A Biochemist Explains The Chemistry Of Cooking

[Viva_La_Revolution]

A biochemist and cook explains that cooking is all about chemistry and knowing some facts can help chefs understand why recipes go wrong. Because cooking is essentially a series of chemical reactions, it is helpful to know some basics. For example, plunging asparagus into boiling water causes the cells to pop and result in a brighter green. Longer cooking, however, causes the plant's cell walls to shrink and releases an acid. This turns the asparagus an unappetizing shade of grey.

You love to cook, but have you whipped up some disasters? Even the best recipes can sometimes go terribly wrong. A nationally recognized scientist and chef says knowing a little chemistry could help.

Long before she was a cook, Shirley Corriher was a biochemist. She says science is the key to understanding what goes right and wrong in the kitchen.

"Cooking is chemistry," said Corriher. "It's essentially chemical reactions."

http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm

[NashVegas]

1. I Can't Wait

For the future article claiming that Julia Child really got all her ideas from Isaac Newton.

[TreasonousBastard]

3. Actually, she had chemists on her show to help explain things like why...

a bearnaise will curdle.

[hippywife]

2. Shirley Corriher has been around and

loved by many for a really long time. See the books Cookwise and Bakewise. She is really interesting. :hi:

[Lugnut]

4. Alton Brown has had her on his show.

I saw the episode several years ago and she was delightful as well as informative.

[hippywife]

5. She is adorable, isn't she?

It's like being taught to cook by your grandma. Very sweet lady. :hi:

[Phentex]

6. Reminds me of What Einstein Told His Cook...

got that for Christmas years ago and found it enjoyable.

Thanks for the link!