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

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Cooking with vinegar and lemon juice (Carpaccio)

I know the Maillard reaction to cook at 140-160 C. I know the low temperature cooking reaction to cook at 70 C. But which is the reaction that allow us cooking meat or fish with vinegar or lemon ...
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1answer
25 views

Experimental melting-point of Arm-and-Hammer sodium bicarbonate is remarkably high(?)

Online literature reports the melting point of $\ce{NaHCO3}$ as ~50 deg. C. Using a standard Mel-Temp II melting-point apparatus and a standard alcohol thermometer, I didn't observe any melting of ...
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Why does olive oil make 90 degree grids on a nonstick pan?

Whenever I add olive oil to my cold nonstick pan and try to swirl it, it ends up making these 90-degree grids. Is this something to do with the oil, the pan, or the interaction between the two? I ...
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40 views

Effect of temperature on cooking

I'm poaching some pears. The recipe calls for bringing the liquid to a boil and adding the pears, then simmering until done, about 25 minutes. It then calls for removing the pears from the liquid ...
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55 views

Dissolving/denaturing bitterant residue

In what seemed like a good idea at the time, I used a can of compressed air to clean out my Magic Mill flour grinder. Picture of one: ...
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271 views

What ratio of bicarb to vinegar do I need in order for the result to be ph neutral?

This question stems from the one I just asked over at cooking where my recipe tasted decidedly off because the pH was wrong. The recipe called for 16g bicarb of soda and 15g of vinegar (mine was 5% ...
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35 views

Can N-Zorbit absorb wine and then dried while keeping the same alcohol level?

I'm trying to see if you could use the modified starch N-Zorbit, a maltodextrin, to absorb a low sugar wine (pinot noir for example) and then dry it while keeping the alcohol levels the same or close? ...
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85 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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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 ...
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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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131 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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73 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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130 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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317 views

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

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 ...
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1answer
208 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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95 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?
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274 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
2k 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
2k 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 ...
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2answers
392 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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5k 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 ...