Today, I made a new artwork, a sculpture. It was a surprise, the crowd didn’t expect it. Phones came out and the crowd took pictures of my edible masterpiece. I felt proud. Then I sliced and served it. Twenty minutes later it was a beautifully delicious memory of when art and science collided. I have no regrets. #ProfLife #ChemistsWhoCook #KitchenChemistry #Pavlova

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Oh hey - found an archived version of the #Pittsburgh Post-Gazette article from 2010 about my #KitchenChemistry course.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

Even if perhaps obvious, it's worth remembering, reminding that spices and aromatics are highly oil soluble and a great amount of flavor can be delivered through a bit of infused oil.

Here's how #Nihari - a long cooked stew is served up - with a final ladel of spiced oil. The craft and skill of the famed spots often owes much to that final flavoring.
/5 s video/

#KitchenScience #KitchenChemistry
#Cooking #KitchenTips
#DasEatsKolkata22

@Edie if it's a class you can also have them (or some of them) cut on a board that is wet (or on wet paper towel). The enzymes release a product that is water soluble (though volatile). It's this compound that combines with moisture, water in eyes and is lachymatory. If the cut onions go into some water immediately, there's less diffusion to the eyes

#KitchenScience #KitchenChemistry

Added some spent grains to my regular bread recipe. Turned out 💯 #KitchenChemistry #ChemiVerse #ChemistryToots #Bread #YeastMasters

@KarenStrickholm Yes - higher saturation means more solid/dense at a lower temp, more viscous.
Fat and oil is semantic difference - oil is liquid at rom temp, fat - more saturated - is solid - as saturated triglycerides pack better. Unsaturations take up more space (as the carbon chains are bent and kinked) and hence don't pack as well - hence liquid. However it is the unsaturations in the chains that react and crosslink to form a polymer that is the "seasoning"

#KitchenChemistry

And that's something you can test.

Try it at home - put an #ice cube (a dry, not moist as possible) and an equal amount of water in separate cups. The water will boil, the ice will barely melt (mostly from the liquid water) in a #microwave oven

It helps to splash or sprinkle a bit of water when you heat things in a microwave.

#SciComm #KitchenScience #KitchenChemistry #Cooking #Tip

Previous toot brought on by #Coffee aromas and extraction before it entered my system
as I live my (best) #KitchenChemistry life

I hope you are having a good weekend wherever it is you are, as you are reading this. 🙏🏽

Round 2 in the lab
#KitchenChemistry #Gin

Turkey prep:
Dry brine ✅
Backbone and wishbone removed ✅
Stock coming to a boil ✅

#KitchenChemistry
#ChemistsWhoCook

And the finished product. #KitchenChemistry

#KitchenChemistry

Bagels in boiling water/malt #KitchenChemistry

Bagels in boiling malt/water #KitchenChemistry

Alright folks ... making bagels for the first time this weekend (Stella Parks' recipe: https://www.seriouseats.com/homemade-bagels-recipe)

She boils in water with barley malt syrup instead of lye. Both help with kicking off Maillard browning. I *think using the yukone technique gets at some of the texture formation that's missing from using lye (could be wrong)

#KitchenChemistry