Questions tagged [food]

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Could food be cooked by putting it in a vacuum and bombarding it with nitrogen at high velocity?

Line of thought: Hot air can cook food Hot air is (mainly) nitrogen moving quickly, bouncing off other air molecules and sometimes striking the food and transferring heat to it. So could you cook ...
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6 votes
1 answer
129 views

Why did this happen to my pennine?

I went to check on my pasta and found it in a rather odd configuration. (Originally, all the pasta was standing together; the few loose ones there are because I had picked up the pot, semi-drained it,...
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0 votes
1 answer
54 views

Will stainless steel heat up faster than a cordierite-based surface in a gas oven?

Background: As some may know, pizza stones, used to accumulate heat before the pizza dough is put into the oven, are often made of cordierite. If it's well heated it should provide the underside of ...
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12 votes
6 answers
4k views

Microwave inside-out cooking true/false

The wikipedia article on microwave ovens says Another misconception is that microwave ovens cook food "from the inside out", meaning from the center of the entire mass of food outwards. It ...
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4 votes
3 answers
147 views

How does the physics of the rotation behaviour of the Roti can be explained?

Many times we see in kitchen when someone makes Roti, they first take the atta (flour) and make a circle shape (not perfect but ideal case let it be) we often see when the roller is moved above it to ...
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4 votes
2 answers
164 views

Can you superheat coffee?

As far as I know, heating clean water can lead to superheating to over 100 degrees but how clean does it have to be? Coffee is almost all water but is it clean enough to lead to superheating? What ...
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2 votes
1 answer
157 views

What causes the "screaming" sound from sausages when cooking them?

I saw this Youtube clip and wondered what's causing the screaming sounds? https://www.youtube.com/watch?v=2Qz_8zxEGho&ab_channel=perhoskoira Something to do with the cooking oil and how it reacts ...
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10 votes
3 answers
1k views

Why do franks (hot dogs) get wavy shaped when boiled?

I have noticed that whenever you buy franks (frankfurters), they come in the package straight. But whenever I boil them in water, they get wavy shaped. I believe the world is fundamentally quantum, so ...
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7 votes
1 answer
573 views

Why do some oranges freeze while others don't at the same temperature?

I buy fresh oranges wholesale so I could enjoy fresh juice every morning, I store them in the fridge (not the freezer) so they can last for a few weeks (yes, about 60% of my fridge content at any ...
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1 vote
1 answer
164 views

Why does piercing plastic film lid before microwaving help?

I've done this many times: buy food in a plastic box covered by a very thin plastic film. The instructions say simply: stab the film with a fork, several times microwave it eat it I was very ...
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0 votes
1 answer
112 views

How does a microwave steamer work?

While I am no physicist, I am convinced this is a physics question: How does a microwave steamer work? It seems like a scam to me. Wouldn't the microwave be cooking the food and heating the water at ...
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0 votes
1 answer
37 views

How do I calculate equilibrium temperature of a pot of water with some food in it, knowing only the equilibrium temperature of the pot of water? [closed]

Say I have a pot with 3L water on a stovetop, at an equilibrium temperature of 75ºC. I then add 1kg of meat at 20ºC to it. How do I calculate the final equilibrium temperature I should expect the pot'...
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18 votes
3 answers
2k views

When a microwave oven stops, why are unpopped kernels very hot and popped kernels not hot?

A commonplace empirical observation is that when a microwave oven stops, unpopped kernels are very hot (it's physically painful to touch them) and popped kernels are not. Is there an elementary (or ...
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0 votes
0 answers
29 views

Why does bologna inflate radially when on stove?

I noticed that when heating up bologna in any way it inflates at the center, while other stuff tends to let the air escape sideways, or inflates in different places, like an egg or sausage. Nothing so ...
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4 votes
2 answers
253 views

Microwaves: why do they cook food?

I have looked up several explanations of microwaves and how they work but I am unclear on a few key parts of how they actually make the food hotter. How I understand it now: In addition to the light ...
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20 votes
3 answers
3k views

Why does chocolate burn if you microwave it with milk?

Chocolate Science! I melt 3 spoons of dark chocolate in microwave oven in low. It melts in 3 minutes and it's just mildly warm. I add half a spoon of milk which makes it a bit cold again. So I ...
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1 vote
0 answers
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Thermoelectric cooler's Qmax cites maximum heat transfer — how is it so close to rated wattage considering TEC's low efficiency?

Some background regarding my question: I'm thinking if making some sort of TEC-based ice cream maker. Considering the combined specific heat capacities, I calculated (possibly incorrectly) the value ...
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2 votes
1 answer
58 views

How would cooking change at 1km depth under sea?

A chimpanzee has just returned to the surface after extended time at 1km depth, breathing trimix air. This brings the possibility of hyperbaric habitation, however how would the basic functions of ...
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-2 votes
1 answer
89 views

Does the fermentation of batter increase its weight?

Indian dishes like the Idli and the Dosa are prepared from a fermented batter composed of mainly rice and black grams. (See here for more information on the preparation.) Would the fermentation ...
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0 votes
1 answer
70 views

Settling effect of crumbs in food [duplicate]

What is the physical principle behind the following behavior: When left with the remainder of a bag of chips, or cookie crumbs, etc., when shaking this container, the smaller particles will settle to ...
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54 votes
3 answers
9k views

Why is Microwaved mac & cheese burnt where they touch?

After reheating cold about 1.5 oz. of Annie's Mac & Cheese shells for 15 seconds on high power in the microwave, the mac & cheese was burnt black only at certain points where the pasta is ...
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15 votes
5 answers
2k views

How do we calculate energy of food?

Here is the problem, according to me: In a classic hamburger, according to my internet research, approximately 906 kJ are contained. Now take a car of 1 000 kilograms, and push it to 30 m/s. It has ...
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9 votes
1 answer
248 views

Why is pizza soggy after microwaving?

Compared to when heated over fire, pizza is soggy when heated in a microwave oven. I want to know why this is. So far I’ve just learnt that microwaves in ovens are of a specific frequency of ...
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2 votes
1 answer
753 views

Why hot soup is tastier than cold soup? [closed]

My physics teacher recently asked me this question. Can anyone answer the question?
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1 vote
1 answer
3k views

Antimatter particle in bananas [duplicate]

I recently came to know that banana produces antimatter. How does this happen and why doesn't the antimatter annihilate as our Earth has matter. I looked for a relevant answer but could not find it.
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4 votes
2 answers
746 views

Why do turkey bacon slices form bubbles in the same places?

Often, turkey bacon forms large bubbles when cooking. It's simply a fact of how it cooks. More interestingly however, I was making turkey bacon this morning when I noticed that all of the slices ...
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1 vote
1 answer
2k views

Boiling potatoes

If the temperature of boiling water is about 100 ºC (depending on air pressure), why are boiled potatoes on a high stove flame cooked faster? From the English Wikipedia: Acrylamide was discovered ...
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1 vote
1 answer
339 views

What make an egg explode in the microwave

I think it's related to the air pouch in the egg, but I'd like to have a full physics explanation. What are the forces in presence? What are the tricks to prevent the explosion?
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0 votes
2 answers
1k views

Why pressure cooker is more effective in cooking than any vessel?

Why do we prefer cooking/boiling food in pressure cooker, I know there is a reason but don't know what is it? I can't show my work here as it is a conceptual question.
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3 votes
2 answers
2k views

Do foods with water exceed 100° celsius in the oven?

I was thinking that water in liquid state can't normally be much above 100 degrees celsius because it boils, so probably foods with lots of water like vegetables don't warm more than 100 degrees. Does ...
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4 votes
1 answer
18k views

Why does the food in the microwave heat up but the bowl doesn't?

I put a 1/4 inch thick clear glass container into the microwave with a plate on top and put it in for almost 5 minutes (there was lots of soup). When It came out the soup was really hot but I could ...
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-1 votes
2 answers
9k views

Physical reason of adding salt when we're cooking rice (osmosis)

Why do we add salt when we're cooking rice? I know one reason is related to the boiling point of water but someone said it is also related to "Osmosis". What is the relation between adding salt and ...
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5 votes
2 answers
6k views

Which way the water evaporate faster?

-Hello everyone, Yesterday I was preparing some tomato sauce and, in order to remove some water from the sauce, I put it in a pot on the burner and waited until it started to evaporate. When I sow a ...
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10 votes
4 answers
26k views

Why do we use microwaves in microwave oven?

We know that any object above absolute zero emits electromagnetic radiation. The hotter the object, the shorter the wavelengths. In the electromagnetic radiation spectrum, radio waves have the longest ...
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28 votes
3 answers
44k views

How do microwaves heat moisture-free items?

Today I learnt that microwaves heat food by blasting electromagnetic waves through the water molecules found in the food. Does that mean food with 0% moisture (if such a thing exists - dried spices?) ...
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1 vote
0 answers
37 views

Why does coke fizz more when you add ice [duplicate]

Why does coke fizz more when you add ice to it?
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0 votes
1 answer
2k 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 ...
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4 votes
1 answer
291 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 ...
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  • 1,054
3 votes
0 answers
3k 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 now:...
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3 votes
3 answers
1k views

How could I determine the temperature at which an egg explodes

A while back, some friends and I pondered "what will happen to an egg if placed very near a campfire". So we placed an egg on a grill, approximately 12 inches above a real campfire. Something like 7-...
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13 votes
4 answers
2k 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 ...
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17 votes
4 answers
27k 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 my ...
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  • 411
0 votes
2 answers
281 views

How much time can I power my laptop by eating one dessert?

Random question that popped into my mind after a 4-hours power outage. Let us assume that I am eating an extra dessert (250 kcal) and that I am using a bike and a generator to power my laptop (it ...
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13 votes
4 answers
4k views

Why are coke bottles that much fizzier if you shake them?

We've all been there: you drop your bottle of soda at some point and when you try to open it, it bursts into foam. My question is, then: why does shaking a carbonated drink make the dissolved gas ...
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-2 votes
2 answers
124 views

Painting wine botles [closed]

Yes, it's a physics related question. Read on. I know from general knowledge that in order to produce a decent wine, you must keep it in a dark place. Therefore, from my knowledge of physics I guess ...
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7 votes
2 answers
4k views

Cooking pasta: why does adding a lid lead to overflow?

When cooking pasta, some organic foam usually forms on the surface of the boiling water and the situation can be kept under control by adjusting the heat (and/or adding some oil). Covering the pot ...
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  • 71
0 votes
1 answer
160 views

People eating and gaining energy

Let's say we have 100 grams of chocolate which has 571 kilocalories (so it's about 2.4 megajoules) and we have barbell which weights 100 kilograms and need to lift it to 0.5 meters height. So how ...
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  • 529
1 vote
3 answers
9k views

Entropy and how it applies to everyday activities like eating food

So I was eating a plate of food one day and thought of entropy. As I understand the definition of entropy, it is the logarithm of the number of arrangements or states the object in question can be in, ...
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3 votes
2 answers
1k views

What is the risk from radiation on imported food from Japan?

I'm currently resident in Hong Kong a country which appars to import heavily from Japan. Last saturday 7th May I went to a restaurant: http://www.openrice.com/english/restaurant/sr2.htm?shopid=39760 ...
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