Author Archives: thekitchenchemist

Caramel Challah French Toast

Introduction: Materials (makes breakfast for one): skillet, stove top, spatula, light olive oil (or butter) two eggs, 2 tbs milk, cinnamon, 1/4 tsp vanilla extract Thick sliced challah, caramel sauce Procedure: Set the stove to medium heat, greece the skillet … Continue reading

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Plum Pudding

I like food, and I like chemistry… but the idea that atoms are structured like plum pudding has always seem hilariously wrong to me. Every time I study the model in class (any class!) I start to giggle. Looking at … Continue reading

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Quick Note on Baking Cookies

At the request of a friend, I’m posting with a quick note about what to do when it comes time to take your cookie dough out of the mixing bowl and put it in the over. A few things to … Continue reading

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On the Merits of Soup

I have a Physics midterm tomorrow morning, so some would say that this is not the idea time to be cooking. I couldn’t agree less. Now is when I need to be cooking, I need a little soup for my … Continue reading

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Whole Wheat Chocolate Chip Cookies

Introduction: This recepie uses a microwave as a part of the preparation process. Microwaves heat food using low frequency electromagnetic radiation. The body of the microwave is a Faraday cage (that’s science speak for an enclosed metal cage) which prevents … Continue reading

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Slow Cooking

Someone gave me a slow cooker as a housewarming gift! I’ve never actually used one, but I think it might be good for soups. Some soups (especially those with barley) need to simmer for a very long time. I usually … Continue reading

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One Hour Matzo Ball Soup

If you need a little comfort food but don’t have the time to make a broth from scratch, this┬árecipe┬ámay be for you. Materials: 2 Qt Chicken Stock (some will evaporate) 1 Small Onion (more if desired) 1 Chicken Breast (packaged) … Continue reading

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