Monthly Archives: April 2011

Sucrose, Fructose, and Caramel Sauce

Introduction: Caramel sauce is a delicious treat and can be served with ice cream, flan, or even french toast. Commercial caramel sauces often consist of high-fructose corn syrup and chemical flavorings, with little or no actual caramel –  homemade caramel … Continue reading

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Special Report: Yeast and Kneading

Yeast is a type of unicellular fungus, and the species Saccharomyces cerevisiae is used to ferment sugars and produce the carbon dioxide needed to make bread rise. Related yeasts are used to ferment sugar into alcohol and to make soy … Continue reading

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Challah If You Knead Me

Introduction: Challah is a traditional Ashkenazi Jewish bread, generally served with dinner on the sabbath and other holidays. It’s sweet and eggy, and is really great in sandwiches, as french toast, or as a side with dinner. Challah is the … Continue reading

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Radioactive Banana Bread

Introduction: This simple banana bread is one of the first things I learned to cook. I’ve been tweaking the recipe for a few months, and it seems impossible to mess up. Try it my way, or go to town with … Continue reading

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