Chemistry of Christmas cooking

Thursday, 22 December 2022 - 8:30am

It’s a festive food episode, as Chris digs into the science of Christmas pudding, particularly how it’s cooked so differently to regular cakes thanks to physics and chemistry; and Stu digs even deeper into one of the chemical reactions involved, the Maillard reaction that makes cooked food brown and tasty.

Claire, Chris & Stu
Thursday 8:30am to 9:00am
Entertaining news and discussion about research that has impact on society and providing a wide range of science and technology news. Distributed nationally on the Community Radio Network.

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Chris Lassig, Stuart Burns and Claire Farrugia and others.

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