Biscuits Science Overview
Biscuits History
Flour...bleached, unbleached, enriched. What's the difference, and what difference does it make?
Soybean Oil: what it is and how it's made
Milk: Skim, 1%, 2%, and whole milk, plus cream and half & half...what's the difference?
White Sugar - specifically, sucrose. Where does it come from?
Baking Soda...what is, where does it come from, and what does it do?
Sodium aluminum phosphate - what is it, where does it come from, and what is it doing in my food?
Sodium Acid Pyrophosphate - what is it, where does it come from, and what is it doing in my food?
Salt...where does it come from?
Mono-and Diglycerides - what are they, where do they come from, and what are they doing in my food?
Xanthan Gum - Sounds like a music group...what is it, and what is it doing in my food?
Sorbic Acid - what is it, where does it come from, and what is it doing in my food?
Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what's the difference, and why are they labeled the way they are?
Chemical Leavening Science - how does it work?
Maillard Browning - what is it, and what is it's role in my food?
Biscuits - Putting It All Together!
Buttermilk Biscuits at Home (from scratch and a can)!
BONUS: Bloopers!
Just a few questions to let me know what you think about this course!
