Questions tagged [chemistry]

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

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3k views

How to increase the temperature of my double boiler?

I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working ...
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2answers
4k views

How can I clean these brown iron stains in my pot?

I use a big aluminium pot to boil water. I think the water contains iron because after 4-6 months, the inside of the pot is full of brown stains. The colour is just like ferric. There are lots of ...
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1answer
192 views

preparing lupini beans?

Lupini beans are an ancient and delicious snack food widely consumed around the Mediterranean and elsewhere. But they naturally contain high levels of toxic alkaloids, so they require special ...
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1answer
752 views

Why are there holes in pasta dough when it is cold

I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out of the roller. But for later batches, ...
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1answer
1k views

Why does chewing gum sometimes change its texture

Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?
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0answers
253 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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126 views

Storing Transglutaminase once opened

I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it ...
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4answers
623 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 ...
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1answer
99 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 ...
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2answers
303 views

Does cooking vegetables increase their flavor?

Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on? Does the temperature have to rise about ...
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1answer
136 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 ...
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1answer
110 views

How do I measure the ripeness of my tomatoes?

In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I have read that very ripe tomatoes have ...
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2answers
100 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,...
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1answer
203 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? ...
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1answer
309 views

Is it possible to thicken frozen cream?

I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in ...
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1answer
251 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
45 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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1answer
277 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 ...