Category: Food & Kitchen Science
Browsing posts filed under "Food & Kitchen Science".
Why does folding aluminum foil make it look duller on folds?
Folding aluminum foil creates microscopic wrinkles and cracks on its surface, scattering light in many directions instead of reflecting it smoothly, which makes the fold lines look duller.**
May 15, 2025
Why does tapping a stuck jar lid make it easier to open?
Tapping a stuck jar lid works by momentarily deforming the lid to break a vacuum seal, or by using the sharp impact to fracture sticky residues and overcome friction.**
May 14, 2025
Why does slicing an onion sometimes leave a gummy residue on chopping boards?
**That gummy residue from slicing onions is mostly natural plant sugars and starches released from the onion's cells, which get sticky when mixed with moisture.**
May 13, 2025
Why do onion layers sometimes stick together when you try to peel one?
Onion layers stick together because of natural plant 'glue' (pectin) and sticky juices released when cell walls break during peeling, especially if the onion is older or slightly damaged.
May 13, 2025
Why does toast pop unevenly in a toaster’s slot sometimes?
Your toast pops unevenly because the heating elements might be inconsistent, the bread itself isn't perfectly uniform (especially moisture!), or it's simply sitting crooked in the slot.**
May 12, 2025
Why does cheese melt unevenly in the microwave on one side?
Your cheese melts lopsidedly in the microwave because microwaves cook unevenly due to "hot spots," and cheese's water content means some parts absorb more energy than others.**
May 8, 2025
Why do eggs sometimes rattle inside the shell after boiling?
A boiled egg sometimes rattles because as it cooks, the egg white shrinks away from the shell, giving the firm yolk a little room to bounce around inside—totally normal and nothing to worry about!**
May 7, 2025
Why does microwave popcorn bag inflate more on one side?
Your microwave popcorn bag inflates more on one side because a special heat-focusing patch, called a susceptor, is usually on that side, making nearby kernels pop first and more powerfully.**
May 6, 2025
Why do plastic wrap edges cling more when stretched tightly?
Stretching plastic wrap makes it clingier mainly because it generates static electricity and makes the film thinner and more flexible, allowing tiny molecular forces (called van der Waals forces) to work better by getting the wrap super close to the surface.**
May 5, 2025