August is food science month here at The Brooklyn Kitchen! And in the grand tradition of discussing science on fridays (maintained by our favorite station, WNYC, through the syndicated show Science Fridays), we’d like to introduce:
FOOD SCIENCE FRIDAYS AT THE BROOKLYN KITCHEN!
Everyone’s a scientist when it comes to food! Baking is chemistry, fermentation is biology, choosing a pot is a question of physics.
Fridays in August, we’ll be conducting some fun food-oriented experiments. Come by after 4pm to hang out and talk science. Or watch this space for updates and results!
Food Science Friday Schedule:
FRIDAY, AUGUST 7 at 4PM: COOKING WITH THE SUN!
We’ll be baking cookies on a car dashboard, and if it feels hot enough, we’ll see if we can actually fry an egg on the sidewalk.
FRIDAY, AUGUST 7 – FRIDAY, AUGUST 14: CAPTURING WILD YEAST!
Yeast is everywhere! Strains of yeast exist right in the air around us, and we are going to catch some and force it to leaven our bread! On the 7th, we’ll set the trap, and we’ll visit it throughout the week to see what we catch.
FRIDAY, AUGUST 14 at 4PM: GRAMMAR SCHOOL SCIENCE FAIR FUN TIMES!
Capillary Action: Why do we water the soil instead of the top of the plants? Doesn’t gravity pull the water down? Well, no. We’ll be replicating your classic celery stalk capillary action demo.
Punk Rock Candy: Geology isn’t a science we routinely associate with food, (though of course soil and its health is everything about food) but here we go! We’ll be making rock candy, forming salt crystals and seeing if we can combine the two flavors for a sweet and salty rock food!
FRIDAY, AUGUST 21 at 4PM: IT’S ELECTRIC!
Tuber Town: We’re going to see what kind of kitchen electronics we can run with potatoes and citrus fruits!
Sparks!: Not the malt liquor! We’re going to see what sort of minty things we can get to spark in the dark recesses of our mouths.
FRIDAY, AUGUST 28 at 4PM: UP, DOWN AND OVER
How Do You Get An Egg In A Bottle?: We’ll demonstrate how temperature and air pressure interact to pull a hardboiled egg into a narrow mouthed bottle. The real question will probably end up: How do we get the egg out?!
Chemical Propulsion: We’re going to build a rocket to the moon. Well, maybe not the moon, but we are going to propel things short distances into the air using baking soda and vinegar.
Dry Ice Cream: Making ice cream always feels a bit scientific, especially the old fashioned rocksalt and ice way. But today we’re going to go nerdtastic and make ice cream using dry ice.