Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
This is the science of how I altered this Banana Bread recipe to test a hypothesis. The science of the original recipe can be found HERE. The adjustment that I decided to do to the recipe was to use under ripe bananas instead of overripe bananas. I thought about using normal bananas instead, but I …
This is the science behind the classic banana bread recipe! Banana bread uses many scientific principles. One of them is that it uses both baking soda and baking powder. The acidic counterpart to baking soda is the lemon juice that is added to the smashed bananas, because although bananas are technically acidic fruits, they are …
There may be only five ingredients in popovers, but they undeniably are not the healthiest. The main culprit of this would be the butter. 15g grams of it into the batter, and the popover cups/muffin tins must also be heavily greased with butter to ensure the pastry doesn’t stick and is moist enough. This is …
Crepes are considered as desserts but also as a dish itself and many people around the world are still discovering different ways to mix crepes with a lot of different ingredients. Crepes are a simple mixture of flour, eggs, milk, and butter. Basically, we are using an original pancake recipe with couple of changes in …
Popovers may be fairly simple to make, but the science behind them is still complex, and each ingredient serves all the more an important purpose because of how few there are. The main point of difference compared to other pastries is the leavening agent, steam, which makes popovers hollow and leaves large air pockets in …