Kitchen Chemistry: Turn Up The Heat

The chemistry behind cooking food


EggFood is made up of all sorts of chemicals. Cooking just heats up those chemicals to make them change in some way.

Think of an egg egg – when eggs are raw, they’re all runny and gloopy. They wouldn’t be very tasty next to some bacon – yuck! As it heats up, you can see the transparent white is changing… and the yolk is getting hard.

There are long chains which are proteins – and the links are amino acids. Heat maked the chains break and reconnect in a different way. It changes pretty quickly!

> Visit the Kitchen Chemistry Home
> Download the series as a free podcast from iTunes