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

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1answer
46 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 ...
3
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2answers
109 views
+100

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 ...
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1answer
93 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 ...
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3answers
27k views

Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?

I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together. What I'd like to see is hard science here. Or at least documented and repeatable observation. ...
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2answers
119 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 ...
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3answers
4k 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, ...
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1answer
35 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? ...
4
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1answer
179 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
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6answers
6k views

Steel Cut Oats: cooking in milk vs. water

Most of the recipes I've seen (including Good Eats') recommend simmering the oats in 4 cups of liquid for 1 cup of oats. AB recommends 3 cups of water for ~25 mins and then (1/2 cup of milk + 1/2 cup ...
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2answers
2k 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)?
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1answer
50 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 ...
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5answers
32k 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
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2answers
432 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
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2answers
226 views

Does whole milk or soy milk spoil faster? Why?

I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please ...
1
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1answer
4k views

Why do my stored cashews smell like fish?

I have a 30 Oz plastic jar of Roasted, Unsalted Archer Farms Cashew Nuts. I've noticed that after having it 'open' for a week or two (i.e. the lid is tightly screwed onto the jar, but the initial ...
39
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12answers
17k 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 ...
5
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1answer
10k 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 ...
16
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3answers
2k views

What is the science behind Magic Cake?

Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separates into three distinct layers: A dense ...
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3answers
5k views

Why does white vinegar taste better when at restaurants?

Just got back from dinner, where I had some decent fish and chips with white vinegar, and a thought came to me: At restaurants, I've found the white vinegar there helps to accentuate the flavour of ...
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2answers
899 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
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1answer
110 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 ...
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8answers
7k views

Will spoiled food technically make you sick?

Kind of a strange question, but say something has spoiled IE: Smells Bad, Tastes Bad.......etc... Will it technically always make you sick? Like for instance spoiled dressing, lets say it tastes sour, ...
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2answers
126 views

term for the fact that's easier to mix 2 things if the amount are different

I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers). Seems like there must be a ...
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5answers
57k views

Beef: Red on the outside, brown on the inside

Take bright-red ground beef and put it in a freezer for a few days. After taking it out and letting it thaw, it looks fairly red on the outside, but brown on the inside. Why is that? From the ...
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10answers
2k views

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

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 ...
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9answers
23k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
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0answers
61 views

What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?

While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decided to go ahead and replace the bread ...
2
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0answers
129 views

Liquid glucose in marshmallows

What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects of using alternatives for marshmallows? I ...
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2answers
14k views

How does a Miracle Thaw work?

Miracle Thaws are utensils for rapidly thawing foods. Put an ice cube on one and it melts before your eyes, yet the whole thing stays cool to the touch. How do they work? (Inspired by this ...
5
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1answer
46k 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 ...
5
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1answer
329 views

In ingredient lists, does “lime” mean the fruit or the chemical?

Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Organics White Corn Tortilla Chips list ...
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3answers
2k views

What are the advantages of using a stove instead of an oven?

Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time. The main points I'd like to see ...
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6answers
3k views

What does “natural” actually mean?

More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know that (for example) tofu does not occur ...
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2answers
8k views

Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?

Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably ...
45
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8answers
84k 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?
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2answers
2k views

What are ways to reduce cellulose in vegetables and fruits?

I (and some family members) have a medical condition that affects the ability to digest cellulose, so we have to avoid most fresh fruits and vegetables. We have found that cooking vegetables helps a ...
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1answer
70 views

Spicy foods and weight loss [closed]

It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin. Since this effect is very small, how many spicy foods ...
114
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10answers
57k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
3
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1answer
92 views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
0
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0answers
70 views

Can the duration of the whistle determine if food inside a pressure cooker is cooked

Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggested by a couple of answers in the ...
10
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1answer
2k views

Why don't most non-East Asian varieties of rice stick together?

Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some ...
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2answers
1k views

Which foods are certain to never cause food poisoning?

After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inquisitiveness kicked in... ...from a ...
8
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2answers
1k views

Why does microwave popcorn burn?

I've been experimenting some with do it yourself microwave popcorn, and some trouble getting the 'burn time' right has led me to a question that I can't find a good, definitive answer to. What is the ...
5
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3answers
482 views

Why or why not beat an egg before adding?

When adding an entire raw egg at the same point in a recipe (not separating the yolk and white), what determines whether it should first be beaten, or dropped in whole? I've seen some recipes call for ...
18
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2answers
7k 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", ...
4
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7answers
21k views

What happens if I brine my turkey for 2 days?

I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about that, but typically it's only an 8 - 10 ...
4
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1answer
2k views

What limitations are there to sauteeing with water?

I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" since it involves frying in oil or other ...
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2answers
875 views

Should I boil canned food in water?

Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently that I am in Europe, I have not seen a ...
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7answers
4k 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 ...
3
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3answers
6k 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 ...