That white stuff on your cheese might not be mold! It could be calcium lactate crystals, a harmless byproduct of aging. These crystals, often found on aged cheeses like cheddar, Gouda, and Parmesan, form when lactic acid reacts with calcium in the cheese. They usually appear as small, white, gritty or crunchy spots and indicate a well-aged and flavorful cheese. While they might look unusual, calcium lactate crystals are safe to eat and contribute to the cheese's unique texture and taste. So, before you toss that block of cheese, consider that the "white stuff" might actually be a sign of quality.
A gene-edited banana variety, called the "Tropic," developed by scientists at Tropic Biosciences and Norwich University, could significantly reduce food waste. By suppressing the gene responsible for browning, the new banana stays fresher for longer, both on shelves and in homes. This extended shelf-life aims to reduce the substantial amount of bananas wasted due to cosmetic browning, making the fruit more appealing to consumers and retailers for a longer period. Field trials are planned in the US, although the genetically modified nature of the fruit may face regulatory hurdles and consumer resistance in some markets.
HN commenters discuss the potential benefits of the non-browning banana for reducing food waste, especially at the retail level. Some express skepticism about whether browning is the primary reason for banana waste, suggesting other factors like overripe fruit and bruising are more significant. Others question the actual impact on waste given the existing infrastructure for banana processing into other products like banana bread. A few commenters raise concerns about public acceptance of GMOs and the potential for unforeseen consequences of genetic modification. There's also discussion about alternative approaches to reducing food waste, like improved supply chain management and consumer education. Finally, several comments mention Cavendish monoculture's susceptibility to disease and the hope that gene editing can contribute to developing more resilient varieties.
Modernist Cuisine: The Art and Science of Cooking is a groundbreaking six-volume set exploring the science behind culinary techniques. It delves into the physics and chemistry transforming ingredients, covering topics from traditional cooking methods to cutting-edge innovations like sous vide and spherification. Richly illustrated with stunning photography, including cutaway views of food and equipment, the books aim to empower both professional chefs and passionate home cooks to understand and advance their culinary practice. The set provides a comprehensive guide to modernist cooking, offering practical knowledge, innovative recipes, and detailed explanations of the scientific principles involved.
HN commenters discuss the high price but acknowledge the groundbreaking nature of Modernist Cuisine, with some having bought and appreciated the physical copies despite the cost. Several highlight the free online version as a great resource. Some debate the practicality of the techniques for home cooks, while others emphasize its importance for understanding food science. A few criticize the elitism perceived in molecular gastronomy, and others counter with its accessibility through the free online version and its contribution to culinary innovation. Several commenters mention using the book as a coffee table book, appreciating its beautiful photography and design. Finally, some suggest exploring the accompanying "Modernist Cuisine at Home" for more practical home cooking applications.
The "Butter Thesis" argues that seemingly insignificant details in software, like the specific shade of yellow used for a highlight color ("butter"), can have a surprisingly large impact on user perception and adoption. While technical improvements are important, these subtle aesthetic choices, often overlooked, contribute significantly to a product's "feel" and can ultimately determine its success or failure. This "feel," difficult to quantify or articulate, stems from the accumulation of these small details and creates a holistic user experience that transcends mere functionality. Investing time and effort in refining these nuances, though not always measurable in traditional metrics, can be crucial for creating a truly enjoyable and successful product.
HN commenters largely agree with the author's premise that side projects are valuable for learning and skill development. Several point out the importance of finishing projects, even small ones, to gain a sense of accomplishment and build a portfolio. Some disagree with the "butter" analogy, suggesting alternatives like "sharpening the saw" or simply "practice." A few commenters caution against spreading oneself too thin across too many side projects, recommending focused effort on a few key areas. Others emphasize the importance of intrinsic motivation and enjoying the process. The value of side projects in career advancement is also discussed, with some suggesting they can be more impactful than formal education or certifications.
Rwandan scientists have developed a specific yeast strain optimized for fermenting banana wine, addressing inconsistent quality and improving the efficiency of traditional brewing methods. This locally sourced yeast offers winemakers greater control over the fermentation process, leading to a more predictable and higher quality product. This innovation could boost the banana wine industry in Rwanda, supporting local producers and potentially opening up new market opportunities.
HN commenters generally expressed enthusiasm for the Rwandan scientists' work developing local yeast strains for banana wine. Several praised the focus on local resources and the potential for economic development within Rwanda. Some discussed the sensory implications of different yeast strains, noting the potential for unique flavor profiles. Others highlighted the broader implications for scientific advancement in Africa, contrasting it with a perceived Western-centric focus in much research. A few commenters raised questions about scalability and the regulatory hurdles involved in introducing new yeast strains for food production. A couple of users shared personal anecdotes related to banana wine and brewing.
Microwave ovens heat food by using magnetrons to generate microwaves, a type of electromagnetic radiation. These waves specifically excite water molecules, causing them to vibrate and generate heat through friction. The oven's design, including the metal walls and turntable, ensures the waves are reflected and distributed throughout, although uneven heating can still occur due to variations in food density and moisture content. While some energy is absorbed by other molecules like fats and sugars, water's prevalence in most foods makes it the primary target. Contrary to some misconceptions, microwaving does not inherently make food radioactive or deplete its nutrients significantly, though overheating can destroy certain vitamins.
Hacker News users discuss the linked article about microwave ovens, focusing on the physics of how they work. Several commenters debate the specifics of how water molecules absorb microwave energy, with some emphasizing the importance of dipole rotation and others highlighting the role of hydrogen bonding. The potential dangers of uneven heating and "superheating" water are also mentioned, along with the impact of container material on heating efficiency. Some users share personal experiences and anecdotal observations regarding microwaving different substances. The overall tone is one of scientific curiosity and practical application of physics principles. A recurring theme is clarifying misconceptions about microwave ovens and explaining the underlying science in an accessible way. One commenter also questions the article's claim that metal in a microwave can cause damage, suggesting it's more nuanced.
NIST's Standard Reference Material (SRM) 2387, peanut butter, isn't for spreading on sandwiches. It serves as a calibration standard for laboratories analyzing food composition, ensuring accurate measurements of nutrients and contaminants like aflatoxins. This carefully blended and homogenized peanut butter provides a consistent benchmark, allowing labs to verify the accuracy of their equipment and methods, ultimately contributing to food safety and quality. The SRM ensures that different labs get comparable results when testing foods, promoting reliable and consistent data across the food industry.
Hacker News users discuss NIST's standard reference peanut butter (SRMs 2387 and 2388). Several commenters express amusement and mild surprise that such a standard exists, questioning its necessity. Some delve into the practical applications, highlighting its use for calibrating analytical instruments and ensuring consistency in food manufacturing and testing. A few commenters with experience in analytical chemistry explain the importance of reference materials, emphasizing the difficulty in creating homogenous samples like peanut butter. Others discuss the specific challenges of peanut butter analysis, like fat migration and particle size distribution. The rigorous testing procedures NIST uses, including multiple labs analyzing the same batch, are also mentioned. Finally, some commenters joke about the "dream job" of tasting peanut butter for NIST.
A Japanese study found a correlation between higher potassium intake at dinner and improved sleep quality, particularly in older men. Researchers analyzed dietary data and sleep diaries from over 600 participants aged 60 and above. Results indicated that those consuming more potassium during their evening meal experienced fewer sleep disturbances like waking up during the night. While the study highlights a potential link, further research is needed to establish causality and determine the optimal potassium intake for better sleep.
Hacker News users discussed the study linking higher potassium intake at dinner with fewer sleep disturbances, mostly expressing skepticism. Several commenters pointed out the correlation-causation fallacy, suggesting other factors associated with healthy eating (which often includes potassium-rich foods) could be responsible for better sleep. Some questioned the study's methodology and small sample size, while others highlighted the difficulty of isolating potassium's impact from other dietary variables. A few users shared anecdotal experiences of potassium supplements aiding sleep, but overall, the consensus leaned towards cautious interpretation of the findings pending further research. Some also discussed the potential benefits of magnesium for sleep.
Summary of Comments ( 17 )
https://news.ycombinator.com/item?id=43535688
Hacker News users discuss the various types of "white stuff" that can appear on cheese, beyond just mold. Several commenters point out that the article fails to mention tyrosine crystals, which are common on aged cheeses and contribute to their flavor. Calcium lactate is also mentioned as another common, harmless crystalline formation. Some users express concern about the author's seeming encouragement to just scrape off the mold and eat the cheese, with several arguing that this is unsafe for certain molds that penetrate deeply. Others note the article conflates "safe" with "harmless", pointing out that even harmless molds might not be palatable. Finally, a few comments offer additional resources for identifying cheese molds and determining their safety.
The Hacker News post linking to the article "There's White Stuff Growing on Your Cheese That Isn't Mold" has generated a moderate number of comments, primarily discussing the nature of cheese crystals, their edibility, and different types of cheese.
Several commenters delve into the science behind these crystals, identifying them as calcium lactate or tyrosine. They explain that calcium lactate crystals are common in aged cheeses like Cheddar and Parmesan, and are formed when lactic acid reacts with calcium. These crystals are generally considered harmless and even contribute to the texture and flavor of the cheese. Tyrosine crystals, on the other hand, appear as small, white, needle-like structures and are often found in harder cheeses. They're also generally harmless and indicate a well-aged cheese.
A significant portion of the discussion revolves around the edibility and palatability of these crystals. Many commenters state that they are perfectly safe to consume and often contribute a pleasant crunch. Some even suggest that the presence of these crystals is a sign of a good quality, aged cheese. However, some express personal preferences, with a few finding the texture unpleasant.
The types of cheese prone to crystal formation are also a topic of discussion. Cheddar, Parmesan, and aged Gouda are frequently mentioned as examples. One commenter even shares a personal anecdote about encountering these crystals in an aged Comte cheese.
While the overall tone is informative and amicable, a minor debate arises about the accuracy of the article's title. Some argue that while technically these crystals aren't mold, the phrasing might be misleading to the average reader. They suggest a more precise title would focus on the harmless nature of the crystals rather than their distinction from mold.
Finally, some comments veer slightly off-topic, discussing other aspects of cheese aging and storage, including the use of cheese paper and the ideal humidity for preserving cheese.