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150 Food Science Questions Answered: Cook Smarter, Cook Better
Learn food science―how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you’re cooking.
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Published July 7, 2020
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Displaying 1 - 11 of 11 reviews
September 15, 2020
"150 Food Science Questions Answered" answers common questions people have about cooking and baking. The author took a common question, then described the science behind it and how to apply this information in your kitchen. He covered the categories of cooking basics; flavor basics, meat, poultry, and fish; eggs and dairy; fruits and vegetables; baking and sweets; food safety and storage. The science was not so deep that it should lose the average cook. The application of the science does help the reader to get the desired result, like tasty browning of food by knowing the ideal temperatures and other tips. As a "health nut," I felt like he sometimes missed the point of the question. For example, he says that preservatives "in moderate amounts" are safe (though he does not say what moderate amounts are), whereas food without preservatives can make you very sick if it goes bad. True, but one can have foods without either the artificial preservatives or bad microbes. Anyway, overall, I'd recommend this interesting and informative book to those interested in the science behind cooking and baking.
I received a review copy of this book from the publisher through Amazon Vine.
I received a review copy of this book from the publisher through Amazon Vine.
April 27, 2025
I really enjoyed reading this and learned so much. I’ve often wondered about cooking processes and my wife’s instructions to refrigerate bread when my own observation s were that it was better not refrigerated. etc etc. So it was great to have some reasonably authoritative work to explain the science behind so many question about food science. I’ve also completed a few courses of biochemistry, so have enough science knowledge not to be too intimidated by the chemical names and role of enzymes etc.
He writes clearly and well and the book is easy to read. Most of the 150 questions are interesting questions and the sort of questions that most of us might ask. But there are many other questions one might have that are not dealt with. So he might have a Volume II coming out.
I did query a few of his claims about re-using fats and the consumption of High Fructose Corn Syrup (HFCS) . It’s an American publication and the target audience is Americans. So one would not expect any questioning of the use of HFCS. But I’d make a few comments. The main reason that Americans are consuming HFCS is that the importation of sugar into the USA is restricted under quota. Hence Americans pay more for their sweeteners that the world price. It is a subsidy to American corn farmers. There is also evidence that the consumption of fructose rather than sucrose has contributed to excess health problems (more than there would be with sucrose consumption. And certainly, the HFCS involves a lot of processing).
But, by and large I have no arguments with the science he has employed and described. And it’s simple enough for the layperson to understand.
I’ve included a smattering of extracts below which caught my attention but also demonstrate his coverage and style:
Chapter 1: Cooking Basics
WHAT HAPPENS WHEN YOU SEASON A CAST-IRON PAN?
Heating the pan in a 350 ˚ F/ 177 ˚ C oven for about an hour. This heating causes unsaturated fat molecules to react with the oxygen in the air to form peroxides (similar to hydrogen peroxide). These peroxides further react with neighbouring unsaturated oil molecules to form bridges in a chain reaction that hardens the oil into a thin, water-repelling polymer coating.
The practical temperature limit to steam in the kitchen is 212 ˚ F/ 100 ˚ C because no additional energy is added after steam escapes from a boiling pot of water. That being said, if the pot’s lid is locked on with an airtight seal, like on a pressure cooker, the temperature of the steam can reach 250 ˚ F/ 121 ˚ C.
CAN YOU INCREASE BROWNING?
THE ANSWER Yes
THE SCIENCE The Maillard reaction is highly dependent on pH; alkaline foods will brown more deeply than acidic foods will. However, as the Maillard reaction takes place, acidic flavour compounds are generated, which cause the reaction (and browning) to slow as the acidity level rises. The reason for this effect is that as the overall pH decreases, amino acids become less available to react with sugars.
The easiest way to reduce the acidity of a food is to add baking soda, an alkali, to a recipe, which will increase the pH.
Baking recipes that call for lightly brushing dough with beaten egg whites rely on the Maillard reaction to create a tasty, brown crust.
DOES ALCOHOL BURN OFF WHEN YOU COOK IT?
THE ANSWER Sort of
A USDA study found that even if you flambé a dish, which involves igniting it, only 25 percent of the alcohol is evaporated in the process. The only way to evaporate a significant portion of the alcohol in a dish is through long simmering; the same USDA study found that 2 ½ hours of simmering will make all but 4 to 6 percent of the original alcohol evaporate from a recipe.
DOES THE QUALITY OF A WINE MATTER WHEN YOU’RE COOKING WITH IT?
THE ANSWER Not really
In 2007, Julia Moskin at the New York Times tested both low-and high-quality wines cooked in different dishes and found that they produced equally tasty food.
DOES THE TYPE OF OIL I USE MATTER?
THE ANSWER Yes
Oils with high amounts of saturated or monounsaturated fats are more resistant to high heat than oils rich in polyunsaturated fats because those fats are more reactive to oxygen.
High-smoke-point oils with neutral flavours (avocado, coconut, peanut, vegetable, and corn oils) are best used for high-temperature applications like frying. Low-smoke-point oils (olive, sunflower, safflower, flaxseed, grapeseed, and unrefined coconut oils) are better for lower-temperature applications like sautéing and baking.
DOES IT MATTER WHAT THICKENER I USE?
THE ANSWER Yes
Most thickeners are some form of complex carbohydrate, usually derived from a type of starch or fiber. These carbohydrates are composed of hundreds, sometimes thousands, of chemically bonded sugar molecules in long chains or networks commonly referred to as polysaccharides.
When thickeners are heated in water, they unravel their long sugar chains once they reach a specific temperature called their gelatinization temperature. This is the point at which hydrogen bonds between the sugar chains break and large numbers of water molecules take up residence in the deeper crevices of the polysaccharide network,
When cooked rice is cooled down in the fridge, the starch molecules slowly recrystallize in a process known as retrogradation and transform into a form of starch called resistant starch. This crystalline starch behaves more like a fiber and reacts to frying differently than regular starch does. Researchers have found that when potato varieties rich in resistant starch were fried, they absorbed only 1 percent of their weight in cooking oil, compared with regular potato varieties, which absorbed 5 percent of their weight in cooking oil.
Even better, resistant starch has fewer calories.
the crystalline structure of resistant starch makes it difficult for amylase to break it down, so resistant starches bypass your small intestine and end up being digested by beneficial microbes in your colon that have special biochemical machinery to ferment them.
Other cooked starchy foods, like potatoes, bread, and pasta, also go through the process of retrogradation during cooling and form resistant starches.
Day-old rice contains a good amount of resistant starch, which fries better than freshly cooked rice.
Chapter 2: Flavour Basics
each of the taste receptors are present in equal proportion across the tongue, except for bitter taste buds, which are, in fact, found in high proportion at the back of the tongue.
If you eat side dishes alongside your main meal, you may be less likely to experience this kind of sensory fatigue.
Taste is just one aspect of flavour and refers to the physical sensations experienced when very specific classes of food compounds interact with the five basic taste buds
Flavour can be seen as the holistic experience of food, and it is highly dependent on both taste and aroma.
the amino acid glutamic acid, or glutamate, was responsible for producing the umami sensation.
While the chemical principles behind umami were discovered in 1908, the concept of umami was met with resistance by the scientific community for many decades.
the ability to taste umami may have been a way for early humans to quickly figure out which foods were rich in nutritionally important proteins and amino acids.
The researchers concluded that one way salt enhances flavour is by selectively suppressing bitterness, which allows other tastes and flavours to come to the forefront.
DOES THE KIND OF SALT I USE MATTER?
THE ANSWER Maybe
Then there’s sea salt. Because it’s produced by evaporating seawater, sea salt contains a variety of other minerals like magnesium, calcium, bromide, and naturally occurring iodide. These components can vary depending on the composition of the seawater the salt came from, but most people can’t tell the difference between the flavours in sea salt versus other salts. Different evaporation methods can lead to different levels of coarseness, from a flaky, hollow, quick-dissolving salt to extra-coarse granules that struggle to adhere to food.
KITCHEN TAKEAWAY Different types of salts can produce different results in food, mainly due to the coarseness of the crystals and their solubility in water. Kosher salt is a better choice if you want a milder salty flavour, whereas table salt is good for situations where you want salt to dissolve quickly, like in baking recipes.
WHAT MAKES FAT SO TASTY?
THE SCIENCE Scientists have found that mammals possess a taste receptor, known as CD36, that binds to fat molecules. In a study involving mice genetically engineered without that gene, researchers discovered that the altered mice did not have much of a taste for fat, while the unaltered mice continued to gobble it up.
The CD36 receptor is also involved in a neural circuit that releases serotonin, a neurotransmitter involved in happiness and well-being, when exposed to fats.
Fat acts as a solvent for certain fat-soluble flavours like those found in woody herbs, spices, and meat. Fat can also slow down the release rate of flavour molecules, prolonging their exposure to our olfactory system
CAN A MARINADE TENDERIZE MEAT?
All proteins have a pH at which they will have a zero net charge; this is known as the isoelectric point. The isoelectric point is special because proteins lose their ability to absorb water at this pH, which causes them to shrink and become tough. The approximate isoelectric point for most muscle proteins is in the range of 5.0 to 5.6. The pH of wine is 3.3 to 3.6, and vinegar and lemon juice have pHs of 2 to 3. So, you can see how the pH of a marinade can easily reach the isoelectric point of the animal protein, leading to tougher meat if the meat is left in the marinade for too long.....Acidic marinades will cause most meats to become tough......Pineapple, papaya, and kiwi are good sources of enzymes that can be used to tenderize meat.
SHOULD I BRING MEAT TO ROOM TEMPERATURE BEFORE COOKING IT?
THE ANSWER No
After 20 minutes at room temperature, the internal temperature of the steak had increased by less than 2 ° F.
DOES SEARING A STEAK SEAL IN ITS JUICES?
THE ANSWER No
while searing a steak forms a crust, that crust is not waterproof—
One thing a quick sear does do, however, is create tasty flavour.
the Maillard reaction occurs, transforming amino acids into hundreds of delicious flavour compounds
WHY DOES MEAT STICK TO A HOT PAN?
the proteins in meat contain cysteine, an amino acid with one sulfur atom attached to it. Sulfur is very reactive and can form relatively stable chemical bonds. When meat hits a heated pan, the proteins unravel and expose their cysteines to the metal. The sulfur atoms react to the metal of the pan, forming a strong metal-sulfur bond that attaches the meat to the pan. Eventually, as the meat cooks on the pan, its surface heat causes the cysteines to break down, also breaking their bond with the pan.
DO I NEED TO LET MEAT AND POULTRY REST AFTER COOKING?
THE ANSWER No
Resting the meat is supposed to allow time for the fibers to relax and the juices to be reabsorbed and redistributed.....The reality is otherwise. First, as the meat rests, it continues to cook from what is known as carryover heat. Also, as the meat cools, your crust or your crispy chicken skin can soften, and delicious fats can start to solidify, affecting taste and texture......If you don’t intend to serve a piece of meat as soon as it comes out of the oven or off the grill, stop cooking it when the internal temperature is about 5 ° F (for thinner cuts cooked at medium heat) to 10 ° F (for large pieces cooked at high heat) lower than the target temperature.
WHY ARE YOU SUPPOSED TO SLICE CERTAIN MEATS AGAINST THE GRAIN?
When meat is sliced against the grain, the muscle fibers are fragmented and shortened, making it much easier to chew the meat.
WHAT MAKES FISH SMELL FISHY?
THE SCIENCE Fish contain a compound known as triethylamine oxide, which helps regulate the balance of saltiness between the ocean and their bodies.....When fish are caught and killed, their tissue begins to break down. Fish tissue and symbiotic bacteria living inside the fish release an enzyme that converts triethylamine oxide into triethylamine, a highly volatile compound that is largely responsible for fishy odors.....Humans are relatively sensitive to amines in general and have evolved to register amines as an indication of decay.
Fish also contain a lot of proteins, which are slowly broken down into amino acids by symbiotic bacteria and decaying fish tissue. The bacteria release a series of enzymes known as decarboxylases that break off carbon dioxide from the amino acid chemical structure, leaving behind amines like putrescine and cadaverine (named after the fact that they are the primary culprits behind the smell of rotting carcasses) that also contribute to fishy odors and flavours.
WHAT CAN YOU DO TO RELIEVE CHILE BURN?
the researcher found that the most effective way to relieve the burning sensation was to rinse your mouth out with a cold glass of sugar water. Though it's still unclear why this method works,
WHY DOES CUTTING ONIONS MAKE YOU CRY?
When you chop, slice, or bruise an onion, the cell walls break apart and release two enzymes and an amino acid unique to this vegetable.....The first enzyme, known as alliinase, biochemically chops the amino acid in half and produces a compound called a sulfenic acid......But unlike garlic or leeks, a second enzyme, called lachrymatory factor synthase, quickly transforms that flavourful molecule into another chemical known to scientists as the lachrymatory factor.....
WHAT IS GLUTEN?
THE SCIENCE Gluten is a stretchy network that forms when two proteins, glutenin and gliadin (found in wheat, rye, spelt, and several other grains) are mixed with water.
When these proteins are hydrated, they immediately join together with what are known as disulfide bonds, forming protein strands.......Gluten is a welcome development for some baked goods, like rustic yeast breads, where the elastic network will provide the robust structure needed to capture the carbon dioxide bubbles
IS IT SAFE TO REUSE OIL AFTER FRYING AND COOKING?
THE ANSWER Yes. [I’m not entirely happy with this answer. There is an issue with the formation of trans fats which appear to be carcinogenic when using monounsaturated oils. And there are also issues with the formation of free radicals. That being said...commercial kitchens are re-using their cooking oils all the time].
KITCHEN TAKEAWAY If you want to reuse frying oil, strain it through a fine-mesh strainer to remove food particles as soon as it has cooled down, and keep the oil refrigerated to slow down the growth of any potentially toxic bacteria. Refrigerated used oil is good for 1 month.
WHAT IS HIGH-FRUCTOSE CORN SYRUP, AND IS IT BAD FOR ME?
Corn syrup is a sugar syrup produced by breaking apart the starches found in corn.
these starches are mixed with water and the enzyme amylase, which gets to work and breaks the starches into small carbohydrate fragments. Another enzyme, glucoamylase, is then added to the mash to break those fragments further down into glucose molecules. The crude glucose syrup is purified and exposed to the enzyme xylose isomerase, which converts most of the glucose sugars into fructose. The resulting product is high-fructose corn syrup, which is 42 percent fructose......Fructose is almost entirely metabolized by the liver, where it's stored or used to produce fats, whereas glucose is metabolized by most organs and cells in the body, including the liver, red blood cells, brain, and muscles.
HOW SERIOUSLY SHOULD I TAKE EXPIRATION DATES?
You can still eat foods beyond their expiration dates, as these dates are manufacturer estimates associated with product quality and are not associated with food product safety. Just be sure to recognize the indicators of food spoilage, like changes in color or texture,
SHOULD I STORE MY BREAD IN THE FRIDGE?
THE ANSWER No
When bread is placed in the refrigerator and cooled down, the lower temperature causes the bread starches to revert to their original crystalline form at a much faster rate.
So what’s my overall take on the book. I really enjoyed it and learned a lot. An easy five stars from me.
He writes clearly and well and the book is easy to read. Most of the 150 questions are interesting questions and the sort of questions that most of us might ask. But there are many other questions one might have that are not dealt with. So he might have a Volume II coming out.
I did query a few of his claims about re-using fats and the consumption of High Fructose Corn Syrup (HFCS) . It’s an American publication and the target audience is Americans. So one would not expect any questioning of the use of HFCS. But I’d make a few comments. The main reason that Americans are consuming HFCS is that the importation of sugar into the USA is restricted under quota. Hence Americans pay more for their sweeteners that the world price. It is a subsidy to American corn farmers. There is also evidence that the consumption of fructose rather than sucrose has contributed to excess health problems (more than there would be with sucrose consumption. And certainly, the HFCS involves a lot of processing).
But, by and large I have no arguments with the science he has employed and described. And it’s simple enough for the layperson to understand.
I’ve included a smattering of extracts below which caught my attention but also demonstrate his coverage and style:
Chapter 1: Cooking Basics
WHAT HAPPENS WHEN YOU SEASON A CAST-IRON PAN?
Heating the pan in a 350 ˚ F/ 177 ˚ C oven for about an hour. This heating causes unsaturated fat molecules to react with the oxygen in the air to form peroxides (similar to hydrogen peroxide). These peroxides further react with neighbouring unsaturated oil molecules to form bridges in a chain reaction that hardens the oil into a thin, water-repelling polymer coating.
The practical temperature limit to steam in the kitchen is 212 ˚ F/ 100 ˚ C because no additional energy is added after steam escapes from a boiling pot of water. That being said, if the pot’s lid is locked on with an airtight seal, like on a pressure cooker, the temperature of the steam can reach 250 ˚ F/ 121 ˚ C.
CAN YOU INCREASE BROWNING?
THE ANSWER Yes
THE SCIENCE The Maillard reaction is highly dependent on pH; alkaline foods will brown more deeply than acidic foods will. However, as the Maillard reaction takes place, acidic flavour compounds are generated, which cause the reaction (and browning) to slow as the acidity level rises. The reason for this effect is that as the overall pH decreases, amino acids become less available to react with sugars.
The easiest way to reduce the acidity of a food is to add baking soda, an alkali, to a recipe, which will increase the pH.
Baking recipes that call for lightly brushing dough with beaten egg whites rely on the Maillard reaction to create a tasty, brown crust.
DOES ALCOHOL BURN OFF WHEN YOU COOK IT?
THE ANSWER Sort of
A USDA study found that even if you flambé a dish, which involves igniting it, only 25 percent of the alcohol is evaporated in the process. The only way to evaporate a significant portion of the alcohol in a dish is through long simmering; the same USDA study found that 2 ½ hours of simmering will make all but 4 to 6 percent of the original alcohol evaporate from a recipe.
DOES THE QUALITY OF A WINE MATTER WHEN YOU’RE COOKING WITH IT?
THE ANSWER Not really
In 2007, Julia Moskin at the New York Times tested both low-and high-quality wines cooked in different dishes and found that they produced equally tasty food.
DOES THE TYPE OF OIL I USE MATTER?
THE ANSWER Yes
Oils with high amounts of saturated or monounsaturated fats are more resistant to high heat than oils rich in polyunsaturated fats because those fats are more reactive to oxygen.
High-smoke-point oils with neutral flavours (avocado, coconut, peanut, vegetable, and corn oils) are best used for high-temperature applications like frying. Low-smoke-point oils (olive, sunflower, safflower, flaxseed, grapeseed, and unrefined coconut oils) are better for lower-temperature applications like sautéing and baking.
DOES IT MATTER WHAT THICKENER I USE?
THE ANSWER Yes
Most thickeners are some form of complex carbohydrate, usually derived from a type of starch or fiber. These carbohydrates are composed of hundreds, sometimes thousands, of chemically bonded sugar molecules in long chains or networks commonly referred to as polysaccharides.
When thickeners are heated in water, they unravel their long sugar chains once they reach a specific temperature called their gelatinization temperature. This is the point at which hydrogen bonds between the sugar chains break and large numbers of water molecules take up residence in the deeper crevices of the polysaccharide network,
When cooked rice is cooled down in the fridge, the starch molecules slowly recrystallize in a process known as retrogradation and transform into a form of starch called resistant starch. This crystalline starch behaves more like a fiber and reacts to frying differently than regular starch does. Researchers have found that when potato varieties rich in resistant starch were fried, they absorbed only 1 percent of their weight in cooking oil, compared with regular potato varieties, which absorbed 5 percent of their weight in cooking oil.
Even better, resistant starch has fewer calories.
the crystalline structure of resistant starch makes it difficult for amylase to break it down, so resistant starches bypass your small intestine and end up being digested by beneficial microbes in your colon that have special biochemical machinery to ferment them.
Other cooked starchy foods, like potatoes, bread, and pasta, also go through the process of retrogradation during cooling and form resistant starches.
Day-old rice contains a good amount of resistant starch, which fries better than freshly cooked rice.
Chapter 2: Flavour Basics
each of the taste receptors are present in equal proportion across the tongue, except for bitter taste buds, which are, in fact, found in high proportion at the back of the tongue.
If you eat side dishes alongside your main meal, you may be less likely to experience this kind of sensory fatigue.
Taste is just one aspect of flavour and refers to the physical sensations experienced when very specific classes of food compounds interact with the five basic taste buds
Flavour can be seen as the holistic experience of food, and it is highly dependent on both taste and aroma.
the amino acid glutamic acid, or glutamate, was responsible for producing the umami sensation.
While the chemical principles behind umami were discovered in 1908, the concept of umami was met with resistance by the scientific community for many decades.
the ability to taste umami may have been a way for early humans to quickly figure out which foods were rich in nutritionally important proteins and amino acids.
The researchers concluded that one way salt enhances flavour is by selectively suppressing bitterness, which allows other tastes and flavours to come to the forefront.
DOES THE KIND OF SALT I USE MATTER?
THE ANSWER Maybe
Then there’s sea salt. Because it’s produced by evaporating seawater, sea salt contains a variety of other minerals like magnesium, calcium, bromide, and naturally occurring iodide. These components can vary depending on the composition of the seawater the salt came from, but most people can’t tell the difference between the flavours in sea salt versus other salts. Different evaporation methods can lead to different levels of coarseness, from a flaky, hollow, quick-dissolving salt to extra-coarse granules that struggle to adhere to food.
KITCHEN TAKEAWAY Different types of salts can produce different results in food, mainly due to the coarseness of the crystals and their solubility in water. Kosher salt is a better choice if you want a milder salty flavour, whereas table salt is good for situations where you want salt to dissolve quickly, like in baking recipes.
WHAT MAKES FAT SO TASTY?
THE SCIENCE Scientists have found that mammals possess a taste receptor, known as CD36, that binds to fat molecules. In a study involving mice genetically engineered without that gene, researchers discovered that the altered mice did not have much of a taste for fat, while the unaltered mice continued to gobble it up.
The CD36 receptor is also involved in a neural circuit that releases serotonin, a neurotransmitter involved in happiness and well-being, when exposed to fats.
Fat acts as a solvent for certain fat-soluble flavours like those found in woody herbs, spices, and meat. Fat can also slow down the release rate of flavour molecules, prolonging their exposure to our olfactory system
CAN A MARINADE TENDERIZE MEAT?
All proteins have a pH at which they will have a zero net charge; this is known as the isoelectric point. The isoelectric point is special because proteins lose their ability to absorb water at this pH, which causes them to shrink and become tough. The approximate isoelectric point for most muscle proteins is in the range of 5.0 to 5.6. The pH of wine is 3.3 to 3.6, and vinegar and lemon juice have pHs of 2 to 3. So, you can see how the pH of a marinade can easily reach the isoelectric point of the animal protein, leading to tougher meat if the meat is left in the marinade for too long.....Acidic marinades will cause most meats to become tough......Pineapple, papaya, and kiwi are good sources of enzymes that can be used to tenderize meat.
SHOULD I BRING MEAT TO ROOM TEMPERATURE BEFORE COOKING IT?
THE ANSWER No
After 20 minutes at room temperature, the internal temperature of the steak had increased by less than 2 ° F.
DOES SEARING A STEAK SEAL IN ITS JUICES?
THE ANSWER No
while searing a steak forms a crust, that crust is not waterproof—
One thing a quick sear does do, however, is create tasty flavour.
the Maillard reaction occurs, transforming amino acids into hundreds of delicious flavour compounds
WHY DOES MEAT STICK TO A HOT PAN?
the proteins in meat contain cysteine, an amino acid with one sulfur atom attached to it. Sulfur is very reactive and can form relatively stable chemical bonds. When meat hits a heated pan, the proteins unravel and expose their cysteines to the metal. The sulfur atoms react to the metal of the pan, forming a strong metal-sulfur bond that attaches the meat to the pan. Eventually, as the meat cooks on the pan, its surface heat causes the cysteines to break down, also breaking their bond with the pan.
DO I NEED TO LET MEAT AND POULTRY REST AFTER COOKING?
THE ANSWER No
Resting the meat is supposed to allow time for the fibers to relax and the juices to be reabsorbed and redistributed.....The reality is otherwise. First, as the meat rests, it continues to cook from what is known as carryover heat. Also, as the meat cools, your crust or your crispy chicken skin can soften, and delicious fats can start to solidify, affecting taste and texture......If you don’t intend to serve a piece of meat as soon as it comes out of the oven or off the grill, stop cooking it when the internal temperature is about 5 ° F (for thinner cuts cooked at medium heat) to 10 ° F (for large pieces cooked at high heat) lower than the target temperature.
WHY ARE YOU SUPPOSED TO SLICE CERTAIN MEATS AGAINST THE GRAIN?
When meat is sliced against the grain, the muscle fibers are fragmented and shortened, making it much easier to chew the meat.
WHAT MAKES FISH SMELL FISHY?
THE SCIENCE Fish contain a compound known as triethylamine oxide, which helps regulate the balance of saltiness between the ocean and their bodies.....When fish are caught and killed, their tissue begins to break down. Fish tissue and symbiotic bacteria living inside the fish release an enzyme that converts triethylamine oxide into triethylamine, a highly volatile compound that is largely responsible for fishy odors.....Humans are relatively sensitive to amines in general and have evolved to register amines as an indication of decay.
Fish also contain a lot of proteins, which are slowly broken down into amino acids by symbiotic bacteria and decaying fish tissue. The bacteria release a series of enzymes known as decarboxylases that break off carbon dioxide from the amino acid chemical structure, leaving behind amines like putrescine and cadaverine (named after the fact that they are the primary culprits behind the smell of rotting carcasses) that also contribute to fishy odors and flavours.
WHAT CAN YOU DO TO RELIEVE CHILE BURN?
the researcher found that the most effective way to relieve the burning sensation was to rinse your mouth out with a cold glass of sugar water. Though it's still unclear why this method works,
WHY DOES CUTTING ONIONS MAKE YOU CRY?
When you chop, slice, or bruise an onion, the cell walls break apart and release two enzymes and an amino acid unique to this vegetable.....The first enzyme, known as alliinase, biochemically chops the amino acid in half and produces a compound called a sulfenic acid......But unlike garlic or leeks, a second enzyme, called lachrymatory factor synthase, quickly transforms that flavourful molecule into another chemical known to scientists as the lachrymatory factor.....
WHAT IS GLUTEN?
THE SCIENCE Gluten is a stretchy network that forms when two proteins, glutenin and gliadin (found in wheat, rye, spelt, and several other grains) are mixed with water.
When these proteins are hydrated, they immediately join together with what are known as disulfide bonds, forming protein strands.......Gluten is a welcome development for some baked goods, like rustic yeast breads, where the elastic network will provide the robust structure needed to capture the carbon dioxide bubbles
IS IT SAFE TO REUSE OIL AFTER FRYING AND COOKING?
THE ANSWER Yes. [I’m not entirely happy with this answer. There is an issue with the formation of trans fats which appear to be carcinogenic when using monounsaturated oils. And there are also issues with the formation of free radicals. That being said...commercial kitchens are re-using their cooking oils all the time].
KITCHEN TAKEAWAY If you want to reuse frying oil, strain it through a fine-mesh strainer to remove food particles as soon as it has cooled down, and keep the oil refrigerated to slow down the growth of any potentially toxic bacteria. Refrigerated used oil is good for 1 month.
WHAT IS HIGH-FRUCTOSE CORN SYRUP, AND IS IT BAD FOR ME?
Corn syrup is a sugar syrup produced by breaking apart the starches found in corn.
these starches are mixed with water and the enzyme amylase, which gets to work and breaks the starches into small carbohydrate fragments. Another enzyme, glucoamylase, is then added to the mash to break those fragments further down into glucose molecules. The crude glucose syrup is purified and exposed to the enzyme xylose isomerase, which converts most of the glucose sugars into fructose. The resulting product is high-fructose corn syrup, which is 42 percent fructose......Fructose is almost entirely metabolized by the liver, where it's stored or used to produce fats, whereas glucose is metabolized by most organs and cells in the body, including the liver, red blood cells, brain, and muscles.
HOW SERIOUSLY SHOULD I TAKE EXPIRATION DATES?
You can still eat foods beyond their expiration dates, as these dates are manufacturer estimates associated with product quality and are not associated with food product safety. Just be sure to recognize the indicators of food spoilage, like changes in color or texture,
SHOULD I STORE MY BREAD IN THE FRIDGE?
THE ANSWER No
When bread is placed in the refrigerator and cooled down, the lower temperature causes the bread starches to revert to their original crystalline form at a much faster rate.
So what’s my overall take on the book. I really enjoyed it and learned a lot. An easy five stars from me.
September 6, 2020
I've been cooking more with the covid pandemic and our family's eating habits have changed over the last few years. For health reasons, we've become vegan and I've had to unlearn how I used to cook and learn new habits.
I was particularly interested in Brian Le's 150 Food Science Questions Answered: Cook Smarter, Cook Better for several reasons: 1) his blog Science Meets Food relays helpful and interesting information with beyond the basic glossing over. He gives scientific reasons for everyday cooking knowledge. 2) Brian Le's credentials as a James Beard Legacy Scholar and his PhD background in Food Science at University of Madison Wisconsin and 3) Personable young Asian American scholar writing his first book. 4) the tagline he uses "Cooking Isn't Just an Art, it's a Science" had me hooked.
I recommend his book for adults, college students learning how to prepare their own meals, and smarter teens and kids because it is chockfull of practical information that can help you cook better, eat healthier and thus improve your day to day life.
There is far too much to name, but here are some of what you'll find inside 150 Food Science Questions Answered. These were particularly helpful for me:
-Does adding oil to cooking water keep pasta from sticking? - because I never add enough water, I'm always rushing to cook the pasta and can't be bothered to heat up as much water as the recipes and instructions say.
-Why do foods brown (the Maillard reaction)? Why do foods brown (caramelization)? Can you increase browning? - because we've been roasting vegetables regularly and I love the brown bits.
-Is oil really necessary in cooking? - because my dietitian suggested I substitute water for oil when cooking.
-What are emulsions? Why are emulsions prone to breaking? Does it matter what thickener I use?
-What factors can affect the way we experience flavor? Are taste and flavor the same thing?
-Is there a scientific reason why certain foods and flavors complement each other?
-Why does salt make food taste so good? Does it matter what kind of salt I use?
-What makes fat so tasty?
-Is terroir really a thing in food and wine?
-Can a marinade infuse a food with flavor?
-What gives black pepper its punch? What gives ginger its heat and spiciness? Why is Saffron so highly prized? What gives nutritional yeast its distinctive flavor?
-Is it better to use herbs fresh or dried? When should I use lemon zest versus lemon juice?
-What is the difference between tender and tough cuts of meat and how they cook?
-Does it matter whether you cook bacon in a cold or hot pan?
-Should I bring meat to room temperature before cooking it?
-Why does meat stick to a hot pan? Why does meat dry out?
-Does temperature matter when beating egg whites?
-What cauess the shell to stick to my hard-boiled egg when I try to peel it?
-Can I substitute milk for half-and-half or heavy cream and vice versa?
-Why do some cheeses have strong aromas and others don't? Why doesn't the mold in blue cheese make you sick? Can I freeze cheese?
-What happens when fruit ripens? Does putting a banana with an underripe fruit help make the fruit ripen faster?
-Why does my tongue tingle when I eat pineapple?
-Is there any real difference between red, white and yellow onions? How do onions and garlic transmit flavor to a dish?
-Does the way you cut garlic affect how strong it is in a dish? Why does the flavor of garlic but not chilis mellow out when cooked?
-Do beans get tough if you add salt or tomatoes to them at the beginning of cooking?
-Is there really a difference to between adding potatoes to cold water versus adding them to boiling water?
-Why does bread harden when it gets stale but cookies and crackers get soft?
-Does it matter where I bake my cake in the oven?
-Why does honey crystallize?
-Do I really have to cook my steak well done to be safe?
-How does e.coli end up on romaine lettuce and other produce? Can the dirt on my mushrooms make me sick?
-What keeps fermented and pickled vegetables from going bad?
-Can I still eat a potato if its skin is green? Are apple seeds and peach pits poisonous?
-Can peanut butter ever go bad?
-Is it safe to reuse oil after frying and cooking?
-Is MSG safe to eat?
-How seriously should I take expiration dates?
-Should I store my bread in the fridge? Why do vegetables wilt in the fridge?
-What is freezer burn? Why does ice cream sometimes develop ice crystals in the freezer? What's the best way to defrost meat - on the counter, in the fridge or under running water?
Intelligent, science based and interesting, 150 Food Science Questions Answered is a keeper and a good book to share with friends and family. It would make a good gift as well.
I was particularly interested in Brian Le's 150 Food Science Questions Answered: Cook Smarter, Cook Better for several reasons: 1) his blog Science Meets Food relays helpful and interesting information with beyond the basic glossing over. He gives scientific reasons for everyday cooking knowledge. 2) Brian Le's credentials as a James Beard Legacy Scholar and his PhD background in Food Science at University of Madison Wisconsin and 3) Personable young Asian American scholar writing his first book. 4) the tagline he uses "Cooking Isn't Just an Art, it's a Science" had me hooked.
I recommend his book for adults, college students learning how to prepare their own meals, and smarter teens and kids because it is chockfull of practical information that can help you cook better, eat healthier and thus improve your day to day life.
There is far too much to name, but here are some of what you'll find inside 150 Food Science Questions Answered. These were particularly helpful for me:
-Does adding oil to cooking water keep pasta from sticking? - because I never add enough water, I'm always rushing to cook the pasta and can't be bothered to heat up as much water as the recipes and instructions say.
-Why do foods brown (the Maillard reaction)? Why do foods brown (caramelization)? Can you increase browning? - because we've been roasting vegetables regularly and I love the brown bits.
-Is oil really necessary in cooking? - because my dietitian suggested I substitute water for oil when cooking.
-What are emulsions? Why are emulsions prone to breaking? Does it matter what thickener I use?
-What factors can affect the way we experience flavor? Are taste and flavor the same thing?
-Is there a scientific reason why certain foods and flavors complement each other?
-Why does salt make food taste so good? Does it matter what kind of salt I use?
-What makes fat so tasty?
-Is terroir really a thing in food and wine?
-Can a marinade infuse a food with flavor?
-What gives black pepper its punch? What gives ginger its heat and spiciness? Why is Saffron so highly prized? What gives nutritional yeast its distinctive flavor?
-Is it better to use herbs fresh or dried? When should I use lemon zest versus lemon juice?
-What is the difference between tender and tough cuts of meat and how they cook?
-Does it matter whether you cook bacon in a cold or hot pan?
-Should I bring meat to room temperature before cooking it?
-Why does meat stick to a hot pan? Why does meat dry out?
-Does temperature matter when beating egg whites?
-What cauess the shell to stick to my hard-boiled egg when I try to peel it?
-Can I substitute milk for half-and-half or heavy cream and vice versa?
-Why do some cheeses have strong aromas and others don't? Why doesn't the mold in blue cheese make you sick? Can I freeze cheese?
-What happens when fruit ripens? Does putting a banana with an underripe fruit help make the fruit ripen faster?
-Why does my tongue tingle when I eat pineapple?
-Is there any real difference between red, white and yellow onions? How do onions and garlic transmit flavor to a dish?
-Does the way you cut garlic affect how strong it is in a dish? Why does the flavor of garlic but not chilis mellow out when cooked?
-Do beans get tough if you add salt or tomatoes to them at the beginning of cooking?
-Is there really a difference to between adding potatoes to cold water versus adding them to boiling water?
-Why does bread harden when it gets stale but cookies and crackers get soft?
-Does it matter where I bake my cake in the oven?
-Why does honey crystallize?
-Do I really have to cook my steak well done to be safe?
-How does e.coli end up on romaine lettuce and other produce? Can the dirt on my mushrooms make me sick?
-What keeps fermented and pickled vegetables from going bad?
-Can I still eat a potato if its skin is green? Are apple seeds and peach pits poisonous?
-Can peanut butter ever go bad?
-Is it safe to reuse oil after frying and cooking?
-Is MSG safe to eat?
-How seriously should I take expiration dates?
-Should I store my bread in the fridge? Why do vegetables wilt in the fridge?
-What is freezer burn? Why does ice cream sometimes develop ice crystals in the freezer? What's the best way to defrost meat - on the counter, in the fridge or under running water?
Intelligent, science based and interesting, 150 Food Science Questions Answered is a keeper and a good book to share with friends and family. It would make a good gift as well.
August 12, 2020
I've been making my own meals & baked goods at home for a very long time. I developed autoimmune disease & have a lot of special cook books to help me navigate through my food limitations. I was hoping this book would help me understand the science of cooking so that I didn't always need cookbooks to create autoimmune friendly meals. This book did not help me in that regard.
Most of the information provided in this book I already knew. Not necessarily the why behind the knowledge, I simply knew if you do this, x is the result. In this way, the book wasn't particularly useful to me. Finding out the why on some things was interesting, but not necessarily helpful.
My biggest peeve is the section on raw milk. The author states that raw milk is not safe to drink. This simply isn't true. Yes you can get sick on raw milk if it hasn't been handled properly. The response to this question should have been "It depends" or "Possibly" rather than a firm "No" to the question of "Is raw milk safe to drink." FYI you can get sick drinking pasteurized milk. And raw milk is tested prior to consumption. Conventional milk comes from many different cows from different dairy farms, it's all mixed together, bacteria counts are high, I could go on & on. I'm not anti pasteurized milk. I'm not really pro pasteurized either. I am for raw milk but not in all cases. So please don't think me a raw milk "nut". I just think this is an area where the author didn't give enough information behind the realities of our diary system before just jumping on the raw milk isn't safe bandwagon. Oh, & I don't drink milk. LOL! I did have my own Jersey dairy cattle at one time. So I do know a thing or two about milk.
There are other things I didn't care for. For example the author states that MSG is perfectly safe, as are other food chemical additives. He even goes so far as to say that naturally derived products are less safe than their chemical counterparts. He states that studies show people believe they react to these ingredients, so basically it's all in their head. I never worried much at all about MSG until out of the blue, I got my first migraine in my early 20's after having a MSG heavy meal at Applebees. I never had pain like that & have never since. Was it MSG? Who knows. I somehow doubt it's just in folks heads. Frankly, it's insulting.
Aside from those points, this book was pretty good & I enjoyed reading it. Part of me wants to rate it lower, but really, that would be unfair as the rest of the book was very good. I can't say I learned a lot, but I did learn a few things, so that's something. Plus, if you don't really cook (studies show most folks don't cook anymore which is sad), I expect you will find yourself learning a whole lot from this book. But please, whatever you do, do your research, from both sides & be open minded.
Most of the information provided in this book I already knew. Not necessarily the why behind the knowledge, I simply knew if you do this, x is the result. In this way, the book wasn't particularly useful to me. Finding out the why on some things was interesting, but not necessarily helpful.
My biggest peeve is the section on raw milk. The author states that raw milk is not safe to drink. This simply isn't true. Yes you can get sick on raw milk if it hasn't been handled properly. The response to this question should have been "It depends" or "Possibly" rather than a firm "No" to the question of "Is raw milk safe to drink." FYI you can get sick drinking pasteurized milk. And raw milk is tested prior to consumption. Conventional milk comes from many different cows from different dairy farms, it's all mixed together, bacteria counts are high, I could go on & on. I'm not anti pasteurized milk. I'm not really pro pasteurized either. I am for raw milk but not in all cases. So please don't think me a raw milk "nut". I just think this is an area where the author didn't give enough information behind the realities of our diary system before just jumping on the raw milk isn't safe bandwagon. Oh, & I don't drink milk. LOL! I did have my own Jersey dairy cattle at one time. So I do know a thing or two about milk.
There are other things I didn't care for. For example the author states that MSG is perfectly safe, as are other food chemical additives. He even goes so far as to say that naturally derived products are less safe than their chemical counterparts. He states that studies show people believe they react to these ingredients, so basically it's all in their head. I never worried much at all about MSG until out of the blue, I got my first migraine in my early 20's after having a MSG heavy meal at Applebees. I never had pain like that & have never since. Was it MSG? Who knows. I somehow doubt it's just in folks heads. Frankly, it's insulting.
Aside from those points, this book was pretty good & I enjoyed reading it. Part of me wants to rate it lower, but really, that would be unfair as the rest of the book was very good. I can't say I learned a lot, but I did learn a few things, so that's something. Plus, if you don't really cook (studies show most folks don't cook anymore which is sad), I expect you will find yourself learning a whole lot from this book. But please, whatever you do, do your research, from both sides & be open minded.
July 9, 2020
Every kitchen needs this book
Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Brian's expertise, sense of humor, and the nerdy details. As a busy mom of 2, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science).
Whether you're trying to up your game as a chef or just trying to figure out whether you can eat that thing that's been in your refrigerator for weeks, this book is for you! This book has all the questions you've ever asked about food, cooking, and kitchen gear. As a food scientist, I appreciated Brian's expertise, sense of humor, and the nerdy details. As a busy mom of 2, I love how every question comes with a quick Yes/No/Maybe and a Bottom Line Kitchen Takeaway message. This book deserves a permanent spot in your kitchen as the ultimate resource for cooking and food (science).
July 22, 2020
This has been a great book as a go-to for specific questions, but also for general learning. You can easily flip to any page and learn something new about food science and safety. There are many myths and misconceptions about cooking and expiration dates out there. This information is already helping me save money by being more attentive to food waste with less stress about eating something that could make my family sick. I love the straightforward simplicity coupled with the obvious passion, and look forward to seeing more from the author!
October 12, 2020
Fun book that answers your questions about common food issues with real science. Did you know that a ripe banana put in a bag with an unripe fruit will help it ripen or how to best defrost meat or which foods are safe to eat in your fridge and pantry. This book has the answers including how to make soft cookies.
February 24, 2022
A lot of interesting tidbits that will help me avoid botulism and other food-related ills. The surprising tidbits will also be fun to toss out at family gatherings.
However, it should be noted the book is short and filled with space eaters to stretch it out to its small size.
However, it should be noted the book is short and filled with space eaters to stretch it out to its small size.
dnf
August 30, 2020It’s fascinating but the lack of numbers is bothering me.
I’ll try and pick up a paperback copy as I feel that will be much easier since I’ll be able to open to random locations.
I’ll try and pick up a paperback copy as I feel that will be much easier since I’ll be able to open to random locations.
May 25, 2021
Concise knowledge in food that is useful for real-life cooking or food storing.
June 6, 2023
Ok to be clear this is for an inquisitive cook. My husband, a French trained chef, mocked me at how basic it was, but I learned some cool stuff! Chefs are notorious for being uppity, especially science minded ones like my dear hubs. So take this review with a grain of salt. Enjoyable and informative for those who want to know more.
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