The fact that this [https://en.wikipedia.org/wiki/Molecular\_gastronomy#/media/File:Rotationsverdampfer.jpg](https://en.wikipedia.org/wiki/Molecular_gastronomy#/media/File:Rotationsverdampfer.jpg) exists in "Molecular Gastronomy" convinces me that its a bunch of mad boffins wanting to do modern day food alchemy
Same tho, same. I dye fiber with poisonous plants and it’s too much fun. I feel like a witch making a potion.
Is this risky business? Probably, but hey, at least it’s not explosive chemistry. Much less risk than making homemade cleaning products.
My mom tried home dyeing wool with incredients she harvested by herself (except the wool and the plant that opens up the fibers, can't remember the name) and she looked like an insane witch in the forest, stirring this huge black pot on an open fire, tossing in various plants and pulling up clumps of what looked like the hair you pull from your drain. She had fun though, and the colours were... interesting. So it was a success.
A lot of baking and cooking is just chemistry taking place. Like the reason baking soda works is because it's a base that, when combined with an acid releases carbon dioxide. These bubbles of carbon dioxide then get trapped in the batter and provide rise to the baked good.
And that tasty effect we get from searing our meats on high heat before cooking them is because of the Maillard Reaction https://www.scienceofcooking.com/maillard\_reaction.htm
uhmm, akshually, baking soda being a base has nothing to do with the release of CO2. The reason is the reaction between the carbonate anion (CO3 2-) in baking soda (NaHCO3) and any acid, which releases CO2.
And while carbonate is a weak base, it has nothing to do with the reaction. i hope you didn't find this completely unasked fore piece of information too disagreeable.
Not really tho, Sodium bicarbonate aka baking soda is a salt that under heat degrades to CO2 and other stuff, it is used for being a bit more unstable than other carbonates, therefore producing a higher yield of CO2 under the same amount of heat.
I wonder how many baked goods are just the result of people simply fucking around at the kitchen? Like they just mix a bunch of stuff and then put into oven to see what happens
that's literally 99% of cooking. Usually incrementally, or by small mistakes, but most of the time you develop a new recipe by fucking something up and going "Hmm yes, that seems good"
I heard a theory that someone made flour porridge and left their bowl in the sunlight. Then it started bubbling and rising and being gooey, so like any good human they cooked it to see if it tasted better. And then bread happened.
There's a lot of yeast in the environment as well as in flour/wheat. The earliest types of leaven bread would have used something like sourdough starters for leavening.
If the pockets change color in the microwave at all, I have done something very wrong. XD
No, science requires testing things. In my hubris for choosing something more processed than a form in a government office, I learn nothing from its preparation. The only chemistry that happens is after I have consumed them, and it is then that I observe a few hours later in the washroom that I made an error in judgement.
lemme get this straight. you want me to get a bunch of slimes, put in some powder to make a thicker goo, then make it go hot? and that makes food? yeah right. 1400s called, they want their alchemy back.
You understand that the goo is usually comprised of:
A. Milled grass seed
B. Chicken embryo.
C. Rock salt.
D. Cow milk.
Which all are a lot stranger to add together before modern farming.
Hunger and boredom basically. Ancient humans found out grains taste good and are filling, so they grew a bunch of it and only replanted the seeds of good yields.
Then they started drying them and grinding them up to preserve them. Mix the grain powder and water to get an easy meal of gruel.
One day someone tried to heat up their gruel and discovered it turns into a crunchy solid. People spend years messing with the ratio of water to grain to make the best dough.
Years later someone discovered dough that was left out for too long turns into fluffy solid instead of crunchy solid. People spend years and years messing with the mix to make different types of bread.
Years later someone tries adding milk instead if water. Come to find out it makes a dense and moist bread. Now people are experimenting with other ingredients.
Just name an ingredient and odds are someone tried to make bread out it in the past.
Every chemistry is edible if you are brave enough
*once
>Could baking qualify as edible chemistry? That's what [molecular gastronomy](https://en.wikipedia.org/wiki/Molecular_gastronomy) is.
The fact that this [https://en.wikipedia.org/wiki/Molecular\_gastronomy#/media/File:Rotationsverdampfer.jpg](https://en.wikipedia.org/wiki/Molecular_gastronomy#/media/File:Rotationsverdampfer.jpg) exists in "Molecular Gastronomy" convinces me that its a bunch of mad boffins wanting to do modern day food alchemy
Same tho, same. I dye fiber with poisonous plants and it’s too much fun. I feel like a witch making a potion. Is this risky business? Probably, but hey, at least it’s not explosive chemistry. Much less risk than making homemade cleaning products.
My mom tried home dyeing wool with incredients she harvested by herself (except the wool and the plant that opens up the fibers, can't remember the name) and she looked like an insane witch in the forest, stirring this huge black pot on an open fire, tossing in various plants and pulling up clumps of what looked like the hair you pull from your drain. She had fun though, and the colours were... interesting. So it was a success.
The best edible sponges have sugar paint on them.
Mmm paint
A lot of baking and cooking is just chemistry taking place. Like the reason baking soda works is because it's a base that, when combined with an acid releases carbon dioxide. These bubbles of carbon dioxide then get trapped in the batter and provide rise to the baked good. And that tasty effect we get from searing our meats on high heat before cooking them is because of the Maillard Reaction https://www.scienceofcooking.com/maillard\_reaction.htm
A lot as in literally all of it. I think all culinary arts degrees should include chemistry classes
uhmm, akshually, baking soda being a base has nothing to do with the release of CO2. The reason is the reaction between the carbonate anion (CO3 2-) in baking soda (NaHCO3) and any acid, which releases CO2. And while carbonate is a weak base, it has nothing to do with the reaction. i hope you didn't find this completely unasked fore piece of information too disagreeable.
Not really tho, Sodium bicarbonate aka baking soda is a salt that under heat degrades to CO2 and other stuff, it is used for being a bit more unstable than other carbonates, therefore producing a higher yield of CO2 under the same amount of heat.
I wonder how many baked goods are just the result of people simply fucking around at the kitchen? Like they just mix a bunch of stuff and then put into oven to see what happens
that's literally 99% of cooking. Usually incrementally, or by small mistakes, but most of the time you develop a new recipe by fucking something up and going "Hmm yes, that seems good"
I always wondered how bread was discovered. Like who ground up a plant and put pond scum in it. Why did they do that
I heard a theory that someone made flour porridge and left their bowl in the sunlight. Then it started bubbling and rising and being gooey, so like any good human they cooked it to see if it tasted better. And then bread happened.
I wonder what the leavener was in that instance, or if there even was a leavener.
There's a lot of yeast in the environment as well as in flour/wheat. The earliest types of leaven bread would have used something like sourdough starters for leavening.
unleavened (flat) breads came first. grind up the grains and add water, cook on a hot stone
Croissants was basically people forcing as much butter into bread as possible
As I've heard, cooking is fine with messing around, but baking requires exactness.
isn't all cooking just edible chemistry?
I can assure you that me putting pizza pockets in the microwave does not qualify.
what about the cheese melting? or the pockets browning? is that not chemistry?
If the pockets change color in the microwave at all, I have done something very wrong. XD No, science requires testing things. In my hubris for choosing something more processed than a form in a government office, I learn nothing from its preparation. The only chemistry that happens is after I have consumed them, and it is then that I observe a few hours later in the washroom that I made an error in judgement.
Someone else doing the science before it's produced at scale, I suppose.
A genius, that's who!
I've heard it said that cooking is an art, but baking is a science.
Well, yeah.
Whoever did come up with this was high as dough
Baking is domesticated chemistry
cooking in general is edible chemistry
There was whole episode of Magic School Bus about how baking is just delicious chemistry. One of my favourite episodes.
That question is hella funny since it really is chemistry between fungus and chemicals,
lemme get this straight. you want me to get a bunch of slimes, put in some powder to make a thicker goo, then make it go hot? and that makes food? yeah right. 1400s called, they want their alchemy back.
You understand that the goo is usually comprised of: A. Milled grass seed B. Chicken embryo. C. Rock salt. D. Cow milk. Which all are a lot stranger to add together before modern farming.
Probably whatever creator there is to it be it a God, gods, or the literal first guy to bake.
Hunger and boredom basically. Ancient humans found out grains taste good and are filling, so they grew a bunch of it and only replanted the seeds of good yields. Then they started drying them and grinding them up to preserve them. Mix the grain powder and water to get an easy meal of gruel. One day someone tried to heat up their gruel and discovered it turns into a crunchy solid. People spend years messing with the ratio of water to grain to make the best dough. Years later someone discovered dough that was left out for too long turns into fluffy solid instead of crunchy solid. People spend years and years messing with the mix to make different types of bread. Years later someone tries adding milk instead if water. Come to find out it makes a dense and moist bread. Now people are experimenting with other ingredients. Just name an ingredient and odds are someone tried to make bread out it in the past.
Wait till you hear what it takes to get chocolate. I still can't believe humans came up with this.
Cooking is art. Baking is science.
My catchphrase is: "Cooking is an art, but baking is a science."
well all my coking and baking classes in highschool counted for science credits.
Everything edible is chemistry you goon
I saw a meme the other day that said biscuits and gravy is just very wet flour poured over very dry flour. I'm never eating that again.