Food Science Through Cooking

Why does a quiche set solid? Why does bread rise? Why does a cake go golden? Why does a sauce thicken? What makes a scone rise? Why does pasta swell up? Why does jelly set? How do coatings stick? Plus more. Come and learn the science behind what you cook whilst you cook. Spend the morning cooking and learning with a little nutrition thrown in too. Take home the dish you make.

A different topic every time. The first one is all about protein and coagulation and making a savoury flan.

Relevant to cooks, those interested in the whys of cooking, good for GCSE revision, D of E participants (skill). Those who love cooking as it is a fun way to sepnd the morning. One a month on a different topic.