Welcome to Scientific Cooking
Scientific Cooking is an online molecular gastronomy book inspired by Heston's Creations™.* This will include information on the art of chemistry in food preparation and the science that is involved in cooking.
Most people do not associate science with food, but cooking requires several important chemical reactions to determine the success or failure of them. While these reactions have long and complicated-sounding names, the basics of them are relatively easy to grasp. Some will say that ignorance is bliss, but by knowing about these chemical reactions, you will have a better understanding of the production and nutritional components of foods.
Each recipe in this virtual magazine will have no additives or preservatives, so they are all healthy meals and easy to make.
In this virtual magazine, you will be introduced to seven chemical reactions through six recipes. The roles of specific ingredients in the chemical reactions will be explained, along with the physical changes it brings about.
Recipes include:
Most people do not associate science with food, but cooking requires several important chemical reactions to determine the success or failure of them. While these reactions have long and complicated-sounding names, the basics of them are relatively easy to grasp. Some will say that ignorance is bliss, but by knowing about these chemical reactions, you will have a better understanding of the production and nutritional components of foods.
Each recipe in this virtual magazine will have no additives or preservatives, so they are all healthy meals and easy to make.
In this virtual magazine, you will be introduced to seven chemical reactions through six recipes. The roles of specific ingredients in the chemical reactions will be explained, along with the physical changes it brings about.
Recipes include:
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Chemical Reactions in Cooking
Along with these simple yet tasty recipes, this virtual magazine will take you through a chemical reaction (or two) for each recipe. The role and significance of these to the recipe will be explained. These chemical reactions, while also ensuring the success of the recipe, improve the nutritional quality or eating quality of the food. There will be an evaluation statement assessing the importance of the reaction to the recipe, which can be found at the bottom of each of the pages explaining chemical reactions.
- Fermentation - A chemical reaction that utilises yeast or bacteria to convert sugar molecules into carbon dioxide and ethanol. This is an important chemical reaction in the creation of pizza dough.
- Gelatinisation - The white sauce in pasta needs gelatinisation to thicken the starch. In the presence of moisture and heat, the sauce is thickened until it is fit to be served alongside a pasta dish.
- Denaturation - In beef stir-fry, denaturation is required to determine the success of the recipe, especially because coagulation cannot occur without it. It is the permanent alteration of protein structures by heat, acid or agitation. Denaturation and coagulation are the two chemical reactions that almost always occur together.
- Coagulation - After the protein has been denatured, coagulation makes the protein "set". This is crucial to the success of the creation of beef stir-fry. Without it, you would be eating raw meat.
- Emulsification - To make the water and oil in garlic aioli mix, emulsification is needed. If it didn't occur, the aioli would be flavoured oily water instead of a sauce.
- Leavening - In lemon & passionfruit cake, leavening creates the light airy texture and makes the cake rise. This is done by incorporating gases into a product by a variety of different methods.
- Caramelisation - The characteristic caramel flavour in cinnamon scrolls comes from the volatile chemicals that are released in caramelisation. This is when sugar is oxidised in the presence of heat.
Note: *This virtual magazine is a school project only and does not have any association with Heston Blumenthal.