a kitchen chemistry blog
Sorry for the cheesy post title – I tried my hardest. At least our panna cotta came out beautiful, and, well, not that cheesy. The first step in making our panna cotta, after greasing and preparing the ramekins, was to bloom the gelatin in the …
Assumptions I chose tiramisu for my final integrative assignment, not just because it contains aromatic ingredients (espresso and cocoa), but because it also combines elements from all of the previous units in the chemistry half of this course: gluten formation in the ladyfingers, denaturation and …
Is there thickening/setting/solidifying due to protein denaturation and coagulation? The thickening agent is the eggs, which are beaten (or lightly agitated) and then heated. The heating of the eggs denatures the proteins in them. Since denaturation is always followed by coagulation, the mixture becomes firm …
Today’s recipe deals primarily with the different chemical properties of eggs. We made meringa con zabaglione, or meringue tarts with custard and berries in English. The first step for us, and the first step in making pretty much any meringue, was to separate the egg …
Assumption For most of my life, I thought olive oil was as simple as anything else you can find in the baking aisle of the grocery store. It’s on the shelves directly alongside other oil products, such as canola, sunflower, and peanut oils, so I …
Assumptions Biscotti, to me, has always been something that you get in cafés and coffee shops alongside your hot drink, because it’s usually the cheapest thing to eat on the menu. It’s one of my favorite baked goods, but I’ll admit that, for a long …
The recipe we made today is something of a mouthful, both to pronounce and to eat: pitta ‘mpigliata, a traditional pastry from the Calabrian region of southern Italy. We started making the pastry by putting together the filling, a mixture of chopped walnuts, raisins, honey, …
