Chemistry meets Cuisine: Studying the Science of Cooking

Because I *clearly* don’t have enough to do, I’ve decided to sign up to a MOOC (massively open online course) from edX called Science & Cooking: From Haute Cuisine to Soft Matter Science. It’s looking at understanding the science behind cooking, from baking to chocolate and foams, gels and spherification. Here’s the link to the video introducing the course:

It only started the other day, so there’s still plenty of time to get in on it if you’re interested – and it’s free, which is a big plus. So far it’s been really interesting and looks promising. I know that my family are going to enjoy the labs, especially the molten chocolate cake! Still not quite sure where I’m going to find the time though…!

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