Food Science | Catering Co.
Jul 01 2011
1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
2. Use a meat baster to “squeeze” your pancake batter onto the hot griddle – perfect shaped pancakes every time.
3. To keep potatoes from budding, place an apple in the bag with the potatoes.
4. To prevent egg shells from [...]
Jul 01 2011
Juiciness and tenderness are two very important factors when it comes to meat quality. Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, [...]
Jul 01 2011
What is sugar?
The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds made from these three elements, sugar is [...]
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Catering Co