Questions about the chemical composition or properties of ingredients and dishes.
Questions tagged [chemistry]
186 questions
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How does pH and temperature affect emulsification of vegetable oils?
This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if any) in the emulsification.
I made mayonnaise…
One Face
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What's a good syrup for home-made chocolate?
I make my own chocolate from cocoa powder, cocoa butter, and syrup.
The ingredients I was using a while ago were fine, I had success tempering and got the right kind of snap and texture. Now, using the same brand of cocoa powder and cocoa butter,…
spraff
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What edible solution can I use cover biscuits to make it waterproof and stronger?
I want to make hard biscuits like teething biscuits
Now the biscuits which I have made is not so strong and observes moisture quickly
I use all purpose flour, a little baking powder,oil , a little xanathan gum
Please can anybody suggest me what…
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Can milk chocolate plus cocoa powder substitute for dark chocolate?
I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk chocolate plus some cocoa powder (and perhaps butter) to substitute for dark chocolate.…
Christy
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Can one use cooked egg to make fried eggs (sunny side up)?
As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs with sunny side up instead of using new raw ones. I thought it was probably a really stupid question, but…
CuriousCupcake
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What causes pollution when cooking?
I'm having trouble finding the right search terms so perhaps I am just missing some obvious resources. Sorry if that's the case.
It is sometimes brought up that cooking causes pollution. I learned of this only recently and was quite surprised, and…
Luc
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