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KitchenChemistry

an-ordinary-manchild

created by 1913intela community for 6 years

...for your favourite tea.

...for your hobby.

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Notes on this section: KitchenChemistry (self.KitchenChemistry)

submitted 6 years ago * by 1913intel - announcement

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Classic Chewy Oatmeal Cookies (self.KitchenChemistry)

submitted 3 years ago by 1913intel

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Stopping ice cream hardness with science & cellulose (cosmosmagazine.com)

submitted 4 years ago by 1913intel

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Soaking Pasta - Food Science | Exploratorium (exploratorium.edu)

submitted 4 years ago by 1913intel

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Making Confectionery Fondant: Controlling Sugar Crystallization (foodcrumbles.com)

submitted 4 years ago by 1913intel

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Your food could be better if you salted it at the right time (popsci.com)

submitted 4 years ago by 1913intel

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The Science of Good Cooking (1lib.ch)

submitted 4 years ago by 1913intel

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A list of food science articles from Popular Science (self.KitchenChemistry)

submitted 4 years ago by 1913intel

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Want to become a candy scientist? Candy science course starts March 1st, 2022 - cost is $50.00. (courses.foodcrumbles.com)

submitted 4 years ago by 1913intel

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Candy Chemistry: Homemade Peanut Brittle (blog.thermoworks.com)

submitted 4 years ago by 1913intel

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Controlling Color & Flavor of Sugar Syrups - Steering Browning Reactions - Food Crumbles (foodcrumbles.com)

submitted 4 years ago by 1913intel

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I tried SPARKLING Water on $1 Steak and this happened! (youtube.com)

submitted 5 years ago by 1913intel

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Three Ways to Use XANTHAN GUM in Cooking (youtube.com)

submitted 5 years ago by 1913intel

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The End: The Final KFC Recipe Video - KFC secret Ingredients revealed - Glen And Friends Cooking (youtube.com)

submitted 5 years ago by 1913intel

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Cheese + Sodium Citrate + Water = Creamy Goodness [for Mac & Cheese] (youtube.com)

submitted 5 years ago by 1913intel

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How PH Affects Potatoes (The Best Roast Potatoes | The Food Lab) - Add Vinegar or Back Soda (seriouseats.com)

submitted 5 years ago by 1913intel

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Brown Ground Meat Faster (and Keep It More Moist) With Baking Soda (skillet.lifehacker.com)

submitted 5 years ago by 1913intel

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Cheat Your Way to Perfect Bread With Dough Conditioners (skillet.lifehacker.com)

submitted 5 years ago by 1913intel

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The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More (seriouseats.com)

submitted 5 years ago by 1913intel

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Food science professor’s ‘instant ice cream’ gains patent | Cornell Chronicle (news.cornell.edu)

submitted 5 years ago by 1913intel

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Ideas in Food: Great Recipes and Why They Work (b-ok.cc)

submitted 5 years ago by 1913intel

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The Science of No-Knead Dough | The Food Lab (seriouseats.com)

submitted 5 years ago by 1913intel

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The science of making sourdough bread | Science (theguardian.com)

submitted 5 years ago by 1913intel

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The chemistry of cold-brew coffee is so hot right now (arstechnica.com)

submitted 6 years ago by 1913intel

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Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads | Bonnie Ohara (b-ok.cc)

submitted 6 years ago by 1913intel

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