A piece of cake
June 9, 2010 4:15 AM  

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The science of cake. Also, the science of breadmaking, and the science of cheesemaking.
posted by jonnyploy (5 comments total) 6 users marked this as a favorite

See also Harold McGee’s On Food and Cooking.
posted by kalessin at 4:45 AM on June 9 [1 favorite]

I love cheesemaking (though only my feta, ricotta, and mozzarella have turned out very well so far) because I love the combination of art and science and microbes involved. I love that cheese has a pH requirement.

I also love that it comes in both "instant gratification" and "the best things come to those who wait" forms.
posted by custardfairy at 4:57 AM on June 9

Do you remember an Inn, Miranda?
Do you remember an Inn?
And the tedding and the shredding
Of the straw for a bedding,
And the fleas that tease in the High Pyrenees,
And the cheese that smelled of goat fart?
posted by pracowity at 5:15 AM on June 9

When people are mystified by baking (and then mystified when they substitute an ingredient, or baking powder for baking soda, and things don’t turn out right), it’s often because they don’t know the chemistry behind it. Learn what each of the ingredients does, and you can learn to substitute and create. Baking is chemistry — accuracy and precision ensure consistent, delicious results.

So happy to see these links. I wish this was taught in grade-school science.
posted by fiercecupcake at 5:36 AM on June 9

Lean over the bowl and take a good sniff. You can smell the earthy, metallic odour of flour and water with a slightly sour note from the alcohol produced by the yeast and a sweet smell from the sugars released by enzymes in the flour.