25 Cool Science Hacks To Make Your Cooking Easier

Cooking is a science, baking even more so. Chemical reactions timed with the proper amount of heat or cold can turn something as simple as flour, water, and yeast into mouthwatering bread that engages all the senses. While the best way to learn or become better at cooking is experience, a tip or two from experts as well as understanding the science behind them is always helpful. So go, be brave, cook that thing you never thought you could, and if you mess it up, take notes on what went wrong and go at it again. To help you out, here are 25 Cool Science Hacks To Make Your Cooking Easier.

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Melt your butter, instead of creaming, for chewier cookies.

Chewy_Chocolate_Chip_CookiesSource: http://lifehacker.com/ Image Source: commons.wikimedia.org

Melting the butter releases the water, which mixes with flour protein to form gluten, the stuff that makes breads and cookies chewy. For crispy cookies, do the inverse – cream your butter until it’s smooth and light in color.


Cook with Pink Salt

Himalaya-SaltSource: https://www.healthambition.com Image Source: en.wikipedia.org

Cooking on a low sodium diet is difficult, as most food needs salt to bring out it’s best. If you’re watching your intake, try cooking with Himalayan Pink Salt instead. Himalayan salt is less processed and doesn’t contain anti-caking agents, which is much of what makes regular table salt bad for you. In addition, pink salt contains trace minerals our bodies need to function correctly.


Chill Onions Before Chopping To Prevent Tears

OnionsSource: http://www.thekitchn.com/ Image Source: commons.wikimedia.org

Cutting an onion creates syn-propanethial-S-oxide via chemical reactions, which evaporates and makes our eyes water. Unfortunately, the chemicals and oils that create this tear triggering compound are also what make onions so tasty. To slow the amount of evaporation, which is what carries the syn-propanethial-S-oxideto your eyes, chill your onion for a few minutes before chopping (but don’t fully freeze as frozen onions are mushy).


Add Salt To Bitter Coffee To Reduce It's Bitterness

OfficeCoffeeSource: http://www.bustle.com/ Image Source: /www.flickr.com User: Porche Brosseau

If you find yourself with coffee that’s just a little too bitter, add some salt. Salt enhances pleasant flavors while suppressing more unpleasant ones, so the result is less bitterness in your coffee. The next time you’re faced with office coffee, mix a packet or two of salt in with the grinds before you brew.


Add Baking Soda To Tomato Sauce To Reduce The Acidity

tomato-soupSource: http://www.livestrong.com/ Image Source: pixabay.com User: Catkin

Unlike adding sugar, which just makes tomato sauce taste less acidic, adding baking soda actually neutralizes the acids found in the tomatoes and can make a huge difference for those who are sensitive to acidity.

SEE ALSO: 15 Science Projects Better Than Making Slime (Your Kids Will Agree!) »

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