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Ochef Archive
Cooking Science Archive
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Food Safety

bulletSafety: calves' brains & BSE
bulletEgg safety
bulletStoring leftovers
bulletHomemade chile oil
bulletPreserving apples with sulfur
bulletEgg-white safety
bulletAre coddled eggs safe?

Techniques & processes

bulletPreserving watermelon/watermelon pickles
bulletWhy sugar syrup seizes up
bulletBaking with spelt flour
bulletBrining meats
bulletBeating egg whites
bulletWhy brining with salt doesn't dry out foods
bulletHow to ripen a cantaloupe
bulletHigh-altitude baking (5,000 feet)
bulletPreventing metallic overtones in spinach
bulletIs butter a thickening agent?
bulletHigh-altitude baking (7,000 feet)
bulletKeeping cakes fresh
bulletWhich melts faster, ice cream or sherbet?
bulletCooking rice at 5,000 feet

 

 Ingredients & additives
bulletWhat are instant flour, Wondra, low-protein flour?
bulletA salty lobster tail
bulletIs a leek an onion?
bulletInterchanging sugar, brown, honey & maple syrup
bulletNitrite-free sausage
bulletBaking with spelt flour
bulletIs a banana an herb?
bulletHow long does it take alcohol to cook off?
bulletWhat are tannins?
bulletBaking with applesauce instead of oil
bulletBaking with banana instead of fat
bulletWhy remove the gills from portobello mushrooms?
bulletMaking candy without corn syrup
bulletHomemade chile oil
bulletPreserving apples with sulfur
bulletFlavor difference between white & green asparagus?
bulletIs butter a thickening agent?
bulletCooking with sugar substitute
bulletWhat is hartshorn?

 

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