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
- 54904 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
- 28771 views
- 11 Comments

Showing 1-2 of 2 results