Questions tagged [food-science]
All about the scientific theories behind food. Cooking myths debunked here.
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How Can I Measure Caffeine [duplicate]
How can i easily measure caffeine in coffee at home. I really need to know ASAP it for a school project and your website is the only hope. I've tried other websites they are just wack. Show me a way ...
2
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2answers
121 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
90 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
172 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
86 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
80 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
108 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
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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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0answers
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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
90 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
69 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
52 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
120 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
76 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
129 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
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1answer
114 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 ...
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1answer
101 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
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 ...
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1answer
91 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
124 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
563 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 ...
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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 ...
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1answer
119 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
299 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
435 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
153 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
150 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
139 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 ...
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1answer
145 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.
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2answers
276 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
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1answer
215 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 ...
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4answers
5k 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 ...
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1answer
71 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?...
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0answers
75 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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0answers
51 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 ...
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0answers
47 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 ...
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3answers
375 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
357 views
Sourdough starter not buoyant
If my sourdough starter does not float in water, does that mean it is not ready?
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0answers
57 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 ...
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1answer
674 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 ...
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1answer
122 views
Is onion good with leek?
I have onions and leek and I want to sautee the two together. Can I use both?
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2answers
311 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 - ...
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0answers
85 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 ...
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1answer
87 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? ...
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0answers
58 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 ...
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1answer
434 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!
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1answer
341 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
...
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3answers
862 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 ...
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1answer
250 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. ...
