Questions tagged [food-science]
All about the scientific theories behind food. Cooking myths debunked here.
18
questions with no upvoted or accepted answers
4
votes
0answers
193 views
What are the main flavours/aroma compounds of the Scottish soft drink “Irn-Bru” (Iron Brew)?
Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some describe as having a metallic ...
2
votes
1answer
124 views
Which gum/gums to use to get a gummy texture when using Agar agar powder
Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortunately, once I make the gummies the agar ...
2
votes
1answer
343 views
What are food additives that help popsicle/shaved ice melt slower?
What are food additives that help popsicle/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 ...
2
votes
0answers
122 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 ...
2
votes
0answers
57 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 ...
2
votes
0answers
65 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.
2
votes
0answers
89 views
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 ...
2
votes
0answers
125 views
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 ...
1
vote
0answers
45 views
How do I use Carnauba or Beeswax for Candy?
I am trying to make gummies and I want to use either Carnauba wax or bees wax to make a coating, anyone got any idea WHAT Carnauba or bees wax to use and how to apply it? I know they use a tumbler but ...
1
vote
0answers
137 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 ...
1
vote
0answers
66 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 ...
1
vote
1answer
642 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 ...
1
vote
2answers
117 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 ...
1
vote
1answer
1k 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!
0
votes
1answer
112 views
How is plant based chicken and bacon made using soya and pea protein?
I have recently applied for a role at a company which makes vegan meat substitutes (specifically chicken and bacon) and I was wondering how products such as these would be made from soy and pea ...
0
votes
0answers
114 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.
...
0
votes
0answers
796 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 ...
0
votes
2answers
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 ...
