One sure way to get the kids in the kitchen, at least at our house, is to say the word ‘experiment’. We’ve done all of the traditional kitchen experimentation—baking soda and vinegar, sugar crystals, an egg in vinegar, etc.—Recently, though, I’ve been trying to make edible food items more science-y by presenting them as more of an experiment.
Some foods and recipes work better for this than others. For example, in our episode of 2 Kids Cooking TV, ‘Making Mozzerella, the kids and I had fun making delicious cheese while learning about separating milk into its various parts.
Some other real food that would work well in the edible food experiment arena include:
• Making mayonnaise and hollandaise sauce (Emulsions)
• Making Ice Cream in a Bag (Freezing Point Depression and Colligative Properties)
• Meringues and Soufflés (The Power of Egg Whites)
• Cottage Cheese and Ricotta (Catalysts and Coagulation)
There are some other ideas at ‘The Accidental Scientist: The Science of Cooking’ website that we like as well. They have experiments involving bread, pickles, candy, eggs, spices and meat. Each section includes recipes, explanations and activities.
We hope one or more of these ideas draw you and your kids into the kitchen to have some edible science fun. As Alex, Sophia and I work our way through these experiments, we’ll be sure to record each one and share via the show, of course 😉
Have fun cooking together!
Alex, Sophia and Mom
P.S. If you have any ideas for edible experiments you’ve done, let us know by posting a comment below or by sharing over on our fan page wall at Facebook!