I hate to admit this, but baking can be a bit iffy. Sometimes pie crusts turn out flaky. But other times, they end up as hard to chew as a bathtub mat. More
Blow some hot air… it’s an essential ingredient
09 Jan 2012 2 Comments
in books, Breads, Desserts, food, science Tags: Alton Brown, baking, baking soda and baking powder, biscuits, cake, chemistry, measuring, texture
Cornstarch, A.K.A. OObleck, is good for more than cooking
08 Jul 2011 Leave a comment
in books, food, science Tags: chemistry, children, cornstarch, experiments, oobleck, play, powder, texture
Cornstarch is a pretty boring food. This silky powder has no taste, no smell and no color. But it has one special thing going for it. It gets sticky when it’s wet. More