Kitchen Chemistry

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.

  1. Guacamole, salsa, make your own hot sauce, and quesadillas
    “Don’t rub the eyes, Gringo!” or Homework #1
    Missing Texas or Homework #1 Recipes
  1. Cookie – death by chocolate
  1. Pancakes
  1. Bread
  1. Scones and coffee
  1. Meringue
  1. Jams and jellies
  1. Three bean chili and corn bread
  1. Cheese
  1. Molecular gastronomy
  1. Wacky cake
  1. Ice cream
  1. Peer teaching
  1. 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

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