Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [chemistry]

Questions about the chemical composition or properties of ingredients and dishes.

186 questions
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How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still in there mixed in with the brioche ingredients.…
Wilko
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How to make creamy/starchy risotto with brown rice?

I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice), and I quite like the texture, and how easy it is for the rice to cook al dente. However,…
Khashir
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How does the viscosity of honey affect bread machine results?

The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to measure the honey, I heated it in the microwave.…
Ellen Spertus
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Technical reasons against chocolate-coated shortbread

It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK, but it's very rare. Chocolate-coated shortcake -- which is similar, but different -- is…
Xophmeister
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Does pasta boiled in tap water absorb chemicals?

Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boiling. Will the chloramines absorb into the pasta?
James Wilson
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Why should milk boil to the rim?

In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which often raises up to the rim (or more). I would think it is enough to heat to 2 °C below…
Volker Siegel
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Emulsifying homemade coconut milk?

I've been experimenting with fresh coconuts lately (they are amazing), but one thing I haven't figured out yet is how to make a nice creamy coconut milk. Mainly to make hot chocolate and eat with fruits like an yogurt, So I put the coconut water and…
Mojimi
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Chemical meat tenderizers

I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are: What others meat tenderizers are there? Is there a…
Jade So
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Is salty tongue effect normal after eating sichuan peppercorns?

I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but now my tongue becomes salty and everything I eat…
user50726
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Can flavoring extracts be added to inverted sugar?

I'd like to try doing a recipe with inverted sugar (hand pulled cotton candy), but am entirely new to candy making. I have the instructions to create inverted sugar, but would like to add a flavoring (as opposed to just the dye used in the video).…
Sidney
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Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible with beans and other ingredients? As in, that carbohydrates end…
Wojtek
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Can bananas really be ripened through oven baking?

I am following a diet for IBS called the Specific Carbohydrate Diet (SCD). Only bananas that are ripe, i.e. well spotted, can be consumed. Green and non-spotty can not be due to a difference in sugars. I've seen a few posts on facebook saying that…
user53926
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Storing Transglutaminase once opened

I have a sealed packet of Transglutaminase/Activa powder. However its much more than I need for this recipe. I know it deactivates quickly after being exposed to air. Whats the best way to store it for future use? Should I keep it as one mass of…
Alex
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How to make hard candy with only fruit as a sweetener

I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of cough drops or throat lozenges, but I find they simply don't exist without some form of…
Michelle Bergeron
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Is there a comprehensive overview of food colors?

I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probably the real thing) or silver (E171 - titan dioxide) are not listed, and it looks like not…
Arc
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