NewScientist The Last Word - Tag 'spices' details

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Why is it that eating hot and spicy food makes your nose dribble? Angela Hsu, University of Otago, Dunedin, New Zealand
Editorial status: In magazine. (no votes) There are 3 answer(s) for this question. View answers \| Submit an answer

Asked by Moderator
on 2009-11-11 12:18:21

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Categories: Domestic Science, Human Body, Unanswered.

Tags: Food, nose, spices.

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Scaling up culinary recipes does not always follow a linear relationship: why?

Scaling up culinary recipes does not always follow a linear relationship, especially when using spices, salt or alcohol.

For example, for 1 litre of water you might be accustomed to adding 1 measure of salt, but for 4 litres you wouldn't add 4 measures of salt, but much less.

Does anyone know what the explanation for this is?

Cathy Fisch, Orsay, France

Editorial status: In magazine.

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Asked by Moderator
on 2009-11-11 12:17:26

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Categories: Domestic Science, Human Body, Unanswered.

Tags: Food, cooking, alcohol, salt, spices, quantity, ingredient.

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Saffron is red, so why do the foods that it is added to - for instance, rice or soup - turn yellow?
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Asked by mimi
on 2009-08-10 13:03:59