Category Archives: Information

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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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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Sucrose, Fructose, and Caramel Sauce

Introduction: Caramel sauce is a delicious treat and can be served with ice cream, flan, or even french toast. Commercial caramel sauces often consist of high-fructose corn syrup and chemical flavorings, with little or no actual caramel –  homemade caramel … Continue reading

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Special Report: Yeast and Kneading

Yeast is a type of unicellular fungus, and the species Saccharomyces cerevisiae is used to ferment sugars and produce the carbon dioxide needed to make bread rise. Related yeasts are used to ferment sugar into alcohol and to make soy … Continue reading

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