theKitchenLab

Just 2 humans who love to eat & to cook, and who also happen to be chemists! Spreading the joy of the science around the kitchen, one dish at a time!

[theKitchenLab @theKitchenLab_]

So what makes a corn kernel pop? And what actually pops?

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #foodblog #popcorn #mais #pressurecooker #pop #salty #cellulose #starch #corn #movies #snacks

[theKitchenLab @theKitchenLab_]

@deeds_collins Ooohh this is a good fact to know! I hope they flew out of this one!

[theKitchenLab @theKitchenLab_]

Acid-base reactions give us delightful Irish soda bread!

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #foodblog #funfacts #irish #sodabread #bread #acidbase #buttermilk #soda #bicarbsoda #baking #homebaked #flour #tasty

[theKitchenLab @theKitchenLab_]

What is deliciously cheesy and vegan? Nutritional yeast, i.e. MSG with cellular impurities

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #foodblog #funfacts #cheese #cheeze #tofu #nutritionalyeast #yeast #msg #umami #dead #fungus

[theKitchenLab @theKitchenLab_]

What makes #icingsugar clumpy and not so pourable?

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #funfacts #sugar #puderzucker #particlesize #small #microns #sticky #sweet #kaiserschmarrn #dessert #pancakes #austrian #german

[theKitchenLab @theKitchenLab_]

How to get rid of those stubborn yellow stains when you're using #turmeric in the kitchen?

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #foodblog #funfacts #turmericlatte #goldenmilk #insoluble #vinegar #cleaning #stains

[theKitchenLab @theKitchenLab_]

When Kaufland gives you tasteless #apples, make #applepie!

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #foodblog #funfacts #pastry #dessert #comfortfood #flavour #acid #vinegar #baking #homebaked

[theKitchenLab @theKitchenLab_]

#Burn a #paprika to make yourself some delicious #muhammara!

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #funfacts #capsicum #dip #carbon #burnt #blackened #charcoal #gas #pyrolysis #skin #flesh #fruit #vegetable #smokey

[theKitchenLab @theKitchenLab_]

We grow #fungus in our home and it is delicious...

#thekitchenlab #foodscience #food #science #chemistry #foodchemistry #scicomm #foodfacts #funfacts #mushrooms #kräuterseitlinge #shrooms #msg #umami #flavour #taste #glutamate #kingoyster #oystermushrooms #plant #aminoacid

[theKitchenLab @theKitchenLab_]

Red bean coconut pudding. Silky, fragrant, and wobbly. We all love a jiggle, and this #recipe calls for #cornstarch as its #thickeneingagent!

#thekitchenlab #foodscience #food #chemistry #foodchemistry #scicomm #funfacts #椰汁紅豆糕 #starch #gelatinization #jelly #asiandessert

[theKitchenLab @theKitchenLab_]

My love for #sesameoil is not so radical, but the #phytochemicals in it does capture #freeradicals!

#thekitchenlab #foodscience #food #science #chemistry #scicomm #foodfacts #funfacts #ramen #sesame #packetramen #lignin #tocopherol #antioxidant #smell #taste #asiancuisine

[theKitchenLab @theKitchenLab_]

I've been slowly hacking away at this red cabbage in my fridge for 2 weeks now and honest to goddess, I really dislike the smell and it tastes like nothing. I bought it because it looked so pretty with that purple hue.…

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[theKitchenLab @theKitchenLab_]

Ever wonder why we sweat and brine veggies and how it works?

Osmotic dehydration.
This salty queen has finally written a new post (after a year lol), link in bio!

#osmosis #sweat #brine #salt #kimchi #korean #cabbage…

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[theKitchenLab @theKitchenLab_]

I saw this at my local netto the other day and I was entirely captured by the intricate pattern on this vegetable. Perhaps they’re very common in europe, but I’ve never seen this cauliflower-like beast before.

It is a…

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[theKitchenLab @theKitchenLab_]

I don't really have a fun story about daikon but I just really enjoy eatng this root vegetable. Actually, there was this one Chinese New year when I grated 2 kilos of this to make radish cake. Oh, that was quite tiring but…

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[theKitchenLab @theKitchenLab_]

There aren't many things that I don't eat. But this...this pimply, gangly monstrosity of a vegetable actually makes me feel upset when I put it in my mouth.

Bitter melon is the natural enemy of many Chinese children, who…

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[theKitchenLab @theKitchenLab_]

It's squash season in Australia! I miss eating these glorious creatures. The ones I can get in Germany just don't really cut it. At least the ones I've been able to find so far. These ones in the photo are Turk's Turban…

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[theKitchenLab @theKitchenLab_]

In those times when you've washed up after delicious foods, have you ever noticed that the floaty bits of food in water move to the edges when you add detergent?

It's all about surface tension and the Gibbs Maragoni…

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[theKitchenLab @theKitchenLab_]

Growing on the tips of some cactus arms are these pretty pink wonders. Dragonfruit, or the pitaya, tastes of freshness. My personal experiences with them are hit and miss. Sometimes they were super sweet, but other times…

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[theKitchenLab @theKitchenLab_]

Some family friends gave my parents a bag of these squiggly dried foliage. It originates from South Africa and are called bitter leaf (vernonia amygdalina). They’re said to work miracles and are super duper beneficial to…

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