Tagged Questions

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5
votes
1answer
401 views

TVP - textured vegetable protein

Can anyone tell me how TVP is produced?
14
votes
2answers
1k views

The science of confit

In recent weeks I have made both duck leg and pork belly confit with rich tasting and great texture results. I want to experiment with this technique further but to do so, and avoid wasting meat and ...
11
votes
1answer
1k views

Why does roasting vegetables before pureeing into soup affect the flavour?

Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) ...
11
votes
1answer
3k views

What happens to the flavour of meat when you cook it Star Anise with Onions?

What exactly is the chemical reaction that occurs when you cook Star Anise with Onions? According to Heston Blumenthal doing this intensifies the flavour of meat. Ultimately what I want to know is ...
17
votes
3answers
5k views

What is that gooey stuff from okra?

When cooking okra in a bit of water, the water becomes gooey. What does the okra release that makes the water slimy? Would the goo have other culinary uses (as an additive to thicken sauces or ...
7
votes
3answers
12k views

Why would cooked spinach contain more iron than raw?

I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have ...
11
votes
7answers
18k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
8
votes
2answers
272 views

Does chopping steak negate the benefit of using better meat?

A sub shop I liked to go to in college offered two kinds of cheesesteak: the "'regular' cheese steak sub" and the "Filet Mignon steak sub." The only difference between the two was the cut of meat ...
12
votes
2answers
5k views

“Cooking” with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
4
votes
2answers
3k views

Does marinating break down proteins the way brining does?

Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
13
votes
10answers
16k views

What causes the difference between Maine and Canadian lobsters?

In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" between Maine lobsters and Canadian ...
42
votes
2answers
44k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
35
votes
3answers
6k views

Why do tomatoes get so hot?

Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce. ...
10
votes
3answers
3k views

Is MSG necessary or what to replace it with?

I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across this recipe for spinach soup that ...
11
votes
2answers
745 views

How does salmonella get into eggs?

Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the environment (or the hen)? Is it inside the ...
5
votes
2answers
311 views

Why did my coppa get spicier after being microwaved?

I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before. Why did it get ...
13
votes
1answer
2k views

Why do bananas turn black in the refrigerator?

I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?
7
votes
1answer
769 views

Naturally occuring mono- and diglycerides?

If you read ingredients on processed foods, you will see mono- and diglycerides listed frequently. Fats are triglycerides - there are three chains of fatty acids trailing off the glycerol head of the ...
20
votes
5answers
20k views

Does microwaving destroy nutrients in food?

After answering this article, I did some research on microwaving killing vitamins and nutrients in food. I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at ...
10
votes
2answers
2k views

Light vs Dark Brown Sugar

Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?
8
votes
3answers
2k views

What's the Effect of Browning Butter

From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter. I used browned and cooled butter in cookies ...
13
votes
2answers
2k views

Why blanche vegetables before freezing?

I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to ...
21
votes
2answers
804 views

What is the chemical process behind the way you cook a risotto?

Cooking risotto seems to differ from regular rice in two important ways: you stir the risotto regularly you only introduce liquid a little bit at a time What is the effect of these two steps ...
8
votes
3answers
269 views

Difference between natural and organic

For products such as bread, state they are either natural or organic, what is the difference?
0
votes
0answers
239 views

Substitute for Salt [duplicate]

Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?
8
votes
9answers
2k views

What food additives or chemicals do you use in your cooking at home?

Beyond the obvious: baking powder/baking soda/gelatin/yeast: What food additives or chemical products do you use in your home cooking? Agar agar? Lecithin? Xanthan gum? What would a relatively ...
39
votes
7answers
5k views

Why do some foods taste better the next day?

Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The ...
5
votes
1answer
745 views

Is time a factor in Caramelization?

A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the correct temperature, or does the sugar ...
17
votes
3answers
6k views

What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?

I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the ...
16
votes
3answers
5k views

Why is a copper bowl recommended for whipping cream and egg whites?

They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
5
votes
1answer
1k views

Why does adding extra flour help with high altitude baking?

When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
4
votes
1answer
433 views

What are good resources to learn food chemistry?

Did anyone knows of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the ...
19
votes
5answers
6k views

Flavour combinations - structural analysis

Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together? (ignoring ...
99
votes
9answers
45k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
12
votes
5answers
2k views

Why do things smell good while cooking but have little flavour when finished

While cooking, particularly things that cook slowly on the hob, it smells really good while cooking but when finished it never seems to have as much flavour as I hoped. Am I doing something wrong or ...
18
votes
1answer
5k views

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", ...
37
votes
8answers
60k views

Cooking away alcohol

When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does it vary by the type of alcohol?
20
votes
3answers
1k views

How can I tell whether an egg has been hard-boiled, through the shell?

At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked. Is there a way to tell, without cracking one of the eggs open?
35
votes
12answers
12k views

Why should I soak beans before cooking?

Every recipe says I should soak beans in water overnight before cooking. Why? I did some experiments. I have tried soaked and unsoaked beans from the same batch. There was no difference in cooking ...
20
votes
4answers
1k views

How does the way that I cut my garlic affect the taste of my food?

I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...
33
votes
5answers
32k views

Why does a brown paper bag speed ripening?

I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively?
21
votes
3answers
22k views

How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?