Chocolate bloom is characterized by a whitish coating on the surface. What causes it? Is bloomed chocolate safe to eat?
What Is Chocolate Blooming? Is It Safe?
Does Searing A Steak Really Seal In The Flavor?
One of the oldest myths in cooking is that searing a steak lock in the flavor. But here’s the truth.
Myoglobin: The Protein That Dictates Meat Color
Myoglobin is the primary pigment contributor of meat. The higher the levels of myoglobin, the redder or darker the meat.
Safe Thawing Of Frozen Foods
Improper thawing of frozen foods can be dangerous. Here are a few tips for safe thawing of frozen foods.
What Do Anticaking Agents Do?
Anticaking agents are functional ingredients that prevent lumping and caking of foods in granular and powdered form.
Food Colors: What Is Sunset Yellow?
Sunset yellow is a very common food color in many food products such as candies, beverages, and snacks.
Food Science: The Roles of Sugar In Food
Aside from adding sweetness, sugar has other roles in food as well. In this blog post, we will discuss them briefly.
Why Do Olives Taste So Bad And How To Make Them Taste Better
Olives are naturally very bitter because of a substance called oleuropein, the most prevalent in olives during harvest
Lactic Acid Fermentation: An Overview
The process of lactic acid fermentation gives us probiotic foods such as yogurt and sauerkraut. In this blog post, we’ll see how it works.
What Is Water Holding Capacity of Meat?
The water between the myosin and actin filaments can be lost, however, 55% of the muscle weight is retained by the myofibrillar proteins. The so-called “water-holding capacity,” (WHC) refers to this moisture retention. To put it simply, it is fresh meat’s ability to retain its own water.