My Recipe Box

tag: acid

  • A New Method for Panna Cotta
    A New Method for Panna Cotta

    A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.

  • Like Sugar for Butter
    Like Sugar for Butter

    When canning food, such as fruit butters, for long-term storage, safety is critical. Is sugar a factor in that safety?

  • Pink Chicken: Always a Menace?
    Pink Chicken: Always a Menace?

    We're told, when cooking chicken, to cook it thoroughly to make it safe. Why do we do that, and is it always necessary?

  • Cast Iron Nutrition

    Iron is good for a diet, but will a cast-iron pan add iron to the diet?

  • Double or Nothing Jam

    Why does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?

  • Baking soda *and* baking powder: too much of a good thing?

    Seriously, how much leavening does one recipe need? Let's find out if baking powder and baking soda are needed for some recipes, or if we could get by with one or the other.

  • Martian blood oranges

    Why would a perfectly respectable blood orange turn green? There's only one real answer, and it has nothing to do with aliens.

  • The Party That Is Egg Foam

    As with a party, the success of an egg foam relies on getting all of the guests to mingle properly. In this follow up to last week's article, we explore how to keep water, proteins, and air mixing it up to ensure your foam is stable.

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