Tag: Kitchen science

Pure corn starch is a naturally neutral substance with a pH level close to 7, the same as pure water. This means that in its unprocessed state, the answer to 'Does corn starch have acid?' is no.

In 1893, the U.S. Supreme Court ruled that a tomato is a vegetable for taxation purposes, despite botanical evidence proving otherwise. This historic legal battle underscores why the tomato is the most classic example of a 'vegetable' that is botanically a fruit. Understanding this distinction requires looking beyond taste and into a plant's reproductive biology.

The weight of 1 tablespoon of kosher salt is not a universal measurement, with brands like Diamond Crystal and Morton's varying significantly due to differences in crystal size and density. A tablespoon of Diamond Crystal weighs roughly 10 grams, while the same volume of Morton's weighs closer to 16 grams.

According to the USDA, a dozen medium eggs must weigh a minimum of 21 ounces, while a dozen large eggs must be at least 24 ounces, a discrepancy based entirely on weight. This means that when you ask, "Are 4 medium eggs 3 large eggs?" the answer is a precise 'no', and the difference is vital for your cooking.

Commercially produced milk powder has been a food staple since the mid-19th century, valued for its stability and portability. Exploring what happens if you dehydrate milk reveals the science behind this transformation, creating a versatile and long-lasting dairy product for everything from baking to emergency rations.

Approximately 360 grams of table salt can be dissolved in one liter of water at room temperature, but only up to a point. This represents the scientific limit to how much you can salt water, and understanding what happens beyond this threshold is crucial for chemists and chefs alike.

According to research, mayonnaise is a semisolid, oil-in-water emulsion that consists of over 65% vegetable oil by weight. This large proportion of fat is essential to the condiment's characteristic thick, creamy texture and smooth mouthfeel. The key to blending the water-based and oil-based ingredients is the science of emulsification, which prevents the two liquids from separating.

According to the U.S. Department of Agriculture (USDA), muscle tissue—the primary component of beef—is approximately 75% water. Therefore, the simple answer to the question, "Is there water in ground beef?" is a resounding yes. This natural moisture is an integral part of the beef's cellular structure and has a significant impact on its texture, flavor, and cooking properties.

Did you know a gallon of water weighs approximately 8.34 pounds, while a gallon of granulated sugar weighs less than 7 pounds due to differences in density and particle packing? The question of 'how many cups of water is a gallon of sugar' is fundamentally flawed, based on a misunderstanding of how we measure solids versus liquids.

The United States Supreme Court once ruled on the tax classification of tomatoes, sparking one of the most famous food debates. This confusion highlights a common question in the kitchen: is there a fruit that's also a vegetable? The answer lies in understanding the differing definitions used by botanists and chefs.