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1answer
58 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
84 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
558 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 ...
4
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1answer
653 views

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 ...
4
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2answers
276 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
2k 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 ...