Science In The Kitchen

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Science In The Kitchen

Yesterday was the first of my new After School Cooking Class series for Kids. Our class was called: Science In The Kitchen. After teaching high school biology years ago, it was fun to bring the laboratory into the kitchen!

What was on the Agenda?
We made popovers, invisible ink, sorbet in a bag and expanded marshmallows in the microwave.

Popovers

4 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoon salt
Butter, jam, syrup or honey, for serving

  1. Preheat oven to 450 degrees F.
  2. Grease 12 large muffin tin cups or 12 custard cups.
  3. Break the eggs into a bowl and beat well.
  4. Add the milk, flour, and salt, and beat until just blended.
  5. Fill the muffin tin cups or custard cups 3/4 full with the batter.
  6. Place the pan on the center rack in the oven.
  7. Bake for 30 minutes without opening the oven door.
  8. Serve the popovers hot with butter, jam, syrup, or honey.

What Makes Popovers “Pop”?

Steam is released from the liquids in the batter as they heat. It is confined in the oven (don’t open the door!), and gets trapped inside the gluten from flour proteins, starch, and protein from eggs. The popover literally ‘pops’ with steam, but the steam doesn’t escape because the stretchy protein holds it inside the batter.

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Filed under Cooking with Kids, Musings of a Cooking Teacher..., Recipes

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