What does Why we cook food in oil say about Food Science?

Water can serve as a thermal interface but is worse for sautéing because it boils at 212°F (100°C) and escapes as steam before reaching the ~330°F needed for Maillard browning, and its low viscosity prevents it from coating food effectively.

An insight from Why we cook food in oil

When consumed in large amounts, sugar can prevent the normal habituation of dopamine response, so continued high dopamine release sustains reward and incentive to keep consuming similarly to addictive drugs.

How sugar affects the brain - Nicole Avena

Commercial flocks are highly vulnerable to disease because genetic uniformity removes variation in resistance, so a single introduced pathogen can spread across nearly all birds instead of being limited by naturally resistant individuals.

Why is chicken so cheap?

Dopamine produces stronger motivational effects in brain 'hotspots' because dopamine receptors are unevenly clustered across forebrain regions, so release in dense receptor areas is amplified and more strongly drives behavior.

How sugar affects the brain - Nicole Avena

Different spicy foods hit different parts of the head because larger alkylamides like capsaicin tend to stay in the mouth while smaller, more volatile molecules can travel up into the sinuses and stimulate nasal receptors.

The science of spiciness - Rose Eveleth

Wasabi, mustard, and horseradish burn the nose because their active isothiocyanate molecules are small and volatile enough to vaporize and reach the sinuses, where they stimulate nasal pain receptors and cause tearing or nasal burning.

The science of spiciness - Rose Eveleth

Too much baking soda can ruin onion texture because excess alkalinity over-alkalinizes the cells, causing them to break down into a browned, mealy goop even as they brown faster.

Why the Maillard Reaction Makes Everything Delicious

People who enjoy spicy food don't actually feel less burn because studies show they report similar nociceptive intensity but derive more pleasure or adrenaline from the same signal, so preference reflects enjoying the pain response rather than reduced sensation.

The science of spiciness - Rose Eveleth

Increasing your spice 'tolerance' doesn't lower the nociceptive signal; repeated exposure increases your psychological tolerance to endure the pain, so you get tougher without necessarily becoming less sensitive physiologically.

The science of spiciness - Rose Eveleth

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