Emma sees cook­ing as a sci­ence

Western Suburbs Weekly - - Food -

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.

Pic­ture: Mar­cus Whisson d424671

Emma Don­nelly gets sci­en­tific in the kitchen.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.