Kitchen Q&A: A pound is a pound, so to At what temperature should from Answers.com

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Kitchen Q&A

The New Kitchen Science, by Howard Hillman, Houghton Mifflin Company
Common-sense but little-known tips and tricks to getting the results you want out of your cooking
On this page: A pound is a pound, so what's wrong with losing water? to At what temperature should egg whites be whipped?.

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A: A

A pound is a pound, so what's wrong with losing water?

Am I more likely to become dehydrated in the summer or winter?

Are brown eggs more nutritious and flavorful than white eggs?

Are certain foods natural storage enemies?

Are copper pots worth the money?

Are deep-chilled chickens frozen?

Are dry and compressed yeast products interchangeable?

Are dull knives more dangerous than sharp ones?

Are eggs essential for making hollandaise?

Are fertilized eggs more nutritious than unfertilized eggs?

Are fresh vegetables more nutritious than frozen ones?

Are hardwood spoons worth their higher price?

Are lobster claws secured with wooden plugs or rubber bands for reasons other than the benefit of the cook's fingers?

Are most of a potato's vitamins in the skin?

Are people fantasizing when they claim they can tell the sex of a tomato or an eggplant?

Are quality knives a bargain?

Are smoke hoods a good investment?

Are some foods aphrodisiacs?

Are some foods sleep inducers?

Are some ingredients incompatible with wine?

Are sous vide foods safe?

Are the minutes-per-pound charts for cooking meat fallible?

Are the prawns served in restaurants really shrimp?

Are there edible plants that humans do not eat?

Are there essential differences between a skillet and a sauté pan?

Are there left-handed lobsters?

Are there negative consequences when farmed fish escape into the wild?

Are there other thickening agents?

Are there some foods that are less suitable for freezing?

At what temperature should egg whites be whipped?