Questions tagged [food-science]

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

Filter by
Sorted by
Tagged with
2
votes
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
votes
1answer
105 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 ...
3
votes
1answer
555 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
votes
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 ...
8
votes
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 ...
-1
votes
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
vote
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 ...
1
vote
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 ...
1
vote
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 ...
3
votes
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:...
2
votes
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 ...
2
votes
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
votes
3answers
252 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 ...
4
votes
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 ...
0
votes
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, ...
1
vote
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 ...
0
votes
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.
0
votes
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 ...
22
votes
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 ...
1
vote
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 ...
0
votes
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 ...
3
votes
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! ...
4
votes
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 ...
12
votes
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
votes
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 ...
0
votes
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 ?
0
votes
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 ...
2
votes
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 ...
1
vote
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 ...
19
votes
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 "...
3
votes
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?...
1
vote
5answers
300 views

Does eye contact with the cooking food make it more delicious?

There's a belief in some cultures that if you look at your being-cooked food from the beginning till the end, you will have a more delicious food compared to when you leave the food to be cooked. Is ...
4
votes
1answer
1k views

What's the brix of a typical avocado?

What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar gets the most attention). I can find ...
0
votes
1answer
82 views

Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
0
votes
1answer
84 views

Is there a mold test kit for packaged food?

Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mold test kits for homes and air. Will ...
6
votes
2answers
169 views

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various internet sites (the kind ...
0
votes
1answer
249 views

What is the optimal way to remove salt from cooked meat?

I want to remove salt from marinated chicken thighs. What would be the most effective way to do this "reverse brining", if flavour does not matter? I have seen these two questions: How ...
3
votes
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
votes
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 ...
3
votes
1answer
97 views

Can you reconstitute dried morels in broth instead of water?

I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution in broth. Would there be any reason not ...
5
votes
1answer
187 views

Why do spring onions curl up when placed in cold water?

Thinly sliced spring onions (aka green onions, scallions, etc.), usually sliced on a bias, curl up when placed in ice water, making them a rather photogenic garnish. Why does this happen? Does this ...
0
votes
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 ...
0
votes
0answers
37 views

Shelf Life of Gochujang [duplicate]

I made Korean Gochujang with the following ingredients: Fermented White Miso Paste, Gochugaru (Fine powdered chili flakes), Sugar, Water, Salt and Vinegar. I cooked all ingredients except for the salt ...
1
vote
1answer
55 views

Water seal vs open crock pickles

I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a cloth over the crock. Searching for ...
1
vote
1answer
80 views

Home-school science curriculum using cooking [closed]

My sister has decided to home-school her children (all daughters, ranging from 5-14 years old) this year and has asked me, her physicist brother, for help creating a science curriculum. I would like ...
2
votes
1answer
110 views

What’s the science behind thenkuzhal (its a crispy snack, crispy hollow tubes)?

How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/20/thaenkuzhal-murukku/
2
votes
1answer
154 views

Are chocolate brands taking countries temperatures into account?

Today is an unsually hot day where I live in France, we are reaching 40°C in some cities. As I grabbed a KitKat out of its bag, I noticed that it was completly melted. It's 35°C in my appartment. It ...
2
votes
0answers
101 views

What's the proper way to slice cherub tomato for sandwiches that maximizes tomato flavor? [closed]

I buy cherub tomatoes because I can use them all week in a variety of dishes and meals. I'm looking for the best way to slice them for sandwiches to maximize the tomato flavor in a bite. I don't need ...
1
vote
2answers
163 views

When to bring eggs whites to room temperature?

I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
0
votes
0answers
54 views

Are there unwanted effects to simmering vegetables for days? [duplicate]

Simply put, will continuously simmering vegetables for days, even up to a week or two, in a perpetual stock lead to unexpected or unwanted results? Since even the longest stock recipes I know don't ...

1
2 3 4 5
10