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When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be.
Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about:
- Bacteria and the chemical process of fermentation by making your own pickled vegetables.
- Emulsion as you create your own vinaigrette.
- How trapped water vapor causes a popover to inflate as you make your own.
- Crystals by making your own ice cream.
For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout.
Let’s get cooking—and learning!
The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields. Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels. Gain firsthand knowledge on your favorite topic with Lab for Kids.
From the Publisher
EVERY TIME YOU STEP INTO YOUR KITCHEN TO COOK OR BAKE, YOU PUT SCIENCE TO WORK
In fact, physics and chemistry come into play whenever you simmer, steam, bake, freeze, boil, purée, or ferment food. Knowing the basics of food science will give you the tools to be the boss of your kitchen, and whether you’re baking for friends or auditioning for a cooking show, you’ll be ready to take on any challenge with confidence.
Edible Kitchen Science Lab lays out fifty-two delicious ideas for exploring food science in your own kitchen by making everything from healthy homemade snacks to marvelous main dishes and mind-boggling desserts. The recipes are designed to mix and match so that you can pair pasta with your favorite sauce or whip up the perfect frosting for any cake. There are plenty of fun, edible decorations included to make every recipe photo-worthy. Whether you gravitate towards trendy or classic, you’ll find something to appeal to both your taste buds and your eyes.
Let’s get cooking!
THE FIFTY-TWO LABS IN THIS BOOK WILL HAVE YOU EXPERIMENTING WITH FOOD, IN NO TIME WITH DELICIOUS RESULTS.
Each lab contains instructions along with an easy-to-understand explanation of the science behind the food that introduces vocabulary and ideas you can apply to other recipes. The labs are set up to make exploring food science as simple as following a recipe, with the following sections:
INGREDIENTS: lists all the ingredients you’ll need
CHALLENGE LEVEL: labs with one chef’s hat don’t require much time or concentration; labs with more hats will challenge your culinary skills
ALLERGEN ALERTS: all of the recipes in this book are nut free, but this section will indicate if a recipe contains dairy, eggs, or wheat
EQUIPMENT: lists all equipment that will help you create each dish (you can improvise as needed—for example, a food processor is similar to a blender)
SAFETY TIPS AND HINTS: provides common-sense safety guidelines and hints for making things go smoothly
RECIPE: takes you step by step through making the dish
CREATE AND COMBINE:
gives you food pairings, variations, or ideas for taking the recipe a step or two further to inspire your creativity and sense of culinary adventure
THE SCIENCE BEHIND THE FOOD: Offers simple explanations about different ingredients and how they interact, and information on related topics.
Keep in mind that failure and troubleshooting are as important as results when you’re tackling a new recipe and will ultimately make you a better cook. Dive in. Measuring, scooping, stirring, and making mistakes are part of every chef’s experience. Once you’ve got a recipe mastered, see what else you can do with it.
RULES OF THE KITCHEN (HOW NOT TO SPOIL YOUR FOOD OR YOUR FUN)
ADULTS are awesome. Never, ever cook without an adult in the house.
BEWARE hot liquids—always use adult supervision.
COVER bare feet and pull back long hair.
DILIGENCE prevents fires. Never turn your back on the stove or leave a hot oven unattended.
ELECTRICAL SAFETY MEASURES should always be observed.
FIRE EXTINGUISHERS are a cook’s best friend, and you should always have one handy in the kitchen.
GERMS – Although some microbes keep you healthy, many can make you sick, so be mindful of microbes.
HANDLES IN. Pot and pan handles should be turned toward the back of the stove.
LAB 08: PUCKER-UP PICKLES
Fig. 1: Slice cucumbers into spears or coins.
Fig. 2: Pack the cucumbers tightly
Fig. 3: Pour the vinegar solution over the cucumbers.
Fig. 4: Screw the lids on loosely. into jars.
PUCKER-UP PICKLES: THE SCIENCE BEHIND THE FOOD:
Acids such as citric acid and vinegar taste sour and are often added to food to balance and brighten flavor. They can also be used to preserve food in a process called pickling.
The scientific name for vinegar is acetic acid, and storebought vinegar is diluted with enough water to make it safe to consume. Not only does it taste sour and kill microbes, it inactivates chemicals that can interact with oxygen to turn veggies brown, keeping pickled veggies looking pretty.