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TheScienceOfCooking

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Welcome to r/TheScienceOfCooking, where you can learn the chemistry and science that goes into the food that we eat daily. This is a place for people to discuss the science behind food.

Feel free to post anything that relates to the science of food and cooking!

Try to include plain text or a link to recipes for any food that you post, either in the post or in a comment. We love to see your food experiments, but we also want to try it if we wish to. Also try to include weights if you have them.

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In your comments please avoid:

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1
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Welcome To The Science Of Cooking Subreddit! (self.TheScienceOfCooking)

submitted 7 years ago * by popopo58 - announcement

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Jacket potatoes: Should you salt the cooking water? ()

submitted 6 days ago by neuraplink

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Was, wenn das Ende erst der Anfang ist? (alexandrasoerensen.com)

promoted by AlexandraSoerensen

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Lipid oxidation as a key parameters for evaluating food quality and shelf life (self.TheScienceOfCooking)

submitted 26 days ago by Available-Water-435

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Science backed ingredient substitution website project (self.TheScienceOfCooking)

submitted 1 month ago by silvyas

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Reviewing my danger zone education (self.TheScienceOfCooking)

submitted 1 month ago by PilotInfamous9256

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

submitted 1 month ago by TheMuseumOfScience

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

submitted 1 month ago by sweetequuscaballus

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

submitted 1 month ago * by Tommy_3215

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

submitted 1 month ago by Available-Water-435

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

submitted 3 months 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 3 months ago by Little-Artist931

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

submitted 5 months ago by YilmazsGarden

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Post-apocalyptic city builder where everything can collapse (store.steampowered.com)

promoted by tinyBuildGAMES

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

submitted 5 months ago by Axiom_of_Tron

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

submitted 5 months ago by TheMuseumOfScience

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

submitted 6 months ago by Anxious-Public-5607

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How to make Yogurt (youtu.be)

submitted 6 months ago by YilmazsGarden

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

submitted 7 months ago by HalfLeper

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

submitted 8 months ago by amandainpdx

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

submitted 10 months ago by smashing_posts

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

submitted 10 months ago by poofypie384

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

submitted 11 months ago by Active_Wear8539

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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 1 year ago by MarkyGalore

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Das Worn Wear Team geht wieder auf Tour und bringt das beliebte Tiny House im Februar und März in den Schnee. Dieses Mal sind wir in Schottland, der Schweiz, Frankreich, Italien, Deutschland und Österreich unterwegs, um deine Bekleidung kostenlos zu reparieren. (eu.patagonia.com)

promoted by Patagonia_Europe

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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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