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

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5
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2answers
411 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. ...
0
votes
2answers
204 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
vote
0answers
26 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
2answers
94 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 ...
1
vote
1answer
3k 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 ...
38
votes
13answers
16k 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
votes
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 ...
15
votes
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 ...
8
votes
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 ...
11
votes
2answers
870 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
1answer
100 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 ...
21
votes
8answers
6k 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, ...
5
votes
2answers
123 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 ...
9
votes
5answers
55k 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 ...
8
votes
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 ...
13
votes
9answers
22k views

Why doesn't chocolate go bad?

After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!
1
vote
0answers
57 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
votes
0answers
92 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 ...
23
votes
2answers
13k 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
votes
1answer
45k 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
votes
1answer
308 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 ...
10
votes
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 ...
34
votes
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 ...
5
votes
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
votes
8answers
82k 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?
1
vote
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 ...
1
vote
1answer
68 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
votes
10answers
55k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
3
votes
1answer
81 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
votes
0answers
63 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
votes
1answer
1k 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 ...
7
votes
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
votes
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
votes
3answers
418 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 ...
10
votes
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, ...
18
votes
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
votes
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
votes
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 ...
3
votes
2answers
777 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 ...
17
votes
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
votes
3answers
5k 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 ...
34
votes
5answers
39k 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?
11
votes
2answers
8k views

How does soaking liver in milk work?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got ...
11
votes
2answers
239 views

Do pan “pores” exist, what are they, and what are their effects?

There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often: (1) When heating a pan where sticking is ...
4
votes
1answer
150 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 ...
7
votes
6answers
4k views

How do I stop my pans boiling over?

Yesterday the wife and I decided to boil some potatoes in a normal non-stick pan. We added salt, potatoes and boiling water. We put this on an electric hob, with no lid at maximum heat (marked at ...
9
votes
2answers
1k views

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the ...
2
votes
3answers
107 views

how can I get guar gum to smoothly blend in juice?

I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of slightly opaque jello. Yet, when I've tried ...
3
votes
3answers
575 views

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

I used about half of a quart of Silk Milk and returned it to my refrigerator. Two days later the remaining liquid had been replaced with a colloidal mass with a gooey consistency not unlike rubber ...
14
votes
2answers
23k 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 ...