All about the scientific theories behind food. Cooking myths debunked here.
1
vote
1answer
43 views
How can I save bread from mildew? [duplicate]
Because of mildew we waste breads. How can I save breads from mildew?
0
votes
1answer
39 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?
3
votes
0answers
51 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
50 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 ...
0
votes
0answers
17 views
How much fiber in food should i eat in a day? [closed]
There are different types of fiber in food but, how much fiber in food should i eat in a day?
3
votes
2answers
109 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
99 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
91 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 ...
34
votes
5answers
12k 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
87 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
87 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
284 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
115 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
293 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
228 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
151 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
141 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
115 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
82 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
270 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
209 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
4k 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
68 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
34 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
45 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
38 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
283 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
189 views
Sourdough starter not buoyant
If my sourdough starter does not float in water, does that mean it is not ready?
0
votes
0answers
45 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 ...
1
vote
1answer
471 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
119 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
239 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
84 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
83 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
57 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
357 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
285 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
...
12
votes
3answers
655 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
200 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
162 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
322 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
56 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
313 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
276 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
97 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
3k 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
4k 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
659 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 ...
