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]
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?
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]
In my beef stock/soy sauce marinade, where did all this nasty congealed fat come from? [more inside]
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]
I cooked some near-rotten potatoes and they offered a flavour far surpassing other potatoes. I long to taste it again. [more inside]
What is happening in the body when food poisoning occurs? Are the symptoms defensive actions or purely symptomatic? [more inside]
Help me name a food lecture series. The best
food lecture series! [more inside]
Science and food types or anyone else, help me with my home made yogurt problem. [more inside]
At what point does a cupcake become a muffin? Or a muffin become a cupcake? What is the technical difference between the two?
How to become "repulsed" by junk food? [more inside]
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?
What are the essential amino acids necessary to human growth and development? [more inside]
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]
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.
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]
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]
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]
Why does boiling cause some foods to float? [more inside]
Calling all food chemists: what do walnuts, spinach, and scallops have in common, composition-wise? [more inside]
What is this crazy 'antivegan' diet I saw, and is there any science behind it? [more inside]
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]
Imponderables: Many (most?) liquids ("things"?) will crystallize when cooled slowly. Why not Jello™? [more inside]
Tofu - at what temperature does it cook? [more inside]
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.
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.
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?