A few years back - when we were still in the previous iteration of Princeton High School - I had my AP chemistry students make cupcakes with three separate leavening methods: baking soda, baking powder & soda, and mechanical leavening (whipping egg whites). The three methods are fascinatingly different and produce very different results.
In this video Adam and his baker friend look at the differences between box cake mix and from-scratch cakes. They're not quite looking at just the leavenings, but the science behind the differences are fascinating.
I'm sometimes sad that we went with material science rather than food science as one of our science electives at Princeton. I wish I had a good curriculum for high school students to explore food science, but that would also require a cooking classroom - something that our principal at the time of the building of new Princeton High School wasn't interested in building anything that practical.
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