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Nov
1
awarded  Popular Question
Nov
21
comment Is there a way to save cookies that were baked without flour?
I've had them in the fridge for a while, and they're still pretty mushy. I'm thinking about freezing them as I mentioned.
Nov
21
asked Is there a way to save cookies that were baked without flour?
Jun
26
comment Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
@BobMcGee - any thoughts on the foaming?
Jun
26
comment Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
Hmm, I think that perhaps it was an order of bitter beyond simply bitter soymilk? Generally I can close my eyes and force things down, but the few bites I managed of this kept me feeling a little queasy for almost an hour. Perhaps @bobmcgee above was right that there was more to it than the soymilk.
Jun
26
awarded  Supporter
Jun
26
awarded  Scholar
Jun
26
accepted Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
Jun
26
comment Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
The soymilk was Silk, which I imagine is fairly well cooked/preserved given that I can't pronounce some of the ingredients BUT this does explain why a couple other things that I've thrown soymilk into in the past have gone bitter quickly as well, regardless of whether or not there was lemon present. Do you have thoughts on other non-dairy milks one could use instead, that would hold up better a few days into being a leftover? Also, I appreciate you mentioning that it could be poisonous - I may have forced myself to stomach it, otherwise. Thanks for the thorough answer!
Jun
25
awarded  Student
Jun
25
asked Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'