New answers tagged food-science
This just happened to me. I didn't let the filling sit. Some differences to the "normal" receipe I used (Betty Crocker's cookbook) were (1) using our own, homegrown pumpkin, and (2) making evaporated milk substitute from powdered milk. Bottom line is that I wouldn't worry about it if your doesn't separate. :-)
There may be a difference: Some milk sugars are very sensitive to heat and will burn at near boiling temperatures. If you are adding tea to the milk, it is possible that you lose some of milk sugars as the boiling tea (~95°C) makes direct contact with the milk. If you are adding milk to the tea, the tea is no longer near boiling since the cup + ...
I had the chance to ask a tea scientist this very question about 25 years ago, and he said: if you put the tea in first, over decades your cups will be more stained than if you put the milk in first if you put the milk in first, you cannot add less milk on discovering that the tea is weak or there is less of it than you thought He further reported that ...
This just happened to one of my pies. It happened because I poured the filling into the crust and let it sit for an hour before baking giving it time to seperate.
Don't over whisk the egg whites.
I have brined turkeys for 36-48 hours with no adverse affects in the turkey itself. As another answer mentioned, gravy made from the turkey juice may be a bit salty. I can attest to this first hand. You did mention don't worry about food safety -- as long as it is below 40 degrees F you should be ok. This could mean keeping it iced, keeping it in a garage ...
To the over salty gravy issue....I would suggest, remove drippings from pan. Use a maderia or white wine you like to deglaze pan. Taste drippings to assess how salty they actually are. Make ahead a stock from the UNBRINED giblets and/or neck. Use that stock, and tied herbs, with the deglazed mixture in pan, and add the removed drippings a little at a ...
Apples emit ethylene gas which causes bananas to ripen or over-ripen faster.
Food processing plants have strict regulation to comply with, which means washing the equipment often. Most places wash the machines with detergent at the end of the shift or batch. It may be quite possible for the detergent to get stuck in places or not rinsed perfectly and next batch of food picking it up. Their main goal is to not get caught with ...
I haven't soaked beans for five years with great results. I have eliminated the gas. I've been sticking a pinhole in each bean prior to cooking. Works well, I don't notice any fragrance.
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