What is the significance of the chemical reactions during cooking?
Many recipes are actually chemical reactions. For example, if you use baking soda in muffin batter, then cook it, you are using the oven’s heat to speed the production of carbon dioxide that results from mixing the sodium bicrbonate with water. This produces CO2 gas which makes bubbles that causes the batter to rise. When you marinate meat in a vinegar or wine sauce, the acids in the marinade break down the protein strands in the meat making the meat more tender. Kneading bread dough encourages the development of gluten, which is made up of chains of proteins. This gives bread elasticity when it is cooked. Cooking is all about chemistry.
