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Twists & Zests

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Home / Food Science

Food Science

Chemistry of cooking pin

Most people think of chemistry in the kitchen as being fancy molecular gastronomy that Michelin chefs do. But there is so much amazing science that you do every time you cook and knowing about it will help you be a better cook.

When I mentored interns and volunteers as a wildlife rehabilitator and researcher, I always took mischievous joy in telling them about all the math and science concepts that they had presumed useless during school. Well now I get to try and enthuse you about how all of those same science concepts are just as important to cooking.

Here’s the thing, you don’t have to know them to be a good cook and baker. But when you do understand the science you can do so much more (and it’s cool). Check out these posts to learn a bit about the science behind everyday cooking concepts.

Science Concepts in Cooking

Caramelization

  • Caramelizing onions

Gluten Bonds

  • Inhibiting Gluten Bonds
  • Gluten formation and kneading
  • How water impacts gluten

Oils and Fats

  • Flaky butter pastry
  • Vegan pastry

Yeast and Rising Agents

  • How yeast works
  • Baking powder vs. baking soda
  • Eggs

Storing and Cooking Fruits and Vegetables

  • Winter squash
  • Persimmons
  • Spicy peppers
  • Cellulose
  • Baking with fresh fruit

Sugars

  • Honey

Eggs

  • Hard boiled eggs
  • Whipped egg whites
  • Stabilizing egg whites

Infusions

  • Herbs
  • Fruits

Storing Food

  • Pectin
Food science pin

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Woman in striped apron beating egg whites in copper bowl

Hi, I’m Quin, a scientist turned recipe developer and food photographer. I love eating seasonally and locally – fresh food just tastes so much better! I want to show you how to use fresh ingredients to make amazing meals. Learn more about my food philosophy…

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