Learning to Cook and Other Things

Purpose: Produce uniform texture, improve “mouth-feel” Application: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces Common Label Names: Gelatin, pectin, guar gum,carrageenan, xanthan gum, whey

Purpose: Promote rising of baked goods Application: Breads and other baked goods Common Label Names: Baking soda, monocalcium phosphate, calcium carbonate

Purpose: Anti-caking agents Keep powdered foods free-flowing, prevent moisture absorption Application: Salt, baking powder, confectioner’s sugar Common Label Names: Calcium silicate, iron ammonium citrate, silicon dioxide

Purpose: Retain moisture Application: Shredded coconut, marshmallows, soft candies, confections Common Label Name: Glycerin, sorbitol

Purpose: Promote growth of yeast Application: Breads and other baked goods Common Label Name: Calcium sulfate, ammonium phosphate

Yes, that's what we had for breakfast. Chicken adobo and poached eggs. I'd like to post here my own concoction of chicken adobo but I can only do that later because I am trying to update my spicy page and my ibanag in the city blog.

Purpose: Produce more stable dough Application: Breads and other baked goods Common Label Names: Ammonium sulfate, azodi-carbonamide, L-cysteine