Add to my interest The Science of Cookies BY FDL, December 8, 2013 Y You may think the fresh cookies you bake at home are actually a relatively simple recipe but this video from TedEd shows otherwise. It examines the science of exactly what happens when you close your oven door ready for them to rise. When you add your cookies to the oven a series of chemical reactions that place that most of us are completely unaware of. This video looks at the emulsions, caramelization and the tasty maillard reaction that takes place when baking cookies. Related Article Food Art test article Read more about test article Article Famous Chefs Chef Michael Solomonov’s honest letter to younger self Chef Michael Solomonov, chef-owner of Zahav, winner of the James Beard award for Best Restaurant in America, writes an honest letter to his younger self. Read more about Chef Michael Solomonov’s honest letter to younger self Article Italian Delicacies Italian delicacies: the Sorana bean Whether milky white in colour with mother of pearl nuances, similar to tiny sugar coated almonds, or reddish with darker markings, both varieties a Read more about Italian delicacies: the Sorana bean
Y You may think the fresh cookies you bake at home are actually a relatively simple recipe but this video from TedEd shows otherwise. It examines the science of exactly what happens when you close your oven door ready for them to rise. When you add your cookies to the oven a series of chemical reactions that place that most of us are completely unaware of. This video looks at the emulsions, caramelization and the tasty maillard reaction that takes place when baking cookies.
Article Famous Chefs Chef Michael Solomonov’s honest letter to younger self Chef Michael Solomonov, chef-owner of Zahav, winner of the James Beard award for Best Restaurant in America, writes an honest letter to his younger self. Read more about Chef Michael Solomonov’s honest letter to younger self
Article Italian Delicacies Italian delicacies: the Sorana bean Whether milky white in colour with mother of pearl nuances, similar to tiny sugar coated almonds, or reddish with darker markings, both varieties a Read more about Italian delicacies: the Sorana bean
