Most of us do some sort of cooking on a daily basis; however how many of us don’t stop to think about why egg whites turn from clear to white when they are cooked, or what exactly occurs during caramelization. Cooking is essentially just chemistry. Justin Miller of the chemistry department at Hobart and William Smith Colleges recently designed a course to discuss the chemistry of cooking and to further investigate why various foods act the way they do on a molecular level. This site will serve a public forum for discussion about food, the chemistry behind the various categories of food and how such foods interact with each other.
Word of the Day
micelle: an aggregate of surfactant molecules (which have polar and nonpolar portions) dispersed in a colloidal suspension (a mixture of insoluble microscopic particles in a liquid)
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