July/August 2011

July / August

2011
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Low-Salt Brining
Is it OK to use a salt substitute in a brine?
Published: July 2011
Demystifying Corn Syrup
Is Karo corn syrup the same thing as the high-fructose corn syrup ubitquitous in…
Published: July 2011
Is It Safe to Drink Expired Beer?
Is It Safe to Drink Expired Beer?
Yes—but its flavor will degrade over time.
Published: September 2018
Keeping the Kick in Fresh Horseradish
The pungency of fresh horseradish doesn’t seem to last. Grated right away, it ta…
Published: July 2011
Taking Multiple Measures
Since most people only one set of measuring cups, they often use a small cup mul…
Published: July 2011
Watering Down Evaporated Milk
Carnation evaporated milk is not a good substitute for fresh milk in the 1:1 rat…
Published: July 2011
Almost Pop 'n' Serve Dough
Would freezing bread dough allow us to make bread in two steps?
Published: July 2011
Making Metal Behave Like Glass
Published: July 2011
Leak-Proofing Springform Pans
Published: July 2011
Oil Before You Knead
As it turns out, flour might not be the best solution for sticky dough.
Published: July 2011
Fast Track to Soft Cheese
Turning on the microwave might not be such a good idea when it comes to warming …
Published: July 2011
Freezing Brined Beans
Tired of waiting hours on end for our beans to brine, we wondered if we could ta…
Published: July 2011
Storing Grapes
Does rinsing grapes before storing them cause them to spoil more quickly?
Published: July 2011
Essential Guide to Grilling Vegetables
Why heat up your kitchen to cook vegetables when you can get crisp-tender textur…
Published: July 2011
King Oyster Mushrooms
King oyster mushrooms have started popping up in supermarkets. What are they and…
Published: July 2011
Top Five Vegetable Grilling Principles
Why heat up your kitchen to cook vegetables when you can get crisp-tender textur…
Published: July 2011

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