Questions tagged [science]
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How does adding vanilla extract help make a milkshake if the ice cream is already vanilla?
I recently purchased a professional-style milkshake mixer, and some recipes I've researched say that adding ice cream is a must for making shakes, along with adding a few drops of milk. But some of ...
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1
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Do yeast pancakes contain alcohol?
I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge overnight, and in the morning added a ...
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Can alcohol evaporation get you drunk?
So, there was an article saying if you vaporize alcohol and Inhale, that you can consume it and it will go into your bloodstream and make you drunk.
I’m wondering if when you cook with alcohol and ...
- 31
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Too much butter in pie crust
My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be saved?
4
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1
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Why does adding sugar/salt causes water to release?
This is purely practical observation.
If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower somewhat wilted/dried in fridge cooing ...
- 173
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3
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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 ...
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3
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1
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What protease is in avocado?
What protease in particular does avocado contain? I've been searching everywhere for it on the internet and still couldn't find any answers.
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Is it possible to make "coffee" with cacao? [closed]
I need to do a project for the uni, and my topic it's about cacao, and i need to create a new product with it, do you think it is possible or not?, please answer i need some help haha.
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Simple recipe that when combined in a different order yields different food?
I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing together a pile of raw chemical ...
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4
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1
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Did I turn my frosting into mayonnaise?
A few weeks ago I made a European-ish buttercream with roughly these ingredients:
4 large whole eggs plus two yolks;
~1.5 cups of white sugar;
~1T vanilla bean paste (I scraped out the rest of my jar)...
- 5,074
0
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2
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Varying pungency with size
Is a chilli of small size more pungent than chilli of large size of same plant if so then why?
If a small chilli is more pungent then why aren't chillies in market small?
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Smoked meat too smokey tasting
I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of cooking that will lessen the smoked taste?...
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What makes a 'primary' taste?
I just noticed this proposal that 'starchiness' should be recognised as the sixth primary taste (after sweetness, sourness, saltiness, bitterness, and umami). I've never really been clear on the ...
- 142
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3
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Time&Temperature vs energy needed for molecules structure's changes
Recently I've read an interesting post about time vs temperature (Time vs. Temperature - What changes what?)
I've been thinking about this problem for a long time.
and I'd like to share an idea..
"A ...
- 11
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1
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Is the grey stuff the thing we make fond out of
When cooking minced meat in particular (and most meat as far as I know), some grey, gooey stuff usually turn up on one side.
Its also apparent when doing certain sous vide things and chicken (in that ...
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