Posts by Peter Taylor
Baking powder is baking soda plus an acid (often tartaric acid, but citric and malic are probably also used in some products). They will start to react and produce CO2 as soon as you get the baking...
There are two considerations here. Firstly, on general principles, cooling food fast is good food safety practice. The less time the food spends in the "danger zone" between "cold enough to slow ba...
One approach is to take something that works and tweak it. The first example in the question could easily fall in this category: Not obvious that POMELO can mix with CUTTLEFISH How different ...
When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?
Basically ice-cream is a frozen foam of a water-fat emulsion. The desired texture has small ice crystals, so sugar and sometimes alcohol are included for their effect in inhibiting the growth of la...
Did I buy wrong kind of geoduck? Or wrong part? Neither. You're slicing at the wrong angle. Rather than rolling up the siphon and chop it into rounds, you should unroll it and shave off the th...
If you keep searing at high heat you'll end up with the outside burnt and the inside still uncooked. The searing step is about getting a slight crunch on the outside, and the oven step is about coo...
It depends a lot on what rôles the sugar serves other than sweetening. In cake recipes which "cream" sugar and butter, the sugar has a mechanical rôle. The sharp edges of the crystals cut holes in ...
No, it refers to the colour. By no means all sherries are pale yellow, and a Pedro Ximénez would not be a suitable substitute at all.
Disclaimer: this is only a partial answer because I have not tried these suggestions. In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the...
