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2

It Depends. First off, by 'goes bad' I'm assuming you mean both 'stale and unpalatable' and 'moldy and not food-safe'. And for both of those, it's going to greatly depend on what ingredient, what you're making, and how you're making it. In the case of tomatoes, if you take your batch of 'last-legs' tomatoes (and I'm assuming you mean there's almost an ...


3

As you may already know, meat becomes tender when cooking because collagen (which is chewy) breaks down into gelatin (which isn't chewy), and the longer it cooks, the more collagen is broken down. Having said that, if the bag in the conventional oven was in for closer to 4h and the bag in the steam oven was in for closer to 6h, it's kind of obvious why the ...


2

It depends on how you are using it. Most likely, as the other users suggest, you must heat it when combining with other ingredients so they bond together via the heat, and your recipe will set into a gel by chilling the mixture. For instance, if you are creating a silky gel topping - less firm (example: raspberry foam topped Prosecco), it is also best to use ...


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well the brown is from oxidation(just about anything can be oxidized) by the exposure to water. Yellow on the other hand is most likely from the broccoli starting to have blossoms in the florets that eventually produce seeds.


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I've used chia seeds - you won't get QUITE the thickness of pectin but it does get that goopy texture! see recipe here: http://happystronghome.com/raw-strawberry-jam-gelatin-free-no-cook/


2

I grew up on pinto beans, a staple in my life. My mother NEVER soaked the beans before cooking. Now a grandma myself I still cook beans bi-weekly. Then I read somewhere that beans MUST always be soaked first. So, I did a few times and I found that the deep bold bean flavor and color of the beans, was gone. Surely, some of the nutrients had also ...


3

Actually, I think "the Internet" is wrong on this one, assuming that we are talking about proper caramel sauce. In most of candy making, you are very careful of crystalization. You are working with a supersaturated sugar solution, and it is looking for the slightest excuse to precipitate. Stirring will clump the sugar out of the solution into crystals. ...



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