Summary
WASHINGTON - Some sweetened tangerine juice. A little soy protein. A blender. Voila: A trendy, frothy dessert becomes a lesson in kitchen chemistry.
It turns out the chef who whips up pies for the president is also a bit of a scientist - calling on knowledge of how to help bubbles hold their shape and how crystals affect chocolate and salt, in the quest for healthier goodies.See the full content of this document
Extract
Chef Whips Up Desserts with Chemistry
You wouldn't think taste tests would be on the menu, er, agenda when the American Association for the Advancement of Science assembles some of the world's leading molecular biologists and geneticists and astronomers...
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