Questions tagged [chemistry]

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

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3
votes
2answers
178 views

How to extract mouth numbing effect from Sichuan peppercorn into a syrup?

I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and water, allow to simmer, take off the heat, ...
5
votes
1answer
178 views

How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe?

I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 cup shortening 1 tsp vanilla Chocolate Chips as desired....
2
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3answers
147 views

Is it safe to use a grill to cook when chemically treated wood was burned in it?

my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
2
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1answer
88 views

Why do potatoes cook more slowly in a stew?

I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft. The stew was simmering the whole time. ...
3
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1answer
118 views

Separating gelatin from Jell-O powder

So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be doing another grocery run for a few ...
0
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2answers
147 views

Is eating soap or bleach dangerous?

i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in the milk. After a while under heat they ...
7
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3answers
737 views

Do milk and butter not work in place of cream for whipping, and why?

I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the mixture will not form stiff peaks when whipped, even ...
1
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0answers
105 views

Nixtamalization: Am I doing it right?

It's been a few years since I nixtamalizated the last time with the help of my Chilean friend. Now I'm on my own and due to several contradicting information on the internet a little lost. Maybe ...
0
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1answer
104 views

Is it a bad idea to pour water on a pan without letting it cool off? [duplicate]

Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it's easier to wash. Usually I let it sit there cooling off ...
2
votes
1answer
335 views

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such as brown sugar. Also, this way, the ...
1
vote
2answers
110 views

What kind of mixture(colloid) is a roux?

One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emulsion, and gelatin is a gel. I know ...
0
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1answer
206 views

Why boil sugar for lemonade? [duplicate]

I've started making home lemonade recently and all the recipes boil about one cup of sugar in one cup of water. I never questioned that until my father saw the process and asked why don't I just add ...
2
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1answer
212 views

What are food additives that help popsicle/shaved ice melt slower?

What are food additives that help popsicle/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before, but don’t want to: The texture is not ...
3
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2answers
89 views

GIving that alcoholic taste to yeast-leavened cakes (panettones)

For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the first reasonably successful one. However I ...
0
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3answers
749 views

how to calculate a standard drink from the alcohol percentage?

Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: https://en.wikipedia.org/wiki/...
5
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1answer
77 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
0
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1answer
116 views

How does pH and temperature affect emulsification of vegetable oils?

This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if ...
1
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2answers
115 views

What influence does the properties of fat in vegetable oil affect emulsification of oil?

I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the ...
6
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2answers
878 views

How to remove hardened dough from hair?

Besides cutting the hair or applying conditioner or oils, what else can be done to remove hardened dough from hair? Would vinegar dissolve hardened flour? Update: The lump is an odd consistency: ...
2
votes
2answers
179 views

Properties of potassium carbonate as leavening agent

We have a gingerbread recipe calling for potassium carbonate (vulgo baking potash). One year I replaced the baking potash with baking soda 1:1. It worked fine. Later I researched what the supposed ...
1
vote
1answer
46 views

Matzoon and lactose chemistry

Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikipedia.org/wiki/Matzoon
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0answers
49 views

What's a good syrup for home-made chocolate?

I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using ...
20
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2answers
3k views

Why does rapeseed oil turn sticky but coconut oil doesn't?

Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes. When I season it with coconut oil, it ...
2
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1answer
100 views

What specific sugars are found in apple cider, apple juice, and apple cider vinegar?

My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chemical composition of various foods for ...
1
vote
1answer
35 views

Would refrigeration lengthen shelf life for this water sweetener?

Ingredients: vegetable glycerin, purified water, citric acid, malic acid, natural flavor, stevia leaf extract, sodium citrate. Container is about 2-3 ounces. It says on the container: "Does not ...
1
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0answers
43 views

cooldown chemistry of seasoning cast iron with flaxseed

So I have started seasoning cookware with thin layers of flaxseed oil as per the advice from @sheryl_canter with simply outstanding results. Thank you Sheryl! I have a mountain of pans to process so I'...
2
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2answers
374 views

How to bake baking soda to produce sodium carbonate?

I'd like to make sodium carbonate for ramen noodles. The instructions on the web however vary greatly. One source says to bake baking soda at 350 degrees for 2-5 hours. Others say 250 degrees for an ...
7
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2answers
317 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 ...
1
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0answers
43 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 ...
5
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3answers
2k 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 ...
4
votes
2answers
236 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
votes
1answer
132 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 ...
-2
votes
1answer
991 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 ...
0
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2answers
2k 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
votes
1answer
275 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
votes
1answer
143 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 ...
1
vote
2answers
599 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 ...
2
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0answers
41 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
votes
1answer
318 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 ...
2
votes
2answers
168 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
votes
3answers
173 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
163 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
votes
1answer
231 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 ...
30
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2answers
5k 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?
3
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0answers
1k 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
vote
1answer
163 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 ...
2
votes
2answers
801 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), ...
0
votes
1answer
208 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
votes
1answer
7k 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!...
2
votes
0answers
724 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 ...