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r/AskCulinary

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to r/AskCulinary by AsianKinkRad
2 months ago
Stock concentrate not freezing well. Can I use a stabilizer agent?
Food Science Question
to r/AskCulinary by idwbas
3 months ago
Effect of salt timing on cooked vegetables
Food Science Question
to r/AskCulinary by invisiblecheetah
4 months ago
meringue gelatin marshmallow
Food Science Question
to r/AskCulinary by GoldenKuriza
4 months ago
How does heat affect Mochi?
Food Science Question
to r/AskCulinary by UnboundBohemian
4 months ago
I don’t have quite enough yeast for my pizza dough, will adding a splash of hard cider help?
Food Science Question
to r/AskCulinary by iguessimtheITguynow
4 months ago
Freezing meat in a strong marinade?
Food Science Question
to r/AskCulinary by sasquatch-barricade
4 months ago
Freezing Meat
Food Science Question
to r/AskCulinary by bain_de_beurre
4 months ago
Is 24 hours too long to marinate shaved steak?
Food Science Question
to r/AskCulinary by Jumpy-Act-5513
4 months ago
Homemade Onion Powder is Clumpy
Food Science Question
to r/AskCulinary by UntoNuggan
4 months ago
Cooking tomato sauce/masala til the oil separates: what chemical reactions are happening?
Food Science Question
to r/AskCulinary by purpledolphin2
4 months ago
Beef tastes soapy to me
Food Science Question
to r/AskCulinary by Osimantias
4 months ago
Increasing shelf life.
Food Science Question
to r/AskCulinary by According_Tax_9524
4 months ago
How to unstick food from pan
Food Science Question
to r/AskCulinary by Patient-Citron9957
4 months ago
Does a cooking liquid with a higher pH increase the breakdown of cell walls in all pulses, or just beans? Does this apply to other vegetables too?
Food Science Question
to r/AskCulinary by BoogerSugga
4 months ago
How is it that you don’t get salmonella from mayonnaise
Food Science Question
to r/AskCulinary by BigBootyBear
4 months ago
Is it possible to freeze aromatic ingridients (lemon zest, fresh basil etc) for later use without flavor deterioration?
Food Science Question
to r/AskCulinary by graph_3451
4 months ago
Can I freeze uncooked hash browns
Food Science Question
to r/AskCulinary by zaqharya
4 months ago
Structural coloration in olive oil?
Food Science Question
to r/AskCulinary by ts826848
4 months ago
When reducing chicken stock what is the darker stuff skimmed off the top/stuck to the side of the pot?
Food Science Question
to r/AskCulinary by paradox_pete
4 months ago
How can I add a ton of fiber to white flour when making bread?
Food Science Question
to r/AskCulinary by Reasonable_Weird
4 months ago
Making jam from fibrous fruits
Food Science Question
to r/AskCulinary by itameluigi
4 months ago
Cut watermelon absorbed onion flavors from wooden cutting board: how to fix?
Food Science Question
to r/AskCulinary by BigBootyBear
4 months ago
How much (if any) oil is absorbed into meat when cooking?
Food Science Question
to r/AskCulinary by almondjoybestcndybar
4 months ago
Bacon not coming out right, seems depending on package?
Food Science Question
to r/AskCulinary by The_Start_Line
4 months ago
Questions on freezing fish for sushi
Food Science Question