, i dumped in the flour before adding the chocolate and noticed that it took much longer to bake, say over 10 more minutes and i’ve still got a bit of a “wet cake” rather than chewy dense brownie... is this... (2 replies, last updated by pinstripeprincess August 11, 2008)

I have a dim sum recipe for some kind of meatballs. The recipe includes various flavorings (chopped tangerine peel, sesame oil, rice wine vinegar), stuff to hold the meatballs together and absorb liquid (egg white,... (4 replies, last updated by Unassuming September 17, 2006)

The other day I posted a message asking about the use of baking soda in a recipe I made, and one person who responded said it helped tenderize the meat. This got me thinking. Does anyone know of any book or journal paper that... (1 reply, last updated by James G May 3, 2002)

coagulation. As an experiment, you could try taking a sample of your tomato mixture, prior to adding the milk/cream, and raising the pH (i.e., lowering the acidity) with some baking soda. If the “droplet” phenomenon... (4 replies, last updated by LindaMc August 5, 2005)

I second Alton Brown’s “I'm Just Here For The Food”. It’s the science behind the techniques, with Master recipes that can be adapted to any “gourmet” usage. Also the companion book “I'm... (15 replies, last updated by Bryn May 27, 2009)

During a segment on NPR about the bundt cake pan, they mentioned the Tunnel of Fudge cake that won the Pillsbury Bake Off many years ago. Does anyone know the science behind this cake? I looked at the recipe (linked below) and it... (6 replies, last updated by Emme January 22, 2005)

Call me crazy, but I enjoy eating at my school cafeteria. Okay, so of course it’s no Reginas or Santarpios, but I kind of like the pizza at the Harvard Science Center cafeteria. The cheese tastes real, good amount of sauce,... (5 replies, last updated by Dr. Valleo January 21, 2006)

I made fish and chips the other night and halved the recipe. So I’m left with a half bottle of beer. I re-capped it but realize it’ll probably still go flat. So, can I use this old beer for a future batter or other... (6 replies, last updated by kattyeyes April 24, 2009)

specific instructions. Many cooks never had thermometers, had no idea of what the science was, etc. Our grandmothers and mothers often relied on glasses of water or cold plates to check for stages when making sugar syrups,... (17 replies, last updated by maria lorraine December 25, 2007)

hoe baking powder and soda work. Link: http://science.howstuffworks.com/framed.htm?parent=question57.htm&url=http://users.rcn.com/sue.interport/food/bakgsoda.html (3 replies, last updated by JK Grence (the Cosmic Jester) October 21, 2003)

price). The cake itself was good too, but I don’t think he bakes the stuff there, not sure. The owner is very nice but I wish he’d keep a supply of real cookies on hand like choc. chip and oatmeal rather than the... (0 replies, last updated by Joanie March 5, 2007)

Ok so heres the story, the day after thanksgiving my whole family (11 people) are going to the science museum. Afterwards we want to go to dinner, are there any good, casual,fairly priced resturants in very close walking distance... (21 replies, last updated by hotoynoodle November 21, 2006)

I’m intersted in “inventing” my own recipes. What I want to know is are there books out there that tells the science behind baking? For example, for x amount of flour y amount of baking powder is needed in order... (11 replies, last updated by CTer June 15, 2002)

It can’t be that hard. It was in our Home Economics class in 7th grade. (We just used strawberry ice cream) Since it is not just a science experiment anymore, you may want to decide what kind of meringue you want to make;... (3 replies, last updated by Miss G October 30, 2002)

science books are required, but They might not be everyones idea of baking knowledge. (44 replies, last updated by coconutz October 19, 2006)