Questions tagged [food-science]

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

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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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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 ...
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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?
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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 ...
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2answers
418 views

My Sourdough Starter has a brown layer at the top?

So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown layer on top.The layer is mostly brown ...
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1answer
36 views

Sourdough starter at elevation

I started my starter from a friends thanksgiving gift of a sample. I live at 6200 ft. Elevation. My issue i've run in to is after feeding it grows and bubbles within 4 hours and thickens. The next day ...
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2answers
274 views

Can opened cooking cream in frozen state go bad?

I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has lost its flavour (not bitter, doesn't ...
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1answer
2k 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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1answer
2k 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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70 views

Agar Agar - trials and tribulations!

I am not one to waste anything, and happen to have a load of agar agar, but a lot of time I only want to use a small amount, and seem incapable of making such an amount - is there anyone out there who ...
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2answers
86 views

Coffee Soluability/Concentration

I need to know: 5 pounds ground coffee soaked in 3.5 gallons of water for 18 hours, unheated. Resulting coffee liquid extracted is x. How do I cut in half the water amount but still get the same ...
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1answer
214 views

Flavour enhancers [closed]

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? ...
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1answer
146 views

Is carob bean cooked when used as a thickener?

Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
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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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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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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 ...
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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 ...
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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 ...
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1answer
279 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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0answers
115 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. ...
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805 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 ...
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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 ...
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3answers
3k views

Does liquid glucose contain as much fructose as high fructose corn syrup?

Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
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1answer
273 views

What is the role of butter in mash gravy? [closed]

I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use them to varying ratios (to broth/water) What is the ...
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1answer
121 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
1k views

How can I prove ganache is safe at room temperature?

Ganache I make is a ratio of 2:1, cream is boiled 3 times to reduce water content, chocolate is a mixture of dark and milk. Upto 50g of glucose syrup is added as a preservative. I know the ganache ...
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1answer
80 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
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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 ...
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1answer
594 views

Breading/Crumbing Chicken in their own eggs

I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should be used for breading. This way a ...
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1answer
484 views

When is the expiry date? [closed]

Honest to god, I tried so hard to identify it. I do see JAN 17 but I'm not sure if its January of 2017 or January the 17th. Plus I see 00:42 there but I'm not sure what it means, but I have a feeling ...
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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
440 views

how much difference really would various fridge temp affect the food life stored within? [closed]

this question outdated by ~7 years -- What temperatures should I keep my refrigerator and freezer set at? -- ask how much temp a fridge or freezer should be at but im very confused about how much ...
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1answer
612 views

Do you guys know that there is no such thing as an amateur chef? [closed]

They are called cooks. It's like saying there are amateur heartsurgeons.

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