#kitchenchemistry — Public Fediverse posts

Fun afternoon doing a workshop - #KitchenChemistry and other #Chemistry demos and activities - this time for teachers. Not all were even #science teachers - one was Art and some were 2nd grade or elementary school teachers. Made hand sanitizer, explored heat and conductivity and microwaves and energy, and associated concepts of wavelengths and color. Then hydrophobicity and emulsions and #chocolate mousse!

RE: https://mastodon.online/@SRDas/116556625148163495

If you'd like to make this earl grey tea flavored chocolate mousse (or 'chantilly') - or for that matter chocolate mousse in any flavor* you like - here's the recipe and instructional video (and explanation of the #Science ).
And yes indeed it will take you <10 mins to make the chocolate mousse/chantilly in any flavor...

https://youtu.be/p1TzAdNwq_Y

*coffee, red wine, lemonade, garam masala - are some that work well

#KitchenChemistry #FoodScience #PalatableScience
#Chemistry #Chocolate

Random #Thanksgiving #Food notes
if you pressure cook an unopened can of pumpkin puree (and then let it cool slow) before opening - you will get a richer deeper flavored caramelized pumpkin puree for pie or other use

#KitchenChemistry

@Take_A_Bow @xvf17 oh awesome!
Reminds me of something similar (on a webpage) I used to show kids in my #KitchenChemistry class. ( oh that nearly 15 yrs ago).
Thanks for the link!!

I'm incredibly blessed with so many great memories 👆🏽 of my late friend Bob Wolke (and we did meet late in our lives, much earlier in mine tho).
I knew of him before I moved to Pittsburgh - didn't realize he was here until just before I was introduced to him by a colleague.

You too can gain much, as I did, from his wisdom and expertise through his books on #Food + #Science
It's what led me (before we met) to use #KitchenChemistry to teach #Chemistry through food

https://bookshop.org/p/books/what-einstein-told-his-cook-kitchen-science-explained-robert-l-wolke/16617662?ean=9780393329421

Last one in what ended up as a short thread on umami response
Proteins breakdown and many of the amino acids, not just glutamate, produce an umami response.

There's glutamate in mother's milk, and enhanced umami (glutamate) in say vegetable soup produces a more favorable response from babies

#Taste #KitchenChemistry
https://www.umamiinfo.com/what/whatisumami/#cont02_area

In case you know of umami but don't know about differences in response to glutamate (there's a lot in kombu) and inosinate (there's a lot in katsuoboshi) and guanylate (there's a lot in shiitake, especially dried) - know that there is a synergy between these.
Hence my mixing of the 3 for the dashi 👆🏽<technically 2 would have been ok>

Here's a good review article
https://pubmed.ncbi.nlm.nih.gov/26247011/

#Taste #Chemistry #FoodScience #KitchenChemistry

Details are everything.
The sole difference when making Indian Paneer versus Mexican Queso Fresco is 30°F in when you add the acid to the milk.
The chemistry at the two different temperature is so profoundly different that they both have different cooking and melting properties once completed.
Paneer is harder and resists melting and the Queso Fresco is soft and melts (think quesadillas).
#inthekitchen #IndianCuisine #MexicanCuisine #kitchenchemistry #fromscratchkitchen

For #TbT today, here's a different kind of #HomeLab... harkening to the late 20-teens, during which many a molecule was synthesized!👩🏼‍🔬💕💕

Still have the equations and formulas in a chemlab repo, just need some more space to run the upgraded equipment. Sep funnels are fun and all, but 2L ones are heavy and a hassle to clean, instead... centrifuges are way more fun!

#Science #Chemistry #WomenSTEM #Fun #withChemicals #KitchenChemistry

So made pasta w/ tomatoes, olives, and garlic today - and the garlic inside the olives turned blue! Any idea what happens here? First idea: iodide in my salt l, positive starch test. But doesn't that require elemental iodine (or rather I₃־)? Any other ideas? #chemiverse #chemistry #KitchenChemistry

Oh hey - found an archived version of the #Pittsburgh Post-Gazette article from 2010 about my #KitchenChemistry course.

Somewhat flattering article I'll add (even if I'm being shameless and self-promoting). I do hope to keep at this for #SciComm and Outreach even if offering the course has gotten harder. Was a lot of work but fun (and students' joy & learning & enthusiasm kept me going those days- well, till 2017)

(May take a while to load)
http://web.archive.org/web/20190512150918/https://www.post-gazette.com/food/2010/11/04/Chemistry-in-the-Kitchen/stories/201011040485

#KitchenScience #Gastronomy