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Kitchen chemistry /

This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.

Bibliographic Details
Main Author: Lister, Ted
Other Authors: Blumenthal, Heston
Format: Book
Language:English
Published: London : Royal Society of Chemistry, [2005]
Subjects:
Science > Experiments.
Chemical reactions.
Interdisciplinary approach in education.
Cooking.
Online Access:Publisher description
Table of Contents:
  • The use of salt in cooking (1)
  • The use of salt in cooking (2)
  • By how much does salt increase the boiling point of water?
  • It all salt the same?
  • "Low sodium" salt substitutes
  • What affects the colour and texture of cooked vegetables?
  • Should beans be cooked with the lid on or off?
  • The chemistry of baking powder
  • The structure of ice and water
  • Why do pans stick?
  • Enzymes and jellies
  • The chemistry of flavour
  • Chemical changes during cooking
  • The science of ice cream
  • 'Asparagus pee'
  • How hot are chilli peppers?