Chemical Methods Search Results

How To: Make Cheese Fondue Without a Fondue Pot

Fall is the time for comfort foods—and what is more comforting than crusty bread slathered in melted cheese? Owning a fondue pot is both convenient and wonderful, but not all of us have the luxury of space for nonessential kitchen appliances. However, there are plenty of ways to make an absolutely delicious, lump-free fondue without the traditional equipment.

How To: Add Folders to Other Folders on Your iOS 9 Home Screen

One of the most exciting things about a major iOS update is the discovery of new glitches, or even just finding ways to replicated the old ones that we've come to love so much. One of these is the glitch that lets you nest folders within folders on the home screen, which can save some major screen real estate. While this glitch was available in both iOS 7 and iOS 8, the process is slightly different in iOS 9, but you still have a couple options to choose from.

How To: The Trick to Cutting Onions Without Making You Cry

Even though you may love onions, cutting them is probably a completely different story. You've really got to be a pro at slicing and dicing them without getting frustrated, and even then they can still make your cry—literally. But if you don't want to wear a pair of goggles to keep those tears from falling, you have to cut your onions in a very special way.

How To: Safely Put Out a Grease Fire (And Prevent Them Altogether)

Hopefully you never have to deal with a grease fire, but if it happens, how you handle it is important. A grease fire isn't like a regular fire, and trying to put it out the same way can make it worse. Grease fires are caused by letting oil get too hot, so the best way to prevent them is to never leave your kitchen unattended. Oil smokes before it burns, so if you see your pan start to smoke, take it off the heat before it has a chance to catch fire. If you're outside grilling, you can add a ...

How To: Clever Chemistry-Based Cures to Common Kitchen Conundrums

You probably already know that cooking involves a ton of chemistry. Bread rises because of the reaction between the flour and leavener, and the delicious crust on your steak is formed by the Maillard reaction. Understanding the chemistry going on behind the scenes is one of the best ways to improve the quality of your food—it's much easier to fix a problem when you know what's causing it.

How To: Turn a Pint of Ice Cream into a Freakin' Loaf of Sweet Bread

Cooking may be an art, but baking is a science. It requires precise measurements since the outcome is based on chemical reactions. Using too much or too little of one ingredient can be the difference between perfect, crunchy-yet-chewy cookies and the dreaded "one big cookie." That's why frozen cookie dough and pre-made bread and cake mixes are so popular. They're easy to throw together, and pretty much guarantee success every time. But what if you're feeling so lazy that you don't even want t...