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Science of Cooking: Recommended Reading
Exploratorium — To develop this Web site, Exploratorium staff researched the science of cooking through experiments, interviewing cooking experts, and reading lots of books. We found the following books to be the most interesting and helpful. Though this work is ...More…
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Science of Cooking: Eggs
Exploratorium — - Eggs Home Page - © exploratoriumMore…
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Science of Cooking: Eggs
Exploratorium — The loader room is the second stage of the egg-farming process (egg laying is the first). In the loader room, the eggs are transported by suction-cup devices and conveyor belts between two buildings, carrying the eggs along on a kind of egg ...More…
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Science of Cooking: Eggs
Exploratorium — Petaluma, previously known as the "egg basket of the world," has a hospitable climate for chickens: the air quality and intensity of the sun is perfect for promoting healthy egg production. The longer the day, the more hens lay. In winter, when ...More…
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Science of Cooking: Eggs
Exploratorium — In Petaluma, a town about an hour north of San Francisco in Sonoma County, is Petaluma Farms, a forty-acre, family-owned egg farm. As the first certified organic farm in California, Petaluma Farms is dedicated to the health and well being of the ...More…
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Science of Cooking: Seasoning
Exploratorium — Pepper is included in the first cookbook, written by the Roman Apicius. The essential oils in herbs and spices are denatured by heat. Because these seasonings derive their flavor from their oils, they should be added at the end of cooking. It's ...More…
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Science of Cooking: Candy
Exploratorium — Science of candy experiments to try at home or in the classroom: For accuracy, it's best to use both a candy thermometer and the cold water test when making candy. More about the cold water test. Why do wintergreen LifeSavers® spark in the ...More…
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Science of Cooking: Ask the Inquisitive Cooks!: Archive
Exploratorium — "How is fish different from other meat, and how does this difference affect fish when it's cooked?" "How do eggs affect the consistency of cupcakes and what does baking soda do to brownies?" "What is the difference between ...More…
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Science of Cooking: Bio: The Inquisitive Cooks!
Exploratorium — If we were to have a byline that captures our spirit, and that of many inquisitive cooks, it would read, "Aha . . . so that's how it works!" Our interest in food likely began as children, raised in the Okanagan Valley of British Columbia, ...More…
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The Science of Cooking Meat
Exploratorium — How does muscle turn into meat? What happens when meat is cooked? Salt and water, acids and oils, sugars and proteins, and fat: They all contribute in special ways to meat's flavors. Find out how myoglobin, heat, and other factors affect the ...More…
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Science of Cooking: Pickles
Exploratorium — Learn about the science behind pickling with fun online exhibits, articles, recipes, and activities. Pickling is the ancient culinary craft of preserving foods in salt brine or vinegar. Over millennia, cultures across the globe have tinkered with ...More…
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Science of Cooking: Bread
Exploratorium — Learn about the science behind making bread with fun online exhibits, articles, and recipes and activities. Bread is the most basic of foods, but its also one of the most complex. Each time you bake bread, you choreograph a complex dance between ...More…