Editorial
This is a blog for the analysis of Chemical Reactions for Food Science during the time spent working under Heston's Creations. We wish to develop an online molecular gastronomy recipe book that encapsulates the art of chemistry in food preparation.
Our company wishes to alert the world on the specific chemical and physical changes that happen during cooking to allow you to cook better to your knowledge. It will also aid to alert customers to the health benefits of the ingredients that cause each specific reaction.
In this blog, we are exploring the science for 6 chemical reactions in the following recipes:
Read below each recipe to find evaluation statements. To find a complete summary of each reaction's definition, there is a glossary for your benefit.
Chemical reactions are both an integral and necessary part of food preparation if a recipe is to be successful. Recognising the role of specific ingredients that take part in each reaction, and the factors that can impact on the chemical reaction in either a negative or positive way will ensure success in the preparation of food. In addition, some chemical reactions can improve the nutritional quality of a certain food; and at the very least, usually improve its eating quality.
Feel free to click on any of the categories, as each has a re-directional page that will take you straight to the recipes listed within.
eg. If you click on 'RECIPES' there is a link to every recipe in every category. 'FERMENTATION' and 'DENATURATION & COAGULATION' also have such pages.
For quicker navigation, simply skim over a category until the recipe wanted is found.
For Science.
Our company wishes to alert the world on the specific chemical and physical changes that happen during cooking to allow you to cook better to your knowledge. It will also aid to alert customers to the health benefits of the ingredients that cause each specific reaction.
In this blog, we are exploring the science for 6 chemical reactions in the following recipes:
- Fermentation- Pizza & Ginger Beer
- Gelatinisation- White Sauce & Pasta
- Denaturation & Coagulation- Beef Stir Fry & Home-made Beef Burger
- Emulsification- Garlic Aoli
- Leavening- Lemon & Passion fruit cake
- Caramelisation- Cinnamon Scrolls
Read below each recipe to find evaluation statements. To find a complete summary of each reaction's definition, there is a glossary for your benefit.
Chemical reactions are both an integral and necessary part of food preparation if a recipe is to be successful. Recognising the role of specific ingredients that take part in each reaction, and the factors that can impact on the chemical reaction in either a negative or positive way will ensure success in the preparation of food. In addition, some chemical reactions can improve the nutritional quality of a certain food; and at the very least, usually improve its eating quality.
Feel free to click on any of the categories, as each has a re-directional page that will take you straight to the recipes listed within.
eg. If you click on 'RECIPES' there is a link to every recipe in every category. 'FERMENTATION' and 'DENATURATION & COAGULATION' also have such pages.
For quicker navigation, simply skim over a category until the recipe wanted is found.
For Science.