Questions tagged [food]

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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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1answer
49 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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1answer
37 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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3answers
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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5answers
1k 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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1answer
166 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 ...
2
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1answer
514 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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1answer
1k 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.
4
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2answers
502 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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1answer
1k 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 ...
1
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1answer
274 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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2answers
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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2answers
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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1answer
16k 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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2answers
6k 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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2answers
5k 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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4answers
22k views

Why do we use microwaves in microwave oven?

We know that any object above absolute zero emits electromagnetic radiation. So hotter the object shorter the wavelengths. In the electromagnetic radiation spectrum radio waves has the longest then ...
27
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3answers
35k 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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0answers
35 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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1answer
1k 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
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1answer
238 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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0answers
2k 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:...
3
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3answers
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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4answers
1k 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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4answers
23k 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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2answers
268 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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4answers
3k 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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2answers
114 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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2answers
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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1answer
136 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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3answers
7k 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, ...