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WEIRD KITCHEN SCIENCE FUN KITCHEN EXPERIMENTS WAYS TO MAKE GOO COOL EXPLANATIONS
Get more information on edible science at Incredible Edible Science
PAVLOVA A beaten egg white can foam to eight times its original volume. Soufflés, angel food cakes, and meringue all make use of the exceptional foaming powers of egg
FLAN A baked custard, its essential ingredients are eggs, milk, and sugar. As a custard bakes, the egg proteins form a network that traps liquid, creating a gel.
LIGHTNING IN YOUR MOUTH Crunching on a wintergreen LifeSaver® makes a miniature lightning storm in your mouth.
MONSTER MARSHMALLOWS In the microwave, an ordinary marshmallow will puff up until it’s enormous!
BASIC SOURDOUGH STARTER Working with starters takes practice. Many variables—for example, the amount of yeast in the air and the temperature of the room—will affect the fermentation process. It might take a few tries before you get the flavor you like.
GRAPE SOURDOUGH STARTER The following Italian sourdough starter, or biga, uses the wild yeast naturally present in grapes. The fruit also provides the sugar on which the yeast feeds.
GARLICKY DILL PICKLES In this recipe, you ferment cucumbers to make dill pickles. This means you’ll be setting up special conditions that allow "good" bacteria to grow on your cucumbers. These bacteria do not spoil your cucumbers. Instead, they digest the cucumber’s sugars and produce lactic acid, changing the vegetable’s flavor and texture—and turning your cucumbers into pickles in about three weeks.
KIMCHI Kimchi ferments in the vegetable’s own juices. Although there are scores of varieties, kimchi is usually made with cabbage.
CEVICHE Here’s culinary proof that you don’t need heat to cook fish. The citric acid in the lime juice "cooks" the tuna by changing the structure of the proteins.
MOCK APPLE PIE When flavors come together, they often meld and blend into something that may be surprisingly different from the original ingredients.
THE COLOR OF FLAVOR Since we can only taste four different true "tastes", it is actually smell that lets us experience the complex, mouth watering flavors we associate with our favorite foods.
QUININE COVERUP This experiment will show you how easy it is to tone down a bitter flavor.
THE CHEMISTRY OF POUNDCAKE 101 Discover the internal working of cake baking.
A CHEMIST'S RECIPE FOR CHOCOLATE CHIP COOKIES Originally appeared in Chemical & Engineering News (C&EN, Jun 19, 1995, p. 100).
ORANGES: SWEETER AT ONE END Different parts of the same fruit can taste different. Is this hypothesis true? To find out, perform the following experiment.
GETTING JUICE FROM A LEMON There is an easy way to get juice out of a lemon.
PREVENTING AN APPLE FROM TURNING BROWN How can you prevent a cut apple from turning brown?
MAKE YOUR OWN ORANCE SODA Hypothesis: Adding orange juice to baking soda will make orange soda.
MAKE YOGHURT Bacteria make lactic acid, turning milk into yoghurt.
CHOCOLATE LEAVES A yummy experiment about solids and liquids and heat.
THE CAT'S MEOW Oil causes food color to circulate in milk making swirls of color.
SPLIT THE SMARTIE Edible dye chromatography.
SNAP CRACKLE JUMP Rice Krispies seem to jump and float from a table top to an overlying plate of glass or plexiglass rubbed with a wool sweater to generate a net negative charge.
GELATINOUS VECTOR COMPONENTS This experiment demonstrates the x and y components of a vector force using Jello.
FRACTURES IN CHEESE Learn how fractures grow by pulling on a piece of cheese.
GRAHAM CRACKER EARTHQUAKE The experiment demonstrates the forces that create earthquakes. It also shows the tension that can build up before a quake and the resultant debris created along a fault.
TURKEY DAY CHEMISTRY IN THE KITCHEN Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics. Sound like a job best left to the pros? Not so!
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