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Posts tagged “Kitchen Science”

Why Milk Boils Over...And How to Stop It!

It's happened to all of us at least once. We're heating milk for a sauce, or oatmeal, or any number of things, but there are just a few bubbles around the edge. We turn away for just a minute to do so...

Kitchen Science: Why Toast Nuts Before Baking?

Taking the extra step to toast nuts on their own when they'll just be going back into the oven again as an ingredient in a baked dish can feel like just that - an extra step. As we toasted nuts for a ...

Pantry Basics: How to Make Cake Flour Substitute

Ever feel inspired to whip up a home-made cake, only to find yourself out of cake flour? Or maybe it seems a bit excessive to buy an entire bag of cake flour when you're only planning on making one ca...

Kitchen Science: Demystifying Gluten

Ah, gluten. Bread bakers love it and pastry chefs keep it at a respectful distance. So what's the deal with gluten and what can we oh-so-humble home cooks do about it? All flour contains a certain pe...