Almost everything that has to do with food and cooking implies science. The food remains in a refrigerator to slow the growth of microorganisms, some foods are preserved in vinegar, others remain in the dark. Bitterness in food and drink can be reduced by adding salt. I need to mature a fast banana, no problem, place it in a paper bag!
Whatever the problem, there is usually a Science -based cooking hack To solve it!
Six of the best kitchen hacks based on science
1. Extra spongy eggs
Do you know that you can make very fluffy eggs adding some soda water?
Add two tablespoons of soda water to 3 eggs and mix well. Then, cook the tortilla as usual.
Why does it work?
When the egg and soda water mixture is heated, the air expands in the soda water bubbles, which gives it an extra light and airy tortilla!
2. Cream butter
If you have run out of butter but you have cream, you can make butter! All you need is some strong arms and patience.
Fold the cream in a bottle with a lid. Close the lid with force and stir. After 5-10 minutes, you will have delicious fresh butter.
Why does this work?
The cream is a type of mixture called Colloid. It is composed of very small particles of fat scattered in the water. When you shake the cream, the fat particles are kept together, forming butter.
3. Save the fruit salad
Leave that a fruit salad becomes brown and wilt covering it in fruit juice. Orange juice or a little lemon juice or lime works well.
Why does it work?
Many fruits are rich in iron; When you cut them, the interior is exposed to oxygen in the air. Iron in the fruit reacts with oxygen to give the family brown. The process is called Enzymatic brown. Anything that prevents the exposed fruit from contacting the air will stop or delay the reaction.
The addition of an acid reduces the pH of the fruit, which slows enzymatic gold since the enzyme responsible for the reaction inactivates.
4. Stop the sinking raisins
Have you ever made a fruit cake and have found all the raisins that sink in the background? The raisins have a fatty and slippery surface, which means that they sink through the mixture of cake as it begins to cook.
If you cover the raisins (or other dry fruit) in a little flour before adding them to the mixture, they can better grab the dough of the cake and do not sink in the background.
Image taken from Rociable science
5. Made an avocado
We have all been there, you get an avocado out of the fridge, and it’s difficult … What can you do?
The answer is simple. Simply place the hard avocado in a paper bag with a banana or kiwi, and will soon be very soft and ready to eat.
Avocados are a climacteric fruit. They continue to mature after being chosen. Strawberries and grapes are not heated. They do not mature after being chosen.
Why does this work?
Avocados release ethylene gas slowly, which makes them mature. The paper bag catches ethylene gas, maturing avocado faster. Bananas and Kiwis also release ethylene gas, so having them in the bag with the avocado accelerates the process even more!
If you want to mature a banana, you are also in a paper bag for a day!
6. Cool a drink in 5 minutes
Do you need a cold drink? No problem. Add some salt to an ice bucket together with ice and water, and will have a Cold drink in less than 5 minutes.
Why does this work?
Salt lowers the melting/freezing temperature of the ice. This makes the water temperature fall below zero (Freezing point depression). When salt is added to the ice water mixture, the ice begins to melt. Fusion requires energy. Ice absorbs the thermal energy of its surroundings (water and drink) to melt. This makes both the water and the drink in the water cool very quickly!
Know your baking soda of your baking powder
These two common cooking ingredients can be easily mixed. Remember that sodium bicarbonate needs an acid to activate it. The baking powder begins to work immediately, since it contains tartar cream, which is an acid!
More kitchen tricks based on science
Discover Why you always owe salt paste salt.
If you want well golden meat, make sure it is dry before cooking. The meat will not be brown until the water evaporates, so a rapid pat with a kitchen towel will give you the beautiful golden meat you want.
When your sauce is too liquid, mix a small corn flower (cornstarch) with water and stir. The sauce potter will soon be deliciously thick.
If you want to stop the tears when cutting the onions, try to put them first in the freezer, or make clean and sharp cuts to reduce the damage to the cells that release the chemal inducing chemicals.
If you enjoyed reading my scientific cooking hacks, you will love my Kitchen Chemistry experiments!
Last update on September 24, 2023 by Emma Vanstone
#Hience #Kitchen #Hacks #work
