Below are the topics covered by Kitchen Chemistry*. You can find course descriptions and materials on the original website.
The main course textbook is On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee, which has been a kitchen classic since its first publication in 1984.
I’ll be covering a topic a week, writing about things that worked or didn’t work, about new discoveries, and finally reporting on the assignments. I plan on writing two posts per week and will post the links on this page as I progress through assignments.
- Guacamole, salsa, make your own hot sauce, and quesadillas
“Don’t rub the eyes, Gringo!” or Homework #1
Missing Texas or Homework #1 Recipes
- Cookie – death by chocolate
- Scones and coffee
- Jams and jellies
- Three bean chili and corn bread
- Molecular gastronomy
- Wacky cake
- Ice cream
- Peer teaching
- Pasta, meatballs, and crème brulee
* Christie, Patricia. SP.287 Kitchen Chemistry course, Spring 2009. (Massachusetts Institute of Technology: MIT OpenCourseWare), http://ocw.mit.edu (Accessed 18 May, 2012). License: Creative Commons BY-NC-SA