Culinary Chemistry: Basic Concepts to Make You a Better Cook? [S-18-19]
|Location:||SLU: Johnson 309|
|Classes:||1 Session 1.5 hours|
|Dates:||Mon 1:00 PM 04/09|
What makes onions caramelize and meats brown? What do pH and density have to do with food? What makes bread rise and how does pickling preserve a cucumber’s crunch? Can you taste with your feet? This class will offer some chemistry answers to these questions. You will be able to do some hands-on experiments, providing lessons to take back to your own kitchen.
Suna Stone runs the SLU Chemistry Department stockroom. She specializes in lab safety. She completed a Chemistry and Environmental Studies major at SLU, and has put her degree to use in Albany, Cobleskill and Canton. Suna’s mom says, “It’s the chemistry background that makes my daughter a good cook.”
NOTE: Bring an apron or wear clothing you would wear in the kitchen.