Questions tagged [food-science]

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

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1answer
109 views

Scientific results on which oils to use for pan-frying

I am trying to find out which oils are suitable for pan-frying at high temperatures (when frying steaks or pancakes, where smoke points are typically reached). Since there seems to be no agreement and ...
2
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1answer
96 views

Sugar content of food

This appears to be the most relevant site to post my question about the sugar content of foods. For the various sugar products that I have come across recently, it appears that typically one teaspoon ...
3
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1answer
556 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
3
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1answer
167 views

Why use both milk and cream in a waffle recipe?

I live in Europe and use a lot of European recipes. Here, traditional waffle recipes generally use a mixture of cream and milk as the liquid. The recipes include melted butter, so I don't understand ...
6
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2answers
1k views

Detergent Contamination of Processed Foods

Today I bought a Jack Links beef jerky from a vending machine, and when I bit into it I got a distinct taste of something acrid and soapy. As far as I could tell the packaging was not damaged and the ...
6
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3answers
3k views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
8
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3answers
237 views

How does the flavour from aromatics actually get into food?

I've always wondered what the exact mechanism is which allows flavours from aromatics to permeate food. For instance, I bake chicken with sliced lemon, sliced garlic, and parsley (each in hefty ...
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4answers
181 views

With few items, it easier/safer to use the fridge for everything, are there trade offs?

I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as ...
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0answers
46 views

Which oil is the best to season a cast iron pan from a scientific point of view? [duplicate]

So far I found many answers here which suggest to use flaxseed oil. Its smoke point is very low with 107 °C (225 °F). After searching a while, I could find reports why I should never use flaxseed ...
1
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1answer
193 views

For microwave hot chocolate, why pour the hot milk into the chocolate rather than mixing the milk with chocolate then heating?

I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder, salt and sugar. This tasted much better ...
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0answers
62 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 ...
3
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1answer
209 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
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1answer
1k views

Water turned brown

I put water in a stainless steel pot and a strainer on top and put spinach in the strainer to steam it all for a delicious quiche, but the water turned brown. Why does this happen? I know someone had ...
2
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1answer
136 views

Why does salt and seasoning stick better to hot foods?

In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure to do it while the food is still hot so ...
3
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2answers
4k views

Why does boiling cream have such a drastic effect on my salted caramel?

We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...
2
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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
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1answer
155 views

Do yeast pancakes contain alcohol?

I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge overnight, and in the morning added a ...
2
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3answers
253 views

What do you get from boiling dough

I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And ...
16
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2answers
3k views

What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?

First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough (or ...
2
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1answer
133 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 ...
21
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2answers
104k views

Why do red onions turn blue or green when cooking sometimes?

I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour! They still taste ok, but sure looks ...
4
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0answers
202 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 ...
3
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3answers
192 views

Why “Pre-oiled Pita”?

I have started buying Kontos Pre-oiled Pita, and am super pleased with the product. They taste great and also seem to last forever on the shelf. .. but I have never heard of "oiling" pitas! ...
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0answers
29 views

How to reliably get flatbreads to puff or balloon up? [duplicate]

When making similar (wheat) flatbreads of many types (from different cultures e.g. chapati and pita), it is desirable for it to puff up like a balloon so that a pocket forms on the inside. Presumably, ...
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2answers
155 views

Does steak from a supermarket cook quicker than steak from a butchers?

I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself. One thing I have noticed is the ...
2
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1answer
354 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 ...
0
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1answer
43 views

Will mechanical blending denature alpha amylase / glucoamylase?

I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so they are fine particles for the amylase to ...
19
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5answers
3k views

Does the preparation of chicken liver mousse require force feeding of chickens?

The force feeding of ducks or geese required to prepare foie gras (French "fatty liver") is widely known and banned in some states. I was at a restaurant last night which offered "...
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0answers
19 views

Will adding salt to stainless steel steamer cause pitting? [duplicate]

I have bought a stainless steel pot steaming insert. Will adding salt to food (maybe frozen) when I start cooking it with steam cause pitting of the insert? Thank you.
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3answers
5k views

What happens when you reduce stock all the way?

If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit before that point would you have super ...
4
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2answers
140 views

Why does my red palm oil seem to have such a low smoke point?

I bought some red palm oil from an African grocer (no brand... it just comes in an unlabeled plastic milk jug), and it seems to have the lowest smoke point of any oil I've used despite every online ...
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1answer
93 views

Why so many fruits/veg fall into these color categories?

Disclaimer: This question is not about cooking per se, rather about food itself; please let me know if this is not appropriate for this SE. I have noticed that there are many fruits and vegetables ...
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3answers
14k views

Why do dumplings float when they are ready?

Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two interrelated questions: Does this rule ever fail? For ...
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1answer
88 views

Alternatives to borax for minced protein recipes (fish balls, kebabs, etc.)?

Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent. From Wikipedia: borax imparts a firm, rubbery texture to food. It does this by binding polymers in the food: Borax ...
3
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3answers
142 views

Is there a way to incorporate air into a gel made from starch and will the pockets of air stay when dehydrated?

I'm experimenting with creating puff cereal at home. I was wondering if creating a gel, dehydrating it and then puffing it in an oven with high pressure is the only way. I actually had an successfull ...
2
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1answer
119 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
0
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1answer
117 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 ...
12
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1answer
3k views

What does it mean when an egg splatters and the white is greenish-yellow?

This morning I decided to make some eggs. I cracked open the first egg and it just all sort of splashed out onto the pan, the yolk already liquefied and the whites with this yellowish-greenish hue. I ...
4
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2answers
5k views

my black garlic cooking in a rice cooker went brown and hard before black any ideas?

I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly caramelized? what is the purpose of ...
3
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1answer
590 views

How/Why Does Broth Burn?

When simmering a basic chicken or beef broth (bones/meat/onion/carrot/spices) the result generally improves with time until, often, after a long time (on the order of 12-24 hours) the broth and solids ...
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1answer
95 views

What causes pollution when cooking? [closed]

I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case. It is sometimes brought up that cooking causes pollution. I learned of ...
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1answer
78 views

Any books that teach the science of Indian cooking? [closed]

Can someone please suggest good books to understadn the science of Indian cooking ?
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1answer
67 views

How do you decide when to deviate from baking ratios?

I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that quite a few of these youtube chefs do not ...
28
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11answers
181k views

How does soaking liver in milk work?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got ...
0
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4answers
1k 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?
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4answers
26k views

Is MSG necessary or what to replace it with?

I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across this recipe for spinach soup that ...
1
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1answer
101 views

Blackstrap molasses vs regular molasses

I'm aware of how molasses and refined sugar are made from sugar cane and how brown sugar is white sugar with molasses added back to it. But -- how "different" are the three grades of ...
4
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2answers
388 views

Separating gelatin from Jell-O powder

So I've been doing a bit more cooking while confined to my home and I wanted to make a recipe that calls for gelatin. I don't have any and I don't expect to be doing another grocery run for a few ...
8
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2answers
3k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
3
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2answers
234 views

How do I make my food taste like leftovers

I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the flavours time to meld” etc, but what actually happens?...

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