Chemical Cookery: Year 9 Take Science into the Kitchen.
Who says science can’t be delicious? Year 9 students recently stepped outside their usual curriculum to dive into the fascinating world of molecular gastronomy, where chemistry and cooking collide! Their challenge? To create a dish that looked like a classic plate of spaghetti and meatballs, but with a surprising twist. Instead of pasta and meat, students made white chocolate spaghetti and raspberry ‘meatballs’ using cutting-edge techniques and a dash of chemical magic!
Using ingredients like sodium alginate, calcium lactate and agar agar, students explored how science can transform textures and states of matter. The experience introduced them to spherification, a process that turns liquids into delicate, jelly-like spheres, and gelification, which allowed them to turn white chocolate into noodle-like strands.
The kitchen turned into a laboratory as students experimented with different methods to perfect their dishes. Some struggled with getting the right consistency for their raspberry spheres, while others found the spaghetti strands to be trickier than expected. However, through teamwork and problem-solving, they all managed to plate up a unique and tasty creation!
“It was so cool to see how science could change food in such unexpected ways,” said one Year 9 student. “I never thought I’d be making spaghetti out of chocolate, but now I kind of want to try making other weird food experiments at home!”
The Chemical Cookery session was a brilliant opportunity for students to develop their practical skills, creativity and understanding of food science. It’s safe to say that the world of cooking will never look the same again for these young scientists!
Who knows, maybe we have some future molecular gastronomists in our midst? Next time, we might just see exploding desserts or edible foams on the menu! Watch this space!
Mr Dean
Science Department