6

The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins. This isn't quite an accurate representation of the recipe. The recipe calls for baking cauliflower and eggplant for 20 minutes each prior to assembly. Once assembled, the rice gets simmered for 30 minutes. Then the completed dish rests for 10 minutes. The cook times will likely not ...


5

No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the yeast with it the dough would rise much more slowly. The quantity of dough will only play a role in rise time if the dough is a significantly different temperature ...


5

I believe that by cooking the dry strawberry powder in your cookie mixture, you are inadvertently rehydrating the strawberry substance with the small amount of liquid available within your mixture, primarily from the butter. This isn't necessarily an issue, but like you noticed it does mean that you have less liquid for the rest of the cookie to make use of, ...


3

It seems to me that Ratio meets your needs: Ratio: The Simple Codes Behind the Craft of Everyday Cooking Paperback – Sep 7 2010 by Michael Ruhlman (Author) Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and ...


2

I did an experiment with chocolate chip cookies at one point very similar to this, have you tried subbing out the butter for margarine? If you want a crispier cookie, butter is the way to go, however, margarine leads to a softer, chewier cookie in my experience. I agree with Onyz that you’ll most likely need to increase either the butter/margarine or other ...


2

It is easier to define the standard drink by volume as you won't have to switch between concentrations by volume (as is normal in most drinks) and grams. This is probably where your recollection of moles comes in as somewhere in this morass of units they get involved. 14 grams of alcohol is 17.7 ml so 30% alcohol (many spirits) to get to a 100% you need ...


2

I doubt you could even do this for different brands of hot chilli powder (for example). Never mind trying to come up with an equivalent between things that aren't equivalent. Fresh chillies are even more variable. Strong flavours like herbs and spices interact with the other flavours in a dish, so something you find equivalent in one dish won't be right in ...


1

There is an "easy" way to do this if you are drinking somewhere that uses fluid ounces instead of mL. I call it the "divide by 60" method. A US "standard drink" is 12 fl oz of 5%. Multiplying 12 * 0.05 gives us 0.6 fl oz of alcohol as a "standard drink". However, since we are going to be using % alcohol over and over, I find it easiest to not do the ...


1

The question provided a link to "How to determine the alcohol content of a mixed-drink?", so I'll assume you want a simpler, easier to understand answer. Consider some common drinks: 12 US fl.oz. (355 mL) bottle of 5% beer = 355×5/100 = 17.75 mL alcohol. 1½ US fl.oz (44.4 mL) shot of 40% bourbon = 44.4×40/100 = 17.76 mL alcohol. 5 US fl.oz (148 mL) glass ...


1

There are many cookbooks that talk about basics of cooking, not just lists of recipes. "Salt Fat Acid Heat" and "Joy of Cooking" are popular two such books. If you're looking specifically for the science of cooking, "Cooking for Geeks" focuses on that aspect.


1

After catching and cleaning them, I usually freeze them. One day in the freezer is enough to break some of the tissues, which helps making it much softer.


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