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1
vote
3answers
232 views
How do I reverse engineer a recipe? [closed]
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 ...
2
votes
2answers
356 views
PH and sour / acid taste
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 ...
6
votes
0answers
373 views
Cooking turkey with high-voltage arc [closed]
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?
6
votes
2answers
3k views
How to make Pancakes with Almond milk?
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 ...
3
votes
3answers
652 views
Anyone for milk soaked minced beef?
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 ...
11
votes
4answers
601 views
Using ostrich and emu eggs
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? ...
3
votes
2answers
207 views
Pre-blending Potatos
What would happen if you put your uncooked potatos in a blender and then cooked the result?
Would you get mashed potatos? Faster?
9
votes
7answers
830 views
I fancy making flavoured 'spaghetti', any tips?
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 ...
