Join 3,380 readers in helping fund MetaFilter (Hide)

9 posts tagged with chemistry and cooking. (View popular tags)
Displaying 1 through 9 of 9. Subscribe:

What cooking chemistry should I know?

What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl on Jun 23, 2014 - 22 answers

Freshly grated parmesan cheese - turns blue in a copper bowl?

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 - 10 answers

Care for some all-purpose yogurt?

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 - 30 answers

What makes lemon bars tart?

What makes lemon bars tart? [more inside]
posted by scazza on Feb 25, 2011 - 26 answers

How to plug a water leak, food-safe?

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 - 10 answers

Aluminum foil turned brown; should I be worried?

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 - 6 answers

dook day farmage?

What's a good cheese-making book for me? [more inside]
posted by cmoj on Aug 13, 2008 - 4 answers

At what "proof" will spirits burn?

At what "proof" will most spirits burn? [more inside]
posted by eduke on Jul 1, 2008 - 10 answers

What happens in that oven?

Why does cookie dough taste better than cookies? [more inside]
posted by coolhappysteve on Mar 24, 2006 - 20 answers

Page: 1