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 | Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and Webcasts that will enhance your understanding of the science behind food and cooking.
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Browsing 0 - 7 results of 7 programs from project - Accidental Scientist: Science of Cooking |
Science of Cooking: Sweet Science: Candy! (Webcast)
Running Time:
0:54:40
0:54:40
Join the Live@ Exploratorium Webcast crew as we investigate the sugary world of candy. In our studio, Exploratorium chef Michael Rothberg turns the heat up on sugar to show us the different stages of caramelization, making a simple caramel sauce and pralines in the process. Join a tour of the Jelly Belly jelly bean factory in Fairfield, CA.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: April 19, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry, General Science
Keywords: jellybeans, candy, sugar, candymaking, jelly belly factory, michael rothberg, lollipops, heat, sugar, carmelization, pralines, marshmellows, taffy
Project: Accidental Scientist: Science of Cooking | Browse All
Date: April 19, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry, General Science
Keywords: jellybeans, candy, sugar, candymaking, jelly belly factory, michael rothberg, lollipops, heat, sugar, carmelization, pralines, marshmellows, taffy
Science of Cooking: Moldy Science: Cheese (Webcast)
Running Time:
0:57:48
0:57:48
What is that hairy stuff on my cheese? Is cheese supposed to be runny? Creamy? Crumbly? How can anything that smells so bad taste so good? Join us as we explore the cool, dark world of cheese.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: March 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science
Keywords: cheese, cheesemaking, rinds, milk, cowgirl creamery, cooking, mold, food, artisan cheese, cows, goats, whey,
Project: Accidental Scientist: Science of Cooking | Browse All
Date: March 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science
Keywords: cheese, cheesemaking, rinds, milk, cowgirl creamery, cooking, mold, food, artisan cheese, cows, goats, whey,
| Links: | Cowgirl Creamery Website |
Science of Cooking: Breakfast Science: Coffee and Donuts (Webcast)
Running Time:
1:05:53
1:05:53
Why do coffee and donuts go well together? What's makes the "perfect" cup of coffee? Why has it been such a treasured substance for centuries? Has coffee really found its perfect companion in that fluffy, sugary thing we call a donut?
Project: Accidental Scientist: Science of Cooking | Browse All
Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: coffee, donuts, cooking, food, sugar, frying, coffee roasting, espresso, krispy kreme donut factory, recipes
Project: Accidental Scientist: Science of Cooking | Browse All
Date: February 15, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: coffee, donuts, cooking, food, sugar, frying, coffee roasting, espresso, krispy kreme donut factory, recipes
Science of Cooking: Crusty Science: Bread (Webcast)
Running Time:
0:56:50
0:56:50
Find out how yeast performs its biochemical transformation of a bit of flour and water into crusty, delicious bread. Explore the history of breadmaking around the world, and learn how bread has come to occupy such a central place in the cuisines of many nations. We'll bake some bread in our studio kitchen, play with yeast and glutens in our lab, and share recipes.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Keywords: bread, baking, yeast, mold, carol field, william rubel, food, cooking, sourdough, wheat, gluten, recipes
Project: Accidental Scientist: Science of Cooking | Browse All
Date: January 18, 2003
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): General Science, Chemistry, History
Keywords: bread, baking, yeast, mold, carol field, william rubel, food, cooking, sourdough, wheat, gluten, recipes
Science of Cooking: Sparkling Science: Champagne (Webcast)
Running Time:
00:52:14
00:52:14
Learn how sparkling wine is made, what makes it different from still wine, and where all those little bubbles come from! We reveal how to open a bottle without touching the cork, as well as the best way to keep the bubbles in the bubbly. Join our special guests, Stanford chemistry professor Dick Zare, and French enologist Michel Salgues, winemaker at Roederer Estates in California, as we explore the science of tiny bubbles.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: dick zare, bubbles, science of champagne, science of sparkling wine, air pressure, opening a champagne bottle, condensation, fog, gases, carbonation, carbonated beverages, gravity, air resistance, drag force, terminal velocity, surface tension, carbon dioxide, equilibriu
Project: Accidental Scientist: Science of Cooking | Browse All
Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: dick zare, bubbles, science of champagne, science of sparkling wine, air pressure, opening a champagne bottle, condensation, fog, gases, carbonation, carbonated beverages, gravity, air resistance, drag force, terminal velocity, surface tension, carbon dioxide, equilibriu
| Real: 350K |
Science of Cooking: Fowl Science: Talking Turkey (Webcast)
Running Time:
1:00:29
1:00:29
Join us as we talk turkey with food expert and author Harold McGee. Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? How do you make the skin golden?
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: turkey, harold mcgee, cooking, food, thanksgiving, stuffing, meat, heat, temperature, white meat, dark meat, skin, baking, frying, turkey farm
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 22, 2002
Format: Interview
Category: Everyday Science
Subject(s): General Science, Chemistry
Keywords: turkey, harold mcgee, cooking, food, thanksgiving, stuffing, meat, heat, temperature, white meat, dark meat, skin, baking, frying, turkey farm
| Links: | Harold McGee Website |
Science of Cooking: Turkey: Getting to the Meat of the Matter (Webcast)
Running Time:
1:00:24
1:00:24
Why does a turkey continue to cook after it is out of the oven? How can you be sure to thoroughly cook the dark meat without drying out the white meat? Is stuffing really a good idea? Join us as we talk turkey with food expert and author Harold McGee. Discover why temperature is critical, and investigate different cooking methods: roasting, deep frying, barbecuing, and smoking.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
Project: Accidental Scientist: Science of Cooking | Browse All
Date: November 20, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: effect of temperature, effects of temperature, fowl science, myoglobin, cooking techniques, cooking temperatures, turkey farms, willybird turkey farm, brining a turkey, turkey brining, frying turkey, turkey behavior, turkey flocking patterns, ccoking meat, flavor, brown
| Links: | Fowl Science: Talking Turkey |
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Webcasts made possible through
the generosity of the Gordon and Betty Moore Foundation, The Jim Clark
Endowment for Internet Education, the McBean Family Foundation,.and the Corporation for Educational Networks Initiatives in California (CENIC).  |
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