A systematic investigation of acid-base neutralization, CO2 production kinetics, gluten inhibition, and the Maillard reaction as applied to a 125-gram flour batter, with an interactive stoichiometric calculator that adapts to whatever is in your refrigerator
The inside should be light and custardy, not dense and bready... A pancake that requires chewing has failed at its only job
The pancake should be tall without being cakey.
Wait, wait, what?
They're called panCAKES for a reason, are they not?
Custardy? I don't think I've ever seen someone slurp a pancake without chewing. I can't be sure of this, though, because if I ever did see someone do this, I would have surely suppressed such a traumatic sight from my memory.
One of us must be living in an alternate reality. Tell me it's not me. Please, commiserate with me.
miso paste pkg instructions: boil your stuff, add the miso, bring back to a boil. Storage: no mention of refrigeration. These are bad instructions, no?
2mon 24d ago by mander.xyz/u/plantteacher in cooking@mander.xyzBest cream cheese fruit dip base... Cream cheese + heavy cream? sour cream? plain yogurt? What is your go to?
4mon 14d ago by slrpnk.net/u/reallykindasorta in cooking@mander.xyz
How Seed Oils Became the Villain of Social Media—And What the Science Really Says [15:48]
4mon 1d ago by slrpnk.net/u/activistPnk in cooking@mander.xyz from www.scientificamerican.com
100% Apple. This Apple Pie Contains Only Apples | AtomicShrimp
6mon 29d ago by lemmy.ca/u/otters_raft in cooking@mander.xyz from www.youtube.comwashing brown rice → tedious. Am I doing it wrong?
6mon 2d ago by mander.xyz/u/plantteacher in cooking@mander.xyz🧇 edible glues binders (e.g. for waffles)
Sourdough Chocolate Chip cookies
8mon 7d ago by lemmy.world/u/RBWells in cooking@mander.xyz from www.theboywhobakes.co.ukChefs of Lemmy, what was your most challenging dish?
8mon 8d ago by sh.itjust.works/u/StarvingMartist in cooking@mander.xyzConverting sherry (15% alc) into shelf-stable cooking wine -- or using white port instead
8mon 16d ago by fedia.io/u/ciferecaNinjo in cooking@mander.xyz from beehaw.orgShould I sear foods before pressure cooking?
10mon 1d ago by lemmy.world/u/x4740N in cooking@mander.xyz
Better heating method makes legumes easier to digest
11mon 26d ago by lemmy.world/u/cm0002 in cooking@mander.xyz from phys.orgBrewing tea. Water kettles vs. hot water dispensors, ⌁elec vs.🔥gas… the heated debate!
1y 27d ago by mander.xyz/u/plantteacher in cooking@mander.xyzWhat are the best use cases for Aluminum pans?
1y 2mon ago by lemm.ee/u/Aequitas38472 in cooking@mander.xyz[Recipe] Pesto a la Pedro, a delicious dish we have eaten so many times in my family
1y 4mon ago by gregtech.eu/u/lena in cooking@mander.xyz from blog.gregtech.euSauerkraut cannot be cooked or frozen if you want the probiotics it offers
1y 7mon ago by mander.xyz/u/plantteacher in cooking@mander.xyz
150 Years of Cooking
1y 8mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from mander.xyz
We need more Native American restaurants | Food and Environment Reporting Network
1y 8mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from thefern.org
The Fight to Save Chile's Glorious White Strawberry
1y 8mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.atlasobscura.comVanishing Culture: Preserving Cookbooks | Internet Archive Blogs
1y 8mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from blog.archive.org
The world gets more seafood from aquaculture than wild catch
1y 10mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from ourworldindata.org
The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom
1y 11mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from presse.inserm.fr
Algorithmic fitting of Japanese candy
1y 11mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.candyjapan.com
Uh-Oh: A story of SpaghettiOs and forgotten history
1y 11mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from snackstack.netIridescence in Meat Caused by Surface Gratings
2y 13d ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.mdpi.com
Big Milk has taken over American schools
2y 26d ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.vox.com
Is Red Meat Healthy? Multiverse Analysis Has Lessons Beyond Meat
2y 26d ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.medscape.com
Yerba mate: South America’s Indigenous tea, from Paraguay to Syria
2y 1d ago by mander.xyz/u/fossilesque in cooking@mander.xyz from globalvoices.org
Saffron: The Story of the World’s Most Expensive Spice - JSTOR Daily
2y 2mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from daily.jstor.orgAfrican cocoa plants run out of beans as global chocolate crisis deepens | Reuters News Agency
2y 2mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.reutersagency.com
It’s Hearty, It’s Meaty, It’s Mold
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from newscenter.lbl.govMexico waiting on US proof that GM corn safe for its people, deputy ag minister says
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.reuters.com
PFAS 'forever chemicals' to officially be removed from food packaging, FDA says
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.livescience.comCombating Olive Oil Fraud with Nuclear Innovations
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.iaea.orgThe Boy Who Was King of Vanilla
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from nautil.us
Researcher: The true cost of food is far higher than what you spend at the checkout counter
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from phys.orgConsider the Pawpaw
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from beltmag.com
Here’s Why Jalapeño Peppers Are Less Spicy Than Ever
2y 3mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.dmagazine.comRoot microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality
2y 3mon ago by mander.xyz/u/Sal in cooking@mander.xyz from www.cell.comYou've heard of lab grown meat, are you ready for rice-grown beef?
2y 4mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.scimex.org
The $10 trillion benefits of overhauling our food system
2y 4mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.theverge.com
The Invention of a New Pasta Shape
2y 4mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from kottke.org
Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signals
2y 4mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from phys.org
The Unending Quest To Build A Better Chicken | NOEMA
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2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.ncbi.nlm.nih.govLoss of cooking skills has hurt our ability to adapt to rising food prices, experts say
2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.cbc.caHere’s what you’re really swallowing when you drink bottled water
2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.washingtonpost.com
The tiny Italian town that drinks like Ancient Rome and Greece
2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.bbc.com
Tuna species popular in sashimi and poke bowls in sharp decline in the Indian Ocean
2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from phys.orgJust How Healthy Is Salmon?
2y 5mon ago by mander.xyz/u/fossilesque in cooking@mander.xyz from www.nytimes.com