Science that Improves your Food

Since ages housewives have been cooking. Whether they are illiterate or highly qualified, they hardly realize that they use many basic principles of science in cooking. If you were amongst the ones who doze off during a science class with a thought that you wouldn’t need the knowledge in the future, you were wrong. Much new advancement too is taking place in science, e.g. a recent discussion about “is carrageenan safe?” By regularly studying and keeping in touch with these happenings, you can improve the food you prepare. The following facts will introduce you to the science that improves your food.

Science of Salt

You may know the importance of salt in actions like searing or frying. But do you know that salt can improve your marinating process and also the bitterness of coffee?

When you add salt while marinating meat, you will experience that it makes meat more tender and takes up all the flavor of your marinade by piercing till the core of a steak, rather than the acidic ingredients like lemon or vinegar which break down only the outermost tissue layer of the meat.

Salt work wonders in suppressing the bitterness of your coffee too. Salt gets its sodium ions separated when it dissolves and these sodium ions block the bitter molecules in coffee so that they cannot touch your tongue.

Goodness of Tomatoes for Bananas

You take care of bringing home bananas that are not too ripe. But once they are brought home, kids are in a hurry to eat them. If you want that the bananas to ripe fast, place them in a paper bag accompanied by some tomatoes. Tomatoes give out a gas called ethylene which helps fruit ripen quickly. The gas is trapped by paper bag and bananas ripen twice as fast as regular ripening. Understanding this will also help you keep them unripe for a long time if needed – not to keep them close to tomatoes or any other fruit that emits ethylene!

Coke Removes Rust from Cast Iron Pan

If you are troubled by your rusted cast iron pan, don’t worry. Use coke to remove the rust. Phosphoric acid in coke turns iron oxide (rust) into another blackish substance known as ferric phosphate, which can then be easily cleaned off.

Keep Green Veggies Green Even After Cooking

You will find it interesting to know that green veggies get their delightful color because of a magnesium ion in the center of the chlorin (not chlorine) ring of chlorophyll. When veggies are heated, the magnesium ion is displaced and hydrogen grabs its place, and the veggies take an unpleasant greenish hue. To stop this phenomenon, cook veggies within seven minutes and you will succeed in keeping them delightfully green.

So, do you find these facts amusing? If you answer “yes”, don’t run away from science anymore and it will improve your food! Visit FollowYourHeart.com which has many such interesting facts that will help you improve your food.