Comments for The Food Untold https://thefooduntold.com/ Discovering the Wonders of Science in Food Fri, 13 Dec 2024 10:48:22 +0000 hourly 1 https://wordpress.org/?v=6.7.1 Comment on Starch Retrogradation: Understanding the Science Behind Stale Food by Why Calcium Propionate Is In My Bread? - The Food Untold https://thefooduntold.com/baking-science/starch-retrogradation-understanding-the-science-behind-stale-food/#comment-3113 Fri, 13 Dec 2024 10:48:22 +0000 https://thefooduntold.com/?p=22496#comment-3113 […] You might also like: Starch Retrogradation: Understanding the Science Behind Stale Food […]

]]> Comment on How Long Until Bread Begins To Mold? by Why Calcium Propionate Is In My Bread? - The Food Untold https://thefooduntold.com/food-safety-guides/how-long-until-bread-begins-to-mold/#comment-3112 Fri, 13 Dec 2024 10:44:13 +0000 https://thefooduntold.com/?p=12647#comment-3112 […] You might also like: How Long Until Bread Begins To Mold? […]

]]> Comment on Starch Retrogradation: Understanding the Science Behind Stale Food by Can You Freeze Bagels? A Complete Guide to Preserving Freshness | Western Bagel https://thefooduntold.com/baking-science/starch-retrogradation-understanding-the-science-behind-stale-food/#comment-3038 Wed, 11 Dec 2024 19:18:47 +0000 https://thefooduntold.com/?p=22496#comment-3038 […] bagels. The truth might surprise you: your fridge speeds up the staling process. Starch molecules recrystallize faster in cool fridge temperatures, which leaves your bagels dry and hard. Your best options to preserve […]

]]> Comment on Korean Study: Overcooking With Air Fryers Creates Toxic by Brian Paul Halford https://thefooduntold.com/health/korean-study-overcooking-with-air-fryers-create-toxic/#comment-3019 Tue, 10 Dec 2024 15:05:37 +0000 https://thefooduntold.com/?p=10699#comment-3019 In reply to Judy Chandler.

Most of us do cook above this temperture, except that is when Slow-Cooking for 5 – 6 hours at 90°C to 100°C, or occasionally for 18 – 24 hours at 50°C. These types of cooking would appear to be the best way to prevent ANY arcylamide formation.

]]> Comment on The Science Behind Caramelization by 4 Ingredient Potato Soup Recipe: Easy, Quick, and Delicious https://thefooduntold.com/food-chemistry/the-science-behind-caramelization/#comment-2828 Tue, 03 Dec 2024 12:52:34 +0000 https://thefooduntold.com/?p=12815#comment-2828 […] Milk: Milk provides calcium, protein, and essential vitamins like D, A, and B12, promoting bone health and overall wellness. […]

]]> Comment on Korean Study: Overcooking With Air Fryers Creates Toxic by Attention, si vous cuisez ce féculent très commun à l'Airfryer, il libère un composé cancérigène selon une étude - Laverite https://thefooduntold.com/health/korean-study-overcooking-with-air-fryers-create-toxic/#comment-2447 Sat, 16 Nov 2024 04:13:11 +0000 https://thefooduntold.com/?p=10699#comment-2447 […] Cette étude vient s’ajouter à celles précédemment réalisées, comme celle de la Korea Consumer Agency, qui avait déjà mis en garde contre des niveaux d’acrylamide dépassant les seuils recommandés […]

]]> Comment on The Science Behind Caramelization by Caramel Buds (History of Australian Candy) - History of Candy https://thefooduntold.com/food-chemistry/the-science-behind-caramelization/#comment-1649 Sat, 19 Oct 2024 05:05:44 +0000 https://thefooduntold.com/?p=12815#comment-1649 […] frequently use sucrose, which caramelizes efficiently. Automation helps in maintaining hygiene and reduces waste, making it a crucial part of modern […]

]]> Comment on French Fries And The Science Behind by Why You Should Not Cover Cooked French Fries Quickly - The Food Untold https://thefooduntold.com/food-science/french-fries-and-the-science-behind/#comment-564 Sun, 05 May 2024 08:17:25 +0000 https://thefooduntold.com/?p=1542#comment-564 […] You might also like: French Fries And The Science Behind […]

]]> Comment on Korean Study: Overcooking With Air Fryers Creates Toxic by Judy Chandler https://thefooduntold.com/health/korean-study-overcooking-with-air-fryers-create-toxic/#comment-561 Sat, 30 Mar 2024 13:45:28 +0000 https://thefooduntold.com/?p=10699#comment-561 I always cook foods at a temperature above 248 degrees. This looks like we can’t cook food.

]]> Comment on What Happens During The Maillard Reaction? by Is Your “Healthy” Air Fryer Emitting Cancerous Chemicals? Here Are The Safest Options And Those To Avoid At All Costs – The Wellness Thesis https://thefooduntold.com/food-chemistry/what-happens-during-the-maillard-reaction/#comment-559 Tue, 12 Mar 2024 11:06:29 +0000 https://thefooduntold.com/?p=13223#comment-559 […] and even roasting can contribute to its formation. Acrylamide is birthed as a byproduct of the “Maillard reaction”, a chemical response between an amino acid (asparagine, to be exact) and decreasing sugars when […]

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