Mutant Fruit Flies: Exploratorium Exhibit. Mutations in ...
The fruit flies in this exhibit show just a few of the mutations that occur in natural fruit fly populations. The genetic instructions to build a fruit fly-or any other organism-are imprinted in its DNA, a long, threadlike molecule packaged in ... [... more]
Exploratorium |
What are basic home canning instructions?
I'm trying my hand at canning and have frequently seen the phrase "process according to instructions." What's processing? And where do I find these basic instructions? The term "processing" refers to methods of heating foods after [... more]
Exploratorium |
Do you have any ideas for gluten-free recipes?
I was exploring the Web site and was struck by the great demo of how gluten is formed. My daughter has gluten intolerance (also called celiac disease or celiac sprue), which means any gluten particles she eats act as toxins on the villi in her ... [... more]
Exploratorium |
How can I get my cookies to turn out the way I want them to?
In your book, you discuss soft and crisp cookies, but I like my chocolate chip cookies mounded (with lots of chips) and hard, like little mountains. What would I increase or decrease in the traditional chocolate chip cookie recipe to attain this ... [... more]
Exploratorium |
Science of Candy: Pralined Almonds Recipe
In this recipe, sugar breaks down into, well, something else. The process is called caramelization, and even Ph.D. chemists don’t exactly understand it. But it’s good. Caramelizing isn’t especially tricky. Caramelizing dry sugar is one of the ... [... more]
Exploratorium |
Science of Candy: Saltwater Taffy Recipe
Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, you’ll be pulling it, and pulling it, and pulling it for up to 15 minutes. Still want to make it? Here’s a recipe! More about taffy. Use a ... [... more]
Exploratorium |
Does a green potato=poison?
I'm always a little concerned when I see green on potatoes. My wife tends to be more casual about it. Tonight we have local potatoes grown here in Palmer, Alaska; 'golds', I think. They are definitely green but have no sprouts. Joy says, 'Don't ... [... more]
Exploratorium |
Here are some tips based on commonly made mistakes:
I have tried in vain to make simple bread. It is either too hard, or too sour, or doesn't rise. Please send me instructions for overcoming these problems, or point me to a resource. You aren't alone in your frustrations! Over our years of ... [... more]
Exploratorium |
Science of Pickles: Fermentation and Food
What do pickles, bread, yogurt, wine, beer, and cheese have in common? All of these foods are made by fermentation. When you ferment a food, you encourage growth of "good" microorganisms in it, while preventing growth of spoilage-causing ... [... more]
Exploratorium |
Find out about Artisan cheese.
We'll take you on a tour of the cheesemaking process at the renowned How can anything that smells that bad taste that good? Turns out cheese is one of the oldest foodstuffs, dating back 12,000 years, from when humans first started domesticating ... [... more]
Exploratorium |
Science of Pickles: A Brief History of Ketchup
Ketchup. Hamburgers seem naked without it. Nearly every American household has a bottle of it in the fridge. How did ketchup attain this status as America’s most popular condiment? The humble roots of ketchup are closely linked to—you guessed ... [... more]
Exploratorium |
How can I keep chicken tender?
Please give me some tips on keeping chicken tender while cooking it on the grill or in the oven. Most cuts of chicken are tender to begin with. The best way to keep them that way is to avoid overcooking. Chicken breasts in particular have short ... [... more]
Exploratorium |
