NewScientist The Last Word - Tag 'Food' details

Tag 'Food' details

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What food is highest in cholesterol? Why?
(no votes) There are 1 answer(s) for this question. View answers \| Submit an answer

Asked by anongbt
on 2012-01-22 10:06:08

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Categories: Unanswered.

Tags: Food, health.

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Why does soup take longer to heat up in the microwave than solid food does?
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Asked by izzspence
on 2012-01-16 18:12:38

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Categories: Domestic Science.

Tags: Food, Microwaveoven, soup.

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Microwave vacuum trouble

When I reheat last nights curry in a microwave and cover it in clingfilm, the moment I take it out, the clingfilm tightly covers all the crevices and projections of the curry's surface. It is as if there is a vacuum inside. How can this be? Surly nothing has left the covered bowl.

P.S. while the curry in in the microwave the water evapourates and causes the clingfilm to bulge, but when I take it out and the water condenses, there is less pressure inside than before I heated it.

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Asked by roosi15
on 2012-01-15 13:12:33

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Categories: Domestic Science.

Tags: water, Food, vacuum, gas, microwave, Microwaveoven, pressure, curry, atmosphericpressure, condensation.

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Scraping the bottom Why does the bottle of red wine vinegar I buy from my supermarket start off without a sediment and then, after a couple of months, acquire it? Niall O'Sullivan, Liverpool, UK
Editorial status: In magazine. (no votes) There are 2 answer(s) for this question. View answers \| Submit an answer

Asked by Moderator
on 2012-01-04 16:06:14

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Categories: Domestic Science, Unanswered.

Tags: Food, kitchen, vinegar.

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Decaying If you put crumbs of bread in a packet of butter does some of the butter go green?
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Asked by Bjorn
on 2011-12-10 20:46:35

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Categories: Unanswered.

Tags: Food, foodpreservation, Fungi.

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Why do I hate foods I used to love?

A few months ago I went to France and had Muscles with a white wine sauce. I absolutely loved it and told my mum, who then went on to make me Muscles with white whine sauce around 8 times between then and now. The only problem is, now I absolutely hate the stuff, I dislike the texture and the taste. This happens with other foods as well. Why do we come to hate foods we formally love? What is scientifically happening in our bodies which changes the way I feel about foods?

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Asked by Lasunicomac
on 2011-11-26 17:32:57

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Categories: Human Body.

Tags: Food, love, hate.

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Soft and sweet On initial prodding, ordinary potatoes and sweet potatoes seem to have the same consistency. But when you roast them, sweet potatoes cook more quickly than ordinary ones. Why? Katrina Wood, Hounslow, Middlesex, UK
Editorial status: In magazine. (no votes) There are 1 answer(s) for this question. View answers \| Submit an answer

Asked by Moderator
on 2011-10-20 12:47:45

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Categories: Domestic Science, Unanswered.

Tags: Food.

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Why strongly frozen potatoes are slightly sweet?
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Asked by Urszula
on 2011-10-08 14:07:25

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Categories: Plants.

Tags: Food, Potato, Vegetables.

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Why isn't the cabbage soup cooked in an aluminium pot tasty?
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Asked by Urszula
on 2011-10-08 14:03:39

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Categories: Plants.

Tags: Food, Aluminiumpot, Cabbage.

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Hot food = more energy? Hot food contains more heat therefore more energy. Does this mean that it will give more energy to whoever eats it or just make them temporarily hotter by heating them on the inside?
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Asked by leo42
on 2011-09-27 03:39:30