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Shogun Hospitality and Nutrition
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Shogun Hospitality and Nutrition
Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Vegan Diets
Sleep
Food Service Math
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Grains Basics
Rice
Pasta
Proteins
Baking
Baking Science
Biscuit Method
Cookies
Muffin Method
Yeast Breads
Baking Math
Pastry Tips
Chocolate
Ratios and Recipes
Culinary Ratios
Recipes
Front of the House
CAFE
Features
50 Minute Classroom
Think Tank
Guest Speakers
Flavor Pairings
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Hotel Managment
Ritz-Carlton Leadership Benchmarks
Moderinist Cuisine
Motivation
Business Trends
Resources
Websites
Books
Student Work Examples
Edgren High School
More
Home
About Chef Zakro
Safety and Sanitation
Nutrition
Diabetes Information
Weight Loss
High Blood Pressure
Protein
Portion Sizes
Food Allergies
Vegan Diets
Sleep
Food Service Math
Basic Knife Cuts
Cooking Methods
Breakfast
Stocks, Sauces and Soups Basics
Dairy
Herbs and Spices
Fruits and Vegetables
Garde Manger
Grains
Grains Basics
Rice
Pasta
Proteins
Baking
Baking Science
Biscuit Method
Cookies
Muffin Method
Yeast Breads
Baking Math
Pastry Tips
Chocolate
Ratios and Recipes
Culinary Ratios
Recipes
Front of the House
CAFE
Features
50 Minute Classroom
Think Tank
Guest Speakers
Flavor Pairings
American Regional Cuisine
Anglo-Asian California Cuisine
Appalachian Southern Cuisine
Central Farmlands and Cities Cuisine
Chesapeake Bay Shore Cuisine
Hawaiian Cuisine
Louisiana Cuisine
Mexican Border Cuisine
Mid-Atlantic Cuisine
New England Cuisine
New York City Cuisine
Pacific Northwest Cuisine
Plantation Cuisine
Rocky Mountain and Great Basin Cuisine
South Florida and Puerto Rican Cuisine
Western and Central Ranchlands Cuisine
International Cuisine
British Cuisine
Caribbean Cuisine
Chinese Cuisine
Eastern European Cuisine
French Cuisine
German Cuisine
Greek Cuisine
Iberian Cuisine
Indian Cuisine
Italian Cuisine
Japanese Cuisine
Mexican Cuisine
Middle Eastern Cuisine
North African Cuisine
Russian Cuisine
Scandinavian Cuisine
South American Cuisine
Southeast Asian Cuisine
Food Science
Hotel Managment
Ritz-Carlton Leadership Benchmarks
Moderinist Cuisine
Motivation
Business Trends
Resources
Websites
Books
Student Work Examples
Edgren High School
Food Science
How Does Baking Powder Affect My Cookies?
Baking powder is a two-in-one chemical leavening that combines a powdered alkali (sodium bicarbonate) with a powdered acid (originally, tartaric acid). It helps make cakes and pancakes lighter and can have a serious effect on the texture of your baked goods. Here's everything you need to know about the deep relationship between baking powder and cookies.
How Baking Soda Works
Read just about any cookie recipe, and you'll see baking soda in the list of ingredients. But why is it there, and how does it work? We look at the science of baking soda as it relates to cookies, and how to adjust amounts to get exactly the results you want.
Cookie Science: The Importance of Scraping Your Bowl
Do some of the cookies in your batch come out looking different from the rest? Here's why, and how to fix it.
Cookie Science: Why Cream Butter and Sugar?
Does your cookie recipe call for creaming the butter by beating it with sugar? Just how important is that step, and how do you know if you're doing it right? We break down the science of creaming and explain exactly how to do it.
Cookie Science: The Real Differences Between Brown and White Sugars
Sugar. It's an integral ingredient in just about every cookie recipe, but don't make the mistake of thinking its job is simply to make them sweet. Oh no—sugar does way more than that, and understanding its real power is the key to becoming a true cookie master.
Cookie Science: How Do Eggs Affect My Cookies?
What's the exact role of eggs in a cookie, and how does altering the ratio of yolks and whites and the way you incorporate them affect the result? I decided to find out in a series of controlled experiments. To tackle the entire world of cookies seemed like an exercise in futility, so I limited testing to my Soft and Chewy Sugar Cookies, figuring that the information I gleaned could be extrapolated into general rules for other cookies, too.
Why You Should Soak Beans in a Salt and Baking Soda Brine Before Cooking
Soaking beans in a solution of salt and baking soda yields creamy, cooked beans in less time.
The Science Behind Vegan Meringues
Working toward a more stable meringue made from the liquid in a can of chickpeas.
Modernist Cuisine MSG Article
The Many Possibilities of Potato Starch
A primer on potato starch and its many uses, with recipes.
How to Store Tomatoes (and Whether to Refrigerate Them)
Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.
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