Sciencfact and the Science of cooking(1)(translated)

Hello, I'm Sciencefact and today I will tell you that the cooking is science.

• Basics of cooking, hand washing: If you do not wash your hands when cooking, and do not use other knives orre-washed knives to cut other knives, you will get food poisoning. Food poisoning is also caused by eatingspoiled food, but microbes and other things can be enough to cause food poisoning. The best way to preventfood poisoning is to boil it.
• Washing dishes: After you finish eating, you have to wash the dishes. First, wash the dishes with the large andweak ones first, and the oily ones last. In addition, if you put hot water in a large bowl that can hold two bowlsand put cold water in a cup, it will come out easily. What do restaurant people do when the dishes smell? I useflour right away, and you only need to add a spoon or two of flour. The flour particles in the bowl are thenadsorbed into the pores on the surface, because flour is a porous material. By the same principle, flour can beused instead of detergent when washing greasy dishes. You can also use baking soda instead of flour.
• Tteokbokki: What makes tteokbokki spicy is that when a substance is heated, the substances move by heatenergy and a chemical reaction occurs when they collide with each other. Therefore, the flavor of food is theresult of the chemical reaction. And the chewy texture of rice cakes is a component called 'amylopectin'.Interestingly, the luxurious reaction of amylopectin changes depending on how long the rice, the raw materialfor rice cakes, is soaked in water. A gelatinization reaction refers to an increase in volume and viscosity. To put itsimply, the degree of stickiness varies.

• Extraction: Extraction is the separation of specific components from a mixture of multiple components using a solvent. For example, fried rice can smell like garlic.
• Calorie: Nutrients and calories are different. Nutrients are five nutrients, carbohydrates, fats, proteins, minerals, and vitamins, but calories are in nutrients because calories come from nutrients, for example, carbohydrates 10kcal, protein 10kcal, Energy produced from 10 kcal of fat can be said to be 30 kcal.
• Heating: Cooking heats up ingredients to make them more edible and removes harmful ingredients. In addition,heat transfer is important in cooking, because the physical changes and chemical reactions of ingredients varydepending on how and how much heat is transferred. In other words, the texture and taste are different. In thecase of steak, it is rare that it is barely cooked, medium is medium, and well done is that it is overcooked. Afrying pan is a metal. Silver is 360 degrees, copper is 320 degrees, gold is 254 degrees, aluminum is 196degrees, and iron is 62 degrees. All metals have different thermal conductivity.