All about the scientific theories behind food. Cooking myths debunked here.

learn more… | top users | synonyms

0
votes
1answer
74 views

How can I remove the greasiness from my ice cream?

I am using 35% whole cream and 3.25% whole milk to make my home made ice cream and it leaves a greasy aftertaste. How can I improve this? glucose de 46, skim milk powder modified cornstarch sugar ...
0
votes
1answer
64 views

Lemon bread issue

using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lemon bread will be successful ? ( I went ...
0
votes
1answer
72 views

Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?

In an experiment I cooked a few chicken eggs from the same batch A) in boiling water and B) in a pressure cooker (5 minutes in hot steam, 117 C, eggs in a basket, waited 5 minutes to cool down ...
1
vote
1answer
59 views

How to scale up pudding recipe 10x?

I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not as thick. Any recommendations on how ...
-1
votes
1answer
99 views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
-2
votes
1answer
66 views

When is the expiry date? [closed]

Honest to god, I tried so hard to identify it. I do see JAN 17 but I'm not sure if its January of 2017 or January the 17th. Plus I see 00:42 there but I'm not sure what it means, but I have a feeling ...
0
votes
4answers
146 views

What is the most energy efficient way to cook meat on an electric stove?

I have a reduced sense of taste and smell; so when I cook, things like preparation times, cost of ingredients, energy efficiency, healthiness and to a small extent novelty of the dish play a slightly ...
6
votes
1answer
371 views

Are there food combinations that are dangerous?

Is there a combination of ingredients that will chemically interact to create poison? I am interested in whether this possible with any common preparation method (e.g. via cooking, blending, whisking,...
1
vote
1answer
162 views

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
1
vote
2answers
78 views

Cheese making, acidic whey, denatured protein

I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as splitting agent for making panner(cottage ...
1
vote
2answers
187 views

Why does food spoil in the freezer?

Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer, surely bacteria and mould cannot grow ...
1
vote
1answer
111 views

How to have my solar system stick that would be edible

I am doing a solar system project in my science bell. I have the choice to make edible food. So I wanted to make cookies for the solar system. Here's the problem, I can get all the colors I need with ...
-1
votes
1answer
56 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
1
vote
0answers
37 views

Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
2
votes
2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
6
votes
4answers
940 views

How do you season and cook to palates and preferences different than yours?

Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how can I cook something that appeases a ...
3
votes
1answer
115 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat ...
4
votes
3answers
949 views

When making fried rice, how does the amount of heat affect the taste of the food?

This answer talks about the amount of heat required for cooking fried rice which tastes similar to restaurants. I want to understand the science behind it. Please explain.
6
votes
2answers
247 views

Making pork pernil, and had a slight “lasagna battery” issue - is it safe to eat?

I am in the process of making the cook's illustrated recipe for pork pernil. For the first hour, you heat marinated pork at 450, covered tightly in a roasting pan with aluminum foil. Lo, pulling it ...
1
vote
1answer
103 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
3
votes
2answers
530 views

How do I thicken Advocaat without evaporating any alcohol?

To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cubes. I then served it with cocktail ...
0
votes
0answers
48 views

Adjusting protien pH before cooking

Cooks Illustrated has a recipe for Sichuan pork where pork tenderloin is marinated for 15 mins in a baking soda solution (1t NaHCO3/ 8T H2O) and then rinsed before cooking. The goal being to raise ...
0
votes
2answers
173 views

What made my pancakes taste fizzy?

I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they had a strange fizzy and sour taste. We ...
10
votes
2answers
422 views

Why do we dimple a focaccia?

When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples ...
2
votes
1answer
67 views

How do you make the wishbone break easier?

Real simple. Kids love breaking the wishbone from a turkey or chicken. What do I need to do so that the wishbone has a nice crack (more brittle) when they are pulling it.
2
votes
1answer
75 views

Why are Parathas smeared with fat/oil within layers?

The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers we still smear the front and back sides ...
1
vote
1answer
115 views

Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. ...
5
votes
2answers
281 views

Effect of carbonated water on the rising of the dough?

Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
2
votes
1answer
124 views

Optimal stirring technique: I read that stirring liquids in a straight line is better than in a circle, but I can't find any references

I remember reading that some scientific researchers in Japan (I think) discovered that when it came to stirring liquids, moving a spoon back and forth was more efficient at mixing the liquids than if ...
12
votes
2answers
736 views

Why do dumplings float when they are ready?

Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two interrelated questions: Does this rule ever fail? For ...
6
votes
2answers
377 views

Should I rest pancake batter?

I read somewhere that pancake batter should rest. This confuses me. On the one hand, mixing the wet ingredients with flour creates gluten. Resting lets the gluten relax, so that I don't get chewy ...
5
votes
1answer
95 views

What is the purpose of baking a cooked pot pie filling?

I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the pot pie in a disposable container, ...
2
votes
2answers
260 views

Does soaking dry beans before cooking prevent flatulence?

There are all kinds of opinions on whether or not soaking beans helps decrease flatulence. Some say adding things like baking soda, lemon juice, salt, or other things to the bath helps the effect. ...
3
votes
1answer
224 views

How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?

I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long period of time with the aid food grade ...
2
votes
1answer
144 views

What physically/chemically happens to a vegetable when it is cooked?

I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel fine. What are the physical/chemical ...
5
votes
1answer
330 views

Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?

While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin. Some people seem uncertain whether it's ...
4
votes
2answers
472 views

What is the history of souvlaki and is there any benefit in cooking meat on a skewer?

I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to better results, as opposed to just ...
8
votes
2answers
1k views

Sprouts and “better-to-cut-out-parts” in vegetables

A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew was that we couldn't digest those parts ...
1
vote
0answers
56 views

What is the effect of the fat content of milk when making cheese?

How does the fat content of milk affect the cheese it's used to make? For a science fair I am finding out how different fat content milks affect mozzerella cheese. But first I need to know how the fat ...
1
vote
1answer
108 views

How to flambe my roast meat platter

I want to have flames coming off my roast meat platter when I serve it to guests. What liquid would I use to light up?
3
votes
5answers
1k views

Is this soup, stew, or something else?

I ate some East Asian dish recently and it looked something like this: [image source: http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwanese-hot-pot.jpg] I had never eaten ...
1
vote
1answer
192 views

Can basil flowers be substituted for basil leaves to make tea?

Can you use the basil flowers just like the leaves to make tea?
1
vote
1answer
147 views

What can I add to Splenda solution to prevent spoilage?

Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than buying the packets! However, after two ...
2
votes
2answers
1k views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
0
votes
1answer
81 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
3
votes
2answers
2k views

Effects of elevated storage temperature on bread quality

It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions ...
1
vote
1answer
129 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
0
votes
3answers
397 views

How to cook the food such that no acrylamide is formed?

How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly at a high temperature, the Maillard ...
3
votes
1answer
562 views

Lime substitute for nixtamalizing corn

I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the process at the local international food ...
23
votes
8answers
54k views

Will spoiled food always make you sick?

Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc. Will it actually always make you sick? Like for instance spoiled dressing, let's say it tastes sour, ...