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Blackstrap molasses isn't exactly just light molasses with less sugar. It's been cooked for longer during the refining process, leading to more Maillard browning. But that's not a major effect. If you add some sugar and a bit of water to blackstrap molasses, you'll basically have light(er) molasses.


I have the same issue. I think it is that the egg bonds with the baking powder making a very disgusting sour lemony taste. I think I will try mixing the e batter prior to adding the egg next time or add the baking powder last


I think that your thinking in terms of "leftovers" is what is tripping you up here. Cooking food involves tons of chemical changes, and some of them happen best on the stove, and others need a long period of resting time. If you have a recipe which tastes better on the second day, then all you have to do is to plan to serve it on the second day. ...


I don't know if it's truly "letting flavors meld", and how much of it's other stuffs going on (like the breakdown of larger carbohydrates mentioned at Serious Eats), and how much of it is change in texture due to cooling and then reheating. Alton Brown made use of this in his Good Eats beef stew recipe by roasting the meat then allowing it to cool....


Yogurt is sour because of the process of fermentation, whereby lactose bacteria make energy by breaking down lactose to glucose and galactose. Glucose then enter glycolysis to produce energy in a form of ATP and NADH, and lactic acid is produced as a by-product (waste product). The production of lactic acid makes the pH of the milk to drop, from ...

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