45

If you premix to make a rub, it's easier to apply spices evenly. Otherwise, you must individually apply a small amount (for example, 1/4 tsp) of several spices evenly. With a rub, you make the spice mixture with the desired proportions, and there is a larger aggregate amount to spread.


34

The answer it seems is - no, you can't just use any variety of corn. It seems that you need in particular a hard shell around the kernel that is not present in sweetcorn varieties. I also suspect that it is harder to make than one might imagine, you need a specific percentage of water in the kernel to get it to pop - this is why you can't store unpopped ...


31

Your question goes near the answer. As you can read on those nifty tables on products, calories come from mainly three sources: Fats, sugars and protein. There are also fibres, alcohol (that are not counted as carbs) like ethanol and organic acids but the first three is packed with them. So fat have 9 kcal/g, carbs 4kcal/g and proteins also 4 kcal/g (...


29

The primary use of beer in a beer batter is its alcohol, which disrupts gluten formation and needs less heat than water to evaporate, improving the texture of the final crust. For flavor, most recipes using beer do best with a malty, low-bitterness beer, like a marzen, scotch ale, or (maybe) amber ale. Highly-hopped "put hair on your chest" IPAs are a bad ...


26

tl;dr: Yes, there are significant differences ... but use them as guidelines, don't just blindly follow recipes. (Jacques Pépin agrees) Part of the size issue that Jefromi mentioned is not only growing conditions (hotter/dryer/morning sun/in a greenhouse/etc), but there are typically different varietals of things. Eggplant is one of the most significant --...


24

The role of buttermilk in most recipes, including waffles, is to provide acid into the reaction with baking soda to cause it to 'rise' more. The thickness helps the batter retain the air pockets that the acid + baking soda creates when heat is applied, resulting in a 'lighter fluffier' waffle.


23

It's a children's book, but The Popcorn Book by Tomie de Paola is actually a very comprehensive summary on the history and science of popcorn. Popcorn pops because the kernels contain small amounts of moisture which, when heated, cook the starches inside the popcorn, causing them to rapidly expand and exploding out the kernel. (This is my basic ...


21

In the UK there are two main cuts of bacon. There's "streaky bacon", which is cut from the pork belly. This is mostly what you get in the US. There's also "back bacon" which is cut from the pork loin. This is generally more popular and is very much leaner than streaky bacon. In the US you call it "Canadian bacon". You can also get "middle bacon" which ...


19

The short answer is that good quality chocolate has a high proportion of cocoa constituents with little or no substitution. What to look for: High cocoa solids content. Chocolate with less than 50% cocoa solids will have little real chocolate taste and those with more than 70% will have a much more complex and fine chocolate taste. Cocoa butter content. ...


19

The Environmental Defense Fund has made a few recommendations based on EPA guidance: Canned white, or albacore (0.32 parts per million of mercury). Children under six can eat up to one 3-ounce portion a month; children from 6–12, two 4.5-ounce portions a month. Adults, including pregnant women, can safely eat it up to three times a month (women, 6-ounce ...


18

An additional factor is prep time. You can make a large batch of spice mix quickly, spooning tablespoons rather than quarter teaspoons and then it's made ready for many portions. Dry mixes keep as well as unmixed spices so you really can make big batches even if you don't get through it very fast.


16

Italy is very protective of its food heritage and there are many examples of recipes being officially codified by various authorities, e.g, the EU designation, Traditional Speciality Guaranteed, was applied to pizza margherita in 2009 and strictly mandates the ingredients that may be used. The recipe for Ragu alla Bolognese doesn't have the weight of the ...


16

More explicit answer for the USA: USDA says that bacon is not graded. Is bacon inspected and graded? All bacon found in retail stores is either USDA inspected for wholesomeness or inspected by State systems that have standards equal to the Federal government. Each animal, from which the bacon is made, is inspected for signs of disease. The "Inspected ...


15

No, you need popping corn. Popcorn works because it contains the right kind of starch; it has a hard husk that is quite waterproof; it contains the right amount of moisture (14–20%, according to Wikipedia). When you cook the corn, the water turns to steam, and the husk stops the steam escaping until the pressure builds up enough to make the kernel explode ...


14

The culprit is the pineapple. Raw pineapple contains bromelain, an enzyme that breaks down the protein in your milk, making it bitter. The same principle is applied when bromelain is used as meat tenderizer, either as powdered additive or as fruit-based brine. This process takes a short while, so if you used pineapple in your cereal and eat it right away, ...


12

Picking a tomato which is individually ugly isn't going to help you. It's still the same variety and grown, stored and shipped under the same conditions as the other tomatoes in the pile. Try looking for a store (farmers' and ethnic markets are good for this) which has a whole bin of ugly tomatoes; those are a different variety and/or handled differently. ...


11

If a recipe asks for "vinegar", a standard type is implied, namely white vinegar. There certainly are more vinegars than just the white and the cider one (white wine or balsamic are also often used). However, cultural differences can play a role. I've found on wikipedia that English people put malt vinegar on their fish 'n' chips. If you would see a recipe ...


11

You could check whether a wine is carbonated which should be indicated on the label (it's one of the processes to produce wine). If it's not indicated on the label, then it's normally a young wine. The way to get rid of the off flavour is very simple: wait! A glass of evil smelling, lightly carbonated, wine can become a very nice drink if left to breathe. ...


11

As far as I am aware, you cannot recognize this in advance. What you describe is due to very damaged cell structure in the fish. The "water" are the fluids contained in and around the fish cells, which make the filets juicy. They flow out when the cell walls in the fish rupture. The reason for rupturing is that the fluids are water-based, and water ...


11

@Stefano's answer is obviously the accepted one, linking to the thing closest to being an official recipe. I still want to add an alternative answer though, that includes some empirical evidence. It combines the results from recipes highly ranked by Google with the ingredients from that official recipe. After gathering the recipes (and assigning the "...


11

In general, things should be quite similar, and the biggest thing you'll have to worry about is size. There can be really drastic differences in the "normal" size of a given thing from country to country; a large onion in Egypt might be half the size of a large onion in the US. So if you can find recipes that specify actual quantities, whether weight or ...


10

I found a link that will provide the explanation you are looking for: http://www.mymexicanrecipes.com/ingredients/masa-harina.html Here is a direct quote from the site: Masa is dried corn that has been cooked in limewater (cal), soaked overnight, and then ground up while still wet. Sold in this form, it's called fresh masa, and it makes the lightest, ...


10

We metropolitan French distinguish "levure chimique" and "levure organique" (also called "levure de boulanger"). The first one is baking powder (the carbonated molecule), the latter is yeast (the fungi). If there is only "levure" written, it generally means "levure chimique" (baking powder), as it is more readily available, rises faster, and doesn't need to ...


10

Fat + flour form a roux, the base for creamy/starchy soups and sauces. You don't give details, but Cajun recipes often let the flour/fat mixture get rather dark, which will contribute more flavour while significantly reducing the binding properties, so I suppose this is the case here, too. Rule of thumb: Lighter for thickening, darker for flavour. The ...


10

I am going to say that in most cases, labels like premium, artisan, etc. are marketing gimmicks. I do not know of any labeling rules that will tell you a given bacon is from a better quality pork belly than another. But, there is certainly a difference, and cheap bacon is just that, cheap and been made from the cheapest pork bellies obtained in mass. In ...


10

My grandparents were Western Nebraska farmers who grew corn (and other things.) Most was "field corn" which is suitable only for livestock feed. Some was sweet corn, which is for humans. Grandma used to make what she called "parched corn." Sweet corn was dried out by pulling the husks back and hanging the ears down by tacking the husks to the side of the ...


10

I don't think the alcohol affects the tase in this kind of perparation. The point is to create surface of contact by using the gases in the beverage. Usually in restaurants that serves this kind of dish they use sparkling water or any cheap beer. And for a extra crispness you can add the batter into a whipped cream dispenser charged with CO2 cartridges ...


9

Every tea can have potentially various grades and different teas will have different qualities. I'm not sure what is available where you are, but if you're fairly new to drinking loose leaf teas, I'd for starters find a store that lets you see, smell and possibly sample various teas. Once you have a better idea of what you're looking for, then online dealers ...


9

Tomatoes relax the lower esophageal sphincter, a muscle at the top of the stomach that contracts to keep stomach contents from going back up the esophagus. The more concentrated the sauce the more the relaxing effect. Alcohol does this as well, and over-eating can lead to the LES muscle being unable to overcome the pressure. So if you had a big portion of ...


9

East Asian soy milk and American soy milk taste very different, and not just because of added ingredients like sugar and emulsifiers. Soy beans contain an enzyme called lipoxidase, which breaks down unsaturated fatty acids into shorter chain lipids. For American markets, manufacturers presoak the beans in solvents such as calcium hydroxide in order to ...


Only top voted, non community-wiki answers of a minimum length are eligible