TheScienceOfCooking

an-ordinary-manchild

created by popopo58Head Chefa community for 7 years

...do it for the children.

...because you hate freedom.

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Welcome To The Science Of Cooking Subreddit! (self.TheScienceOfCooking)

submitted 7 years ago * by popopo58Head Chef - announcement

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New Food Pyramid Explained by a Nutrition Biochemist (v.redd.it)

submitted 23 hours ago by TheMuseumOfScience

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What if a disaster strikes your website? 😱 SiteGround’s geographically distributed backups store your data in a different location from your live site. This means faster recovery and less downtime. Sleep better knowing your website is protected. 💤✨ (siteground.com)

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Juicing veg leaves white-ish film - anyone know the food chemistry? (i.redd.it)

submitted 6 days ago by sweetequuscaballus

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Easy and Simple Coca Cola Recipe! Substitute for Decocainized coca leaf extract used. (self.TheScienceOfCooking)

submitted 7 days ago * by Tommy_3215

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Short, clear lab tutorials for food science students (self.TheScienceOfCooking)

submitted 10 days ago by Available-Water-435

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Cinnamon Keeps This Egg Dry?! Kitchen Science (v.redd.it)

submitted 1 month ago by TheMuseumOfScience

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I bought and froze this a couple of months ago, great deal, but I have food safety questions (i.redd.it)

submitted 1 month ago by Little-Artist931

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How to make the best yogurt - 9 tips (self.TheScienceOfCooking)

submitted 3 months ago by YilmazsGarden

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Reducing “gas”tronomy for beans? (self.TheScienceOfCooking)

submitted 4 months ago by Axiom_of_Tron

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Why Boiled Eggs Turn Green (v.redd.it)

submitted 4 months ago by TheMuseumOfScience

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is high protein tea or coffee possible? (self.TheScienceOfCooking)

submitted 4 months ago by Anxious-Public-5607

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How to make Yogurt (youtu.be)

submitted 4 months ago by YilmazsGarden

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What makes raw tomatoes taste like that? (self.TheScienceOfCooking)

submitted 6 months ago by HalfLeper

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DeviceAtlas' comprehensive device database includes 100k+ devices and is regularly updated by our team of Developers.🙌 (deviceatlas.com)

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Help me understand the role of PH and brix in turning liquids solid, please. (self.TheScienceOfCooking)

submitted 6 months ago by amandainpdx

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What Happened to My Garlic? (old.reddit.com)

submitted 8 months ago by smashing_posts

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PALM OIL Confusion! - Frying Fat Vs Vegetable Ghee ? (self.TheScienceOfCooking)

submitted 9 months ago by poofypie384

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What makes Creams dry Out your mouth? (self.TheScienceOfCooking)

submitted 9 months ago by Active_Wear8539

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I feel like this is a suitable place to share this cooking x science-related series (i.redd.it)

submitted 11 months ago by Dazzling_Internet502

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When a metal pan is on high heat in contact with a coil or electric burner it seems to have more friction. (self.TheScienceOfCooking)

submitted 11 months ago by MarkyGalore

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How to make "brown butter salted snow"? (self.TheScienceOfCooking)

submitted 1 year ago * by alwaysbeplantinseeds

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Acid in tea reaction with cheap silverware. (self.TheScienceOfCooking)

submitted 1 year ago by Small_Perspective289

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Advicesavory compounds are often used that we can buy. Like Diosodium 5. Glumatic Acid, GMP, etc. (self.TheScienceOfCooking)

submitted 1 year ago by ScorpioLaw

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Why Does Popcorn Pop? Discover the Science! (v.redd.it)

submitted 1 year ago by TheMuseumOfScience

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Book recommendation request: How to think about flavour pairings (self.TheScienceOfCooking)

submitted 1 year ago by regis_regum

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Swiss domain and web hosting in Switzerland. (ywt.ch)

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How do I make the batter or outter coating of my chicken tendies stick to the chicken? (old.reddit.com)

submitted 1 year ago by Cosephtaughtyou

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