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Kitchen Chemistry – Why Soak and Sizzle Potatoes?
Автор: CozyLab (Benjamin’s Kitchen)
Загружено: 2025-07-23
Просмотров: 1304
Описание:
What’s happening when you make hot and sour shredded potatoes? It’s more than just cooking.
Starch removal keeps potatoes crisp.
Soaking prevents browning.
Vinegar may cause tiny CO₂ bubbles — a small acid-base reaction.
The Maillard reaction adds flavor and color when stir-fried at high heat.
Vinegar supports calcium absorption and digestion.
Chili peppers boost metabolism through capsaicin.
Science meets food — and every bite becomes an experiment.
#kitchenchemistry #foodscience #teencooking #HotAndSourPotatoes
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