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.

What Happens When You Keep Raw Ground Beef in The Fridge for Seven Days?
By Luong Tan
Food Science

What Happens When You Keep Raw Ground Beef in The Fridge for Seven Days?

There’s a myriad of things you can do with ground beef. This versatility and its pocket-friendly nature are a few of the things that make it so loved.  Apart from your stove, your next best friend when you make a ground beef purchase is your fridge. It is efficient in storing your ground beef, but for how long? For your ground beef, the fridge is temporary storage. Fresh ground beef should be used in 24 - 48 hours after purchase.  Let’s take a look at what happens when you keep raw ground beef in the fridge for seven days. What…
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Is Yogurt, Ice Cream, Slime, And Jelly Solid or Liquid?
By Luong Tan
Food Science, , ,

Is Yogurt, Ice Cream, Slime, And Jelly Solid or Liquid?

I can’t say that I haven’t eaten some things and started to think pretty deep about them.  The nature of some things can seem so vague at times. When you think of things like yogurt, ice cream, slime, and jelly, you see that it is not very easy to point out if they’re solids or liquids. Is yogurt a solid or liquid? How do we even begin to classify slime? Where do I place jelly on the solid-liquid spectrum? Which is it for ice cream, solid or liquid?  These are the questions… Read on to see how we cater to…
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How to Thicken Gravy in A Crockpot [With or Without Flour]
By Luong Tan
Food Science,

How to Thicken Gravy in A Crockpot [With or Without Flour]

Perfect gravy sauce is easily one of the best ways to make your family look forward to dinnertime. However, getting the right consistency with a crockpot can be tricky. It is imperative to know just how to get that perfect consistency. Ruining your sauce would be a nightmare. To help you with this, we have put together a variety of step-by-step methods to thicken gravy in a crockpot. How to thicken gravy in a crockpot - step-by-step The surest way to thicken gravy is by making a roux. A roux is made by mixing equal parts of flour and animal…
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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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