Questions tagged [food-science]

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

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What are food additives that help popsicles/shaved ice melt slower?

What are food additives that help popsicles/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before, but don’t want to: The texture is not the ...
Besttee's user avatar
  • 41
3 votes
0 answers
109 views

Hot holding brisket elote/cream corn

So we serve on our food truck a awesome brisket elote cup creamed corn with a Mayo/sour cream base. On the truck we smoke the corn put a dollop of the dressing in the bottom of the cup top that with ...
Greg Fedor's user avatar
3 votes
0 answers
66 views

How to remove skin from field corn

I'm trying to nixtamalize field corn. The kernels swell but the skins don't come off even with vigorous rubbing. What am I doing wrong?
Elisa's user avatar
  • 51
2 votes
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133 views

Could it be possible to make lactose free yogurt with just baking soda and possibly a pH meter?

Yogurt is known to have lactose consuming bacteria (lactic acid bacteria/LAB), which consume lactose, break it down to glucose and galactose and produce lactic acid from the glucose and release the ...
The Testosterone Fanatic's user avatar
2 votes
0 answers
203 views

Food tracking and nutrient differences in "as packaged" vs "as prepared" meal kits

Quick Summary I'm logging what I eat and gamifying it to some degree. Why do carbs and protein in "as prepared" meal kits consistently get reduced from "as packaged" in the ...
steve v's user avatar
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2 votes
0 answers
129 views

Are these different ways to soften legumes chemically?

When I cook dried legumes (Like beans,chickpea, fava) and trying to soften them in a reasonable amount of time I think about three options, or mixing the three: Soaking Long time cooking or pressure ...
Nachman K's user avatar
2 votes
0 answers
2k views

Bananas have blue/green spots - Are these safe?

In all my years of buying bananas, I have never seen this. In this case, the bananas are organic and sourced from Peru (no idea if that makes a difference or not). I bought the bananas when they were ...
RJo's user avatar
  • 139
2 votes
0 answers
144 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 ...
Altay Akkus's user avatar
2 votes
0 answers
61 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 ...
Chefchab's user avatar
  • 517
2 votes
0 answers
71 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.
dale's user avatar
  • 21
2 votes
0 answers
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Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and ...
Wojtek's user avatar
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Sweet and Sour?

In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "flavor". Much more recently, I had a ...
WBT's user avatar
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2 votes
1 answer
200 views

What causes a food to become tough as opposed to crispy or flaky when pan frying or baking?

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...
geronimo's user avatar
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1 vote
1 answer
147 views

Looking for technical information for direct/reverse spherification with alcohol

I am trying to create alcohol spheres ranging in ABV from 10% to 40%. Reverse spherification seems like the ideal option because I want the spheres to have that pop feeling and have the liquid come ...
Patrick S's user avatar
1 vote
0 answers
98 views

Waterbath canning chow chow

I waterbath canned some chow chow on Wednesday. It was cabbage, cauliflower, red pepper, green peppers, and (was suppose to add green tomatoes and forgot) can I open them, add tomatoes and can again?...
Neva Thompson's user avatar
1 vote
0 answers
85 views

salt added to fat acts as a binding agent?

I made maseca dumplings. Maseca is the flour obtained by soaking corn in lime. Maseca needs to be mixed with water to make a dough. The dumplings are added to gently boiling water. When I used only ...
Rolomoto's user avatar
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1 vote
0 answers
379 views

For the life of me I can't get my nougat to set hard

Recipe: Syrup 1 cup sugar 1/2 cup corn syrup 1/8 cup water (I dont think this does anything) Dash of salt Egg white 1 egg white whipped Dash of cream of tartar to stabilize the egg white 2 tbsp ...
chart's user avatar
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1 vote
0 answers
126 views

Is it safe to make extracts from stone fruit pits?

So stone fruit pits I've been told taste a lot like almonds. I've been told that you can make an extract, much like almond extract, out of them as well. I've also heard that stone fruit pits contain ...
Jake's user avatar
  • 173
1 vote
1 answer
697 views

Cure #1 in Brine for Brisket

I'm trying for the first time to cure a second cut brisket (1.8 lbs.) to make pastrami (after curing the meat I will smoke it and then steam it). I followed a recipe from the Stanley Marianski book ...
Avi M.'s user avatar
  • 11
1 vote
2 answers
288 views

Binders for skillet rice patties

I made rice cakes for my toddler: rice, quinoa, shredded potato, eggs, bread crumbs, cheese onions, corn and cilantro. If I wanted them to hold together better would it be advisable to add water or ...
ChefShab's user avatar
  • 406
1 vote
1 answer
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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!
Diffycue's user avatar
  • 111
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How can I separate starches from plant based milk (lentil milk)

I made decanted plant-based milk using lentils (nut milk bag), I'd like to remove the starches from the milk. I have tried several methods so far and a couple I have not tried such as enzymatic ...
user1935831's user avatar
0 votes
0 answers
228 views

Date bars are too sticky

I am making date bars very similar to nakd bars but keeping running into the same problem when making them. The bars are way too sticky! I used the following ingredients Dates Freeze dried ...
DateMate's user avatar
0 votes
0 answers
155 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. ...
user60513's user avatar
  • 675
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990 views

Potato Starch Coating water to starch ratio?

I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and make it somewhat pliable but if I let ...
haakon.io's user avatar
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0 votes
2 answers
2k views

Does whole milk or soy milk spoil faster? Why?

I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please ...
yinyang1092's user avatar
-1 votes
1 answer
151 views

How does bacterial contamination grow on food, and is the standard advice to cook your food to a high internal temperature wrong?

The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simplistic advice that's mostly incorrect? ...
Greg Sherman's user avatar