The chemistry of cooking – chemistry 2 5

Chemistry is involved in many of the things we do but is perhaps most easily seen and investigated in the cooking of food. We will use this discussion to explore a little bit about how chemistry is involved in cooking. Some of you may be bakers or brew beer at home, make your own wine or just like to explore innovative cooking techniques – if so, this is your chance to share some of your knowledge. For everyone else, this is a chance to broaden your knowledge a bit with a small amount of research.One way of exploring the chemistry of cooking is just to examine the ingredients involved in cooking and how they differ: fats vs sugars vs proteins, for example. The second, and often more interesting way, is to examine HOW the different cooking methods or ingredient combinations lead to changes in the food via chemical reactions of some kind.For this discussion, first: Read the online article: How to Create Deliciousness – The chemistry behind cooking
(Links to an external site.)
by Alexandru Micu. or The Chemistry of Cooking
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(Links to an external sit
The Chemistry of Cooking
(Links to an external site.)

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