Questions tagged [chemistry]

Questions about the chemical composition or properties of ingredients and dishes.

8 questions with no upvoted or accepted answers
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Eggless choux pastry recipe yields paper-thin top, gooey bottom

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience with choux pastry, but I've never made an eggless ...
3
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1answer
102 views

Physics/chemistry behind the observation

This is purely observation based. Any time I have cooking something on the stove, if I change intensity in any direction - reducing or increasing the heat, it seems like water vapor threads shoot out ...
2
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0answers
39 views

How does the viscosity of honey affect bread machine results?

The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to ...
2
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0answers
69 views

Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and ...
1
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0answers
39 views

cooldown chemistry of seasoning cast iron with flaxseed

So I have started seasoning cookware with thin layers of flaxseed oil as per the advice from @sheryl_canter with simply outstanding results. Thank you Sheryl! I have a mountain of pans to process so I'...
1
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0answers
35 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
1
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0answers
150 views

Storing Transglutaminase once opened

I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it ...
0
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0answers
42 views

What's a good syrup for home-made chocolate?

I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using ...