New answers tagged chemistry
As I understand it, cream of tartar isn't actually an acid, but a salt, albeit one whose pH is fairly acidic (around 3.5). It is substantially less acidic than lemon juice or vinegar (in the 2-2.5 range). Plus, cream of tartar is flavorless. It is also an acid buffer, meaning that it doesn't just lower the pH of the food, but rather also keeps it at a very ...
Some recipes suggest adding caraway and/or asafoetida (hing), and these spices are there for a reason - they are known for reducing gas.
I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.
I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
I think classic hard candy would be difficult if not impossible to make with fruit juice because it combines the fruit sugars (fructose) with a lot of other things, and hard candy is normally made by heating sucrose (table sugar, which is 50% fructose, 50% glucose) to the hard-crack stage (300-310F) to the point where it is essentially 99% sugar. As the ...
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