Ever wonder how sugar turns into candy? How yeast works? How to adjust seasonings?
Well, if you’re curious (as I am) and have a lot more time than I do this evening (poor me), then you can go to one of my favorite food sites. It’s the Accidental Scientist: The Science of Cooking, and it’s part of the larger Exploratorium.org website. I love this website. In addition to lots of fascination information, it has recipes and experiments and oddball projects, such as making a naked egg, meaning a whole, raw chicken egg in its membrane, minus the shell.
The site answers the questions at the beginning of this post, and a whole lot more. Let me know what you think!
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