Tagged With food science

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Today every kitchen would seem “under-equipped” without a microwave, with its efficient ability to cook, defrost and reheat a variety of different foods. The handy appliance uses microwave radiation to do so. This is a type of electromagnetic radiation similar to radio waves and infrared light.

Although generally recognised as safe, the internet is awash with articles about the dangers microwave radiation poses to your food. Some claim using microwaves can cause “cataracts and cancer”. Other posts says it “zaps the nutrients right out of your food”.

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There seems to be a lot of pressure on the home cook these days. It isn't enough to feed your family chicken breasts -- one should be feeding them free-range, organic, perfectly juicy chicken breasts that were cooked sous vide and served with vegetables you regrew from a curated selection of kitchen scraps. This perfectionist vibe is permeating food writing and the culture of home cooking, with everyone striving to churn out consistently perfect meals, night after night.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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If you are a lover of tomato sauce, you have no doubt had to deal with the very real struggle of trying to get it out of the bottle, particularly if that bottle is glass. If you've ever wondered why you must suffer at the hands of this stubborn condiment, there is an answer: Tomato sauce is a non-Newtonian fluid.

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When it comes to long-term food storage, the freezer is one of the most useful tools in your kitchen, but it's not as simple as throwing food in a container and letting it chill. To make sure your food freezes fast with minimal damage, freeze it flat.

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If you have to pre-bake a pie for some function or another, chances are the crust will get a little soggy by the time you serve it. Luckily, pastry genius Stella Parks has a blindingly elegant solution: Magnesium sulfate.