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20

Normal double-acting baking powder makes CO2 (thus giving a rising effect) in two ways: when it gets wet, and when it is heated. Baking soda only makes CO2 when it gets wet. From Wikipedia: The acid in a baking powder can be either fast-acting or slow-acting.[6] A fast-acting acid reacts in a wet mixture with baking soda at room temperature, ...


19

Baking soda is pure sodium bicarbonate, while baking powder includes an acidifying agent (cream of tartar) and a drying agent (starch). You can substitute baking soda for baking powder if you already have an acidifying agent in a recipe (like buttermilk). http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm


16

Yes, it is different. Does it matter? It depends. If you're going to use garlic in a stew or anything else that would 'dissolve' the regular garlic anyway, it doesn't really matter all that much in my opinion. If you want to preserve the texture and/or create a more 'urgent' garlic flavour in short-cooked food, I'd go with fresh. Sidenote: most of the ...


15

I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the C. botulinum spores found in it, but I've never heard that table sugar was unsafe for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The ...


14

Natural is purely a marketing term, and it is essentially meaningless since it isn't regulated by the USDA (I'm assuming you are in the USA, I can't speak for other countries). Since the term isn't regulated (with the apparent exception of meat), any manufacturer can put it on any (non-meat) product that they want, weather it is actually "natural" or not. ...


14

It depends on how broad your definition of "recipe" is. First, as Cos Callis pointed out, a home cook won't be affected even if a recipe was patented. IP law (=intelectual property) is a matter of civil law, not criminal law. If you hit someone over the head, this is criminal law and the country where this happened will sue you and put you in jail even if ...


13

The grades reflect how much light can get through some standard quantity of maple. The darker maple syrups tend to have a stronger maple flavor and tend to be harvested later in the season. The collected sap needs to be concentrated and purified to make the syrup, which is traditionally done by boiling and skimming off impurities. The USDA (United States ...


13

Actually, yams are often white, and may be purple or other colors.. In the US, what we get labeled as yams are actually sweet pototoes. (They were similar to the african yams that people were used to, and the name stuck, sort of like how 'pepper' is used for chilies, but they're not even close to the same thing.) update A longer explanation of the ...


12

Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly. The main advantage to dry herbs is that they're available year round. When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time. If you are going to substitute, you'll need to add more (typically about ...


12

There is a difference beyond just the price. All-Purpose flours are not the same: Southerners tend to make more quick breads, pies, cakes, etc. where tenderness is the primary quality factor. Southern brands of all-purpose flour such as White Lily, Martha White, Red Band, Adluh and others are typically milled from wheat that naturally has a lower ...


12

If you're looking for books, you could try "Roman Cookery" by Mark Grant or "The Classical Cookbook" by Andrew Dalby and Sally Grainger for ancient Roman food, or "The Philosopher's Kitchen" by Francine Segan, which combines ancient Greek and Roman cuisine. Many of these recipes are derived from the works of Apicius, but are not solely based on his ...


11

I would do it the other way round, I'd fry the sausages first, then add the veg. This has a few benefits as I see it:- The sausages will brown more evenly, purely aesthetic but some people will think they are not cooked if they are not brown. You'll get the oil out of the sausages so you'll have a better idea of how much oil to add when you add the veg, ...


11

The US Code of Federal Regulations (21 CFR 101.4) states that ingredients must be listed in descending order of predominance based on weight. The following exception is made in 21 CFR 101.4(2): The descending order of predominance requirements of paragraph (a)(1) of this section do not apply to ingredients present in amounts of 2 percent or less by ...


10

The grades of Maple syrup indicate depth of flavor and amount of light transmittance. Grade A is the lighter with Grade B being darker. The letters are just a means of indicating variance of flavor/color, not a judge of quality. Lighter grades are usually used on pancakes, waffles, etc. while Grade B is best as an ingredient in cooking/baking due to the ...


10

They have a different ratio of white sugar to molasses. Therefore, dark brown sugar is more hygroscopic, and will have a deeper molasses flavor (and color, obviously) They're pretty similar, and you can usually get away with replacing one with the other, but if you want subtle flavors coming through, dark brown sugar might mask it. I've seen ...


9

Generally you soak them in a small amount of very hot water for about 10 minutes or until they are as soft as you want them. The flavorful liquid that comes out of that process can be used in salad dressings, soups, sauces, etc. (A quick way to do this is throw them in a microwave safe bowl with water to cover and microwave for say 3 minutes, then allow to ...


8

Sounds like you didn't roast sufficiently or not sufficiently hot. The outside should be really charred, and the inside will be not so watery.


8

I think the main reason pre-prepared garlic exists is that some people don't like working with raw garlic directly i.e. getting their fingers/hands smelly. You can't go wrong with raw garlic and it's easy to keep and prepare.


8

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture will answer most questions on what the chemistry is behind most cooking processes, without being too academic.


7

Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano. Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour.


7

I'm sure you already know this, being Indian, but adding a small amount of Asafoetida, which is widely used in Indian cuisine, to your dishes will work wonders. It works as a digestive aid and will reduce flatulence. Typical causes of flatulence are beans, lentils, onions, garlic, cauliflower and a few others. Acid is typically caused by high fat foods, ...


7

It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has ...


7

Since you note that the inside was nice and juicy, I doubt that salting 30 minutes in advance was the culprit. Either sear at a slightly lower temp or do it for less time. I just got a new grill and the "high" setting was much hotter than I expected and my first steaks seared much quicker than I expected. A note on the salting in advance: Cook's ...


7

Don't think of that as dough. This looks like basically making a quiche base to put pizza toppings on. I don't see any reason to think this recipe won't be stable but it won't be anything like pizza crust. Still it sounds tasty.


7

Not really, but there haven't been that many studies in to the issue. An abstract of the most significant one can be found here. To summarise, the study tested people who had drunk black coffee, coffee with milk, and coffee with non-dairy creamer to see how much of the phenolic acid (one constituent of coffee that is supposed to have health benefits) ...


6

If it's for a pie, by melt the recipe author probably meant to dissolve in the least amount of water. You can do that by making a glucose syrup, as Pulse mentioned. Place one cup of dextrose with a third of a cup of water in a pot and heat until dissolved. Commercial glucose syrups are typically 10 to 25% water. If you melt solid glucose in a pan, which ...


6

Healthier is a loaded word in this case. The raw milk camp claims a richer flavor, more nutrients, and less allergies. The pasteurized camp claims just as nutritious, with better texture, but safer. Once all the practicalities of producing, distributing, and ensuring the quality of large quantities of milk come into play, the debate becomes fierce. What ...


6

I think fresh garlic is much more flavorful! I tried the jarred garlic before, and I could definitely taste a difference. Yes, it's more convenient, but it's not as strong as fresh. A hand grater is useful when using fresh garlic. You won't have to chop and it helps prevent biting into larger pieces.


6

A curd is a transitional element obtained, once milk starts to coagulate, the other being a water substance called whey. These are separated and cheese can later be made from the curd, via the addition of other ingredients, such as rennet. Or in the case of cottage cheese and paneer, an acid. Yoghurt is a finished product, produced by by heating milk, then ...



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