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RalphMudhouse
  • Member for 2 years, 7 months
  • Last seen more than 2 years ago
  • Highland, NY, USA
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About

I'm an enthusiastic home cook, and I teach college chemistry, including a “chemistry-in-context” course about food and cooking.

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All Questions Answers
Score Newest
answer
19
Fry onions and garlic before adding to the sauce?
Jan 13, 2020
answer
12
If I burn my food, will I consume less calories as I have already burnt them?
Jan 4, 2020
answer
9
Is there any way to predict/calculate the pH level of a recipe when the level of individual ingredients is known?
Dec 29, 2019
answer
7
How to keep seasonings from separating in soup
Dec 25, 2019
answer
6
What influence does the properties of fat in vegetable oil affect emulsification of oil?
Dec 27, 2019
answer
6
How Does Too Much Oil in Indian Mughlai Food Makes It Tasty?
Nov 30, 2019
answer
6
Is it possible to infuse piperine of Black pepper into oil?
Dec 14, 2019
answer
5
Is there a trick to scraping the beater of my stand mixer?
Dec 27, 2019
answer
3
How to get cheese sauce to stick to meatballs
Dec 28, 2019
answer
3
Can mold spread to unopened butter?
Dec 25, 2019

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