Cooking Definition and 80 Threads

Life-long cross-domain quest for knowledge and discovery of connections. I'm always looking for new and unique connections between domains. I have experience in Cybersecurity, IT, Welding, Woodworking, Outdoor Experiences, Computer Science, Robotics, Boy Scout Leadership, Thermodynamics...

Another fun question :) Most bbq's are flat or vaguely round shaped. Would it be better to have an ellipsoid oven, so the coals or heater is at one focus and the food at the other ? That is assuming the deep infra red radiation is good at cooking, as opposed to a frying on a hot surface. If it...

That, and why does the overcooked / hardened food become bonded or firmly stuck to the cookware?

When using garlic powder in recipes, is it important to avoid toasting it? Videos about cooking with fresh garlic caution about not burning the garlic. When no water is present in a pan, they generally show heating fresh garlic for only a few seconds after it is added. Then you must add a...

A hollow rectangular tube with cross-sectional area of 1 barn and a length of 1 megaparsec will hold a quantity of material of approximately 2/3 of a teaspoon.

What's actually details in difference of any cooking oil (vegetable, palm oil, etc) before and after exhaustive/heavy cooking ? As only heard not clear or reliable folks' says, the many unsaturated bonds turns to be saturated afterward.. The need arose as it's quite affirmed that the former is...

According to the internet, unripe wheat (freekeh) is used in cooking. What other unripe grains can be used? What are the advantages of using ripe grains as opposed to unripe ones? - i.e. why is using unripe grains less common?

A Youtube video, which I can't translate, shows using "kadrai" as a component in puffing rice. What is "kadrai"? 4:13 in

Disclaimer first: Though the question is around cooking, IMO it certainly is to with physics / engineering. Yet, if the admins find this post inappropriate, pl. delete it. I am planning to make some rice cakes which is prepared by steaming a mix of rice powder and water. Because I don't have...

Are there exceptions to the generality that non-stick cooking sprays (such as "Pam") harm the non-stick surfaces of cooking appliances such as electric skillets? Online, I find this stated as a generality (e.g...

Here is what I have:

I eat eggs, ham, peppers, and a pancake for breakfast. I cook the ham and peppers at the same time. For purposes of this question, I have the eggs and the pancake figured out. Given a gas stove, a small, nonstick aluminum frying pan (with lid) and corn oil; If my goals are (in order of...

Recently, I found a person saying that when I cook something with water, the vitamins/nutrients present in the ingredients leach out into the water and evaporate with it. Well, water-soluble vitamins can leach out from the vegetables into the water, that is fine. But can they evaporate with the...

Before today. I was thinking maybe cooking fumes didn't just get to your mouth but pass through your bloodstream, perhaps causing allergy. But when I googled it. I found many alarming articles about it. What is your comment...

Due to softer foods (newly developed cooking), tooth wear was reduced and labio-dental sounds became easier to produce. Those sounds are the f sound and the v sound - as evidenced for English readers. Obviously other Indo-European languages could have different letters/glyphs for these sounds...

Hi All, Please forgive my ignorance: What are the variables to consider? I have two TV dinners to be cooked in the oven at 350 deg. First one requires 35 minutes , second one requires 50. For how long should I cook both if done simultaneously?

I'd like to find a recipe for cooking the edible weed sisymbrium altissimum (tumble mustard, london rocket). There are plenty of recipes online for eating it raw, but I'd feel safer trying it cooked since the harvest will be from my urban lawn.

I'm looking for a simple mathematical model that describes how the internal temperature of a piece of meat continues to rise beyond the point at which the external heat source is removed. The model's accuracy needs to be no better than to demonstrate that carryover cooking is a real effect. The...

Homework Statement 1. You are cooking a meal in your kitchen and have just put a pot of frozen soup on the stove to defrost. You turn on the burner and, when you ignite the gaseous fuel (methane or propane), there is a dramatic increase in the gas's thermal energy. Where did that thermal...

A problem I encounter when microwaving food is that the centre is no penetrated by the microwaves so remains cool and I have to wait for the heat to be conducted through which takes a long time and undermines one of the advantages of microwaving which is the speed of the process. Would it make...

I've had this question for some time now, and I'd really like to find an answer. What is the best way to peel a hard-boiled egg? I don't consider myself -bad- at peeling eggs. It just seems to be a matter of luck. Sometimes the shell comes off cleanly and easily, and sometimes the eggshell...

We feel a gas cylinder of cooking gas to be heavier if we lift it. But when a kid of 14 kg is lifted it feels a lot easier to lift him than lifting a cylinder of cooking gas weighing 14 kg. Is it because the pressure is low because of larger surface area of the kid?

Dear PF Forum, I have searched biodiesel through internet. There are good answers there. And also in Physics Forum, and I come across these two links from PF Forum, which are a very good links. http://biodiesel.org/ http://nbb.org/ And I also consulted LIPI (Indonesian Science Establishment)...

Hello, I am working a designing a cooking pot with thermoelectrics integrated into the design. I am trying to find the heat flow through the pan to estimate how much electricity the design will produce. First off some constants - The design has a base area of .0491 m2, or a diameter of 25 cm...

I've been trying out induction cooking on a small one-burner unit, with a large cast iron pan. I'm getting the expected hot spot in the center of the pan, and a serious temperature falloff toward the sides. No surprise there - the induction element is about 7" (I dismantled the unit to check)...

I ask, "Does a ferrous pan for Induction Cooking need to be Completely Ferrous?" In other words, could just the bottom of the pan be a ferrous material for good inductive heat induction? Could I have a ferrous bottom, and ferrous sides that turn to a non-ferrous material after a couple...

Hi all, I was researching into Induction Cooking (using induction plates) recently and chanced upon a few websites that mentioned about hysteresis in Induction Cooking. However I don't really get how does hysteresis have a part to play in Induction Cooking. :/

Look at this example. I understand the reasoning here, in order to save energy one only needs to boil water slightly. But doesn't it also take longer time to boil it the same amount? I'm pretty sure in a given number of minutes, the spagetti will be more ready (more cooked) if it has been...

In induction cooking which effect is more dominant.EDDY CURRENT OR HYSTERESIS and at which range of frequencies?

Homework Statement A person cooks a meal in a 30-cm-diameter pot that is covered with a well-fitting lid and let's the food cool to the room temperature of 20°C. The total mass of the food and the pot is 8 kg. Now the person tries to open the pan by lifting the lid up. Assuming no air has...

So when me and my girlfriend cook, a typical setup might look something like a pan on one heater and a pot with something on the other. Today I was cooking eggs and she was boiling water. Something was in her water (didn't look like eggs at all) and she said it was the eggs from my pan...

I just got one of those new fancy stainless steel thermoses recently to keep my morning coffee piping hot for hours, and I started thinking... The reason many coffee stops put their coffee into thermoses is that keeping it on the burner burns out the taste after a while (like 7-11:frown:)...

Homework Statement If you want a pot that will got hot as quick as possible and have a cooking surface that stays as hot as possible when heated what should the pot look like? Homework Equations The Attempt at a Solution I said that the pot should have a black exterior because...

My wife insists that pasta is not to be cooked with the lid on the pot. I reason that the cooking temperature must be fairly constant at the boiling point of water, so the energy required to cook the pasta can be reduced by putting a lid on the pot and turning the burner down just enough that...

I recently gave my hand tools a bath in " right from the bottle" strength HCL. I had previously known about the naughty flash rusting that occurs, so to combat the rust, I quickly plunged the tool in water, gave it a quick wipe and then plunged it into extremely hot cooking oil. The tools...

When we deal with heat capacity or specific heat capacity Q=mc(delta temperature) why don't we take into consideration about the expansion of the thing? Since expansion (should) increase the potential energy of the item since potential energy is the bond strength which is related to the particle...

O hai, Physics Forums. I've came up with an idea, an amazing experiments which turns an invisible gas into butter. It may not be cheap, but could be a great way to motivate students into chemistry. Putting some pieces together in Chemistry class the idea jumped in. My main language is not...

Hi, i have calculated the time required for the cooking robot to flip an object as you can see from the attached file, however, the time result that i got was about 0.2 second which 's a bit small. So I'm wondering whether my calculating method is correct or not. Also, please note that i...

Hey, If you haven't guessed from the title this is kind of a weird question. I'm a science student at UBC and for a lab today we had to analyze vitamin C contents in a substance of our choice. Long story short, I decided to look at how temperature effects Vitamin C concentration in tomato...

I have learned that penetration ability increases with frequency. But why can microwave cook faster than infrared wave? Infrared gas a greater frequency so it should penetrate more and thus cook faster. So I'm not so clear about this. Thanks for the help

Why is it that when i cook sausages i can brown them on one side, but, when i turn them over to brown the other side they turn over on there own. I am sure there must be a scientific reason, maybe steam trapped under the skin, any way the only way i can cook them all round is by sticking...

I've been looking into the induction heating a bit lately and have come up with a few questions. One is in regards to hysteresis losses. I know what hysteresis is and how it contributes to the heat generation, but how much of an effect does it actually have? Some articles I've read have...

Homework Statement It's that time of the year. I'm trying to determine how long it will take to cook a 15 pound turkey at 400 degrees to reach a center temperature of 180 degrees, given that it takes 90 minutes to cook a 5 pound turkey to the desired center temperature. The roast is initially...

I know biodiesel could be made from used cooking oil. Also I know that we use a lot of cooking oil. [fast food industry for example] Why not collecting ALL of the used cooking oil and transform it into biodiesel? What are the shortcomings? Relevant Link...

Khan academy... but for cooking? You know what would be epic genius pants? Like, a khan aacademy type website, but for cooking. Where they take people through even the most simplest of task like boiling water and opening bottles. I wonder if such a place exists? DISCUSS! oh and a site...

Survey on your favorite foods and cooking shows :) 1. What's your favorite show on the cooking channel? 2. Also, who is your favorite chef on the channel? 3. What are your favorite kinds of things to eat? 4. Your favorite snack?

mmmm

Cooking. I hate it. I can't stand it. It's boring in every way possible to me. I hate everything about it. The cooking, the cleaning, everything! I'd rather have something easy and simple that tastes worse than something that takes longer. Baking? Nope, done it maybe once. Frying? Done it once...

Anyone know anything about induction cookers? Induction cooking? What if the lady sticks a metal spoon to stir the pan and is bare-foot? What prevents the eddy current from breaking out of the loop given the new path your body provides?

Ive always had an interest in cooking and whenever i get a break from uni i like to get in the kitchen and experiment a bit; must be all those organic chemistry labs getting to me :-p Anyway i also have a pretty strong interest in chemistry and would like to learn more about the chemistry...