Why do shrimp turn red when cooked? Learn the mysteries of these common foods

Ever wondered why shrimp turn red when cooked, or why bananas ripen fruit stored together? Why do cut apples turn brown?

Why does honey never spoil?

A jar of honey can be stored in a cupboard for many years without spoiling. In fact, honey is one of the few foods that does not spoil because of its high acidity (pH of about 4), low water content, and low water activity, which does not support the growth of bacteria.

Why does skim milk produce more milk bubbles than whole milk?

When adding milk foam to coffee, skim milk brings the most foam and bigger foam. No fat means a higher proportion of protein, which creates a harder, richer foam on coffee. However, whole milk produces a thicker milk bubble that gives the coffee a more textured feel.

What is the difference between baking soda and baking powder?

Baking soda and baking powder are both leavening agents and are often used to ferment baked goods. The ingredient in baking soda is sodium bicarbonate, and if it is used in baking, lemon juice or other acidic ingredients need to be added to play its role. Baking powder usually mixes sodium bicarbonate with an acid source such as tartaric acid, so it can help the pastry to be naturally fluffy.

Why do cut apples turn brown?

Oxygen in the air activates enzymes in apple pulp that trigger natural phytochemicals called polyphenols to begin producing melanin, an iron-containing compound that gives the pulp a brown, rusty color. The reaction happens quickly, so sliced apples can turn brown in a matter of minutes. Because of the different amounts of initial enzymes and polyphenols, different apple varieties will brown at different rates.

Why do bananas make other fruits ripen faster?

Bananas release a gas called ethylene that begins the ripening process. This will speed up the ripening of other fruits stored together, and will also cause nearby cut flowers to die faster.

Why is there sometimes a green-gray circle around the egg yolk?

The discoloration around the boiled yolk may not look good, but it is completely harmless. It is caused by the reaction of iron in egg yolks and sulfur in proteins to form iron sulfide. Boiling eggs for a long time increases the likelihood of forming a greenish gray, but quickly putting the eggs in cold water after cooking will alleviate this phenomenon.

Why does bread dry and cookies become soft?

Over time, a loaf of bread hardens, which is caused by the aging of the starch, i.e. the starch abandons the moisture it absorbs during the baking process. A similar situation is found with cookies, where high levels of sugar absorb moisture from the air and make cookies soft.

Why don't mushrooms turn into a paste after cooking?

Vegetables like zucchini and cauliflower lose their structure after cooking, while mushrooms remain "fleshy" and "textured." This is all due to a macromolecular structure polymer called chitin in the mushroom. It protects mushrooms from breaking down or becoming tough and chewy.

How does salt increase blood pressure?

Salt absorbs water, so when eating salty foods, it increases the amount of water retained by the body. This, in turn, increases the amount of blood, which in turn increases vascular pressure. It's worth noting that most of the salt in the daily diet comes from processed foods, not from salt added during cooking.

How are seedless grapes propagated?

Seedless grapes are not actually completely seedless, but naturally mutate into seeds less and less. These "seeds" are difficult to reproduce, so new plants are often cloned by grafting.

Are cooked tomatoes healthier than fresh?

Make them a better source of lycopene by cooking or canning them. Heating softens the cell wall and allows lycopene to escape. The little oil added to the tomato cooking process also contributes to health because lycopene is fat-soluble.

What is the liquid on top of yogurt?

Open the lid of the yogurt and most likely find an aqueous liquid floating on it. But don't worry, there's nothing wrong with such yogurt, this liquid is just the whey left behind by the milk after it has coagulated and filtered during the yogurt making process. Stir it back because the whey is rich in nutrients.

Why do shrimp turn red when cooked?

The discoloration process from raw shrimp to cooked shrimp is done by a pigment called astaxanthin, a family of carotene that is naturally orange-red. Astaxanthin has always been present in shrimp, but when raw shrimp are attached to protein molecules, it looks blue/gray. The heat "denatures" the protein and destroys the binding of astaxanthin proteins, which is why the shrimp turn red when cooked.