Questions tagged [food-science]

All about the scientific theories behind food. Cooking myths debunked here.

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29 views

How to reproduce beef flavor & texture

I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn'...
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2answers
62 views

Astringent Dishes

Are there any dishes that make prominent use of astringency? I understand that often some of the ingredients in a dish are astringent, but are there any dishes where astringency is deliberately ...
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1answer
126 views

Why did my chili oil flakes split in two layers?

I recently made chili oil at home for the first time, it is delicious and works great. I simply infused canola oil with some spices and then poured it on chili flakes mixed with a bit of black vinegar....
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1answer
54 views

Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
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3answers
116 views

In what ways can solid egg yolk from a boiled egg be processed/preserved?

There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the yolk. I live in a country with the ...
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0answers
101 views

Using a ultrasound homogenizer to increase meat juicyness

I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat with a needle, and the scientist also ...
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2answers
52 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 ...
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2answers
348 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 ...
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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?
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3answers
131 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 ...
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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 ...
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0answers
173 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.
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1answer
841 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 ...
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1answer
46 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
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1answer
58 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
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1answer
110 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 ...
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2answers
164 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?
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5answers
6k views

Why is it faster to reheat something than it is to cook it?

In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). ...
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2answers
88 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.
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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 ...
5
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1answer
301 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
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2answers
198 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
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2answers
225 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 ...
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2answers
214 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?
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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" ...
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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. ...
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1answer
172 views

How to remove bad smell from fridge and refrigerator? [duplicate]

How to remove bad smell of food from fridge and refrigerator?
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2answers
98 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 ...
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2answers
129 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 ...
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0answers
53 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 ...
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1answer
290 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: ...
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1answer
104 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?
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1answer
74 views

How can I save bread from mildew? [duplicate]

Because of mildew we waste breads. How can I save breads from mildew?
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1answer
268 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?
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2answers
299 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 ...
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1answer
135 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 ...
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2answers
280 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 ...
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1answer
216 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
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1answer
137 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 ...
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5answers
15k 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
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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 ...
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1answer
362 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 ...
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4answers
4k 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
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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
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1answer
135 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 ...
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3answers
347 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), ...
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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 ...
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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
171 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 ...
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1answer
240 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 ...