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Food Science

post #1 of 6
Thread Starter 
Food science is one of my favorie things but is usually put in a corner to collect dust:cry: , so post your favorite food science facts or cool information so that the "real" reasons for cooking can redeem its lost glory.
thanks guys,
leftychef:cool:
when life gives u lemons...
Squirt them over shrip
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when life gives u lemons...
Squirt them over shrip
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post #2 of 6
Well, if you are looking for HARD CORE food science insight, Harold McGee (On Food and Cooking) will be here starting this Saturday in his own forum. Talk about a great source of information!! I would say, start thinking of some 'deep' questions for the Guru of Gastronomy.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #3 of 6
My wife has Ph.D in food science. She's Senior Scientist at a food company. My favorite "food science" factoid is the fact that vitamin D is not a vitamin but a steroid.
post #4 of 6
How's this:

1. At the height of fermentation, a single drop of beer can contain 50 million yeast cells.

2. Sunlight hitting beer can create free radicals in the form of a few drops per billion. These are almost identical to what is found in skunk's glands, hence the term "skunky beer". Corona didn't want to pay for a brown bottle to block the sunlight so they started telling everybody to just suck on a lime to cover the skunkiness, and because of this alone it was transformed into a seemingly premium beer, although it's not.

3. Yeast cells can actually get drunk on it's own alcohol. They go into shock and stop doing much of anything once you get up to 6%. It's really hard to get to 8% with conventional fermentation. To go beyond that, typically you have to go into secondary fermentation, which usually consists of throwing a bunch of raw sugar into the wort, sometimes 100 pounds of sugar for a typical microbrewery fermentation tank. Most people thinks that this will make the beer be sweet, but it's actually yeast food to boost the alcohol content up to 10% or more, which basically tastes like you put a shot of vodka in your beer.
post #5 of 6
Okay...hmmm....when I take the pencil that I write menus with and hold it in the middle and kind of wiggle it, it makes it look like the pencil is made of rubber :confused: :smiles:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #6 of 6
Thread Starter 
one of my favorites is that capsaisin, the key component of hot peppers that makes them hot, is also almos atomically identical to vanillin, the chemical that makes vanilla so gosh darn amazing pretty cool huh:chef:
when life gives u lemons...
Squirt them over shrip
Reply
when life gives u lemons...
Squirt them over shrip
Reply
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