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Kitchen Science Lab for Kids: EDIBLE EDITION
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Kitchen Science Lab for Kids: EDIBLE EDITION
by Liz Lee Heinecke
Kitchen Science Lab for Kids: EDIBLE EDITION
Introduction
Overview
Rules of Kitchen and Food Safety
COURSE 01 DAZZLING DRINKS
Lab 1: Sweet Soda Syrups (supersaturated solutions)
Lab 2: Razzle-Dazzle Root Beer (fermentation)
Lab 3: Bodacious Bubble Tea (tapioca science)
Lab 4: Sunset Lemonade (density gradient)
COURSE 02 SCRUMPTIOUS SNACKS
Lab 5: Paper-Bag Popcorn Explosion (vapor pressure)
Lab 6: Pretzel Bread Sticks (Maillard reaction)
Lab 7: Flavorful Fruit Leather (dehydration)
Lab 8: Pucker-Up Pickles (acetic acid pickling)
Lab 9: Juicy Fruit Spaghetti and Popping Boba (polymerization)
COURSE 03 CREAMY CHEESE AND FAB FERMENTS
Lab 10: Stretchy Mozzarella (rennet cheese science)
Lab 11: Perfect Panir (acid cheese science)
Lab 12: Cool Crème Fraîche (lactic acid)
Lab 13: Yummiest Yogurt (thermophilic bacteria)
Lab 14: Tangy Green Beans and Carrots (lactofermentation)
COURSE 04 DIVINE DIPS, DRESSINGS, AND SAVORY SAUCES
Lab 15: Dashing Vinaigrette (emulsions)
Lab 16: Awesome Aioli (pasteurization)
Lab 17: Heavenly Hummus (purées)
Lab 18: Lip-Smacking Alfredo (viscosity)
Lab 19: Tony Tomato Sauce (balance)
Lab 20: Nut-Free Pesto (garlic)
Lab 21: Best Beurre Blanc (emulsions)
COURSE 05 MARVELOUS MAIN DISHES
Lab 22: Homemade Pasta (gluten)
Lab 23: Perfect Popovers (elasticity)
Lab 24: Pizza Dough (gluten)
Lab 25: Sky-High Soufflé (roux)
Lab 26: Super Spring Rolls (rice paper)
Lab 27: Ooh La La Crêpes (egg batter)
Lab 28: Mouthwatering Meatballs (food safety)
COURSE 06 SASSY SIDES
Lab 29: Fluffy Rice (rice starch)
Lab 30: Vibrant Veggies (volatile acids)
Lab 31: Posh Potatoes (water absorption)
Lab 32: Super Salads (vegetable storage)
COURSE 07 BOSSY CAKES, PERFECT PASTRIES, AND FABULOUS FROSTINGS AND FILLINGS
Lab 33: Perfect Layer Cake (baking soda and acid)
Lab 34: Wicked-Good Chocolate Cupcakes (flavor enhancers)
Lab 35: Heavenly Angel Food Cake (air bubbles)
Lab 36: Tie-Dye Roll Cake (sponge structure)
Lab 37: Mom’s Pie Crust (butterfat/shortening)
Lab 38: Celestial Cream Puffs (dough expansion)
Lab 39: Whipped Cream and Whipped Cream Frosting (bubbles)
Lab 40: Jan’s Buttercream Frosting (butterfat)
Lab 41: Gorgeous Ganache (interfering agent)
Lab 42: Magical Mirror Glaze (gelatin)
Lab 43: Old-Fashioned Pudding (cornstarch)
Lab 44: Luscious Lemon Curd (denaturation)
Lab 45: Meltingly Marvelous Mousse (comminution)
COURSE 08 DARING DECORATIONS AND DELECTABLE DESSERTS
Lab 46: Fabulous Fondant (sugar)
Lab 47: Chocolate Domes and Bowls (tempering)
Lab 48: Meringue Mushrooms (glassy state)
Lab 49: Marvelous Marshmallows (amorphous candies)
Lab 50: Easy Ice Cream (crystal formation)
Lab 51: Breathtaking Baked Alaska (insulation)
Lab 52: Scrumptious Sorbet (air incorporation)
About the Author
About the Photographer
Index
Acknowledgments
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Liz Lee Heinecke
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Kitchen Science Lab for Kids
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