Cooking with Chemistry
Cooking with Chemistry was first presented as a one-day hands-on workshop for teachers at ChemEd 97, held at the University of Minnesota, Minneapolis, MN, August 3-7, 1997.
Click on one of the titles below to read some experiments and activities from Cooking with Chemistry, a work in progress, by David A. Katz:
These are PDF files and require Acrobat Reader
Safety with Food Chemistry Experiments
Food Additives - What They Do
Beef Jerky - A Method to Preserve Food Without Refrigeration
Butter in a Bottle
Partial Thermal Degradation of Mixed Saccharides With Protein Inclusions with Teacher Notes
Taffy: Partial Thermal Degradation of a Mixed Saccharides Triol Solution with Teacher Notes
Caramels Recipes for both vanilla and chocolate caramels.
Caramel Corn with a method for making microwave popcorn in a plain paper bag
Gummy Candy Make your own gummy candy. Two variations.
Pop Rocks Make a fizzy candy.
Tootsie Rolls Make Tootsie Rolls
Rock Candy (crystalized sugar) Grow your own edible sugar crystals.
Reference for the chemistry of candy making:
Edwards, W. P., The Science of Sugar Confectionery, Royal Society of Chemistry, Cambridge, UK, 2000.
Books for candy making:
Gehring, Abigail R., Classic Candy, Skyhorse Publishing, New York, NY, 2013.
Kendrick, Ruth A. and Pauline H. Atkinson, Candymaking, HP Books, 1987.
Sharrock, Jane, Who Wants Candy, HP Books, New York, 2004.
Wilbur, Todd, A Treasury of Top Secret Recipes, Plume, 1999.
Look up specific recipes on the Internet. You will find multiple versions for each recipe. Read comments to help you decide which recipes, or modifications, are most likely to succeed.
Chromatography of Food Colors with Teacher Notes This experiment is based on an FDA procedure using a liquid ion exchange resin to extract the food colors.
Chromatography of Food Colors This experiment is a modification of the previous procedure. This uses a piece of wool yarn to extract the food colors.
Dry Ice Root Beer
Energy of a Peanut (calorimetry) with Teacher Notes
Glue from Milk
Effect of Freezing Point Depression on Mixed Saccharides-Protein Solutions with Teacher Notes
Liquid Nitrogen Ice Cream
Iron From Cereal with Teacher Notes and a Letter from General Mills responding to an inquiry about the iron in the cereal
Make Your Own Orange Drink: An experiment in how additives affect our food
Map Your Microwave
MOLasses Cookies A treat for MOLE Day (6:02 am to 6:02 pm on October 23 every year)
Peanut and Nut Butters
Chocolate Chantilly A molecular gastronomy process to make a chocolate mousse
Fruit Juice Caviar A molecular gastronomy process to make caviar-type beads of fruit juice.
30-Second Microwave Chocolate Cake
2 Microwave Chocolate Cake Recipes
Microwave Chocolate Chip Cookies
Zip-Lock Pickles Make barrel-type pickles in a zip-lock bag.
Quick Pickles Pickles in about an hour using standard cucumbers
Quick Cabbage Salad (Quick Slaw) in as little as an hour
Popcorn Unerstanding why popcorn pops
Microwave Popcorn How microwave popcron works and how you can make low calorie popcorn in your microwave.
Potato Chip Tasting
Determination of Fat in Potato Chips
Testing the Waters: How Good is That Bottled Water and How Effective is Your Water Filter with Teacher Notes
Titration: Standardization of a Base and Analysis of Stomach Antacid Tablets with Teacher Notes
The Great Biscuit Baking Trials
How Yeast Works
Philadelphia soft pretzels
Root beer/Birch beer
Measurement Equivalents for Science Activities
Mass-Volume Equivalents of Common Chemical Solids
Grades of Purity of Chemicals
Some Reference Books on Chemistry and Cooking
McGee, Harold, On Food and Cooking, Revised and updated edition, Scribners, 2004
McGee, Harold, The Curious Cook, Collier Books, 1990
Grosser, Arthur E., The Cookbook Decoder, Beaufort, 1981
Corriher, Shirley O., Cookwise, Morrow, 1997
Corriher, Shirley O., Bakewise, Scribner, 2008
Rosenthal, Sylvia, and Fran Shinagel, How Cooking Works, Macmillan, 1981
Coultate, Tom, and Jill Davies, Food, The Definitive Guide, Royal Society of Chemistry, 1994
Beckett, Stephen T., The Science of Chocolate, Royal Society of Chemistry, 2008
Clarke, C., The Science of Ice Cream, Royal Society of Chemistry, 2004
Some TelevisionShows About food
American Eats focuses on the history of American foods and cooking. It was broadcast on the History Channel in 2006. Topics included Hot Dogs, Pizza, Ice Cream, and more. Episodes are ocasionally shown on the History Channel, some are available on youtube, and on TV.com. Some episodes are available on DVD.
Food Tech was a series broadcast on the History Channel in 2010. Host Bobby Bognar examined different meals such as Cheeseburger and Fries, Chinese Take-out, Mexican, Southern Fried, and more. Each episode traces the making of the foods that are part of the meals from farm to processing. Episodes are rerun on the History Chanel and can be found on youtube and TV.com.
Food Factory is the "How Its Made" of food. This show appears on the Food Network in Canada. It shows how favorite foods are made from raw materials to finished products. Usually 3 or 4 foods are shown in each episode.
Photo courtesy of Aztec Press, Pima Community College