Boiling, steaming or rinsing? Physics of the Chinese cuisine

arxiv.org

45 points·sohkamyung··9 comments

One of these again? These are very low-quality papers compared to the food engineering journal papers you'll find that discuss more detail and even provide better overview.

This is almost a very pop-sci geared at undergrads.

Are these meant to be published because I'm curious what journals would accept them?

It _is_ categorized under the title 'Pop Phyisics'...

thanks! Didn't think arXiv had that type of category

Would you mind linking one, or giving some pointers?

This reads like the lecture notes for a 100 level food science class.

This is pop science, but I think it's the good kind. It's the kind that teaches people, rather than sensationalized headlines about new discoveries or experiments.

We should endeavor to get more people reading these kinds of things. We could make a magazine called Popular Science. Humor aside, I really don't know why this is on arXiv.

This is really low quality. A lot of the explanations aren't even remotely correct.

Which Chinese cuisine? There are several distinct cuisines represented by the land mass we refer to as China

methods of cooking in Chinese cuisine*

The abstract specifically names some scenarios which may not be readily understood:

> What is the difference between raw and boiled meat? What is the difference in the physical processes of heat transfer during steaming of dumplings and their cooking in boiling water? Why is it possible to cook meat stripes in a "hot pot" in ten seconds, while baking a turkey requires several hours?

"row meet", "boild meat"

Are we being trolled?

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