Chemistry confections: savoury
On Demand (IF 2021)
Talk | Chemistry, Food & Drink, Materials
The kitchen is a chemical laboratory to experiment with colours, flavours and textures. Look behind your savoury menu to explore the science of cooking with experimental chemist Jess Crompton and sustainable and creative chef, Jonas Lodge. Pick up some top tips to tantalise the tastebuds and impress the eyes while examining the colour palette of your menu. Come back on Monday 18 October for the sweet option!
Supported by the Royal Society of Chemistry
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