I often see TV shows, for example on the Food network, which showcase a restaurant. They will have a particular recipe which they make, and specify some of the ingredients but of course not in the ...
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of ...
I'm hungry at a power substation. All I have is a 13-pound turkey and these air-interrupt breakers. How long does the turkey have to sit in the arc before it's done?
We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier ...
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a ...
Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs? Are they any different nutritionally? ...
What would happen if you put your uncooked potatos in a blender and then cooked the result? Would you get mashed potatos? Faster?
I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got ...