Food Chemistry

Advice, Questions, and Discussions about Food Chemistry

Why would a recipe specify Dijon mustard?
- Posted by:susan g
- June 30, 2012
- Updated over 12 years ago
- 54687 views
- 28 Comments
Saw a recipe for dried beans that called for soaking them with baking soda - why?
- Posted by:Burnt Offerings
- May 31, 2011
- Updated about 5 years ago
- food chemistry
- baking soda
- 28151 views
- 11 Comments

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