# Questions tagged [food]

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### 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 ...
33 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'...
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 ...
27 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 ...
167 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 ...
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 ...
25 views

### 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 ...
51 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 ...
50 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 ...
50 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 ...
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 ...
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 ...
204 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 ...
661 views

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

My physics teacher recently asked me this question. Can anyone answer the question?
2k 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.
643 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 ...
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 ...
277 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?
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.
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 ...
17k 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 ...
7k 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 ...
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 ...
24k 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 ...
39k 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?) ...
35 views

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

Why does coke fizz more when you add ice to it?
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 ...
260 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 ...
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:...
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-...
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 ...
25k 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 ...
274 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 ...
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 ...
116 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 ...
4k views

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 ...