42 questions and answers in this section

Gastronomy and Cooking » Foods and Ingredients

Explain why sugar caramelizes when heated?

Explain why sugar caramelizes when heated?

What is commonly referred to as sugar is sucrose. A carbohydrate made up of one glucose molecule attached to one fructose molecule. These molecules mainly...

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Explain why rice absorbs water when cooking.

Explain why rice absorbs water when cooking.

A grain of rice is primarily composed of starch, a large molecule made up of numerous sugars linked together. This starch is found in cells...

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Explain why baking soda is often used in cooking to make dishes more moist and fluffy.

Explain why baking soda is often used in cooking to make dishes more moist and fluffy.

Baking soda, scientifically known as sodium bicarbonate, has a great chemical property: when it encounters an acidic element like lemon, vinegar, or even yogurt, it...

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Explain why the taste of a tomato changes once it is cooked.

Explain why the taste of a tomato changes once it is cooked.

When you cook a tomato, a significant portion of the water it contains evaporates. Less water means a more concentrated and powerful flavor. It's a...

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Explain why steaming better preserves the nutrients in food.

Explain why steaming better preserves the nutrients in food.

Steaming is a gentle method because it heats food using only the heat from steam that circulates freely around it. Since the temperatures remain moderate...

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Explain why honey is sweet?

Explain why honey is sweet?

Honey is mainly made up of water and a lot of sugars. In general, it consists of about 80% various sugars and around 20% water. Among these...

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Explain why is wasabi so spicy?

Explain why is wasabi so spicy?

The spiciness of wasabi mainly comes from substances called isothiocyanates, especially allyl isothiocyanate. Unlike chili, which owes its heat to capsaicin, wasabi releases these irritating...

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Explain why meat becomes more tender when it is marinated?

Explain why meat becomes more tender when it is marinated?

The marinade mainly works by modifying the protein structure of the meat. Marinades made with acids like lemon, vinegar, or wine affect the proteins by...

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Explain why adding a squeeze of lemon juice on cut fruits prevents them from browning?

Explain why adding a squeeze of lemon juice on cut fruits prevents them from browning?

When certain fruits like apples or pears are cut, the plant cells are damaged. This degradation releases an enzyme called polyphenol oxidase (or PPO). This...

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Explain why shrimp change color when cooked.

Explain why shrimp change color when cooked.

Raw shrimp owe their gray or bluish color to a pigment called astaxanthin. This pigment belongs to the family of carotenoids, the same one that...

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