Scienceofcooking.com

Science of Cooking

WEBBrowning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction …

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Health Benefits of Chocolate

WEBAntioxidant Activity. A polyphenol antioxidant is a type of antioxidant containing a polyphenolic substructure. Cocoa found in chocolate contains more phenolic …

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Health Benefits of Garlic

WEB1. Boosts immune system. Garlic has immune-boosting properties due to its high concentration of antioxidants, which help to fight off harmful bacteria and viruses. A …

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Healthy Molecules from Healthy Foods

WEBIP-6. IP6 ( inositol polyphosphate), or phytic acid, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It can be found in cereals …

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What is Soy Sauce and whats are health benefits

WEBSoy Sauce or Soya Sauce. Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless …

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WWhat is Gluten and where is it found

WEBGluten is a mixture of proteins found in wheat , and rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. The gluten protein …

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What are essential fatty acids and why are they necessary

WEBThese fats must come from the food we eat. These fats are called the essential fatty acids (EFAs) and are not saturated but are unsaturated fats. The essential fatty acids are …

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Recipe for Jean George Warm Chocolate Cake

WEBDirections. For the Warm Chocolate Cake. 1. Melt the chocolate and butter in the top of a double boiler set over simmering water until the chocolate is almost completely melted. …

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Science of Food Thickening Agents

WEBExamples of thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). …

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Effects of Maillard Reaction during Cooking

WEBWhen the mushrooms are allowed to sit in an uncrowded environment, water will evaporate and browning will occur. The end result is a golden, meaty, tasting mushroom thanks to …

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Health Benefits of Shitake Mushrooms

WEBhealth benefits of shitake mushrooms . Lenthionine, a key flavour compound of shiitake, also inhibits platelet aggregation, so it is a promising treatment for thrombosis.[6] Active …

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What are trans fat

WEBEssentially, trans fat is made when hydrogen is added to vegetable oil -- a process called hydrogenation. Hydrogenation increases the shelf life and flavor stability of foods …

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Science Behind Broccoli Sprouts

WEBBroccoli, Brussels sprouts, broccoli sprouts (3 day old broccoli sprouts contain 400x amount as regular broccoli), cabbages, and horseradish (has up to 10 times more …

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Epigallocatechin gallate Chemical and Physical Properties

WEBScience and Health Benefits of Epigallocatechin gallate. Epigallocatechin gallate (EGCG), also known as epigallocatechin 3-gallate, is the ester of epigallocatechin and gallic acid, …

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Duck fat compared to butter and olive oil

WEBThe melting point of Olive Oil is -6 °C or 21 °F. Fatty Acid Compositions of Duck Fat, Olive Oil and Butter. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in …

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Science of Coffee Fruit

WEBThe Coffee fruit is a bright red, cherry-like fruit about the size of a grape that protects the seed or coffee bean within the fruit. Just like ordinary cherries, the coffee fruit is also a …

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TPorcini Mushrooms

WEBPorcini Mushroom. (Porcini (Boletus edulis) is a highly regarded mushroom known by many names, including Porcini (in Italy), King Bolete, Cèpe (in France), Hrib or …

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Science of making brown butter sauce

WEBOnce the butter reaches a temperature of 212°F, the water in the butter starts to evaporate much more quickly. As a result the butter will start to bubble.) After the water evaporates …

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What are the different types of Omega-3 fatty acids

WEBThere are 11 different types of Omega-3 fatty acids. The three most important ones are EPA, DHA and ALA. EPA Omega-3 fatty acid--In chemical structure, EPA is a carboxylic …

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How to Render Duck Fat

WEBA comparison of the two methods for How to Make Duck Fat. METHOD I : BOILING THE FAT IN WATER. METHOD II : RENDERING THE FAT WITHOUT WATER. Remove the …

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