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…or Why I NEVER Buy Reduced Fat Sour Cream! From the always great Fooducate Blog: Regular’s Ingredients [3 of them]: Cultured pasteurized grade A cream and milk, enzymes. … Fat Free’s Ingredients [12]: Cultured Lowfat Milk, Modified Corn Starch,Whey Protein Concentrate, Propylene Glycol Monoester, Artificial Color, Gelatin, Sodium Phosphate, Agar Gum, Xanthan Gum, Sodium Citrate,…
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Serious Eats has a Food Lab feature on how to make Ricotta cheese, where they dispel some myths about temperature and level of difficulty, and confirm something anyone who has ever heated milk on the stovetop already knows: As milk heats, the proteins and fats on the top surface begin to coagulate, forming a sort…
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[via This Is Why You’re Fat]
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Improperly beaten egg whites (both under- and over-beaten) aren’t aerated adequately, and as a result, the final product is dense, flat, and a big disappointment, especially if your arms are aching from beating those eggs by hand. But it’s not hard to get it right, especially if you know a few tips.
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NOM! NOM! NOM! The burger weighs in at 185lbs, took 15 hours to cook and will sell for $499.