The Science of Cooking Always wondered what chemical reactions are going on in that pot? Here's a place to discuss the science of cooking. (Moderator: Jim)

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		Need of sugar in biscuits or cornbread	queen of black beans	11	51	Yesterday at 01:23:31 By: University
		Denaturing egg protein	choochoo	0	3	11/16/09 at 17:38:58 By: choochoo
		How does gelatin work?	Sheryl	3	101	11/13/09 at 20:50:25 By: kalayan
		Speaking of salt	soupy	14	551	11/13/09 at 20:49:49 By: kalayan
		Rock Candy	ExperimentsRUs	4	37	11/13/09 at 00:26:43 By: vick
		Infused olive oil preservation	sofia	4	19	11/13/09 at 00:25:06 By: vick
		Making Crispy Beef Chips	Jeffro	4	24	11/12/09 at 04:19:13 By: milo
		Corn Syrup Substitute	candy4sam	14	274	11/12/09 at 00:26:18 By: vick
		how to cook without heat	whenpigsfly	12	245	11/12/09 at 00:23:58 By: vick
		Freezing effects on meats?	Bare_Bonz	4	117	11/10/09 at 01:08:23 By: vick
		splenda vs sugar	patti_S	9	170	11/10/09 at 00:49:24 By: vick
		Meat or fat?	kreestofur	7	28	11/05/09 at 05:42:02 By: crazzycat87
		The Maillard Reaction	Jim	10	539	11/05/09 at 00:33:48 By: vick
		nut brittle	cutters	6	65	11/05/09 at 00:25:59 By: vick
		How much salt is good for health in one day??	Jason Bird (Ex Member)	7	30	11/04/09 at 01:21:44 By: kachaloo
		removing garlic smell from hands « Pages 1 2 »	diva	26	1938	10/20/09 at 14:08:53 By: wonderwoman
		What in the world(China) is going on here?	fifty-six	3	50	10/17/09 at 05:16:13 By: hamster
		fried eggs or boiled eggs	csk14	4	42	10/12/09 at 06:59:36 By: ptaf1
		working with blackberry juice	Jazzman	1	5	09/21/09 at 01:29:37 By: Jazzman
		baking soda in caramel corn	vkh4156	11	57	09/19/09 at 12:46:34 By: Sandra

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