All about the scientific theories behind food. Cooking myths debunked here.
6
votes
1answer
98 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
271 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
149 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
147 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
134 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
64 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
61 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
261 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
205 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
3k 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
61 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
27 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 ...
0
votes
0answers
41 views
Does spiciness and citrus “cook out”? How do I maintain these flavors in a BBQ sauce?
I got my first barbecue not too long ago and I'm trying to take my hand at making my own barbecue sauce. The heat I want comes from habanero, poblano, and jalapeno chili powders, and the citrus is ...
2
votes
0answers
36 views
Improving texture of yogurt based ice cream- stabiliser?
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture.
It was churned using an industrial ice-cream maker.
It is based on a recipe I found ...
0
votes
3answers
210 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 ...
0
votes
1answer
121 views
Sourdough starter not buoyant
If my sourdough starter does not float in water, does that mean it is not ready?
0
votes
0answers
37 views
Why do gnocchi and ravioli float? [duplicate]
There are many kinds of food that are cooked by throwing them into boiling water, and cooking until they float + X minutes, where X≥0. Such foods may be without filling (gnocchi, kneidlach) or with ...
0
votes
1answer
357 views
How do I add citric acid to my hard candy without it burning?
Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so that this won't happen. I'm using a ...
0
votes
1answer
115 views
Is onion good with leek?
I have onions and leek and I want to sautee the two together. Can I use both?
0
votes
2answers
194 views
How do potatoes work against salt
For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal.
But what is the (biological? chemical?) reason that potatoes - ...
3
votes
0answers
80 views
Why does the grated coconut “float” to the top of quindim while baking?
Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut.
All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
5
votes
1answer
81 views
Do older apples contain more or less pectin in the skins/cores?
In order to make apple jelly and not use pectin, just fresh (not frozen) apples skins and cores: Do older, stored apples have more concentrated pectin in their skins and cores or does it degrade? ...
1
vote
0answers
55 views
can I turn carmel sauce into brittle
I was given a few cups of carmel sauce,the kind from a #10 can for ice cream topping. I was wondering if I can somehow make brittle out of it, or carmel popcorn? Thank you for any advise,don't want ...
1
vote
1answer
270 views
At what pressure is whipped cream stored in a can?
Whipped cream is often sold in pressurized cans. At what pressure is the cream stored in such a can when it is new? Thank you!
7
votes
1answer
239 views
How does a chocolate pudding cake work?
The name pretty much says it all.
This cake consists of a brownie batter, on which is sprinkled brown sugar and coco. Then hot water is poured slowly on it and baked.
For the brownie:
3/4 c flour
...
11
votes
3answers
498 views
Are there advantages to an unlined copper jam pan?
What are the advantages (if any) for unlined copper jam pans?
Apologies for this long question, but I've spent a lot of time searching for an answer to this and so far have not found any satisfactory ...
1
vote
1answer
177 views
Purging air from a pressure cooker
Many years ago, while instructing me in the use of our pressure cooker, my father told me to always let steam escape from the top stack for a couple of minutes before putting the weighted cap on it. ...
1
vote
2answers
159 views
Extracting the flavour of single vegetables for the purpose of sauce
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegetable.
Which vegetables would be suitable ...
1
vote
2answers
253 views
Does there exist a non-rust substitute for an iron-cast pan?
I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food.
As I understand it, the reason why food cooked in an cast-iron pan tastes better is that the ...
2
votes
0answers
53 views
Food science of thickeners such as starches and gelatins
What types of recipes are best to thicken using gelatin and which are best to thicken using starches, such as corn starch or potato starch.
0
votes
0answers
301 views
sugar substitute in ice cream or frozen yogurt
Will substituting granulated sweetener in an ice cream or frozen yogurt recipe prevent icing of product as well as normal sugar?
0
votes
3answers
266 views
Why do chefs in cooking shows not always seem to do things the “right” way?
I've read some books about the science behind cooking, and I've watched videos of chefs like Gordon Ramsey and Jamie Oliver on YouTube. It seems like those famous chefs don't always do things the way ...
5
votes
1answer
137 views
Is there a scale for measuring level of roast?
Similar to, for example, how the Scoville scale measures spiciness by concentration of capsaicin, is there a scale that measures how toasted/roasted something is, perhaps as a function of the Maillard ...
10
votes
1answer
96 views
How to compensate for diminished taste when cooking?
I have a condition known as hyposmia, or a diminished sense of smell. For instance, I cannot smell flowers unless I am within 1" or so of the centers, but I can smell bacon a mile away (Who can't?), ...
13
votes
1answer
2k views
What's the benefit of chilling my cookie dough before baking?
I'm making some chocolate crinkle cookies, and one of the recipe steps is to refrigerate the dough at least four hours before baking.
Does this cause any changes in the dough such as something to do ...
1
vote
4answers
3k views
Does oil boil just like water does?
When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water.
Now I know that water bubbles are formed to the the increase in the K.E of molecules and ...
2
votes
1answer
520 views
Why put flour in Oven Bag?
This question is about the plastic "Oven Bags" used to roast various kinds of meat or poultry in. I have some of these made by Reynolds Co., and in the Cooking Guide that came along in the package, it ...
0
votes
0answers
59 views
Which chemical can be used to get the aromatic fragrance used of Kewra?
i am making a mouth fresher and want it smell good someone suggested me try Kewra.but i don't know which chemical i can use to make it and hoping that it will not damage the food quality plus the ...
1
vote
1answer
684 views
How was Chinese Master Stock stored in olden days before refrigeration
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
5
votes
4answers
1k views
Simple recipe that when combined in a different order yields different food?
I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing together a pile of raw chemical ...
0
votes
0answers
61 views
Does PME activation differ between potato varieties?
Potatoes contain the enzyme pectin-methyl esterase (PME). Par-boiling potatoes at a temperature range between 130F to 140F, activates this enzyme, gelatinising the starch cells in the potato.
...
-1
votes
1answer
143 views
What is the role of butter in mash gravy? [closed]
I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use them to varying ratios (to broth/water)
What is the ...
3
votes
1answer
315 views
The Perfect Smoothie - Liquid Milk versus Powdered Milk
I recently attempted to make myself a Strawberry Milkshake Smoothie (as what is defined here, that is, no ice cream used) and failed miserably. This made me wonder about two things regarding this ...
1
vote
2answers
243 views
Controlling variables in homemade yogurt
Making yogurt at home is a fairly straight-forward process. Heat milk to 180F (82C), cool that milk to at least 110F (43C), add live cultures, usually in the form of yogurt with said cultures, ...
3
votes
1answer
103 views
curdled 1/2 & 1/2 in Keurig-type coffee
When I buy coffee (either decaf or regular) at the convenience store and add 1/2 & 1/2, it lasts for several days and several re-heatings without curdling.
BUT when I make Keurig-type coffee ...
5
votes
2answers
321 views
Low-calorie French Fries
Update
thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few problems with it (read below):
Boil fries for ...
3
votes
3answers
729 views
How to get the texture of commercial ketchup?
This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve a texture close to Hienz, or Hunt's ...
3
votes
2answers
349 views
Xanthan gum 'seeds' in sauce
Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it helped.
To thicken a home made tomato ...
1
vote
1answer
130 views
Can refractometers measure a banana's glucose content?
I heard that to measure a banana's ripeness I would have to compare its sugar to starch ratio, but what would be the best method of doing that? I am not sure if refractometers measure starch as well, ...
0
votes
3answers
207 views
Is it possible to purchase Disodium Ribonucleotides (E635) in consumer/small quantities?
My research has indicated that it is only possible to order in bulk through contacting large suppliers. Has anyone had any luck purchasing E635 or disodium inosinate and guanylate separately?
