WE all know that we use maths when cooking to halve or double recipes, but have you ever thought about the science behind the way we cook?

We’re not talking about molecular gastronomy — though we could be. When we talk about the science of cooking, we’re talking about the basic ways that science impacts the ways we prepare our food.

The science of cooking reveals the ways you can find STEM in nearly everything. If the subject interests you, maybe you should look into becoming a food technologist or getting a degree in food science.

Here are four ways the science of cooking matters and impacts the food you eat daily.

Baking at altitude

You probably don’t have to deal with this often, but a chef in Denver, Calgary, or Johannesburg would. In cities at high elevation, the air pressure is lower than at sea level, where most recipes are calibrated to. That impacts cooking in a few ways.

Baked goods will rise more easily and lose moisture faster. The leavening process occurs more quickly and that can make gas bubbles come together into larger pockets that make baked goods collapse.

The altitude can also cause the pressure to rise inside a baked good, forcing cells to stretch beyond their maximum limit. Collapsing cells means collapsing cake.

Yeast

You probably know that breads and other baked goods use yeast, but you may not know why. Yeast is a single-celled fungi; meaning it’s alive. Its relatives are mushrooms.

Yeast eats sugar. As it cooks, it consumes sugar present in the dough in order to grow. This is called alcoholic fermentation. It has some pretty useful by-products, including carbon dioxide and ethyl alcohol.

As the yeast releases carbon dioxide, it doesn’t escape. The bread traps the carbon dioxide, which forces it to rise.

Baking Soda and Baking Powder

Yeast is a leavening agent, and so are baking soda and baking powder. Both function in the same way, creating air bubbles that make baked goods rise.

Baking powder and baking soda are actually quite similar, which is why many people confuse the two. Baking soda needs an acid to cause its reaction. It is used when there is an acid present in the dough with which it can react.

Alternatively, baking powder has an acidic powder, usually cream of tartar, mixed in with baking soda. It is used when there isn’t any acid present in the dough.

Caramelisation

Caramelisation is another instance where the science of cooking can be delicious. You’ve probably eaten caramelised versions of different foods. Carrots are a popular item to caramelise because they have a higher natural sugar content than any other vegetable.

Caramelisation is the oxidation of sugar, resulting in a rich brown colour and a nutty flavour. In the process, volatile chemicals are released, giving the process its characteristic colour and flavour. Water is removed through the burning off of steam and the sugars are broken down. Suddenly, your carrots are delicious — thanks to science.

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