Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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They make really nice, <10 min videos on the topic.

A couple of links to start:

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1873 Journal.

Abstract:

THE most successful department of the International Exhibition this year is undoubtedly that connected with Cookery. Twice a day is a lecture delivered on some practical department of cooking, and at the same time a demonstration is given by a well-trained group of female cooks, in a conveniently fitted-up kitchen open to the audience. These lectures are the great attraction of the Exhibition, and many persons anxious to gain admission are turned away for want of space to accommodate them. This shows, at any rate, on the part of the public, an appreciation of the subject and a desire to be instructed as far as possible.

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submitted 2 years ago* (last edited 2 years ago) by fossilesque@mander.xyz to c/cooking@mander.xyz
 
 

I actually met Tofi about a decade ago while I was thinking with getting involved with reenactment groups because they (SCA) did some really cool experimental archaeology style stuff. This guy really knows his stuff and I learned how to make mead from him. Another hobby I want to start now that I'm less nomadic. :)

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This is about a recent study looking at the rheology of fondant. Essentially, fondant is created from a supersaturated solution of sucrose that is agitated (kneaded). This causes the fondant to experience a sequence of events:

  1. First, the agitation induces crystal nucleation and growth. In the early stages of crystal formation, the surrounding solution is depleted of sucrose, reducing the bulk viscosity.
  2. However, as the crystals grow in size, they are large enough to push against one another in hard sphere-like interactions. This causes a sharp increase in viscosity at this critical crystal size.
  3. As agitation continues, sucrose crystals fracture and the system reaches an equilibrium crystal size distribution, causing the viscosity to decrease from its peak. This is the final state of a smooth, pliable fondant.

There is a doi provided by the article, but as of my posting this, the doi hasn't been activated yet.

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