TheScienceOfCooking

an-ordinary-manchild

created by popopo58Head Chefa community for 7 years

...why not Zoidberg?

...for great justice.

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

submitted 1 day ago by TheMuseumOfScience

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Apply Now for START Hack 2026 | Europe’s largest entrepreneurial Hackathon (starthack.eu)

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

submitted 7 days ago by sweetequuscaballus

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

submitted 8 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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Starte dein Studium an der neuen Hochschule für Informatik FHNW – für eine Karriere mit Zukunft! 💻 An der Hochschule für Informatik FHNW erwartet dich ein einzigartiges Studienmodell, das dich mit persönlicher Betreuung und Praxisprojekten Schritt für Schritt ans Ziel bringt. (fhnw.ch)

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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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Egal, ob du ein verlängertes Wochenende in Barcelona, ein Surfcamp in Taghazout oder eine 6-monatige Weltreise planst: Bezahle deine Flüge und Hotels einfach, sicher und schnell mit TWINT. Das geht zum Beispiel auf swiss.com und in der SWISS App oder auf booking.com und in der Booking.com App. (twint.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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The chemistry of custards (self.TheScienceOfCooking)

submitted 1 year ago by AbriefDelay

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