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B HaasTonight I took a recipe my mom had for date oat bars and made a whole bunch of substitutions and tweaks to make a cranberry oat crumble that is dairy-free and gluten-free. It's delicious 😋 I have a lot of fun doing this sort of recipe tinkering. I keep a kitchen lab notebook for the recipes I create or modify. My spouse suggested that I show it to my chemistry students. I use a lot of the same habits<a href="https://wandering.shop/tags/baking" class="mention hashtag" rel="nofollow noopener" target="_blank">#baking</a> <a href="https://wandering.shop/tags/kitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#kitchenChemistry</a>

Das<a href="https://sharkey.world/@Take_A_Bow" class="u-url mention" rel="nofollow noopener" target="_blank">@Take_A_Bow</a> <a href="https://sfba.social/@xvf17" class="u-url mention" rel="nofollow noopener" target="_blank">@xvf17</a> oh awesome! Reminds me of something similar (on a webpage) I used to show kids in my <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> class. ( oh that nearly 15 yrs ago). Thanks for the link!!

DasI'm incredibly blessed with so many great memories 👆🏽 of my late friend Bob Wolke (and we did meet late in our lives, much earlier in mine tho). I knew of him before I moved to Pittsburgh - didn't realize he was here until just before I was introduced to him by a colleague. You too can gain much, as I did, from his wisdom and expertise through his books on <a href="https://mastodon.online/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> + <a href="https://mastodon.online/tags/Science" class="mention hashtag" rel="nofollow noopener" target="_blank">#Science</a> It's what led me (before we met) to use <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> to teach <a href="https://mastodon.online/tags/Chemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chemistry</a> through food<a href="https://bookshop.org/p/books/what-einstein-told-his-cook-kitchen-science-explained-robert-l-wolke/16617662?ean=9780393329421" rel="nofollow noopener" translate="no" target="_blank">https://bookshop.org/p/books/what-einstein-told-his-cook-kitchen-science-explained-robert-l-wolke/16617662?ean=9780393329421</a>

DasLast one in what ended up as a short thread on umami response Proteins breakdown and many of the amino acids, not just glutamate, produce an umami response.There's glutamate in mother's milk, and enhanced umami (glutamate) in say vegetable soup produces a more favorable response from babies <a href="https://mastodon.online/tags/Taste" class="mention hashtag" rel="nofollow noopener" target="_blank">#Taste</a> <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> <a href="https://www.umamiinfo.com/what/whatisumami/#cont02_area" rel="nofollow noopener" translate="no" target="_blank">https://www.umamiinfo.com/what/whatisumami/#cont02_area</a>

DasIn case you know of umami but don't know about differences in response to glutamate (there's a lot in kombu) and inosinate (there's a lot in katsuoboshi) and guanylate (there's a lot in shiitake, especially dried) - know that there is a synergy between these. Hence my mixing of the 3 for the dashi 👆🏽<technically 2 would have been ok>Here's a good review article <a href="https://pubmed.ncbi.nlm.nih.gov/26247011/" rel="nofollow noopener" translate="no" target="_blank">https://pubmed.ncbi.nlm.nih.gov/26247011/</a><a href="https://mastodon.online/tags/Taste" class="mention hashtag" rel="nofollow noopener" target="_blank">#Taste</a> <a href="https://mastodon.online/tags/Chemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chemistry</a> <a href="https://mastodon.online/tags/FoodScience" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodScience</a> <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a>

Church of JeffDetails are everything. The sole difference when making Indian Paneer versus Mexican Queso Fresco is 30°F in when you add the acid to the milk. The chemistry at the two different temperature is so profoundly different that they both have different cooking and melting properties once completed. Paneer is harder and resists melting and the Queso Fresco is soft and melts (think quesadillas). <a href="https://mastodon.world/tags/inthekitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#inthekitchen</a> <a href="https://mastodon.world/tags/IndianCuisine" class="mention hashtag" rel="nofollow noopener" target="_blank">#IndianCuisine</a> <a href="https://mastodon.world/tags/MexicanCuisine" class="mention hashtag" rel="nofollow noopener" target="_blank">#MexicanCuisine</a> <a href="https://mastodon.world/tags/kitchenchemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#kitchenchemistry</a> <a href="https://mastodon.world/tags/fromscratchkitchen" class="mention hashtag" rel="nofollow noopener" target="_blank">#fromscratchkitchen</a>

DasLast couple of times (latest was in March) my Science of Taste & Flavor class for <a href="https://mastodon.online/tags/PhippsConservatory" class="mention hashtag" rel="nofollow noopener" target="_blank">#PhippsConservatory</a> here in <a href="https://mastodon.online/tags/Pittsburgh" class="mention hashtag" rel="nofollow noopener" target="_blank">#Pittsburgh</a> went really well. Their Botany Hall Kitchen space is a terrific venue. Phipps has me on again - Sept 19th - registration is open I'm told.<a href="https://my.conservatory.org/6320/scienceoftasteandflavorfall2024" rel="nofollow noopener" translate="no" target="_blank">https://my.conservatory.org/6320/scienceoftasteandflavorfall2024</a><a href="https://mastodon.online/tags/Science" class="mention hashtag" rel="nofollow noopener" target="_blank">#Science</a> <a href="https://mastodon.online/tags/CommunityOutreach" class="mention hashtag" rel="nofollow noopener" target="_blank">#CommunityOutreach</a> <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a>

DasOk so to coincide with the <a href="https://mastodon.online/tags/Picklesburgh" class="mention hashtag" rel="nofollow noopener" target="_blank">#Picklesburgh</a> festival here in <a href="https://mastodon.online/tags/Pittsburgh" class="mention hashtag" rel="nofollow noopener" target="_blank">#Pittsburgh</a> this weekend the university social media people put this *shocking* clip out on Instagram reels. Great editing job on this unplanned (besides "can you do something related to pickles") unscripted few moments with a few items I grabbed from home. (Besides the variac)<a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a><a href="https://www.instagram.com/reel/C9n4d3suf5C/?igsh=ZDN4bXFtc2l5anNr" rel="nofollow noopener" translate="no" target="_blank">https://www.instagram.com/reel/C9n4d3suf5C/?igsh=ZDN4bXFtc2l5anNr</a><a href="https://www.instagram.com/carnegiemellon/reels/" rel="nofollow noopener" translate="no" target="_blank">https://www.instagram.com/carnegiemellon/reels/</a>

DasThe yellow glow from sodium ions as electricity passes through a pickle, same kinda yellow that tells us that some stars are made of sodium(Fun doing a quick little demo for my Univ social media folks. Only remembered to pull my phone out just before I stopped) <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> <a href="https://mastodon.online/tags/ScienceOutreach" class="mention hashtag" rel="nofollow noopener" target="_blank">#ScienceOutreach</a>

Das5/4 lagniappe with a bit of <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> about those ajitsuke - soy marinated - quail eggs. Made them quite a few days ago, they had soft yolks. Here's how: 3 min into boiling water and immediately into cold water (with a bit of ice). Then once cool, about 20 mins in a bit of vinegar - the spots will come off and shell will get a bit soft. Rinse and peel easily... Marinate in fridge in soy + water + sugar + mirin (skipped sake, but use some)<a href="https://mastodon.online/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.online/tags/CookingTips" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingTips</a>

Dr David Mills2.5kg of cherries stoned and sitting in brandy. There's a bottle of the cherry brandy from last year's crop too. <a href="https://mastodon.social/tags/alcohol" class="mention hashtag" rel="nofollow noopener" target="_blank">#alcohol</a> <a href="https://mastodon.social/tags/kitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#kitchenChemistry</a>

Das<a href="https://tech.lgbt/@wallamidyl" class="u-url mention" rel="nofollow noopener" target="_blank">@wallamidyl</a> <a href="https://sfba.social/@xvf17" class="u-url mention" rel="nofollow noopener" target="_blank">@xvf17</a> <a href="https://c.im/@msbellows" class="u-url mention" rel="nofollow noopener" target="_blank">@msbellows</a> <a href="https://mastodon.social/@blogdiva" class="u-url mention" rel="nofollow noopener" target="_blank">@blogdiva</a> frozen is good plan. If not frozen, it gets too bitter - but a good way to avoid that excess reaction is to first rub/dab the microplane with lemon or lime juice or vinegar (that like the cold retards the reaction)<a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a>

DasAn interview with Prof. Michelle Francl <a href="https://c.im/@MichelleFrancl" class="u-url mention" rel="nofollow noopener" target="_blank">@MichelleFrancl</a> [unfortunately not active here - yet] on on her book, “Steeped: The Chemistry of <a href="https://mastodon.online/tags/Tea" class="mention hashtag" rel="nofollow noopener" target="_blank">#Tea</a>,” which is out today!<a href="https://mastodon.online/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> <a href="https://mastodon.online/tags/Chemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chemistry</a> <a href="https://mastodon.online/tags/FoodScience" class="mention hashtag" rel="nofollow noopener" target="_blank">#FoodScience</a> <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a><a href="https://www.inquirer.com/food/tea-chemistry-michelle-francl-science-20240119.html" rel="nofollow noopener" translate="no" target="_blank">https://www.inquirer.com/food/tea-chemistry-michelle-francl-science-20240119.html</a>

DasIf you don't want it to go limp in the cold - some science to help you<a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a><a href="https://www.science.org/content/article/hate-droopy-carrots-here-s-how-keep-them-crisp" rel="nofollow noopener" translate="no" target="_blank">https://www.science.org/content/article/hate-droopy-carrots-here-s-how-keep-them-crisp</a>

Eva WinterschönFor <a href="https://hachyderm.io/tags/TbT" class="mention hashtag" rel="nofollow noopener" target="_blank">#TbT</a> today, here's a different kind of <a href="https://hachyderm.io/tags/HomeLab" class="mention hashtag" rel="nofollow noopener" target="_blank">#HomeLab</a>... harkening to the late 20-teens, during which many a molecule was synthesized!👩🏼‍🔬💕💕Still have the equations and formulas in a chemlab repo, just need some more space to run the upgraded equipment. Sep funnels are fun and all, but 2L ones are heavy and a hassle to clean, instead... centrifuges are way more fun!<a href="https://hachyderm.io/tags/Science" class="mention hashtag" rel="nofollow noopener" target="_blank">#Science</a> <a href="https://hachyderm.io/tags/Chemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chemistry</a> <a href="https://hachyderm.io/tags/WomenSTEM" class="mention hashtag" rel="nofollow noopener" target="_blank">#WomenSTEM</a> <a href="https://hachyderm.io/tags/Fun" class="mention hashtag" rel="nofollow noopener" target="_blank">#Fun</a> <a href="https://hachyderm.io/tags/withChemicals" class="mention hashtag" rel="nofollow noopener" target="_blank">#withChemicals</a> <a href="https://hachyderm.io/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a>

Dr David MillsStirr thoroughly to mix in the cream and butter. We're aiming for a glossy, pale brown (darkening on standing) turbid mixture. Unlike most chemistry, tasting and smelling the reaction mixture is strongly suggested. Now is the time to add in more capsaicin or sodium chloride to your preference. The mixture is now returned to a low oven for another 20 minutes. <a href="https://mastodon.social/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> <a href="https://mastodon.social/tags/CookingWithDavid" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingWithDavid</a>

Dr David MillsFor the next step, I'm dividing out the mixture into a smaller pot, to allow space for further reactants. Then add in rather a lot of butter and cream. <a href="https://mastodon.social/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> <a href="https://mastodon.social/tags/CookingWithDavid" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingWithDavid</a>

Dr David MillsGetting back to the <a href="https://mastodon.social/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> after a day off. The lenti-onion-tomato-garlic-ginger concoction has rested to infuse and slowly react. Now it's time to resuspend the solids and stir over a low heat for another hour. Add approximately 400ml of water at this point. <a href="https://mastodon.social/tags/cookingWithDavid" class="mention hashtag" rel="nofollow noopener" target="_blank">#cookingWithDavid</a>

DasAnd Christmas is perhaps when I miss my dear old friend whom I met late in both our lives (but thankful I did). He passed on in 2021 but we sure shared some great times - <a href="https://mastodon.online/tags/Chemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#Chemistry</a> & <a href="https://mastodon.online/tags/Food" class="mention hashtag" rel="nofollow noopener" target="_blank">#Food</a> - my greatest <a href="https://mastodon.online/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> inspiration. A couple of pics from Christmas lunches long past in Pittsburgh when I'd whisk him away from his home.Here's to you Bob Wolke! 🍸 Merry Christmas (imma go get some bao from 711 or something) <a href="https://mastodon.online/tags/ChristmasChinese" class="mention hashtag" rel="nofollow noopener" target="_blank">#ChristmasChinese</a>

Dr David MillsAfter stiring well, the whole thing goes into the oven at 180C for 3 hours. Checking periodically and adding water to keep the reaction fluid. <a href="https://mastodon.social/tags/KitchenChemistry" class="mention hashtag" rel="nofollow noopener" target="_blank">#KitchenChemistry</a> <a href="https://mastodon.social/tags/CookingWithDavid" class="mention hashtag" rel="nofollow noopener" target="_blank">#CookingWithDavid</a>

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