I have seen (and used) recipes for icing and glaze that use uncooked milk in them, yet they do not need to be refrigerated. (For example, one with powdered sugar, milk, vanilla and butter or ...
I'm curious why there isn't a zero-calorie molasses substitute. The USDA nutrient database lists a bunch of minerals, but what is it that gives it the "taste" of molasses?
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I always follow instructions in the recipe; I ...
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in ...
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, ...