Scientific Food Blogs by Dickinson Students
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 …
We consider whole milk to be the default milk; in baking, in coffee, in drinking straight, if you are brave enough to do so. For our recipe we wanted to take a classic comfort food and slightly alter one ingredient: milk! Would changing the recipe from including whole milk to using soy milk have any …
Chem Recipe- Nolan & Abreu https://blogs.dickinson.edu/chemistryinthekitchensp23/recipes/cranberry-orange-scones/
These Cranberry Orange Scones will change your life. They are delightfully sweet without being overly so and are perfect for breakfast through dessert. This recipe makes a total of about 8 scones. They have a sweet orange sugar glaze that is to be drizzled over the still-warm scones.
Breakfast is the most important meal of the day, and there is no better way to kickstart your day than a fresh stack of fluffy buttermilk pancakes. As a kid, one of my favorite traditions growing up was waking up to the smell of freshly baked pancakes every Saturday morning. This recipe makes 12 golden …
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 …
Have you ever been curious about why you can still make banana bread with bananas that are no longer good to eat? Whenever bananas started to go bad in my house growing up, that just meant that was time to make banana bread, and as soon as it was out of the oven, we were …
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 …
