It was interesting to discover the functions of several ingredients used in baking, such as emulsifiers and baking soda, and then to design an experiment and formulate a hypothesis about how altering one variable will affect another. With this knowledge, we can modify and change recipes in various ways to get various desired results. Making adjustments to a recipe can also help you customize it to your preferences, which can increase your enjoyment of the food. In particular, if you enjoy cooking and trying new things, the act of developing and experimenting with a recipe can be pleasurable in and of itself.
In this project I went over the science behind cooking rice and what goes on during that process. During the cooking process the heat produced by the motion of the water molecules is absorbed by the rice. The temperature of the rice starts to climb as it takes up heat. The starch molecules in the rice start to break down and soften when the temperature reaches a specific point. As the starch molecules disintegrate, more water is released, aiding in the rice's continued cooking. The end product is fluffy, soft, and thoroughly cooked rice.
