What cooking chemistry should I know?
June 23, 2014 9:08 AM Subscribe
What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage.
posted by Mrs. Pterodactyl to Food & Drink (22 answers total) 69 users marked this as a favorite
Specific types of things that would be great:
The difference between using melted and hard butter (besides the fact that there's so much less when it's melted)
What does salt do besides add taste?
Anything about starch or gluten
My end goal here is to be able to tweak recipes to make things come out exactly the way I want them, for example, if I want cookies thin instead of thick or my bread puffy instead of dense. Really any information or resources you have would be really awesome. Thank you!