The Science (And Magic) Of Cooking
Learn to "read a french fry," find out why you can't eat an ice cream cone in a convertible, discover if you can cook a burger over a candelabra, and see the secret formula to boil the perfect egg. Cooking is part craft, and part science with just a pinch of magic added for flavor. Knowing some of the science can make a cook into a better artist. Food and Fire teaches the basics of heat and temperature (no, they're NOT the same), convection, conduction, and radiation. Learn the science behind baking, roasting, frying and boiling.
Learn:
- Convection, conduction, radiation, and what they have to do with baking, roasting, frying, and boiling.
- What can hang gliders teach about baking a potato?
- Why can you put your hand in a hot oven but not in boiling water that is only half as hot?
- Why do marshmallows and bread turn brown when toasted?
- Can you learn to listen to a French fry and read a steak?
- What does soap have to do with deep frying?
- Would you eat a cake baked in a radiation chamber?
- Give me enough candles and i can cook a steak! True or false?
- Why are onion rings dipped in a batter before deep frying?
- How long does it take to boil a "three-minute egg?"
22 minutes
Copyright 2004 Learning Seed
