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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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.
posted by howgenerica
on Dec 16, 2008 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -