Further exciting chemistry knowledge

Apparently, the reason your skewer comes out clean when the cake is cooked is because in a cooked cake, all the molecules have bound to each other, and therefore have no interest in binding to a random skewer.

And I thought it was just because the batter was still wet.

Of course, all that business about molecules being bound to things probably is just chemistry-talk for ‘the batter is still wet’, but it still makes me happy.

(the depths of my ignorance when it comes to chemistry are positively astonishing)

I think I’m going to have to get my own copy of that book.

(there will be a lentil recipe later.  Or possibly one for confectionery.  All things are possible…)

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  1. Pingback: Best recipe instruction ever… | Cate's Cates

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