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8 posts tagged with chemistry and cooking. (View popular tags)
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My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue.
Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
posted by mikurski
on Apr 3, 2013 -
Crockpot yogurt: I've tried this twice now, both times delicious and creamy...but the viscosity of glue. What's going on here? [more inside]
posted by iamkimiam
on Nov 29, 2011 -
My stovetop espresso maker has a small leak. I don't think returning it will help me. Are there any recipes for food-safe 'stop leak' compounds? [more inside]
posted by anthill
on Feb 8, 2011 -
I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)? [more inside]
posted by taramosalata
on Dec 14, 2008 -