Formula For The Perfect Cheese On Toast Revealed.

Coat of arms of the Royal Society of Chemistry.

While it wont come as a surprise to most of you, I am a bit of a foodie but not like a lot of people in that I love the chemistry of food. I love the Moderist Cuisine: The art and Science of Cooking by Nathan Myhrvold, Chris Young and Maxine Bilet. I hope for a kitchen that one day included items such as rotor-stator homogenizers, ultrahigh-pressure homogenizers, freeze-dryers, a 50 G centrifuge, ultrasonic baths, and rotary evaporators.

Ruth Neale, from The Royal Society of Chemistry, a chemist, said: “As the result of tests we carried out in our Chemistry Centre kitchen, we found that the perfect slice can be made by melting 50 grams of sliced hard cheese, such as cheddar, on a slice of white bread, 10mm thick, under the grill. The cheese on toast should sit at a distance of 18cm from the heat source – which in our grill was at a temperature of 115oC – and needs to cook for four minutes to achieve the perfect consistency and taste.

http://m.phys.org/news/2013-08-formula-cheese-toast-revealed.html

Enhanced by Zemanta
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s