When roasting vegetables in a oven, after a while there is a nice caramel smell. After that, if they start burning, there is a smokey smell, and if they continue to burn, the smokey smell gets more ...
As the title suggests - does there exist a liquid with a lower specific heat then water but with a higher thermal conductivity? I thought of this in the context of sous vide cooking: Ideally, the ...
I've noticed that when adding lemon juice to carbonated water, large 'soapy' bubbles appear on the surface. Since I'm adding another acid to a solution of carbonic acid, I would maybe expect a faster ...
I'm researching cyanide for a biology project and noted that one of the largest sources of carbohydrates in the tropics is the cassava root -- which I previously researched as a food that contains a ...
It's a common cooking advice: if you want a somewhat softer caramel, add some lemon juice to the sugar: To help prevent the caramel from crystallizing, you can add an acid to the sugar before you ...