New answers tagged food-science
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I don't think this is a result of what you call "chemical make up." It probably seems more nut-like because they are commonly roasted. If you eat a raw peanut, it is certainly more bean-like.
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Late, but I have some thoughts.
Agar powder have particals, with inter-agar hydrogen bonds.
Only by heating , there will be insertion of water inbetween. Once water form hydrogen bonds with individual agar molecule, it is considered dissolved. However, it is still at high temperature, where water molecules are relatively freely exchanged arround agar ...
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A strong boil will break up the spaetzle batter. Keep it at a simmer.
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This is an interesting question which I researched a bit, since I used do have night-mares of cilantro when I came first into contact with it in Portugal.
There are a lot of articles (like the ones linked in the comments of your question) about how genetics, how a certain part of the DNA is responsible for the experience of a certain taste, but not a lot of ...
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I'm pretty sure the 160 degree temperature is for mechanically tenderized beef. In that case, the manufacturers use machines with needles to "poke" the meat so any pathogens on the surface can get transferred to the inside. With non-mechanically tenderized beef the safe internal temperature is lower.
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