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This article tells you all you need to know about brown and white sugar and cookies: Cookie Fact #9: White Sugar = Thin and Crisp, Brown Sugar = Tall and Moist A mixture of the two provides a good balance, and as I noticed in my egg tests, dissolving too much sugar can lead to a texture that's too uniform. With sugar left in distinct grains, the pockets of ...


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Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat contains muscle fibers (the proteins actin and myosin) as well as some loose proteins swimming in the fluids within the meat (the cell plasma). When you cook meat, ...


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It's not just the amount of heat. The heat component IS really important, but that funny taste that you only get from chinese takeout fried rice, really has to do with the fire. The smoke from the fire, even completely combusted fire envelopes the wok and the food within it, the food in that wok is absorbing the smoke and that's what imparts that Chinese ...


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Basically there's a specific chinese style of cooking that requires extremely large amounts of heat to get a specific mix of textures and flavours. By keeping the amount of heat high and constant, food is cooked quickly, and with a certain sort of flavour - referred to somewhat poetically as "wok hei" Its fairly specific to chinese cooking, and something ...


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It's an issue of thermodynamics. When you're cooking food, the food cools itself off through evaporative cooling and the energy being used to cause chemical changes in the food (eg, caramelizing sugars). If you have too much food in the pan, the balance is overwhelmed by evaporative cooling, and thus you can only get to the boiling point of water. To ...


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Doesn't work. The CO2 gas was dissolved in the soda liquid under pressure. Once the cap is opened the liquid is now at a lower pressure (room pressure) and the gas comes out of solution. That is, it fizzes. Putting a spoon in the bottle does nothing. Resealing the bottle would stop the loss of fizz.


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I am not entirely sure about this, but my theory is based on the way microwaves interact with water. Microwaves are resonant with the rotational frequency of water's dipole, and works by using frequencies that are not quite resonant so that instead of causing rotations some of the energy is lost to friction which increases the vibrational frequencies of the ...


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I have done the milk thing and never noticed any real difference in either the texture or the flavor. Maybe its just me. What I did notice is "how" you cook the liver. A Hot pan so when the liver hits it it shrinks right now. Flip it and cook the other side a short time then out and into an already prepared bacon and onion mix to simmer for awhile followed ...



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