The Resource 2001 food secrets revealed, by Myles H. Bader
- 2001 food secrets revealed, by Myles H. Bader
- Statement of responsibility
- by Myles H. Bader
- Includes index
- Partial contents (cont.): can butter go rancid?; how did Swiss Cheese get its holes?; who invented the ice cream cone?; the Limburger story; the latest coffee craze--the Cafetiere; what do fabric softeners actually do?; how is tallow produced?; why does Ivory Soap float?; how does hair spray work; what is toothpaste composed of?; what is stainless steel made of?; do windshield de-icers really work?; unclogging drains using ingredients around the kitchen
- Partial contents (cont.): wax coatings on fruits and vegetables; flatulence levels of common beans; MSG; why are cucumbers waxed?; green potatoes; tenderizing vegetables; what is a NewLeaf potato?; prunes and constipation; what is the Chinese Lantern fruit; is it safe to eat fiddlehead fern?; what is a feijoa; what is chowchow?; Babaco as a meat tenderizer; jijube; kiwi; what is a Johnnycake?; preserves and pectin; what is a kiwano?; difference between apple juice and cider; what is a Zester?; who made the first tin can?; problems with aluminum foil; correct method of freezing bread; how did Heinz become the number one ketchup?; how was Worcestershire sauce invented?; was the Baby Ruth candy bar named after Babe Ruth?; what is a goo-goo cluster?; what is sorghum?; what is blown sugar?; royal breath cleanser; dubugging your flour; what is masa harina?; what are Ginkgo nuts?; what is margarine made from?
- Partial contents (key words/phrases): Includes: bread crust; role of salt in bread-making; why does French bread get stale so fast?; America's favorite cookie; who invented twinkies?; what is chess pie?; what is a Mexican wedding cake?; why sour dough break is sour; baking with buttermilk as a substitute for milk; home formula for baking powder; hard water may affect your baked product; what is a shoofly pie?; blind Oreo test; yeast and its baking uses; is kneading really kneaded?; what is fondant icing?; what is a snickerdoodle?; cure for dome-top cakes; what is arrowroot?; what is cream of tartar?; Turkish delight; amonium carbonate; unbleached vs. bleached flour; how old is the bagel?; what is a moon pie?; dangerous butcher blocks; moist heat or dry heat?; smoke points of fat; cruciferous cooking; boiling point vs. altitude; how a convection oven works; sharpening knives
- 27 cm.
- 245 p.
- Isbn Type
- Other physical details
- System control number
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