Emma sees cooking as a science
EMMA Donnelly adds a pinch of science to everything she cooks.
Taking a scientific approach to cooking has inspired the former My Kitchen Rules contestant and science communicator to write a mini-cookbook.
“It looks like a normal cookbook, but then there are science tips and tricks in there to help cooks,” Donnelly said.
“For example, there are lots of old wives’ tales about how to whip egg whites and it is one of those things that people don’t seem to get right.
“One of the tips is to use a copper bowl because some of the copper comes off the bowl and mixes with one of the proteins in the egg whites, which makes them much more stable.”
Donnelly said she had always been fascinated with incorporating science into cooking, but realised that recipes from chefs like Heston Blumenthal were beyond most home cooks.
“These are everyday recipes which can be made at home,” she said.
The book Eat, Drink, Think… recipes for the evidence based cook was released during National Science Week.
Emma Donnelly gets scientific in the kitchen.