The chemical processes involved with the use of heat in the preparation of food.

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20 views

How does grease become airborne?

When cooking in the kitchen you usually use some oil or butter to bake your meat and potatoes in. After some weeks without cleaning (which happens every now and then) the surroundings of the stove ...
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18 views

Did I make a double network hydrogel?

I happened to read an article about how awesome DN hydrogels were. From what I understood they are created by joining the gelling properties of polyelectrolytes and polymers. Then I thought "Hey, I ...
2
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1answer
39 views

Why does sugar make dough turn to liquid

While making dango with a friend we decided to try to make the dough a bit sweeter. We already had a large firm lump of dough (rice flour, glutinous rice flour and water) so we sprinkled a bit of ...
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1answer
121 views

How is Carboxymethyllysine formed from the heating of olive oil?

Olive oil has significant levels of Carboxymethyllysine. But how does it form from the heating of olive oil, chemically speaking? Olive oil barely has any protein in it to begin with (though it still ...
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1answer
45 views

Do dark lines on porcelain dishes indicate usage of aluminium for the color?

"I heard" that gray lines forming on porcelain indicate usage of aluminium in the coating. I would primarily like to verify this information. Bowl #1 and bowl #2 have been used both for several ...
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Infusing cream with various tea

when infusing cream with various teas, I have noticed that certain teas absorb almost all of the water in the cream, leaving nothing but fat. Why do some teas do this, while others do not?
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68 views

Will ice cream freeze faster with frozen brine or adding salt to ice?

I've been making some ice cream without a ice cream maker, using salt, ice, mixer and steel canister since I can't get a ice cream machine around here and its fun. It works pretty good but it seems ...
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2answers
98 views

What's a natural substitute for baking powder or baking soda?

What's a natural substitute for baking power or baking soda? I am doing a project where I need a raising agent in liquid form. Naturally, I can't use anything carbonated so baking powder/soda are out ...
2
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1answer
76 views

Permanent suspension of cocoa powder into water

I have failed in permanently suspending cocoa powder into water. I have tried heat (212'f) and pressure (40 psi) into a sugar water solution (50/50). Also, powdered milk and evaporated milk have ...
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1answer
73 views

Table Salt vs Kosher Salt difference

Does kosher salt has different structure than regular table salt or it is issue of crystals size? Why some recipies want us to use one instead another?
3
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1answer
143 views

What chemicals cause the acrid smell of burning food?

When roasting vegetables in a oven, after a while there is a nice caramel smell. After that, if they start burning, there is a smokey smell, and if they continue to burn, the smokey smell gets more ...
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1answer
1k views

Liquid with low specific heat and high thermal conductivity (relative to water)?

As the title suggests - does there exist a liquid with a lower specific heat then water but with a higher thermal conductivity? I thought of this in the context of sous vide cooking: Ideally, the ...
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1answer
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Does citric acid react with carbonated water?

I've noticed that when adding lemon juice to carbonated water, large 'soapy' bubbles appear on the surface. Since I'm adding another acid to a solution of carbonic acid, I would maybe expect a faster ...
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2answers
334 views

Cyanogenic glycosides and HCN

I'm researching cyanide for a biology project and noted that one of the largest sources of carbohydrates in the tropics is the cassava root -- which I previously researched as a food that contains a ...
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1answer
3k views

How does adding lemon juice to sugar make better caramel?

It's a common cooking advice: if you want a somewhat softer caramel, add some lemon juice to the sugar: To help prevent the caramel from crystallizing, you can add an acid to the sugar before you ...