The hot tag has no wiki summary.
14
votes
1answer
1k views
Why do some powders clump in hot water?
Why do some powders like flour or green tea causes lumps in hot water while other powders like sugar or cocoa readily dissolve?
Cocoa: http://imgur.com/ncmN1ki.jpg
34
votes
3answers
3k views
Why do tomatoes get so hot?
Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce.
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1
vote
3answers
424 views
How to prevent my marshmallows from melting in my hot cocoa?
Whenever I make a hot cocoa, adding powdered cocoa in a hot water (not boiling), and add my marshmallows in it, the marshmallows just melts until they are completely gone. I really want to feel the ...
10
votes
1answer
2k views
Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas.
My latest was:
Microwave brown sugar and butter, ...
14
votes
4answers
4k views
Keeping A Sauce From Separating
Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce.
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4
votes
4answers
264 views
How can I maximize Wasabi flavor?
A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, ...
