Michael Ben David
  • Member for 2 years, 11 months
  • Last seen more than a month ago
Beating egg whites over a double boiler for increased leavening?
2 votes

actually for egg yolks it does the heat help on that, for egg whites they should be at room temperature not cold because at room temperature reaches maximum volume faster than cold egg whites, and the ...

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How to have poached eggs in "sphere form"?
2 votes

Do the trick of swirling the water first at the moment you will add the egg, remember the water must be boiling, and then add egg by egg in the center of the pot, do not add them all (i meaning to ...

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Sponge Cake vs (UK) Angel Cake: what's the difference
1 votes

Simply the diference between is that the angel food cake has a lot of egg white, along with flour,sugar,salt, and vainilla, and optional also lemon peel and other ingredient. and its characterized ...

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How to dry out mash - added too much milk
0 votes

Also if you did realize that you added a lot of milk but you didnt stir the mixture yet, you can without no problem remove the extra milk back to the milk container, if no then you will have to add ...

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Why don't chicken and turkey sausages typically have sodium nitrate, but other meat sausages do?
0 votes

i did some research and this is what i found...There are two reasons for adding this chemical to processed meats:It prevents the growth of the bacteria that spoils meat and preserves the meat as a red ...

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Making Cream cheese and Mascarpone cheese at home
0 votes

In a food processor or blender you can easily get rid of the grainy texture of your cheese, if you dont have those try with a strainer of small mesh of course several times. try to get that 35 % fat ...

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Storing cooked food in ziploc
-1 votes

Considering the time of 10 hours in a food without being in the fridge, that can be in danger zone (of bacteria reproduction), so i would recommend you to prepare your lunch a few hours about 2-4 ...

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