Questions tagged [chemistry]

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

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1
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2answers
207 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. ...
7
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2answers
126 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 ...
2
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0answers
388 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 ...
1
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0answers
31 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
638 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 ...
28
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7answers
35k views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...
4
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2answers
206 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
71 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 ...
5
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4answers
596 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 ...
3
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2answers
3k views

Why use citric acid and sodium hexametaphosphate in cheese sauce?

I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for including these in the recipe? What are the ...
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1answer
66 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
197 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
111 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 ...
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 ...
2
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2answers
1k views

How can I get a syrupy “mouth-feel” in sugar-free syrup?

I viscerally hate low calorie sugar replacements - all of them, including Splenda (sucralose), except in one application. In my iced coffee I like sugar-free hazelnut syrup. The brand that I've been ...
2
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1answer
111 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 ...
4
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2answers
1k views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat and ...
0
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4answers
724 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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0answers
595 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 ...
2
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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 ...
1
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2answers
278 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
37 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 ...
4
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4answers
2k views

Estimating the fat content of homemade chicken foot gelatin

I recently simmered a pot of chicken feet (including skin) for the first time and made an astonishingly gelatinous gelatin. It's clearly suffused with chicken fat, but I have no idea how much -- I don'...
5
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1answer
165 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 ...
3
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1answer
100 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
133 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
166 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
votes
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?
4
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4answers
12k views

PH and sour / acid taste

I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on page 54, it says: The sour taste of ...
12
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1answer
8k views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
1
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1answer
158 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
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2answers
342 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
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1answer
149 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
4k 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!...
4
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2answers
7k views

Adding cold water during cooking of beans and cooking time

After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room temperature) during boiling, temperature ...
7
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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 ...
24
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3answers
7k views

How deeply will the flavors in a brine penetrate chicken?

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
13
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4answers
27k views

homemade mint extract

I've got some mint in the yard (I think it's apple mint, as the leaves are very fuzzy and rounded) from which I'd like to make mint extract. No specific use in mind (except perhaps insect repellent), ...
-1
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1answer
285 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 ...
3
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1answer
979 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 ...
2
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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 ...
3
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1answer
534 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.
8
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1answer
3k views

How can I tell which fruits etc. contain proteases?

After my second attempt at making a ginger mousse with gelatin and finding that it fails, I've discovered that fresh ginger contains a protease. I knew that pineapple does, and that it complicates ...
2
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1answer
2k views

How to make hard candy with only fruit as a sweetener

I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of cough drops or throat lozenges, but I find ...
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?
1
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1answer
104 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 ...
2
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1answer
130 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 (...
2
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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 ...
10
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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 ...