All about the scientific theories behind food. Cooking myths debunked here.
12
votes
6answers
4k 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 ...
0
votes
0answers
79 views
How are commercial protein bars made so dense?
I am trying to make protein bars at home from protein powder and natural sweeteners. I have basically all the ingredients mentioned on the pack, but mine come out much softer, whether or not I cook ...
0
votes
0answers
59 views
Best book(s) to learn the art of cooking? [closed]
I've browsed through a few "best book to learn to cook" questions, but the questions weren't specific enough for me. So here are my interests:
I don't want a cookbook with any recipes; I want to ...
4
votes
1answer
205 views
what makes red tomato sauce turn orange in colour?
I have noticed that tomato sauce (having started with deep red tomatoes) can turn orange.
The colour change isn't from mixing in an ingredient of different colour such as cream. It seems to occur in ...
29
votes
7answers
11k 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?
75
votes
5answers
15k views
Why add salt to the water when cooking pasta?
What is the effect of adding salt to the water when cooking pasta?
6
votes
1answer
1k views
How could I keep one-ingredient “ice cream” soft?
According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from leaving the ice cream.
We have tried ...
7
votes
2answers
2k views
Why do marshmallows poof up so huge when put in the microwave?
As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size (YouTube video for those who haven't seen it).
So, ...
10
votes
1answer
262 views
Room temperature “rest” for fresh mayo?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
1
vote
1answer
129 views
Why should you scrub/clean cast iron cookware with salt?
I've seen this a number of times (for example here, or here at cooking.SE), and I do it at home, but I'd like to know for what reason salt is good for cleaning (cast) iron cookware.
I know it's a ...
3
votes
2answers
277 views
Why does broccoli turn brown when steaming?
I steam my broccoli until it's 'al dente' and some buds turn brown. I've done a small search, but haven't found anything.
I'm thinking maybe the steam is too hot or I'm steaming too long. What do ...
3
votes
1answer
173 views
Why do egg dye recipes include vinegar?
I have seen recipes for easter egg dyes that call for 1/4 cup vinegar per cup of water and others that call for 2 teaspoons per cup of water. That's a pretty wide range--what practical effect does the ...
3
votes
1answer
8k views
What causes curdling and how can you prevent it?
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum?
I'm not asking ...
12
votes
1answer
4k views
What does beating eggs actually do (chemically speaking)?
When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example) is it really necessary?
8
votes
2answers
212 views
If salt dehydrates the meat, then why would brining make it more juicy as a whole?
As the title says, why does brining work?
If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
3
votes
4answers
266 views
Why do Duck eggs have longer expiry than Chicken Eggs?
Duck eggs seem to get about a 6-week extension on their expiry date over Chicken eggs. (the latest pack I bought yesterday expire May 25th, where as the Chicken Eggs at best were Mid-April).
Why is ...
9
votes
1answer
2k views
Why is there cornstarch in powdered sugar?
I was looking up how to make my own powdered/confectioner/icing sugar. Some 'recipes' say that you should add a bit of cornstarch while others just leave this out.
So what is the role of cornstarch? ...
29
votes
8answers
4k 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 ...
13
votes
2answers
574 views
Why does tomato sauce spatter more than other sauces?
Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy.
When it's hot, it's impossible to cook properly without having it jump everywhere and repaint the walls, ...
22
votes
5answers
9k views
Is “until juices run clear” a valid test for poultry doneness? Why or why not?
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
11
votes
4answers
1k views
Why do chocolate chips stay softer after being baked?
I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies.
It's logical that ...
16
votes
5answers
10k 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 ...
4
votes
4answers
534 views
roasted garlic vs. raw
Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
15
votes
1answer
300 views
What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree.
This question really consists of two parts:
What makes potatos dough (or ...
8
votes
5answers
867 views
What are the optimal conditions in making wild yeast starter?
I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the air. Take a look at this article for ...
38
votes
3answers
17k 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 ...
6
votes
3answers
298 views
How do I cook with bay leaves?
I am an amateur hobbyist cook. So a lot of the time I will toss in a dash of something, taste the dish, and add a bit more. Experimenting sometimes with disastrous results... but I learn :)
One spice ...
34
votes
3answers
3k 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.
...
5
votes
3answers
1k views
Pork shoulder low slow cook time
I am planning to cook a 10lb (4.5kg) bone-in pork shoulder at 250°F (121°C) for about 8 hours.
Is there any danger in overcooking if I cook for a few hours longer? I know it needs the time ...
3
votes
1answer
114 views
Why would pumpkin pie form a clear custard layer?
My PA Dutch grandma's pumpkin pie always had a thin layer of custard on the bottom. We have her recipe but none of us has been able to get the filling to separate... Anyone have any idea what might ...
7
votes
2answers
9k views
How to make puffed/popped rice?
Is it possible to make puffed rice at home like the rice used in breakfast cereals? I have a hot air popcorn maker and have experimented with that with little success.
I imagine the problem is to do ...
5
votes
4answers
524 views
how do I get the salt out of my chinese take out
I bought some overly salted Chinese food ( I did not know it at time) and took most of it home.
Now I would like to get the salt out so i can it eat. Do you have any suggestions?
7
votes
2answers
296 views
Does using flaked salt make a difference when using it in cooking?
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it really matter to the final taste what kind of ...
1
vote
2answers
313 views
Why is my pumpkin pie filling separating from my cake mix?
I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the cake moving to the outside.
I am ...
-1
votes
1answer
236 views
Alcohol evaporation
It's fairly well known that alcohol in liquids used for cooking evaporates pretty well, at a lower temperature than the water it's in, so the end result doesn't contain much alcohol. It doesn't all ...
0
votes
3answers
379 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
3
votes
1answer
381 views
Differences between gel and gelatine
Are they physically different? If so, what is the difference, between a gel and gelatine, or it's proccesses gelation and gelling (gelatinization. gelatinisation)?
3
votes
2answers
126 views
Where to buy food chemicals
So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Thanks.
3
votes
2answers
1k views
Minimum temperature for slow roasting almonds
I've read that almonds roasted slowly at lower temperatures are healthier, which seems to make sense to me.
I found a couple of recipes suggesting 8hrs at 75 deg C or 4hrs at 95 deg C.
With that ...
5
votes
3answers
563 views
What effect does orange juice have when used in dough?
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough.
I was intrigued by this as I had not seen it before.
What ...
10
votes
3answers
1k 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 ...
13
votes
2answers
7k views
Why do red onions turn blue or green when cooking sometimes?
I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour!
They still taste ok, but sure looks ...
16
votes
6answers
1k views
Can food be boiled “extra fast/hard” in water?
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does this have any effect on the taste of ...
10
votes
2answers
795 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 ...
4
votes
2answers
568 views
What can I add to boiled lollies to stop them from melting in humid weather?
I've made a gingerbread house this year and popped in stained glass windows. The windows are made of crushed up boiled lollies.
I baked the gingerbread, then added the windows, then baked the bread ...
5
votes
2answers
2k views
Why do my egg whites separate after whipping?
Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the "firm peak" stage. I then go grab ...
1
vote
1answer
229 views
How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think ...
5
votes
2answers
1k views
What determines how well cheese melts
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
6
votes
6answers
1k views
What's causing the metallic aftertaste in my Nutraloaf?
Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it.
It has no real ...
13
votes
3answers
2k views
Why is it that white fish do not have as strong of a “fishy” taste as other fish?
As a rule my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
