Day 191 of 365
July 10
⚗️
Chemistry The Chemistry of Cooking
Cooking transforms food through chemical reactions. Proteins denature with heat, changing texture. Caramelization occurs when sugars break down, creating hundreds of new compounds. Understanding these reactions is the foundation of molecular gastronomy.
💡 Did you know?
Salt doesn't actually boil water faster - that's a myth!
Take Knowly with you
Get daily lessons, create your own, and build your personal wisdom library
Download for iOS