New answers tagged food-science
It's really easier to do with icing, but if you make a really pale dough such as a sugar cookie dough, you can color it. I once made pie-chart shaped cookies by doing this, then making wedges in various colors & sizes, then squishing them all back together into a log, and slicing it into rounds. I don't know if it was the colors that I was using, but I ...
I was wondering if this should be closed as too broad or unclear, or answered. I'll attempt an answer. The information you are looking for doesn't exist. First, there are no common factors which make all and any food tasty. Second, the factors which make most foods tasty have nothing to do with absorption, and in fact most foods do not absorb anything at ...
I just came across to this website looking for an answer related to sushi rice. Then I started to look around to find out what is all this about, so I found this question about nopal cooking. It happens that I am mexican so I wanted to give some advice about it. I have never seen a person here in Mexico cooking nopal with a copper coin. It seems to me like a ...
The milk has caeisin wich pulls out blood and impurties as well as some metallic elements. Same stands for tapia as it pulls out some of the muddy and overpowering stony elements. I have put in 12 years in kitchens and have seen milk used in many soaking applications mostly for cleansing methods.
As far as the indian style pressure cooker, with a seperate weight, the 'number of whistles' typically isn't a standard. It depends on the size, specific weight of the weight, and what you're cooking. Typically, the number of whistles for a specific recipe tends to depend on the specific cooker and you'd quite often hear "4 whistles if its the little cooker, ...
Glucose is used to supersaturate the refined sugar. Without it, the refined sugar would crystallize after some time. We don't want our marshmallow to be like that.
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