Questions tagged [food-science]
All about the scientific theories behind food. Cooking myths debunked here.
385
questions
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2answers
29 views
Coagulants for Tofu or else
I'm new when it comes to vegan cooking and until recently began experimenting and researching with regards to the commonly used or appropiate coagulants whether acid or salt based to best make my own ...
3
votes
1answer
259 views
Are all the processing steps of tofu harmless?
Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically:
Is heating the soaked and crushed beans so that they become a ...
15
votes
4answers
7k views
Why should I cook the flour first when making bechamel sauce?
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
5
votes
3answers
123 views
Does glucose used is added to sugar quantity in recipes like ice creams?
I was successful making a new ice cream recipe from Pierre Herme:
100g Milk
135g Cream
1 egg yolk
45g sugar
15g glucose
I replaced the glucose by honey. After churning the ice cream, it was smooth ...
4
votes
2answers
2k views
Soda water first stored in refrigerator and then at room temperature
If I put an unopened bottle of soda water in the refrigerator and decide two weeks later that there is not enough room so I store it in a cabinet outside the refrigerator, will it lose its bubbly ...
2
votes
0answers
167 views
Beans should not be served with potatoes? [closed]
Huffington Post writes:
Potatoes conflict with digestion of the beans, so avoid eating them in the same meal.
Is this true? I couldn't find any reliable source.
14
votes
1answer
833 views
Why does cooking oatmeal starting with cold milk make it creamy?
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that calls for adding the oatmeal to cold ...
1
vote
1answer
45 views
How to pack chilli Powder
I packed chilli powder to transparency polythene bag. It expires very quickly. But when I put chilli powder into plastic bottlle I can remain it for long time. How can slove this?
Thanks
2
votes
1answer
57 views
Is the milk spoiled when a thin layered textured appears in the bottom of pan?
I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19.
(Outside temperate in our area is around 35-40 degrees)
I keep it (packaged when not ...
3
votes
1answer
107 views
Legume-based pasta and phytohaemagglutinin
Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin?
I initially thought that the bean flour may have been precooked before ...
6
votes
2answers
160 views
Why is spicy food less spicy when it's allowed to cool?
I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore.
Why is that?
26
votes
5answers
5k views
Why is it faster to reheat something than it is to cook it?
In my experience it takes less time to reheated a cooked item than it is to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc).
...
3
votes
2answers
87 views
Why are fresh eggs useful when cooking meringue
I was always told to use fresh eggs when making meringues but was never told why.
2
votes
1answer
106 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 ...
5
votes
1answer
298 views
Why is gluten-free baking possible?
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I've read are something along the lines of:...
3
votes
2answers
189 views
Balancing Flavours
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetness. I understand that there are ...
3
votes
2answers
207 views
Why do frozen vegetables go bad more quickly after thawing than fresh cut ones?
I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -- why?
If I cut the same fresh ...
2
votes
2answers
202 views
Food Rancidity Question
Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
2
votes
2answers
2k views
Do I use half as much “double concentrated” tomato paste?
I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...
8
votes
3answers
1k views
Ground beef at home and food safety
Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. ...
0
votes
1answer
166 views
How to remove bad smell from fridge and refrigerator? [duplicate]
How to remove bad smell of food from fridge and refrigerator?
0
votes
2answers
97 views
keep house hold chemicals bottles near food shelves
Is it safe to keep house hold chemicals bottles near food shelves - after all if one is careful enough not to add them accidentally to food while cooking ? Or are they volatile and will settle on our ...
0
votes
2answers
128 views
Why does unpeeled fruit rot?
Generally, pathogens does not enter into fruits even if plant is irrigated with contaminated water (Link). Hence , an unpeeled fruit should not have pathogen inside to rot it. Why does then an ...
2
votes
0answers
51 views
Need Binding agent ideas
I need help getting cooked grains (I.e. sorghum, barley, farro) to clump together but maintain a relatively dry texture. I’m cooking for my 18 month old and he likes grains but picks up a single grain ...
4
votes
1answer
269 views
Does the chinese method of throwing minced meat really make a difference?
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling.
The idea seems to be either or a combination of:
...
-1
votes
1answer
103 views
Potato chips lose crunch and taste within a week
We make potato chips commercially, but they lose crunch and taste within 7 days.
How can one delay or prevent potato chips from losing their crunchiness and taste?
1
vote
1answer
74 views
How can I save bread from mildew? [duplicate]
Because of mildew we waste breads. How can I save breads from mildew?
0
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1answer
236 views
How can I reduce the bitterness of onions? [duplicate]
Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
5
votes
2answers
259 views
Do acid and fat balance each other? How?
I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by the addition of a fat. Do acids and fats ...
0
votes
1answer
115 views
How can I remove the little white insects from semolina and flour?
Sometimes I feel that little white insects seem in flour and semolina , specially in rainy season. The flour and semolina attacked these insects can be used ? If yes then how can I remove these ...
3
votes
2answers
249 views
Are there any dishes that utilize burnt garlic?
I was reading a question and in it, burnt garlic was a topic in which the answerer said that burnt (very brown, not black) garlic is bitter. They went on further to say that any dish with burnt garlic ...
2
votes
1answer
201 views
Does reduced fat milk contain additives to mimic the taste of whole milk?
I was told by a chef who trained me to make certain dishes, as well as certain baked goods that when using milk, the "healthier" option is to use whole milk over any other sort of reduced fat milk. I ...
3
votes
1answer
128 views
What can be used safely (e.g. basalt “hot stones”) to fill volume of shallow pan for deep frying?
I have an electric hot pot that would be good for deep frying as it automatically controls heat. However, the pot itself is more of a pan - shallow and wide. I was thinking of things I could put in ...
35
votes
5answers
14k views
Should pasta be started in cold or boiling water?
There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat.
Which method is the best to cook pasta?
Does ...
3
votes
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 ...
0
votes
1answer
320 views
How long does it take to pasteurize something at 60C?
Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recall reading that holding it for 5 minutes ...
2
votes
4answers
3k views
1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?
I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but it's been 20 minutes.. And milk is ...
20
votes
4answers
6k views
Can one eat a balanced diet if one only cooks once a week?
Is it possible to have a balanced (healthy) diet if one only cooks once a week? I am talking about batch cooking, not eating lots of costly pre-made foods.
”Pre-made food” refers to pre-prepared ...
6
votes
1answer
129 views
Eggs used as Binders
Eggs are commonly used as a binder in meatballs and other foods.
If separated, is one part of the egg a stronger binder:
Is the white a stronger binder than the yolk?
Is the yolk stronger than the ...
0
votes
3answers
340 views
What's the point of hot food?
Many people prefer certain dishes and drinks to be hot (or cold). I can understand the impact it has on mouthfeel for some foods (cold pizza has a very different texture than hot pizza, for example), ...
0
votes
2answers
2k views
Why does storing bread in a plastic (grocery) bag keep it fresh longer?
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a plastic grocery bag. When I took it out ...
1
vote
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 ...
0
votes
2answers
168 views
Fresh spices vs Dried spices
I am new to this community and I have a question in mind.
Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE]
Though We see fresh garlic in market ...
1
vote
1answer
215 views
What's the function of acerola powder in bread?
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C ...
1
vote
1answer
241 views
Braising brisket internal temperature
I am going to braise 22 pounds of brisket for 6-8 hours at 225°.
What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
8
votes
2answers
332 views
What is this paste I got from boiling down coconut “whey”?
I have been fascinated with taking byproducts of a fresh coconut, and this time I got this sweet and very sour paste from boiling down coconut "whey"
First, let me explain what is this coconut whey :
...
7
votes
1answer
220 views
How to eat a spruce tree
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd like to incorporate into a brisket. I ...
30
votes
4answers
10k views
How can I tell if this is baking soda or powder?
Sure it'd be easier and cheap to just buy new soda and powder but I'm curious.
I had a jar of either baking soda or powder. The marker with which I'd labeled it rubbed off during a house move and I ...
2
votes
1answer
78 views
What actually happens if you pour a glaze over a loaf cake before it has cooled?
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid:
What actually happens if you pour a glaze/coating over a still hot or warm cake?...
1
vote
0answers
296 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 ...
