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Milk 🥛 You mention milk in your question, so let's start there. Milk is about 2-4% fat, 8-10% milk solids, and the rest water. It has your ideal viscosity, is great cold, and carries flavor well. Commercial milk doesn't separate & is remarkably stable. (It's important to note that fresh-from-the-cow milk separates rather easily, and is therefore ...


That is actually correct - depending on the fruit you may be looking at different sugar component ratios (fructose/glucose), but ultimately, fruit is sweet because it contains sugar. If you looking at dried fruit, the loss of water means a lot of concentrated sugar remains - and if you remember how sugar is made, it’s to be expected.


Your first reference seems clear enough. "...The stability of oils presented high correlation with their smoke points. As expected, the more evident spectral changes were observed in the oils that present lower smoke points. The refined oils, which in general present higher smoke points, presented better stability. ..." The general consensus (see ...


I would suggest viewing it a different way: the recipe did not fail. It is most likely performing exactly as expected by its author. First, there is the matter of the different pan. You might intuitively think that 1 inch is not much of a difference, but you have to remember that the height of the cake will vary proportionally to the pan area, not to the pan ...


I can't say with absolute positivity on this, but I suspect it's because butter in Europe is often cultured, i.e. made using partially fermented cream, which changes its flavor and makes it a bit acidic. Cream is not cultured, so it has a 'neutral' flavor, the ratio of butter to cream is balanced to give the right flavor profile.


As for this old question, if anyone in this situation is up for an experiment, try slowly working in some vinegar or another acid, like lemon juice. It will react with the baking soda and produce carbon dioxide and salt. So you could at least have very salty pretzels instead of bitter. While the end result might still be too salty (or sour) to use for ...


There's lots of different ways to answer this question. Is the chicken basting in a liquid flavoured with the aromatics? Are the flavours of the aromatics carried in evaporating water molecules through the air? The answer is yes to both, and it really depends on what you're cooking and how you're cooking it. I'll try to think of a couple examples, but ...


A large part of the answer is that the aromatics become vapours/gasses during the cooking process. These volatilized compounds then float around in the air at a high concentration inside the oven (and outside too through leaks in the oven, that's why you can smell it cooking). As an explanation, the reason you can "taste" (actually it's to do with ...


Some aromatics dissolve in water, some in oil and some in alcohol. That's the basic idea. Of course some will dissolve at least to some extent in more than one medium.

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