Science Common Sense
185 - How do we use chemistry in cooking?
Chemistry is like magic in cooking. When we mix ingredients and cook food, chemical reactions happen. Here are some cool ways chemistry is used in cooking:
- Baking a cake: Baking powder, a chemical called sodium bicarbonate, makes the cake rise when it meets heat and liquid.
- Frying an egg: When we heat oil, the chemical bonds in the egg's proteins break and re-form, making the egg cook.
- Melted cheese: When we heat cheese, the fat molecules melt and stick together, creating a creamy texture.
- Boiling water: Water boils when the heat breaks the chemical bonds holding the molecules together.
- Tender meat: When we marinate meat, the acid in the marinade (like vinegar or lemon juice) breaks down the protein bonds, making the meat tender.
These chemical reactions help make our food delicious and safe to eat.