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Food8 insights0 followers
  1. @food
    A barnyard chicken can live up to 10 years. An intensively raised broiler is typically slaughtered at 35–40 days.
    Why is chicken so cheap?The EconomistWhy is chicken so cheap?
  2. @food
    A 350°F oven is below caramelization’s starting point: sugar caramelization begins at 356°F and continues to 390°F.
    The chemistry of cookies - Stephanie WarrenTED-EdThe chemistry of cookies - Stephanie Warren
  3. @food
    Sugar releases dopamine, an unusual response among foods. Alcohol, nicotine, and heroin trigger it more violently, while broccoli does not.
    How sugar affects the brain - Nicole AvenaTED-EdHow sugar affects the brain - Nicole Avena
  4. @food
    Capsaicin and piperine stay mostly in your mouth, while mustard, horseradish, and wasabi compounds reach your sinuses.
    The science of spiciness - Rose EvelethTED-EdThe science of spiciness - Rose Eveleth
  5. @food
    A small amount of baking soda raises pH, helping onions brown faster and taste more caramel-like.
    Why the Maillard Reaction Makes Everything DeliciousReactionsWhy the Maillard Reaction Makes Everything Delicious
  6. @food
    After a shopper finds a desired item out of stock three times, they choose another store 70% of the time.
    The Incredible Logistics of Grocery StoresWendover ProductionsThe Incredible Logistics of Grocery Stores
  7. @food
    Duck breast cooks successfully in a cold dry pan, while less fatty chicken thigh can overcook and undercook simultaneously.
    Why we cook food in oilAdam RaguseaWhy we cook food in oil
  8. @food
    Walmart cut product variety 11% as an experiment, then reversed course after simplification damaged its bottom line.
    The Incredible Logistics of Grocery StoresWendover ProductionsThe Incredible Logistics of Grocery Stores

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