ForestFarmer@lemmy.dbzer0.com to Asklemmy@lemmy.ml · 1 year agoWhen restaurants shut down, why isn't it more common for them to publish their recipes?message-squaremessage-square41fedilinkarrow-up1140arrow-down110
arrow-up1130arrow-down1message-squareWhen restaurants shut down, why isn't it more common for them to publish their recipes?ForestFarmer@lemmy.dbzer0.com to Asklemmy@lemmy.ml · 1 year agomessage-square41fedilink
minus-squarereverendsteveii@beehaw.orglinkfedilinkarrow-up2·1 year agoIts an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development. Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.
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Its an issue with hydrolizing, which is to say the rate at which the flour absorbs the water and begins the process of gluten development.
Stovetop cooking is the intersection of organic chemistry and performance art. Baking is the intersection of organic chemistry and witchcraft.