Food Science

Welcome to “Food Science,” where the worlds of gastronomy and scientific discovery collide. In this intriguing section, we offer enlightening guides, insightful articles, and fascinating explorations that delve into the science behind the food we eat and the culinary techniques we employ. From understanding the chemistry of flavors and textures to uncovering the secrets of perfect cooking techniques, our content is designed to educate, inspire, and ignite your curiosity about the fascinating realm of food science.

Is Sherry Vinegar the Same as Red Wine Vinegar?
By Luong Tan
Food Science, Vegetable Guides, , ,

Is Sherry Vinegar the Same as Red Wine Vinegar?

When speaking of condiments that put the delish in delicious, sherry vinegar and red wine vinegar easily make their way into the conversation.  Although the above statement may suggest that sherry vinegar and red wine vinegar are not the same, we’re still going to say it for clarity. Sherry vinegar is not the same as red wine vinegar.  Even though these two delicious sour-tasting condiments differ, one can be used to replace the other.  So Is sherry vinegar the same as red wine vinegar? Before we dig deeper into their differences and uses, here’s a brief description of sherry vinegar and red…
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Is Oobleck a Solid or A Liquid?
By Luong Tan
Food Science

Is Oobleck a Solid or A Liquid?

Ever heard of a non-Newtonian fluid before? If you haven’t, that’s fine, lots of people can’t identify a non-Newtonian fluid even if it fell directly from the sky.  Oobleck is a suspension, which means that it tends to resemble the properties of a solid or a liquid. This is what describes a non-Newtonian fluid.  So, if you’re wondering if oobleck is a solid or a liquid, the answer is yes! I know that sounds ridiculously vague but allow us to break this oobleck being a solid or liquid debate down further for you. What Is Oobleck Made Of? Oobleck is…
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What Is Beau Monde Seasoning Used For?
By Luong Tan
Food Science

What Is Beau Monde Seasoning Used For?

There is this multi-purpose spice mix that just might be the perfect “secret ingredient” you have been missing. If you’re here, it is probably because you want to learn more about it and see how best to put it to use. There are some basic things you should know about Beau Monde seasoning. Before you jump on the train, you should know what it is, what it’s used for, possible substitutes, and its shelf life. There is quite a bit of mystery surrounding this seasoning, but we’ve done the work for you! We’ll tell you all you need to know…
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Ground Beef Four Days After the Sell-by Date? [Things to Expect]
By Luong Tan
Food Science

Ground Beef Four Days After the Sell-by Date? [Things to Expect]

The shelf life of perishable food items is usually volatile, and ground beef is not an exception.  Raw ground beef is easily prone to spoilage, but you can still enjoy it 1 – 3 days after the sell-by date. Once your ground beef is four days after the sell-by date, eating it is a risk you may want to avoid.  There are certain things to expect or look out for when your ground beef is four days after the sell-by date and we’re going to give a quick outline of them in this post. What to expect if ground beef…
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What to Put in Ramen Instead of Seasoning – 9 Best Alternatives
By Johny
Asian Cuisine, Food Science,

What to Put in Ramen Instead of Seasoning – 9 Best Alternatives

There are so many reasons we love ramen, from the ease of preparation and quick cook times to how cheap it is and the diverse recipes one could get lost in. However, no amount of love for ramen can remove the unhealthy additives like MSG and the high sodium content that one tends to find in the average ramen seasoning, which brings us to why you’re here. The answer to your questions on what to put in ramen instead of seasoning will be answered in this list of the 10 best alternatives to ramen seasoning. These ramen seasoning alternatives will…
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Is Veal Red Meat? Should You Eat it?
By Luong Tan
Food Science,

Is Veal Red Meat? Should You Eat it?

Veal is highly nutritious meat that is obtained from the male offspring of dairy cows. It is a delicacy highly prized in the cuisines of many countries. However, Americans hardly eat much veal compared to some countries in Europe. Why is it that some people avoid eating veal? Animal rights activists have attached so much guilt to the consumption of veal because they consider separating newborn calves from their mothers and slaughtering them for meat, animal cruelty. Life, for male calves born into the dairy industry (usually slaughtered for veal), is seen as an endless cycle of exploitation and anguish.…
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Does Salt Dissolve In Oil, Butter, Olive Oil & Water?
By Luong Tan
Food Science,

Does Salt Dissolve In Oil, Butter, Olive Oil & Water?

We learned from elementary chemistry that water is a universal solvent; this means that many substances can dissolve in water. For example, salt is a compound we usually dissolve in water (to make saline solution) for various purposes, ranging from sinus rinse to wound cleaning. It dissolves completely in water to form a TRUE SOLUTION.  If you have dissolved salt in the water before, I bet you will also want to know if salt dissolves in oil and what happens when you put salt in your cooking oil. So here, you’ll read all you need to know about the solubility…
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What is table cream, and what is it used for?
By Luong Tan
Food Science, Pantry Guides, , ,

What is table cream, and what is it used for?

Everyone has heard of heavy cream and whipping cream - you may have even used them once or twice in your recipes. However, it's possible that you might not have any experience with table cream because they aren't popular, leaving you feeling a little stumped, more so if you don't have anything of the sort in your pantry. So, what is table cream, and what is it used for? Well, your confusion ends here. This article contains everything you need to know about table cream. What it is, what table cream is used for, and possible substitutes you can use.…
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What Is Double Cream in The USA – The US Equivalent
By Luong Tan
Food Science, ,

What Is Double Cream in The USA – The US Equivalent

When reading recipes from UK-based chefs, you have come across "double cream." We don't get to see much of that in the US, though, do we? So, what is double cream in the USA? Today, we'll tell you about the US equivalent of double cream. We'll also talk about other creams and how you can use them. Stay tuned! What is double cream in the USA? What the British call Double Cream is known in the US as heavy cream or heavy whipping cream. However, there is a slight difference in the fat percentages. Double cream comes with about 48%…
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Ground Beef Turned Brown in The Freezer? Here’s What It Mean
By Luong Tan
Food Science

Ground Beef Turned Brown in The Freezer? Here’s What It Mean

Preserving your ground beef for longer periods is easier done with a freezer. But when your ground beef starts to turn brown in the freezer things may start to feel a little bit complicated.  However, it shouldn’t be. Color change in ground meat can sometimes indicate its level of freshness, but not always.  When your ground beef turns brown in the freezer, it may not necessarily be bad, it may have been exposed to certain things that triggered the ground beef to turn brown.  Let us break this down further… What It Means When Ground Beef Turned Brown in The…
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Can You Get Sick from Eating Expired Food Coloring? Can They Kill You?
By Luong Tan
Food Science

Can You Get Sick from Eating Expired Food Coloring? Can They Kill You?

Simple as it might look, it is valid to wonder if one can get sick from eating expired food coloring – after all, it’s mostly chemicals. You might also ask if they actually expire. Sure, they have expiry dates on them, but do they actually expire? Answers to these questions and more relevant information will be discussed in this article. We will be talking about both liquid and gel paste food coloring, how they are stored, how long they last, and how they smell. Does Food Coloring Really Expire? No, food coloring does not really expire, it has an almost…
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Can You Refrigerate Pizza Dough After It Rises?
By Luong Tan
Food Science,

Can You Refrigerate Pizza Dough After It Rises?

You definitely can refrigerate pizza dough after it has risen. The best way to preserve pizza dough, whether homemade or store-bought, is to keep it refrigerated. Storing your pizza dough in the fridge will make your pizza prep time quicker. Cold environs help decelerate the rate at which the yeast ferments in the pizza dough; in turn, the yeast is kept alive yet dormant. The contrary will be the case if the dough is at room temperature, as it will not rise as much as you want.   Cutting to the chase, here’s everything you need to know about refrigerating…
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