Questions tagged [chemistry]

Questions about the chemical composition or properties of ingredients and dishes.

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0answers
17 views

Why do some creams/fats whip better than others?

Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "whipping cream" that just won't whip even ...
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0answers
28 views

Are there any cold paddles that are BPA free?

There have been previous discussions on the cold paddles to use to rapidly cool soups, etc. One of the more common ones in the San Jamar line. However, on their website, it says that there is some ...
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3answers
612 views

How acidic does a mixture have to be for milk to curdle?

I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enough to cause the cream to curdle, but this ...
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2answers
203 views

What part of oatmeal cookies are making them soft / chewy?

I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be ...
3
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1answer
69 views

How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
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1answer
62 views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and ...
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2answers
154 views

Are hard anodized aluminum pans oven-safe?

I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "oven-safe" label, a metal handle on the pan,...
5
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1answer
109 views

Preventing discoloration when making fresh mint liqueur

Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how to do this while keeping the nice bright ...
2
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1answer
108 views

How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how ...
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2answers
261 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
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0answers
34 views

How does the viscosity of honey affect bread machine results?

The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to ...
5
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1answer
158 views

Chemistry of maple butter

I've recently tried to make maple butter with the following recipe: Heat maple syrup to about 110 - 115°C Cool to about 20°C (by putting the pot in an ice/water bath) Stir manually for 20-30mins I ...
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2answers
160 views

Technical reasons against chocolate-coated shortbread

It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK, but it's very rare. Chocolate-coated ...
3
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1answer
96 views

Physics/chemistry behind the observation

This is purely observation based. Any time I have cooking something on the stove, if I change intensity in any direction - reducing or increasing the heat, it seems like water vapor threads shoot out ...
2
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1answer
130 views

Does pasta boiled in tap water absorb chemicals?

Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boiling. Will the chloramines absorb into ...
2
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1answer
159 views

Why should milk boil to the rim?

In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which often raises up to the rim (or more). I ...
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2answers
4k views

Why do shrimp / lobster / crab turn pink or red when cooking?

Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?
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0answers
537 views

Eggless choux pastry recipe yields paper-thin top, gooey bottom

I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience with choux pastry, but I've never made an eggless ...
1
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1answer
157 views

Eating with silvered cutlery

I have a set of silvered cutlery with which i often eat. I recently heard that the handles of a lot of older silvered cutlery is filled with lead or they are even made out lead. Am i safe to eat with ...
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2answers
331 views

Pitaya Red Velvet Cake became brown

Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
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1answer
147 views

What is the maximum allowed temperature to cook onions saving the fructooligosaccharides?

Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this I have started eating raw onions but ...
16
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1answer
3k views

Why does my banana bread have a moist top?

My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it!...
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0answers
342 views

Emulsifying homemade coconut milk? [duplicate]

I've been experimenting with fresh coconuts lately (they are amazing), but one thing I haven't figured out yet is how to make a nice creamy coconut milk. Mainly to make hot chocolate and eat with ...
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2answers
179 views

“For optimal flavor, open the package 30 minutes before eating” - only temperature or also chemistry?

Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to take it out of the fridge and open it ...
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1answer
277 views

What edible solution can I use cover biscuits to make it waterproof and stronger?

I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour, a little baking powder,oil , a little ...
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1answer
931 views

What is meant when a spice is water-soluble?

Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. They are still there at the end. I know ...
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3answers
3k views

Chemical meat tenderizers

I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are: What ...
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4answers
697 views

Is salty tongue effect normal after eating sichuan peppercorns?

I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but ...
3
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1answer
526 views

What protease is in avocado?

What protease in particular does avocado contain? I've been searching everywhere for it on the internet and still couldn't find any answers.
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1answer
103 views

Dried fruit and calcium levels [closed]

My daughter suffers from lactose intolerance and/or milk protein allergy (this has yet to be confirmed by a paediatrician due to the way the NHS works in the UK). I tend to bake fruit cakes and mix ...
1
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1answer
167 views

Why does the crust of a freshly baked loaf of bread become less crunchy/hard over time?

Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I got home and tried it, it was amazing. ...
2
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1answer
126 views

Can flavoring extracts be added to inverted sugar?

I'd like to try doing a recipe with inverted sugar (hand pulled cotton candy), but am entirely new to candy making. I have the instructions to create inverted sugar, but would like to add a flavoring (...
53
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2answers
14k views

Why drain soaked rice?

When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with fresh water). Black rice is a type of ...
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2answers
4k views

How to make Menthol crystal from mint leaves? [duplicate]

I have peppermint/mint growing in my garden backyard. I want to make mint candies for children and in one of the YouTube videos they have menthol crystal as one of the ingredients for mint candies so ...
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2answers
2k views

How does sunlight degrade cooking oil?

Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?
5
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2answers
3k views

How can I extract menthol powder from fresh mint/peppermint?

I have peppermint/mint growing in my garden backyard. I want to make Ice Cream for children and they are asking for some flavour paan ice cream in Hindi (mint ice cream) and for that I want Menthol ...
5
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1answer
937 views

Does cumin contain curcumin? If not, where does the name come from?

According to Wikipedia, curcumin was originally isolated from tumeric. However, I haven't been able to find why it was named curcumin or whether or not it cumin is currently known to contain it.
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0answers
68 views

Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and ...
6
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1answer
1k views

How to calculate the pH of a lye solution?

I'm trying to figure out if I can substitute the catholyte from a salt water electrolysis system for a lye solution in pretzel making. In order to figure this out, I need to know the pH of my lye ...
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2answers
1k views

Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep ...
5
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4answers
579 views

Why did my green tea muffins turn black?

I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the baking powder with baking soda. I also ...
10
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3answers
2k views

Does mayo “break”/decompose if you stop whisking then whisk the other way?

Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will be "undone" into its components?
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2answers
10k views

What is the film on top of tea?

The quiet surface of a cup of tea always seems to be covered by a thin, immovable film, even when convection currents are still moving things around inside the liquid at some speed. The surface ...
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1answer
267 views

Can bananas really be ripened through oven baking?

I am following a diet for IBS called the Specific Carbohydrate Diet (SCD). Only bananas that are ripe, i.e. well spotted, can be consumed. Green and non-spotty can not be due to a difference in ...
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1answer
1k views

Does sputtering butter mean that water is present?

When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of the pan. This happens consistently ...
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1answer
285 views

Can one use cooked egg to make fried eggs (sunny side up)? [duplicate]

As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs with sunny side up instead of using new raw ones. I ...
33
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7answers
13k views

Can one bake a cake with a cooked egg instead of a raw one?

This recent question about a person who wanted to bake a cake but only had a cooked egg left suggested me an even stupider one: is it possible to bake a cake with a cooked egg instead of a raw one? ...
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2answers
2k views

How to sweeten bread without sugar

I know that sugar molecules are large and too many of them can prevent a proper gluten network from forming when making bread. What other things can be used to sweeten bread instead of sugar? I'm ...
4
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3answers
257 views

Why does my LN2 evaporate so quickly?

Just made my first attempt at cooking using liquid nitrogen. Decided to start easy, and make a 0.5L batch of ice cream, along with some powdered peanut-butter and banana for toppings. Overall I'd ...
5
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3answers
4k views

How does the meat in Weisswurst get so white?

I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?