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 …
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 …
Today, we delve into French cuisine by exploring the science behind making pancakes. Originally from France and having evolved all over the world, they can be either savory or sweet. Hope you enjoy!
Printable version: Time and Activity Chart Click here for a link to the blossom recipe and instructions in details
My name is Louis-David Kakou, I am a senior majoring in Political Science and Government. In my spare time, I enjoy listening to music, going to the gym or just talking with my friends. I had the opportunity to travel a lot when I was young so I am always interested to discover new cultures …