0
votes
1answer
52 views

Does stew lose more liquid if stirred as it cools?

Suppose I cook a stew or soup and then take it off of the stove and leave it uncovered to cool. Of course, it will cool faster if I stir it (more surface area), but it will, eventually, cool to room ...
4
votes
1answer
79 views

Boiling Pasta resulting in a Torus like shape?

I noticed when I was boiling pasta the other day that the pasta uniformly spread out and formed a donut like torus. Why does this happen? Does it have to do with the shape of the pot? I tried to take ...
3
votes
0answers
99 views

How much energy does it take to cook a steak?

Grilling in the park today I started to wonder just how implausible a portable battery-powered grill would be. There are of course a lot of parameters in this question, so let's narrow it down for ...
9
votes
4answers
348 views

Can we detect whether food has previously been heated in a microwave oven?

An acquaintance told me that she refuses to eat microwaved food because she read that the microwave changes the molecules of the food somehow. Her statement is vague and her sources are dubious but I ...
8
votes
4answers
2k views

Why does pizza cheese seem hotter than the crust?

When I eat hot pizza or a melted cheese sandwich, the cheese feels a lot hotter than the crust or bread: in particular, the cheese might scald the roof of my mouth. but the crust will not. Is this ...