Comments for The Food Untold https://thefooduntold.com/ Discovering the Wonders of Science in Food Mon, 03 Feb 2025 03:23:44 +0000 hourly 1 https://wordpress.org/?v=6.7.2 Comment on How The Japanese Make Sashimi Safe To Eat by 7 Tips Mengonsumsi Sushi & Sashimi yang Aman — Kover Magazine https://thefooduntold.com/featured/how-the-japanese-make-sashimi-safe-to-eat/#comment-5814 Mon, 03 Feb 2025 03:23:44 +0000 https://thefooduntold.com/?p=12273#comment-5814 […] harus hidup di perairan dingin dan dalam, atau di daerah yang jauh dari parasit ikan. Dikutip dari The Food Untold, tuna dianggap sebagai salah satu dari sedikit spesies ikan yang cukup aman untuk dikonsumsi […]

]]> Comment on Myoglobin: The Protein That Dictates Meat Color by Mastering Meat Smoking: Temperature Control Made Easy https://thefooduntold.com/food-science/myoglobin-the-protein-that-dictates-meat-color/#comment-4395 Thu, 09 Jan 2025 10:49:16 +0000 https://thefooduntold.com/?p=13722#comment-4395 […] sign of a well-smoked piece of meat. It forms when nitrogen dioxide from wood smoke reacts with the myoglobin in the meat at temperatures of 140-170 degrees […]

]]> Comment on Meat Science: What Is Rigor Mortis? by أحلى برجر في العالم | الدحيح - الدحيح https://thefooduntold.com/food-science/meat-science-what-is-rigor-mortis/#comment-4050 Wed, 01 Jan 2025 04:15:30 +0000 https://thefooduntold.com/?p=13506#comment-4050 […] 4- Meat Science: What Is Rigor Mortis? https://thefooduntold.com/food-science/meat-science-what-is-rigor-mortis/ https://www.thoughtco.com/what-causes-rigor-mortis-601995 […]

]]> 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 […]

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