Books
Marty Jopson

The Science of Food

  • Rashel Zemlinskayahas quoted3 years ago
    Maltodextrin, for example, is very good at soaking up fats. You can use it to turn a liquid fat into a dry powder, without appreciably altering the flavour. Added to fried snack foods, it wicks up the residual oil so the product is not greasy to the touch or in the mouth.
  • b6787395705has quoted3 years ago
    shrugging it off as a typo
  • b6787395705has quoted3 years ago
    should bake a cake
  • b6787395705has quoted3 years ago
    my first foray into solo cooking demonstrated this link admirably.
  • b6787395705has quoted3 years ago
    my first foray into solo cooking demonstrated this link admirably
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