24th
"Cooking Rule... If at first you don't succeed, order pizza."*
I always think about food at Thanksgiving. This year I’m thinking more about the chemistry behind baking and cooking:
This past weekend I made an apple pie—a test run of a new-to-me recipe to share at Thanksgiving. As I tossed apple slices with cinnamon and some flour, I wondered whether the flour was necessary to make the fruit “set-up” as it bakes. Otherwise, mixing flour in with that delicious fruit seems so wrong!
Do you know for sure what the flour does? And since we’re on the subject, why is there both baking soda and baking powder? I once thought they were the same thing—many baked goods were sacrificed so I could learn that’s just not so.**
To find out what all those ingredients are up to in our ovens, I searched SUNCAT for the keywords “science cookery.” These books caught my eye:
“Kitchen Mysteries” by Herve This
“What Einstein Told His Cook” ed. by Robert L. Wolke
“On Food and Cooking” by Harold McGee
Happy cooking, baking, and eating this Thanksgiving!
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*A quote attributed to Anonymous.
**This year I’m thankful I won’t be preparing the main course for Thanksgiving dinner. My relatives are thankful, too.


