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Burning Question: At What Temperature Is a Turkey Cooked?

YumSugar — Fri, 20 Nov 2009 04:00:48 -0800

No matter what kind of turkey you'll be having this year, there's one question you'll need the answer to: What temperature does a turkey need to reach in order be considered "done"?

Until last year, the USDA recommended cooking turkey to an internal temperature of 180ºF. But based on the fact that bacteria threat salmonella cannot withstand temperatures of 160ºF after 30 seconds, the FDA now suggests a minimum internal temperature of 165ºF as measured by a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

At what temperature do you consider your turkey done?

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Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

Burning Question: What Causes Red Wine Headaches?

YumSugar — Thu, 08 Oct 2009 11:45:40 -0700

Red wine headache, or RWH, has long been a subject of contention. Contrary to popular belief, it isn't caused by sulfites (both sweet white wines and dried fruits contain more sulfites than red wine), but rather compounds found in grape skins. Still, no single chemical has conclusively proven to be the culprit.

Some believe the cause is a group of chemicals, which include tyramine, histamine, and others. Red wine contains higher levels of these, because it's produced using the grape's skin and juice. Other scientists theorize that tannins, another byproduct of grape skins, could be at fault. Still others point to lipid compounds. These potential culprits vary among red wines. If you aren't ready to give up red wine just yet, experts suggest trying a small glass of different brands and varietals - like less-tannic Burgundies, Riojas, and Pinot Noir - then noting whether they cause a headache, which would likely appear within 15 minutes.

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Burning Question: Why Does Spinach Make Your Teeth Gritty?

YumSugar — Thu, 03 Sep 2009 05:50:35 -0700

Not too long ago, I enjoyed my favorite steakhouse side, creamed spinach, with a reliable hunk of aged meat at the House of Prime Rib. I hadn't had the dish in a while, and when I took my first bite I instantly remembered what it felt like to have "spinach teeth" - a gritty, uncomfortable sensation that one experiences after eating spinach. Why, I wondered, does spinach leave your teeth feeling rough?For starters, spinach grows best in sandy soil, so the grittiness may very well come from actual sand if it's not been thoroughly washed. But on top of this, the plant's leaves contain a high amount of oxalic acid crystals, which spread onto the teeth during the chewing process, resulting in a chalky sensation in the mouth. Spinach teeth may be enhanced when the vegetable is eaten with iron-rich substances like milk, which explains why the phenomenon is so detectable with creamed spinach.

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Are Rejected Melons the Next Form of Renewable Energy?

YumSugar — Thu, 27 Aug 2009 14:00:03 -0700

A colossal food fight is one way to use up the season's supply of subpar produce. But scientists have discovered another: convert rejected fruits into biofuel. The study, conducted by USDA researchers and published in the journal Biotechnology For Biofuels, found that the 360,000 tons of fruit rejected by US retailers each year could be converted into roughly two million gallons of biofuel. Research team leader Wayne Fish said that 50 percent of the fruit, which is typically left in the fields and not sold due to cosmetic imperfections, is fermentable into ethanol, which can be used as fuel, “We’ve shown that the juice of these melons is a source of readily fermentable sugars, representing a heretofore untapped feedstock for ethanol biofuel production." I'd never considered that fruit could be a viable source of renewable energy - but I find it refreshing (although perhaps not as refreshing as, say, an In-Sandíary).

Are you surprised to hear that watermelon could have potential past the typical Summer barbecue?

New Study Finds Chocolate Could Save Your Life

YumSugar — Mon, 17 Aug 2009 15:00:12 -0700

Chocolate has certainly been known to save the day. But did you know that eating chocolate might just save your life? A study to be published in the September issue of the Journal of Internal Medicine suggests that eating chocolate can prevent death in heart attack survivors.

Scientists found that those who ate chocolate two or more times a week were three times less likely to die from heart disease than those who never ate chocolate. The results are likely due to cocoa's antioxidant levels, according to study coauthor Dr. Kenneth Mukamal. In other chocolate news, Swiss candy maker Barry Callebaut, the world's largest chocolate manufacturer, has announced it is developing a chocolate that withstands temperatures up to 131°F before melting. While heat-resistant chocolate has long been a staple in both Swiss and American armies, this is the first time the variety will be available commercially.

"Volcano," as the candy will be called, melts on contact with saliva, has a crunchy texture, and, unlike the military version, will be made with cocoa butter. Not only will it be a boon to areas of the world prone to sweltering heat, but food scientists have discovered that the chocolate naturally contains fewer calories.

Alas, I find myself with yet another excuse to enjoy chocolate before bed. Since I'm always paranoid about melting chocolate, I can't wait to try the heat-resistant kind! What about you?

Do Women Wine Drinkers Have More Fun in Bed?

YumSugar — Thu, 06 Aug 2009 14:30:13 -0700

Don't fear your lush lifestyle. A new study has found that drinking two glasses of wine a day could add a significant boost to a female's sex life. The study, which was conducted at Florence's Santa Maria Annunziata Hospital, will be published in this October's Journal of Sexual Medicine.

It received feedback from 800 Tuscan women between the ages of 18 and 50 using the Female Sexual Function Index, a measuring system with a scale from two to 36 that's employed by physicians to assess the sexual health and satisfaction of women. Women who drank two glasses of wine a day scored an average of 27.3 points. Those who drank one glass averaged a 25.9 rating, and non-drinkers registered at a mere 24.4.

"The aspects of wine and sexuality have been well known since the time of Ancient Greece," added Nicola Mondaini, the study's lead author. How do you feel about the findings?

Burning Question: Why Are Ice Cubes Cloudy in the Center?

YumSugar — Thu, 16 Jul 2009 14:00:09 -0700

When I pulled out the ice tray to make a whiskey lemonade over the weekend, I couldn't help but notice that the ice had a cloudy white spot in the middle of it. This prompted me to ask: why is it that some ice I buy at the store is crystal-clear, but the frozen cubes at home in my freezer appear murky and white in the center?

Ice cubes develop cloudiness when water is frozen quickly. As ice begins developing on the surface of water, certain gases can no longer remain dissolved and begin to surface as microscopic bubbles. An already-developed outer layer of ice traps all the bubbles inside the frozen cube. Another reason for the white color may be traces of calcium carbonate or impurities, which are small and flaky in appearance but are completely harmless.

Ice makers are able to achieve a clear, see-through effect by distilling water, then freezing it in stages, and by using a mechanism that allows bubbles to be washed away as ice cubes develop.

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Burning Question: Why Does Pepper Make You Sneeze?

YumSugar — Fri, 19 Jun 2009 03:30:23 -0700

I've got an undeniable affinity for all things spicy, and I put freshly ground black pepper on just about everything. But without fail, when I season a dish with salt and pepper, I resist the great urge to sneeze. Pepper makes me sneeze so much that merely looking at the picture has me thinking a sneeze is coming on! So why does pepper prompt such a strong physical reaction? As it turns out, the piquant flavor that we love so much in pepper is also the reason why the spice makes us sneeze. Pepper contains piperine, a fiery irritant that inflames the nerve endings that reside inside our noses. Sneezing is an innate reflex reaction to this chemical in pepper, as a way to rid your nasal passages of this compound. Got a burning question? Contact us. Source

Burning Question: Why Do Raw Onions Make You Cry?

YumSugar — Thu, 14 May 2009 03:30:38 -0700

If you've ever chopped raw onions to add a bite to pico de gallo or crunch to a hamburger, chances are, you've found yourself tearing up over the cutting board. But why is this single vegetable, only in raw form, solely responsible for a great deal of weeping?

Along with chives, garlic, and leeks, onions fall under the allium genus. These plants are known to absorb sulfur from soil, which aids in the formation of volatile molecules called amino acid sulfoxides. When an onion is cut, it releases enzymes that break these sulfoxides down. Then a second type of enzymes converts into a gas that irritates the eyes. When the onion's vapors reach your face, the cornea of the eye signals gland cells to wash the irritant away with tears.

While green onions, shallots, leeks, and garlic produce the same gases, these vegetables produce much less of them, and won't make you cry. When you cook an onion, you're actually rendering certain enzymes inactive, so vapors don't burn your eyes. Although a tearless onion has been developed, if you don't have one on hand, simply remember to chop onions last.

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