Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
London, UK :
Royal Society of Chemistry,
- The use of salt in cooking (1)
- The use of salt in cooking (2)
- By how much does salt increase the boiling point of water?
- It all salt the same?
- "Low sodium" salt substitutes
- What affects the colour and texture of cooked vegetables?
- Should beans be cooked with the lid on or off?
- The chemistry of baking powder
- The structure of ice and water
- Why do pans stick?
- Enzymes and jellies
- The chemistry of flavour
- Chemical changes during cooking
- The science of ice cream
- 'Asparagus pee'
- How hot are chilli peppers?