Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences you can use to your benefit.
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Articles on Kitchen science
Displaying 1 - 20 of 23 articles
Knowing a little bit of chemistry can help a lot when your mouth is on fire.
We should be eating plenty of fresh produce every day. But throwing away another bunch of wilted herbs is demotivating. Thankfully, there are helpful tips to make produce last.
Want to bring extra life to a glass of champagne or soda water? Physicists will tell you to drop in a small object, such as a berry or raisin.
In a pinch, the water from a can of beans can replace eggs. But how does that work, exactly?
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Some people swear by it, while others don’t bother. But what does the evidence say about washing rice, and when should you do it?
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
You know you’ve hit it big when your designs find their way into millions of kitchens – and the Museum of Modern Art.
It’s all about the chemistry. Adding lemon can enhance the flavour and enjoyment of tea, and change its colour, but its best not to expect any extra boosts to your health.
From the most elaborate cake to the humblest loaf, a key to success is the beautifully aerated structure within – but producing consistent results can be difficult. Now, science may have found out why.
Your genes, your saliva and the bacteria that live in your mouth all shape how food tastes and what you prefer to eat.
The same chemical reaction is behind the frothing of milk in your cappuccino and the whipping of egg whites in sweet meringue.
Sugar is maligned for its effects on our health, but it’s an amazing substance and can be used for more than just making things taste sweet.
Have you ever wondered how freshly baked bread gets its a golden brown crust, or why coffee beans smell so good? You can thank the miracle of the Maillard reaction.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
That salt on your table can do amazing things chemically, and to the flavour of your favourite food. But don’t eat too much!
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Senior Lecturer in Chemistry, University of Tasmania
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Swinburne University of Technology
