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644 views

Does whole milk or soy milk spoil faster? Why?

I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please ...
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1answer
103 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
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74 views

How can I remove the greasiness from my ice cream?

I am using 35% whole cream and 3.25% whole milk to make my home made ice cream and it leaves a greasy aftertaste. How can I improve this? glucose de 46, skim milk powder modified cornstarch sugar ...
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37 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
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0answers
56 views

What is the effect of the fat content of milk when making cheese?

How does the fat content of milk affect the cheese it's used to make? For a science fair I am finding out how different fat content milks affect mozzerella cheese. But first I need to know how the fat ...
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0answers
135 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
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Adjusting protien pH before cooking

Cooks Illustrated has a recipe for Sichuan pork where pork tenderloin is marinated for 15 mins in a baking soda solution (1t NaHCO3/ 8T H2O) and then rinsed before cooking. The goal being to raise ...