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27 posts tagged with science and food. (View popular tags)
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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

What was this study where people ate gray mush vs. colorful food?

Somewhere in the last two to five years, I read about a study where a group of women (I believe the women were Asian, possibly Vietnamese or Thai) were given meals that were: (1) either beautifully and colorfully presented, or (2) pureed into a gray mush. The meals had exactly the same nutritional content, but the women receiving the colorful meal absorbed more nutrients. But I can't find any articles or the study itself. I've been Googling up a storm and still nothin'. Anyone remember this, or articles about this? Help me please?
posted by amoeba on Jul 10, 2013 - 2 answers

Please help me speak academic - what is exogenous food?

My google-fu fails me - all I can find are references that talk about research on endogenous and exogenous food, but none of them explain what on earth the terms mean. [more inside]
posted by scrute on Jun 7, 2013 - 15 answers

Hey Alton Brown! Any chance you're a Mefite? I got a question for ya.

In my beef stock/soy sauce marinade, where did all this nasty congealed fat come from? [more inside]
posted by Che boludo! on Apr 23, 2013 - 10 answers

Cooking with alcohol--how much alcohol is absorbed?

Can anyone point me to reliable sources that can tell me how much alcohol actually gets absorbed in your system when you eat food cooked with it? [more inside]
posted by dysh on Feb 1, 2013 - 24 answers

Is it possible that a slightly rotten potato could taste far better?

I cooked some near-rotten potatoes and they offered a flavour far surpassing other potatoes. I long to taste it again. [more inside]
posted by Algebra on Jun 26, 2012 - 19 answers

A biological explanation of food poisoning please

What is happening in the body when food poisoning occurs? Are the symptoms defensive actions or purely symptomatic? [more inside]
posted by distorte on Jun 25, 2012 - 13 answers

Food lecture series hungry for a name & other bad puns

Help me name a food lecture series. The best food lecture series! [more inside]
posted by soma lkzx on Dec 5, 2011 - 18 answers

prevent condensation

Science and food types or anyone else, help me with my home made yogurt problem. [more inside]
posted by larry_darrell on Jun 16, 2011 - 10 answers

What is the difference between a chocolate cupcake and a chocolate muffin?

At what point does a cupcake become a muffin? Or a muffin become a cupcake? What is the technical difference between the two?
posted by anastasiav on May 12, 2011 - 36 answers

How to become "repulsed" by junk food?

How to become "repulsed" by junk food? [more inside]
posted by ascetic on Jul 27, 2010 - 54 answers

If the caveman diet is sound, should, er, people from the savanna eat differently?

I'm interested in knowing more about the caveman diet, and the logic behind it. Does the reasoning behind this diet dictate that the modern Korean should eat differently from the modern Englishman? But maybe more importantly, is the reasoning indeed sound? Or is it pseudo-science? Is this really what evolutionary biology would suggest? If so, how much of it should really dictate what a modern human, Korean or English or otherwise, should or shouldn't eat?
posted by Busoni on Apr 28, 2009 - 17 answers

HISTIDINE, WHERE DO YOU COME FROM?

What are the essential amino acids necessary to human growth and development? [more inside]
posted by Felicity Rilke on Mar 5, 2009 - 6 answers

Science fiction that involves farming?

Does anyone know of examples of science fiction about farming? I am especially interested in illustrated stories, movies, comic books, or anything with pictures. [more inside]
posted by tnygard on Feb 12, 2009 - 16 answers

Flavor Tripping Party

My friend is having a flavor tripping party (with the miracle-fruit berry), and has asked everyone to bring something to try. I am shot for ideas. Does anyone have any ideas or suggestions? Something creative, or clever, or anything, really. Just not lemons. Thanks!
posted by howgenerica on Dec 16, 2008 - 49 answers

Optimal Junk Cereal: Can it be done?

In a box of cereal containing two objects of differing density, how does one ensure a roughly even ratio throughout the box's use? That is to say, how do you keep the bottom of the box from being all grain and no marshmallow? [more inside]
posted by majick on Oct 2, 2008 - 17 answers

Help me find an old cooking book.

Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted by mumstheword on Aug 15, 2008 - 8 answers

Re-colorable clothes

ChemistryFilter: What chemicals are out there that can stain a t-shirt, but then be quickly dissolved with a chemical? Bonus points: Chemicals are safe enough for compost heap, and won't dissolve in a washing machine. [more inside]
posted by mccarty.tim on Dec 3, 2007 - 8 answers

Why does boiling cause some foods to float?

Why does boiling cause some foods to float? [more inside]
posted by be11e on Nov 10, 2007 - 13 answers

Mah Thung Hutth: Identifying Food Allergens

Calling all food chemists: what do walnuts, spinach, and scallops have in common, composition-wise? [more inside]
posted by shiu mai baby on Sep 25, 2007 - 7 answers

What is this crazy 'antivegan' diet I saw, and is there any science behind it?

What is this crazy 'antivegan' diet I saw, and is there any science behind it? [more inside]
posted by mattholomew on Sep 18, 2007 - 29 answers

Adding powders to liquid when cooking

Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
posted by Roger Dodger on Jul 13, 2007 - 13 answers

Frozen Jello.

Imponderables: Many (most?) liquids ("things"?) will crystallize when cooled slowly. Why not Jello™? [more inside]
posted by five fresh fish on Feb 23, 2006 - 11 answers

Tofu - at what temperature does it cook?

Tofu - at what temperature does it cook? [more inside]
posted by amtho on Dec 29, 2005 - 16 answers

Aww man, glucose syrup again?

You are imprisoned in a science lab. Can you create a healthy diet solely from elements? In other words, what is the smallest set of molecules a healthy human requires in food? Boredom is not a factor.
posted by Pretty_Generic on Oct 25, 2005 - 25 answers

Soft shell crabs + milk - why?

Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted by Caviar on May 12, 2005 - 14 answers

Can someone please explain to me the argument against genetically-engineered foods?

Can someone please explain to me the argument against genetically-engineered foods? If science can increase our agricultural output, why shouldn't we take advantage of it? What are the hidden consequences of growing GE crops and raising GE animals?
posted by BuddhaInABucket on Jan 31, 2005 - 39 answers

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