Adam Kovacs Presentation

For my final project I decided to make garlic bread grlled cheese. Leaving two days early from Jterm, I knew I would be presenting infront of the class and figured it would be a food that we would enjoy. I began the presentation involving the class by calling up volenteers to help me but the garlic butter on the bread and to flip the sandwich.

Ingreedients

• 1 stick of unsalted butter
• 3 cloves of garlic
• White bread
• American cheese
• Parsley

Steps to make garlic bread grilled cheese

• Garlic butter
• Melt the butter and place in a bowl
• Mince cloves of garlic and mix with butter
• Chop Parsley and mix in bowl
• Place the garlic butter at the bottom of heated pan
• Spread garlic butter on two slices of bread
• Place cheese on bread and cook until golden brown and cheese melted
• Flip and wait for golden brown on opposite side

marigold kitchen

Marigold Kitchen was extremely fun. We tried multiple meals made by a chef that went to EA. I am not a picky eater but i despised everything about mushrooms, But the mushroom soup we had completely changed my view on mushrooms enough for me to try a mushroom later on and actually enjoy it. 

Final Presentation Sameer and Blake

At first when I saw we had 2nd graders I didn't think they would be that interested in what we were doing and would just want to eat the cookies. I was wrong because they thoroughly enjoyed putting the ingredients in the bowl and they all enjoyed mixing. They didn't seem to pay attention to the science aspect with the emulsification of the ingredients. We didn't have enough time to let the kids roll the cookie dough into balls like we wanted to but the presentation still went well. Overall the kids stayed interested and enjoyed the cookies.

Recipe:

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions:

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Final Project Gabe and Quinn

We killed it. Quinn and I made a garlic honey chicken over rice topped with green onions. Throughout the presentation we involved the kids with mixing the correct amount of spices, viewing the process of how much bigger a grain or rice gets, and serving their very own food right before their eyes. We as well talked about the Maillard reaction, Collagen, Brining, and a lot of other interesting "dumb" facts to keep the kids involved. By using examples of simple foods or actions that every person would know if they were in a kitchen, we were able to explain some more scientific terms to only second graders. We had a great time cooking the chicken over the past couple of days, and it has inspired us to continue to cook in our houses in the future.

Recipe: https://www.familyfoodonthetable.com/15-minute-honey-garlic-chicken/

Recommendation: Recipe calls for 15 minutes of cooking, we found it more appetizing if the dish is cooked on medium heat for up to 40 minutes, until the chicken is cartelized in the richness of the sauce.

Final Reflection

We started the day off by preparing our final presentations for the lower schoolers. When it was time for us to make our presentation, we took one bowl of Buffalo Chicken dip that we had made prior and put it in the oven so that it would be ready for the lower schoolers to eat. Upon arrival, we began making Buffalo Chicken dip right in front of them an we also allowed them the opportunity to contribute to making it. During the process we shared with the lower schoolers facts about how cheese, and rotisserie chicken is made. We also taught them about emulsion. This is the concept of combining two things that normally do not work together. An example of this in our Buffalo chicken dip is the hot sauce and the ranch dressing. After the lower schoolers left, we decided to make an extra hot batch of Buffalo chicken dip with all of the leftover chicken. We then washed many dishes so that the kitchen would be clean the following morning.

-JR Rauscher

Marigold Kitchen

I was extremely surprised and satisfied with everything Marigold kitchen had offer. Prior to Thursday night I had never been to a tasting of any kind and went into the experience with no expectations. I made a personal goal to eat everything on every plate I received and try any new foods placed in front of me. I personally am not a picky eater, so this wasn’t too challenging of a goal for me. However it forced me to try tasting and mixing the new and different flavors on each place. I cleaned every plate and bowl given to me, scraping out even the tiniest of leftovers, not because of my goal but because the food was so delicious. The 8 meal course offered many new and different foods and flavors I personally have never tried, such as caviar, venison, persimmon and foie caramel. I simply could not pick a favorite course as each one topped the next in both taste and presentation. Classic foods were served with a twist, such as camembert creme brulee, mushroom soup with a savory granola, San pellegrino sorbet, and an espresso infused cookie. I can not say enough good things about Marigold kitchen, and hope to return again for another seasonal tasting.

-Catherine Butkus

Ice Cream in a bag- final project

 Ella and I decided to show the science behind the creation of ice cream in a bag. Teaching the kindergarteners the "magic" behind making 10 min ice cream was a great experience. We taught them about solids and liquids and the difference between them. We asked them about the freezing point of water and explained why adding salt to the bag of ice reduces the freezing point. We then compared to the salt you see on the road when it's snowy outside. The kids enjoyed shaking the bag around and watching the ice cream form. We asked them their favorite types of ice cream and a lot of them changed their opinion from chocolate and vanilla to cookies and cream. We also told them they can make it at home and mix in tons of different flavors. We explained to them that by shaking it up in a bag instead of putting it directly in the freezer it makes the ice crystals smaller and makes the flavor more powerful. We then asked the kids what they learned and they told us what solids and liquids are and how the freezing point makes the ice cream super cold. Overall, they learned a little more about what they were currently learning in science class and we applied it to real world situations and I think they really enjoyed it.
HERE IS THE RECIPE:
gallon ziploc bag: 
ice
6 tbs of rock or table salt

quart ziploc bag:
1/2 cup heavy cream
1/2 cup of milk
2 tbs of sugar
topping of your choice. 
-maddie and ella!!

Marigold Kitchen

The Marigold Kitchen was an interesting experience. This was my first experience at a restaurant like that. When we were told that we were going to be served 8 different courses had me a little intrigued. I had eaten foods that I have never had before and I took away one course that I really enjoyed, which was the scallop. I think it was my favorite because it was our first entree course as well. All in all though I really enjoyed my time at the Marigold Kitchen. Their were some foods I liked and some that were interesting but it was an experience that opened up my mind to try to eat different foods I’ve never had before.



- Isaiah Payton

Marigold Kitchen

My first thoughts were very hesitant towards marigold kitchen. I am a very picky eater, but I made it my goal to try everything that we were served. I was very surprised how amazing everything tasted. My favorite meal was the venison, which I have never had before. The vegetables I had never tried or heard of before scared me, but was completely blown away by all the powerful flavors throughout the 8 courses. I am now excited to try more foods and enjoy the flavor of them and why certain flavors and textures are mixed together. Marigold was overall a great experienced that i would recommend everyone to try.

Marigold Kitchen

I enjoyed Marigold Kitchen's presentation of how a nice restaurant should look. The environment was very nice and I enjoyed the calming music they played. The food put me outside of my comfort zone, which I was expecting and completely fine with. I ended up eating and liking everything that came out of the kitchen. Even though I did eat everything that came out, I was still hungry when I was leaving which was disappointing. It was still an experience that I am glad I had and learned a lot from the food served.

Marigold Kitchen

Marigold Kitchen exceeded expectations. From the experience, to the food, to the explanation of everything origin, the restaurant brought an explosion of tastes, smells, and information. I enjoyed all 7 or so meals, regardless of how small they were. My personal favorite was the mushroom soup. Every different course had a hidden burst of flavors that one would not expect. For desert, the Crème brûlée perfectly finished up an already delicious meal. My family will for sure be attending the restaurant again.

Marigold Kitchen reflection

Marigold Kitchen lived up to, if not exceeded, my high expectations. Everything single element in every day was thoughtfully executed. Soaking the crudité in a salty brine was one of the concepts that I never would have thought of, and yet it had a huge impact on the flavor of the vegetables. Furthermore, the presentations were all beautifully executed and each dish was composed of multiple, complex elements. My favorite dish was for sure the scallop; the sear on it was beautiful, and the parsnip puree was a perfect pairing. The restaurant was also extremely accommodating to dietary restrictions, as they were more than happy to exclude meat from my dishes. There was not a single drop of food left on any of my plates, as even the sauces were scraped clean off in an attempt to savor every last flavor of the incredible meal.

Lauren Rodio

Marigold Kitchen

 After school, we went to Marigold Kitchen in Philadelphia. We left at four in the afternoon and although it took us some time to get down there, it was most certainly worth it. We were served 7 courses of food ranging from San Pellegrino sorbet to fresh Venison. My favorite was the Persimmon wrapped in Prosciutto and the Venison. I have never dined in a restaurant where service is present the whole time. Most restaurants waitresses visit their designated table around seven times while Marigold on the other hand almost always had one person in the room with us either filling up water, serving, or clearing food on our table. This impressed and pleased me the most as it promoted a sense of importance to us. Overall I enjoyed the Marigold experience more than anything else we did during J term.

- JR Rauscher

Marigold Kitchen - Lauren Devletian

At first, very hesitant and petrified to taste the meals presented to us at the Marigold Kitchen, it was personally inedible, as my predictions foretold. (Now, I am no food critic, nor do I aspire to be one; I am simply revealing my opinion toward the excessive 7/9 courses.) However, I appreciated the beautiful presentation of all the courses, especially the bread/butter and the palate cleanser, as they both were absolutely divine! In addition, I am glad to say that I have my expanded my culinary experience, in attempt to eat these aforementioned exotic, unique delicacies; however, in conclusion, I would prefer to remain in my previous realm of chicken fingers and pizza.

Day 3 summary

The majority of Tuesday was spent with Chef Shola Olunloyo at Studio Kitchen. The 2-hour delay that morning did not affect our travels in any way and we set out for Studio Kitchen almost as soon as we got into class that morning. Shola is based in BOK, an old vocational school in Philadelphia that was closed down and transformed into a coworking space in which many of the tenants are practicing some form of the arts such as cooking, photography, and fashion. Chef Sholas kitchen did not disappoint, his many unique kitchen gadgets kept us asking questions and he gave us insight on how each comes into play. He began by picking 2 volunteers to help him throughout the cooking process. The first food made was a lemon buttermilk ice cream which he used to help conceptualize emulsion. It was made by making a basic lemon curd mixed with buttermilk, then placed in a blast chiller. The blast chiller froze the ice cream in just an hour, and gave it a very creamy gelato like texture. During the chilling process he made homemade pasta with flour and water. This was made in a large pasta extruder. Once cut into shapes the fresh pasta cooked in seconds. It was extremely tender and the texture was perfect. This was paired with a tomato cream sauce that balanced the pasta perfectly. The last thing we got to try with Shola was celery ice cream. He gave us this unusual flavor combination to demonstrate that, when flavors and acidity are properly balanced, you can make almost any flavor profile work. It was strangely delicious!

-Lauren and Cat

Marigold Kitchen Reflection

Before going to the Marigold kitchen, I did not know what to expect or what kind of food to expect. I was told that the food they served was "unusual", but very delicious so I was very excited. As the courses came I experienced such flavorful food that I have never had before. My favorite dish was the venison, which I have never had before, it was so delicious and tender. My favorite desert was the hot chocolate and how they made it even more flavorful and delightful than it already was alone. It was a really good experience and I was pushed out of my comfort zone to try new foods. The dishes were all very delicious and full of flavor. Overall my experience at Marigold kitchen was great and the food was unbelievably delicious.
- MIchael Zeng

Marigold Kitchen Reflection

I absolutely loved our meal at Marigold Kitchen. I thought each course was not only delicious, but also beautifully presented. I have so much respect for the chefs, who create and plate these dishes. The flavor combinations were unusual but to my surprise they worked very well together. My favorite courses were the scallop and the vegetable wrapped in prosciutto. The hot chocolate was also very delicious. Overall, my experience at Marigold Kitchen was amazing.

Minjee Cho

day 4 summary

we started the morning teaching the lower schoolers about the science behind ganache. We taught them the difference in ratios between heavy cream and chocolate and how it affects the chemical combination in the ganache, which created different textures. when we used the 2 parts heavy cream and 1 part chocolate, we found that when you add air to the mixture it makes the ganache into a whipped cream because the amount of oxygen we add affects the texture. After teaching three lower school classes about our science behind cooking, we created recipes of our own that we used multiple types of science in. These recipes ranged from buffalo chicken dip, fried ravioli, to dip dots ice cream. Ella and I decided to make ice cream in a bag. By using a bag of salt and ice we then filled a smaller bag with heavy cream, milk, sugar, vanilla extract, and oreos crumbles. We then put the bags inside each other and shook the bag for about 10 mins. We found the more salt we put in and the longer time span we shook created a more solid ice cream like texture. For the rest of the day all of the groups worked to perfect their recipe and got ready to explain the science behind it to our class and to the lower school classes. 

Ganache

On Wednesday we will present Ganache to the lower school students.  We will take the recipe that we got today and run with it.

Recipe from today:


Some resources for learning about Ganache:
First, watch this short video: https://www.youtube.com/watch?v=8SaH6HPeqeg
 -perhaps we should have some of each ganache prepared to show the lower school students?

Now, read through this:
https://www.craftybaking.com/learn/baked-goods/chocolate/types/ganache
 -pay attention to the "How Ganache Works" section
 -words to learn: Emulsion and Suspension

Finally, read through these excerpts from On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee (p707-708).  There should be 7 paragraphs to read.
https://drive.google.com/file/d/1lYphbsGCsxOzRrSOnxmbas_cLAtzB_Y5/view?usp=sharing

Final Presentations!

Hello Kitchen Chemists!

While you are home enjoying your free afternoon/evening, please take some time to think about final presentations.

Here’s some more information about final projects:

Kitchen Chemistry Final Project

This is an opportunity for you to work with a classmate to delve into your own area of culinary interest.  You will choose a cooking technique or topic that you would like to explore.  Throughout the course you will be given opportunities to do research using in-class texts as well as online resources.  Your goal is to learn the science behind your technique in such a way that you will become our class experts on that topic.  On the final two days of J-Term, January 11^th-12^th, you will present your findings to the class and a lower school visiting class.  There should be an edible component that you will share with the class and lower schoolers.  You should be demonstrating some aspect of your technique during your presentation but can have some food stored to present in typical “magic of television” fashion.  Presentations should be approximately 15 minutes in length and are encouraged to contain visuals and interactive components.  Remember, you are explaining the science to lower school students who will range from 4 years old to 11 years old.

You may work with the same partner that you did your tasty video with or with someone new.  We will need grocery lists by 9am on Wednesday to get everything that you need and tomorrow we will only be on campus from 8-10 and from 2-2:45.

We will not get to do any of the molecular gastronomy that we had planned so if you’re interested in spherification, gelification, emulsification, or powderization, we do have materials for that.  We also have an immersion circulator that you could use to cook something to a very precise temperature.  This website could be a good place to peruse: http://www.seriouseats.com/  particularly this section of the website: http://www.seriouseats.com/the-food-lab

Day 2 Summary

Even though the day was cut short because of the snow, we still had a very productive day. The first thing we did was we started our tasty videos. Each of the groups had chosen a dish to cook and video tape it during the process. There were a variety of foods such as ravioli churros to banana smoothies. We each gathered our ingredients that Mrs. Kurz went out and got. Each of the groups started to film the creation of there food from the start to the finish. Then once each of the groups had finished filming the steps of creating there food, they each went on to create there video. The next thing that we did during this shortened day was that Chef Kelly from Walnut Hill College came in and presented us with chocolate truffles and gave us a presentation about the program. We took an in depth leap into the Walnut Hill Culinary program and all the programs they have in the college. They have majors in hotel management, culinary arts, pastry arts, and restaurant management. Chef Kelly explained to us what life is like majoring in these arts and going to the restaurant school. She went over the immense benefits of going to Walnut Hill, what you would learn, and how life would be like after graduating from Walnut Hill College. They focus on one aspect which is preparing the students for life after college and how they prepare there students to succeed in the industry. Chef kelly then went on to prepare us some chocolate truffles, explaining to us the different chocolates and how they differ. She let us try the different chocolates in which some tasted delightful, whereas some were not a pleasing. Nevertheless, it was a great teaching experience and the chocolate truffles tasted great. Once the presentation was over, we all came together to finish our tasty videos and clean up the kitchen preparing to leave at noon because of the snow. Even though our day was cut short, Kitchen Chemistry had a very productive day on Day 2 of Jterm 2018.
- Michael and JR

Day 1 Summary

The first day of class brought a bunch of first day nerves to ease as we were able to enjoy a large breakfast, prepare tasty videos, and watch a documentary on the art of food. To commence the day, we began with answering four question about ourselves: our name, favorite food, favorite restaurant, and what we wanted to learn in the class. After first words were spoken from each member, we were slip up into 5 groups to make a large breakfast, each group responsible for a specific food. There were gluten free pancakes, normal pancakes, scrambled and pouched eggs, bacon and pork roll, and jam. Each groups individual kitchen set the whole high school into a box of greasy and fatty aromas. After sitting down and enjoying a meal for the first time together, we talked about the science behind each of our respective foods. Kids became intrigued on what was actually in their food, and felt more intelligent and aware of what they were truly putting in their body after our discussion. Following this activity, we began to work on our "tasty" videos. This project requires an individual to present a recipe through a short video. This video shows the cooking being done in a short amount of time, but also lists the ingredients and instructions on how to do the cooking. Our twist to the project is that we get the lucky ability to describe the science between each cooking ingredient and process. Finally, we were given our lunch break around 12:20, with the instructions to return at a sharp 1:15 to watch a movie regarding the history of cooking. We learned in this film about how man's evolution and success in life goes hand in hand with the development in cooking, and because of this, our society requires itself to go beyond the act of killing and eating, for we are so attached the commodity of certain foods. We were able to view the pros and cons of being more connected to your food, and that by paying more respect to ones meal, not only can it taste better, but allows the animal to receive the correct amount of appreciation for its sacrifice of life. The first day was a blast, and everyone can not wait to come back tomorrow.
- Gabe and Quinn

Preparation for Thursday's Field Trip

Tomorrow will be our experience with Chef Shola Olunloyo at his Studiokitchen. We will be served small plates that are created using unique scientific cooking techniques. 

Note: Consider bringing a snack for the ride downtown; we'll be eating slowly and in small bites. Bring a small, non-perishable lunch if you are worried you won't be full.

During free moments, take some time to read the following articles: 

Ideas in Food (by Shola):
http://blog.ideasinfood.com/ideas_in_food/2006/10/shola_olunloyo.html
Shola vs. Blatstein: The Saga of the City’s Most Mysterious Chef:
http://www.phillymag.com/articles/shola-vs-blatstein-the-saga-of-the-city-s-most-mysterious-chef/

Shola 2.0:
http://philly.eater.com/2012/1/26/6619057/shola-2-0-re-focusing-and-moving-on-in-the-kitchen


For more information about Chef Olunloyo, check out Studio Kitchen's website: http://www.studiokitchen.com/

Reflection on Michael Pollen's show, Cooked: Fire

In a comment (not a new post), respond to one of the three questions below. Include the number of the question to which you're responding. Then, comment on at least one other classmate's post.

1. Pollen contends that everyone who eats meat should hunt it and prepare it to learn where it comes from. Do you agree or disagree with this perspective? How would hunting improve our understanding or appreciation of the meat we eat? What are the challenges in accomplishing this goal? How can we better connect to the food we eat without physically hunting?

2. Pollen suggests that the truest connection to our hunter/gatherer roots is found in barbecue cooking. Does your family barbecue? What are some important traditions around BBQ in your family? Have you ever been part of the whole process of slaughtering, cooking (over a fire/pit) and eating the food fresh off the spit? How does it make you feel?

3. The Martu people of Australia were forcibly removed from their land and introduce to "Western" influences. Only recently have they had the opportunity to return their ancestral lands. Pollen describes how many pre-diabetic individuals were prescribed a return to their traditional diet and within 6 weeks they had improved health (weight loss, cardiovascular improvement). Have you or a family member ever made changes to your diet (eg. eliminating processed sugar, etc) that have made immediate improvements? What are some of the challenges to maintaining this type of "non-Western" diet? What are some of the advantages?

4. Pollen states "Most sustainable agriculture involves plants and animals...If the whole world were to go vegetarian, I don't think it would be a good thing." What are some of the reasons that he makes that assertion? What are some of the benefits of being vegetarian? What are some of the benefits of eating meat? Are you a vegetarian, meat-eater, vegan, pescatarian, etc and why have you made that choice?

"Tasty" Video Assignment

Your assignment: 

Choose a topic to research and create a 1 minute "Tasty"  or Delish style video or animation by Friday morning.

1. Do some research to determine what makes a good video. Identify at least 3 techniques that make the videos a success and things that you should avoid. Be prepared to share what you learned with the class. 

Please take a few minutes and look at some examples from last year:

→ https://kitchenchemistry2017.blogspot.com/2017/01/one-minute-video.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/alex-d-and-lee-lee-peanut-butter-toffee.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/funfetti-mug-cake-link-to-video-httpswww.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/caramelized-onions.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/creme-brulee-jack-oreilly.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/mint-chocolate-milkshake.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/balsamic-glaze-and-brown-sugar-bacon.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/gello-peter-tang.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/cheesecake-by-anabelle-w.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/dark-chocolate-mochi-balls.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/stefan-making-bread.html

→ https://kitchenchemistry2017.blogspot.com/2017/01/mozzarella-stuffed-rosemary-and.html

Here are a few resources to get you started:

Quick Guide to Creating Scrappy Tutorial Videos Like BuzzFeed’s Tasty Videos

How to Cook up a Recipe Video

Cooking up a “Tasty” treat: Ingredients for a viral video

2. Choose a topic (not a recipe). Here are some ideas to get you started:

Cast iron vs. other pans

Spicy foods

BBQ

Pressure Cooking

Maillard Reaction

Canning

Pickling

Sous Vide

Cheese

Butter/Ghee

3. Research, write your script (get approval), choose your location/set-up, video, use iMovie to edit.

Good sites for information (feel free to add more if you find them!):

YouTube Channels:

Reactions by ACS

Instant Egghead by Scientific American

Cooking Channel

America's Test Kitchen
Cook's Science
Chef Steps
Food Wishes
Alton Brown Television

Animation site: Powtoon

Breakfast Day One

To start off our time together, we'd like to share a meal together.  You will be broken into groups to cook something delicious for us to share.  After we are done cooking and eating, we would like you do do some food-molecule research an share with the group about what types of food molecules are in the food you prepared.

Menu
Pancakes
https://www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-blueberry-compote-101037

Gluten Free Pancakes
https://www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-blueberry-compote-101037

Blueberry Compote and Raspberry Jam
https://www.epicurious.com/recipes/food/views/blueberry-compote-101038
https://www.marthastewart.com/1154651/quick-raspberry-jam?printview

Eggs - Scrambled and Sous Vide "poached"
https://www.williams-sonoma.com/recipe/sous-vide-poached-eggs.html?print=true
https://www.marthastewart.com/256901/scrambled-eggs

Bacon - 3 Ways
https://www.thekitchn.com/how-to-cook-bacon-on-the-stovetop-cooking-lessons-from-the-kitchn-185903
https://www.thekitchn.com/how-to-cook-perfect-bacon-in-the-oven-cooking-lessons-from-the-kitchn-107970
http://www.geniuskitchen.com/recipe/easy-microwave-bacon-173076

Welcome to Kitchen Chemistry! Day 1

Mrs. Kurz and I are looking forward to our time together. We have a lot on our proverbial plate: a delicious food-molecule breakfast, trip to StudioKitchen, cookie taste-testing and a 13 course meal at Marigold Kitchen to name a few. We hope that you are ready to learn new things, try new foods and teach your peers and the Lower Schoolers a few things about the chemistry of cooking!

We will use this blog to record our reflections and chronicle our adventures. Each day one pair or trio of students will be assigned to add their own blog post outlining the highlights of the day and images and/or video that captures what went on in our Kitchen Chemistry kitchen. 

Bon apetit!!

Day 1 Schedule:
Introductions & getting-to-know-yous, "kitchen" set-up, breakfast preparation, research and topics for "Tasty-style" tutorial videos.