Chewing on molecules | Escape game
Knowing a bit of chemistry can be useful for navigating between pots and pans. On the one hand, it’s important to consider thermodynamics. Many preparations require an input of energy, for example, in the form of heat (boiling, frying, or roasting are endothermic processes), but it can also be mechanical energy (whisking to make mayonnaise, aioli, egg whites to meringue, etc.).
Organic chemistry is also important because foods are made up, in addition to water and a small amount of inorganic salts, of organic molecules: carbohydrates, fats, proteins, and vitamins. When cooking, we can transform these molecules into others through chemical reactions. For example, sugar breaks down into glucose and fructose, condenses, and turns into caramel.
Thus, cooking methods and composition are at least as important as taste. You know what they say: «A recipe is just a chemical equation that ends in dessert.»
Solve these kitchen science riddles and download a free recipe book.
In collaboration with the Spanish Foundation for Science and Technology – Ministry of Science and Innovation.
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