Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
Photo from : https://whatsinthepan.com/buckwheat-crepes/ The significance of flour in forming the structure and texture of the batter is one scientific component of preparing French crêpes. The gluten in the flour provides the batter for crêpes its elasticity and stretch, and the starches add to the batter’s thickness and viscosity. However, the final texture of the …
Don’t be fooled by the lack of eggs – the science behind vegan macarons is just as important and complex as their traditional counterparts. These pastries also rely on a delicate balance of ingredients and techniques to achieve their characteristic texture and shape. While many traditional macaron recipes rely on egg whites to create a …
Some cooks swear by cream of tartar as their secret ingredient to achieve the perfect macaron- but what exactly is this mysterious powder, and how does it work its magic? Cream of tartar, also known as potassium bitartrate, is an acid salt that is created during the winemaking process as a byproduct5. In most recipes, …
The original recipe: https://sugarspunrun.com/the-best-banana-muffin-recipe/ Ingredients explained: Flour is essential for the structure of the muffin, providing the gluten that helps the muffin rise and hold its shape. Sugar and light brown adds sweetness and moisture to the muffin Eggs provide structure, richness Baking powder and baking soda helps in leavening and help the muffin rise …
The original recipe: https://sugarspunrun.com/the-best-banana-muffin-recipe/ Partner Isaiah Akinsanya made a few adjustments to the recipe and tried the recipe out a few times to get the best result. We will try four different types of banana bread muffins for our experiment. The first one will be the original recipe, with nothing added or taken out. We …
Chem Recipe- Nolan & Abreu https://blogs.dickinson.edu/chemistryinthekitchensp23/recipes/cranberry-orange-scones/