t3_1gly82d

Why Does Popcorn Pop? Discover the Science!

t3_1g0r5wo

I guess it's bc phenols evaporate at a higher temp. 

But if you're doing a steam bath, how does it smell nice if phenols evaporate at a higher temp than water? Is it because they're degrading, and the other compounds are reaching your nose?

I don't even know how smell works... I'm lost y'all...

<div class="md"><p>I guess it&#39;s bc phenols evaporate at a higher temp. </p>

<p>But if you&#39;re doing a steam bath, how does it smell nice if phenols evaporate at a higher temp than water? Is it because they&#39;re degrading, and the other compounds are reaching your nose?</p>

<p>I don&#39;t even know how smell works... I&#39;m lost y&#39;all...</p>
</div>

If alcohol evaporates during cooking, does it leave dissolved phenols behind? Why does cooking smell nice, then?

t3_1fe6oou

I remember reading "Salt, Fat, Acid, Heat" cbd it was a game changer in helping me in **how** to think about cooking. 
I would love to have the ability to reason about flavour pairings (and other elements of cooking and mixology) in a similar way. 
I have the flavour thesaurus, but that seems more of a reference book that you consult regularly, more than an explanation of how the world of flavour pairings works. 
Are there any books like this out there? 

<div class="md"><p>I remember reading &quot;Salt, Fat, Acid, Heat&quot; cbd it was a game changer in helping me in <strong>how</strong> to think about cooking. 
I would love to have the ability to reason about flavour pairings (and other elements of cooking and mixology) in a similar way. 
I have the flavour thesaurus, but that seems more of a reference book that you consult regularly, more than an explanation of how the world of flavour pairings works. 
Are there any books like this out there? </p>
</div>

Book recommendation request: How to think about flavour pairings

t3_1fa3j4k

Tonight I attempted to make chicken tenders but as they were cooking I went turn them and two of the five started to fall apart. other three came out relatively good. Im just trying to figure how one turned out better than the other. TIA

<div class="md"><p>Tonight I attempted to make chicken tenders but as they were cooking I went turn them and two of the five started to fall apart. other three came out relatively good. Im just trying to figure how one turned out better than the other. TIA</p>
</div>

How do I make the batter or outter coating of my chicken tendies stick to the chicken?

t3_1e7z3dx

The basic ingredients of a custard are egg yolks, milk, and sugar. My question is, is the sugar affecting the chemistry of the custard or just making it sweet? If it is affecting the chemistry, Is there something else that can achieve the same effect? My ultimate goal is to make a savory custard.

<div class="md"><p>The basic ingredients of a custard are egg yolks, milk, and sugar. My question is, is the sugar affecting the chemistry of the custard or just making it sweet? If it is affecting the chemistry, Is there something else that can achieve the same effect? My ultimate goal is to make a savory custard.</p>
</div>

The chemistry of custards

t3_1dvc78u

The title question, i like indian cooking but i live in midwest USA and banana leaves are not abundant. I heard that serving hot food on banana leaves is actually more nutritious than serving hot food on just a platter with no leaf.

Do grape leaves share similar properties? Obviously they're vastly different plants (tree/vine, etc) but im curious, is it chemically OK to eat, say rice and lentils off of a grape leaf?

<div class="md"><p>The title question, i like indian cooking but i live in midwest USA and banana leaves are not abundant. I heard that serving hot food on banana leaves is actually more nutritious than serving hot food on just a platter with no leaf.</p>

<p>Do grape leaves share similar properties? Obviously they&#39;re vastly different plants (tree/vine, etc) but im curious, is it chemically OK to eat, say rice and lentils off of a grape leaf?</p>
</div>

So if banana leaves are nutritious to eat hot food off of, and grape leaves are also used to serve cold food, could i serve hot food on a grape leaf and garner more nutrition that way like banana leaves?

t3_1dl9gmg

Turn Weeds into Nutrients with this Dandelion Hack

t3_1djf41v

Dear chefs/chemists,

Why is chopped garlic sticky?
I chopped fresh garlic and that sh*t is sticky. Why? What’s the science behind that??

Sincerely,
Me

<div class="md"><p>Dear chefs/chemists,</p>

<p>Why is chopped garlic sticky?
I chopped fresh garlic and that sh*t is sticky. Why? What’s the science behind that??</p>

<p>Sincerely,
Me</p>
</div>

Why is garlic sticky?

t3_1ddeaxx

How can I enhance the corn taste in a corn ice cream? I used frozed corn partially thawed on a french ice cream base. The corn taste is faint. adding salt didn't do the trick

<div class="md"><p>How can I enhance the corn taste in a corn ice cream? I used frozed corn partially thawed on a french ice cream base. The corn taste is faint. adding salt didn&#39;t do the trick</p>
</div>

Corn ice cream isn't corny

t3_1cslels

What is the proper mixing technique? A/B/C

I asked this question under /AskCulinary but haven't received any answer. Trying again. I recently saw commerical water-oil fryer like aqtas or sapidus, and was wondering about the oil temperature gradient of home fyrers with immersive heating element, like T-Fal easy clean. How colder is the oil below the heating element? The convection will heat the oil on top, but conduction and fluid movement will heat the bottom oil as well. If the heating element is raised by an inch, would it make a difference in the temeprature of oil below the heating element?  Low enough temperature in the bootom will prevent the crumbs from burning and polluting the entire oil. Has anyone tried to measure the temperature of oil in the fryer in different depths, especially T-fal ease clean? I would buy it if there is enough temp gradient. 

<div class="md"><p>I asked this question under /AskCulinary but haven&#39;t received any answer. Trying again. I recently saw commerical water-oil fryer like aqtas or sapidus, and was wondering about the oil temperature gradient of home fyrers with immersive heating element, like T-Fal easy clean. How colder is the oil below the heating element? The convection will heat the oil on top, but conduction and fluid movement will heat the bottom oil as well. If the heating element is raised by an inch, would it make a difference in the temeprature of oil below the heating element?  Low enough temperature in the bootom will prevent the crumbs from burning and polluting the entire oil. Has anyone tried to measure the temperature of oil in the fryer in different depths, especially T-fal ease clean? I would buy it if there is enough temp gradient. </p>
</div>

Deep fryer temperature gradient under heating element

I've been getting into meal prepping so I've had a few boxes of prepped veggies sitting in my fridge. I cut these bell peppers about 4 days ago (with nothing added) so I could have a few slices raw every now and then as a snack. I opened the box yesterday and was surprised that they smelled really fragrant and tasted sweeter than usual. I ate a few and they tasted almost "restraunt like" and I did not get sick afterwards. There seems to be a little liquid pooling at the bottom of the box. Anyone know why this is happening and if I should be concerned? Is it due to enzymes in the peppers or some kind of unintentional fermentation? Seems almost like a good hack.

<div class="md"><p>I&#39;ve been getting into meal prepping so I&#39;ve had a few boxes of prepped veggies sitting in my fridge. I cut these bell peppers about 4 days ago (with nothing added) so I could have a few slices raw every now and then as a snack. I opened the box yesterday and was surprised that they smelled really fragrant and tasted sweeter than usual. I ate a few and they tasted almost &quot;restraunt like&quot; and I did not get sick afterwards. There seems to be a little liquid pooling at the bottom of the box. Anyone know why this is happening and if I should be concerned? Is it due to enzymes in the peppers or some kind of unintentional fermentation? Seems almost like a good hack.</p>
</div>

Why do my bell peppers smell extra fragrant and sweet after sitting in the fridge for a few days? 

Hydroponic Farming Explained by Freight Farms | Tomorrow’s Menu

As I sit here eating a breakfast burrito I made with fries because I ran out of tots....I realize it's.....extremely disappointing to say the least compared to my usual. 

Which lead me to wonder, why do reheated after refrigerated fries get mightily unpleasant unless they're refried? 

I've not had this happen with my beloved tot burritos, nor things like kielbasa & potatoes, homefries, basically anything in a different potato form that isn't a form of fry.

For a bit further, these particular fries were done in the air fryer, just like I do tots, if it makes a difference (which I doubt).

<div class="md"><p>As I sit here eating a breakfast burrito I made with fries because I ran out of tots....I realize it&#39;s.....extremely disappointing to say the least compared to my usual. </p>

<p>Which lead me to wonder, why do reheated after refrigerated fries get mightily unpleasant unless they&#39;re refried? </p>

<p>I&#39;ve not had this happen with my beloved tot burritos, nor things like kielbasa &amp; potatoes, homefries, basically anything in a different potato form that isn&#39;t a form of fry.</p>

<p>For a bit further, these particular fries were done in the air fryer, just like I do tots, if it makes a difference (which I doubt).</p>
</div>

Why do fries do the thing in the fridge but not other potato products?

I don’t know if I”m imagining it or there is something different. I make beef stew in both the instant pot and on the stove. I \_swear\_ the stovetop stew is better than the same stew done in the instant pot. Both texture-wise and flavor-wise. 

Am I nuts or is there a scientific reason why pressure cooking the same dish would taste and feel different from a real slow cook using the same recipe. 

<div class="md"><p>I don’t know if I”m imagining it or there is something different. I make beef stew in both the instant pot and on the stove. I _swear_ the stovetop stew is better than the same stew done in the instant pot. Both texture-wise and flavor-wise. </p>

<p>Am I nuts or is there a scientific reason why pressure cooking the same dish would taste and feel different from a real slow cook using the same recipe. </p>
</div>

Difference between slow cook on stove vs instant pot

Will omitting starches & adding agar instead do the trick? How will it effect the final results? not so sure how the texture will turn out, I assume not too different rather than being sticky? my experience working with agar is limited

Edit: I just remembered that agar is used as a substrate to culture microbes & mycelium, so that's probably not the best idea

<div class="md"><p>Will omitting starches &amp; adding agar instead do the trick? How will it effect the final results? not so sure how the texture will turn out, I assume not too different rather than being sticky? my experience working with agar is limited</p>

<p>Edit: I just remembered that agar is used as a substrate to culture microbes &amp; mycelium, so that&#39;s probably not the best idea</p>
</div>

Churchkhela

I'm making a winter ratatouille using - potato, sweet potato, tomato, beetroot and courgette. 

1. should i salt all the vegetables a day before assembling and cooking?
2. What will it do to the vegetables?

<div class="md"><p>I&#39;m making a winter ratatouille using - potato, sweet potato, tomato, beetroot and courgette. </p>

<ol>
<li>should i salt all the vegetables a day before assembling and cooking?</li>
<li>What will it do to the vegetables?</li>
</ol>
</div>

WINTER RATATOILLE

I'm freaking out a bit and not sure how to fix it.

Trying to make a big butch of brownies, I've tested this recipe recently it turned out great. So today I decided to bake it about 4 times the original volume. was debating whether to separately mix, eventually decided to mix it in one go. I've use my usual recipe resizer, but never done anything this big. 
I'm not really sure what I've done wrong, I think it may have a bit too much eggs as the batter seems kinda.. too eggy.. I've baked a small test brownie and it cooled into a rough, caved in, porous thingy. It tastes like a hardened sugar and the inside is gooey. And it oozed a bit of butter outside onto the baking paper.
The original recipe calls for 21×21×6 cm baking pan, making it a 2,700cc volume pan. 

[Recipe: 17% unsalted butter (226g), 31% granulated sugar (400g), 5.8% unsweetened cocoa powder (75g), 12% 3 Large eggs room temp (~155g), 2% vanilla extract 30ml, 0.5% salt 6g, 9% flour (120g) 177°c\350°f 25-35min]

I've converted it into a 9,864cc volume batch, (3 pans of 28.5×19×5 cm 2721cc & 1 pan of 21×21×4cm 1,764cc) 
[Converted recipe: unsalted butter (825g), granulated sugar (1,000g), commercial powdered sugar (460g), unsweetened cocoa powder (274g), 11 Large eggs room temp (580g), 110ml vanilla extract, salt (22g), flour (438g), 1 tsp baking powder]

Please how do I save this 


<div class="md"><p>I&#39;m freaking out a bit and not sure how to fix it.</p>

<p>Trying to make a big butch of brownies, I&#39;ve tested this recipe recently it turned out great. So today I decided to bake it about 4 times the original volume. was debating whether to separately mix, eventually decided to mix it in one go. I&#39;ve use my usual recipe resizer, but never done anything this big. 
I&#39;m not really sure what I&#39;ve done wrong, I think it may have a bit too much eggs as the batter seems kinda.. too eggy.. I&#39;ve baked a small test brownie and it cooled into a rough, caved in, porous thingy. It tastes like a hardened sugar and the inside is gooey. And it oozed a bit of butter outside onto the baking paper.
The original recipe calls for 21×21×6 cm baking pan, making it a 2,700cc volume pan. </p>

<p>[Recipe: 17% unsalted butter (226g), 31% granulated sugar (400g), 5.8% unsweetened cocoa powder (75g), 12% 3 Large eggs room temp (~155g), 2% vanilla extract 30ml, 0.5% salt 6g, 9% flour (120g) 177°c\350°f 25-35min]</p>

<p>I&#39;ve converted it into a 9,864cc volume batch, (3 pans of 28.5×19×5 cm 2721cc &amp; 1 pan of 21×21×4cm 1,764cc) 
[Converted recipe: unsalted butter (825g), granulated sugar (1,000g), commercial powdered sugar (460g), unsweetened cocoa powder (274g), 11 Large eggs room temp (580g), 110ml vanilla extract, salt (22g), flour (438g), 1 tsp baking powder]</p>

<p>Please how do I save this </p>
</div>

Help! Resizing into big butch gone wrong

Whenever I try to make popcorn the “old fashioned” way, it turns out like this.  I put 2 tbsp oil in pot with little salt and some kernels.  Turn stove to medium and cover with lid. They never pop and eventually the kernels just start burning.  It should not be this difficult surely?   What is going wrong ?

<div class="md"><p>Whenever I try to make popcorn the “old fashioned” way, it turns out like this.  I put 2 tbsp oil in pot with little salt and some kernels.  Turn stove to medium and cover with lid. They never pop and eventually the kernels just start burning.  It should not be this difficult surely?   What is going wrong ?</p>
</div>

The science of successfully making popcorn?

Is it possible to overcook chicken in a way that it can no longer come up to a safe temperature? 

Because some of the moisture in the chicken obviously turns to steam and helps cook the chicken but if someone who's "chicken paranoid" and leaves it for ages and **then** checks the temperature, could it have got to a point where there's no moisture left to come up to the safe 75°C (167°F)?

<div class="md"><p>Is it possible to overcook chicken in a way that it can no longer come up to a safe temperature? </p>

<p>Because some of the moisture in the chicken obviously turns to steam and helps cook the chicken but if someone who&#39;s &quot;chicken paranoid&quot; and leaves it for ages and <strong>then</strong> checks the temperature, could it have got to a point where there&#39;s no moisture left to come up to the safe 75°C (167°F)?</p>
</div>

Cooking chicken...

I love to make Great Northern Bean soup. My recipe varies wildly sometimes, for variety’s sake, but there are always two constants:

- Soak them first (which is the insanely obvious thing, sorry if I sound patronizing.)

- After cooking them, put ‘em in the fridge overnight, which is where my query comes in:

I’ve found that if I eat the beans right away, they’re not so great. But if I cool them, then refrigerate them overnight, they turn in to the most beautiful buttery things I’ve ever had from something that didn’t include butter or fat.

PLEASE, someone explain to me what’s going on during that first night. 

Thank you for your time, everyone! 😊

<div class="md"><p>I love to make Great Northern Bean soup. My recipe varies wildly sometimes, for variety’s sake, but there are always two constants:</p>

<ul>
<li><p>Soak them first (which is the insanely obvious thing, sorry if I sound patronizing.)</p></li>
<li><p>After cooking them, put ‘em in the fridge overnight, which is where my query comes in:</p></li>
</ul>

<p>I’ve found that if I eat the beans right away, they’re not so great. But if I cool them, then refrigerate them overnight, they turn in to the most beautiful buttery things I’ve ever had from something that didn’t include butter or fat.</p>

<p>PLEASE, someone explain to me what’s going on during that first night. </p>

<p>Thank you for your time, everyone! 😊</p>
</div>

What process is happening to my beans during the first night?

does anyone know the difference btwn arabic gum, pectin and do you have any other recommendations of a vegan ingredient to use when making a jelly like sweet/pate de fruit?

<div class="md"><p>does anyone know the difference btwn arabic gum, pectin and do you have any other recommendations of a vegan ingredient to use when making a jelly like sweet/pate de fruit?</p>
</div>

arabic gum VS pectin VS any other ingredient for jelly sweets/pate de fruit

I make balsamic or sherry vinaigrettes almost weekly. I have been thinking about when and how they stay in emulsion vs separating in the fridge.

Usually they separate. My typical recipe is 1/4 cup vinegar, 3/4 olive oil, garlic from microplane, salt, pepper, dab of mustard, squeeze of honey.  I just stir everything but the oil, then shake in a jar.

I got a salad from a restaurant and it was still emulsified the next day, and I started to think about how that happens. Is it because it is mixed in a robocoup or blender? 

Then I got a new slightly thicker balsamic (aged longer) and cut the ratio to 1/4 vinegar, 1/2 cup olive oil, and it is staying in emulsion! I also left out the garlic because I need to get to the grocery store.

Does any of that make sense? Thanks science people. I love that my dressing now stays in emulsion because I can use it straight out of the fridge, vs it needing to warm up and  be reshaken.

<div class="md"><p>I make balsamic or sherry vinaigrettes almost weekly. I have been thinking about when and how they stay in emulsion vs separating in the fridge.</p>

<p>Usually they separate. My typical recipe is 1/4 cup vinegar, 3/4 olive oil, garlic from microplane, salt, pepper, dab of mustard, squeeze of honey.  I just stir everything but the oil, then shake in a jar.</p>

<p>I got a salad from a restaurant and it was still emulsified the next day, and I started to think about how that happens. Is it because it is mixed in a robocoup or blender? </p>

<p>Then I got a new slightly thicker balsamic (aged longer) and cut the ratio to 1/4 vinegar, 1/2 cup olive oil, and it is staying in emulsion! I also left out the garlic because I need to get to the grocery store.</p>

<p>Does any of that make sense? Thanks science people. I love that my dressing now stays in emulsion because I can use it straight out of the fridge, vs it needing to warm up and  be reshaken.</p>
</div>

Salad dressing emulsion question

The ones on the bottom of the container I peeled with my hands are normal (there was no colour change). I’m just wondering has this turned mouldy hence the change of colour? Would you use this regardless?

<div class="md"><p>The ones on the bottom of the container I peeled with my hands are normal (there was no colour change). I’m just wondering has this turned mouldy hence the change of colour? Would you use this regardless?</p>
</div>

Soaked garlic in hot water for 15mins as a peeling hack. I’ve put the whole container in the fridge (might have been warm still) and now the garlic has turned greenish with blue undertone. Is this mouldy? Can I use this still? The ones I peeled with my hands are normal (no colour change).

I recently bought some vanilla beans and since I bought more than I needed, I was looking into other uses. I fell down a rabbit hole about making homemade vanilla extract by putting vanilla beans in vodka. Can anyone explain the science behind this? How does it make vanilla extract and not just vanilla flavoured vodka?

<div class="md"><p>I recently bought some vanilla beans and since I bought more than I needed, I was looking into other uses. I fell down a rabbit hole about making homemade vanilla extract by putting vanilla beans in vodka. Can anyone explain the science behind this? How does it make vanilla extract and not just vanilla flavoured vodka?</p>
</div>

How does putting vanilla beans in vodka make vanilla extract and not just vanilla vodka?

KOREAN ZUCCHINI SIDE DISH. Easy Zucchini RECIPE IN 25 MINUTES. Recipe by Always Yummy!

Korean ZUCCHINI SIDE DISH | Perfect & Easy SIDE DISH in 25 MINUTES

Is infrared gas stove radiation dangerous to health? 

<div class="md"><p>Is infrared gas stove radiation dangerous to health? </p>
</div>

Infrared gas stove


At a wedding I recently had the pleasure of eating the best vegan “crab” cakes I’ve ever had. The texture and taste of the zucchini was so close to crab that I was blown away. I asked the chef for the recipe but she wouldn’t give it away (unsurprised), but she did say that the process takes about 3 days. It’s definitely more intensive than just shredding a zucchini with a cheese grater. 

Do you have any idea what process would make zucchini like that? Could it be frozen? Left to soak in something? I need to know!!

<div class="md"><p>At a wedding I recently had the pleasure of eating the best vegan “crab” cakes I’ve ever had. The texture and taste of the zucchini was so close to crab that I was blown away. I asked the chef for the recipe but she wouldn’t give it away (unsurprised), but she did say that the process takes about 3 days. It’s definitely more intensive than just shredding a zucchini with a cheese grater. </p>

<p>Do you have any idea what process would make zucchini like that? Could it be frozen? Left to soak in something? I need to know!!</p>
</div>

Poor man’s crab cakes (zucchini) recipe?

Wanting to make garlic chili oil, but concerned about botulism. Sometimes, liquid is added, which prompted the question — is there a way to determine if a mixture has enough oil to be anaerobic?

<div class="md"><p>Wanting to make garlic chili oil, but concerned about botulism. Sometimes, liquid is added, which prompted the question — is there a way to determine if a mixture has enough oil to be anaerobic?</p>
</div>

Determining if environment is anaerobic

Hi!

In a bartending word there's this thing called [Phosphate Acid](https://shop.artofdrink.com/product/acid-phosphate/). But you can order it only in Canada and the USA. The producer says (not only, other bartenders too) that it's very neutral acid, without citrusy aroma etc. Just acid, no additional taste.

Can I substitute it with a phosphoric acid solution? As we can read, the phosphate acid is a "partially neutralized solution made with salts of calcium, magnesium and potassium". I know that a phosphoric acid solution is not the same, but is it similar enough to substitute this?

<div class="md"><p>Hi!</p>

<p>In a bartending word there&#39;s this thing called <a href="https://shop.artofdrink.com/product/acid-phosphate/">Phosphate Acid</a>. But you can order it only in Canada and the USA. The producer says (not only, other bartenders too) that it&#39;s very neutral acid, without citrusy aroma etc. Just acid, no additional taste.</p>

<p>Can I substitute it with a phosphoric acid solution? As we can read, the phosphate acid is a &quot;partially neutralized solution made with salts of calcium, magnesium and potassium&quot;. I know that a phosphoric acid solution is not the same, but is it similar enough to substitute this?</p>
</div>