Cooking with chemistry: jellifying

Today’s bake is another one of those ‘things I thought you couldn’t make yourself’: jaffa cakes. These biscuit-sized cakes have caused much heartache on Bake Off as you have to get not only the base (the dreaded Genoise sponge, which doesn’t use raising agents but instead relies on suspended air in the batter) but also the…

Baking the periodic table

I came, I baked, I arranged – 118 biscuits, 38 cocoa, 80 plain butter ones. Two hours of baking, one hour of writing, half an hour trying to fix my camera phone in a position so I can film myself building the table (fixing a shovel to the top of the kitchen cupboards and then fixing my phone…

Formation of spreadable condiment

General procedure for the formation of a spreadable tomato and apple-based condiment A towel-dried 5 l reaction vessel equipped with a manual overhead stirrer was charged with 350 g (12.3 oz, 1.02 mol) unrefined sucrose and heated to 150°C until it turns into a slurry. Then, the following reagents were added: acetic acid (5 wt%…

We’re all made of chemicals

When I was walking through what should remain an unnamed large shopping centre in East London the other day, I was approached by a lovely lady selling lotions and cosmetics. She asked me if I wanted to try out their new hand lotion. She didn’t need to ask twice: long lab hours wearing different types…

Chemistry doodle of the week

So it’s 2014 now. Almost a year since I joined the Realtimechem community on Twitter and I have to say it not only lived up to my expectations, I went beyond it! To all the people that tell me Twitter is just another platform for people to show off their dinner I say two things:…