less so. The one thing I've noticed: it is certainly not enough to just stir it in until it is well dispersed. Sometimes it will not ...
3
votes
3answers
2k views

What is the affect of adding alkaline or acidic substances to wheat flour?

What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
1
vote
4answers
2k views

How can I make my lemonade more tart/tangy?

I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I noticed that even with drinks that ...
1
vote
1answer
344 views

Are there any natural preservatives that can be used in Soups or Stews?

I make a lot soups and various stews and they don't seem to last more than a few days - are there any natural preservatives that can be added to them that will increase their refrigerator life?