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, ...