Chemistry Kitchen Lesson 2: Fundamentals of Butter
by Sanya Arora | Science FREE
1. Trailer
0:35
2. Introduction
6:20
- 3. How Butter Affects Gluten Formation
2:52
- 4. Experiment! Making Pie Dough 1
6:41
- 5. Experiment! Making Pie Dough 2
1:35
- 6. Temperature is Key
6:14
- 7. Final Recipe Biscuits
6:12
About the course
Starting with the foundations of Chemistry, this course is a journey through the science behind baking. In each lesson, we will tackle a different key ingredient of everyday pastries, such as flour, butter, and sugar, and explore all the chemistry behind it. By the end of the course, you’ll be able to ace your next chemistry test, as well as create your favorite desserts from scratch — though maybe not at the same time. But what could be a better deal? Come join us in our Chemistry Kitchen - and become chemists in your very own kitchen!
Instructor
Hi! I’m Sanya, a high school senior at Trinity School in NYC. I have a passion for science and experimenting, and am a captain of both the science club and the robotics team at my school. In particular, I love experimenting in the kitchen. I’ve been baking since I was ten, and have placed in the “Top Three” in numerous school baking competitions. I love exploring the intersection between science and baking, in order to deepen my understanding of scientific concepts — and, of course, to be able to make the perfect desserts.
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