For our most recent food science, we got ourselves in a pickle....literally! Pickling food is a very ancient and scientific process of food preservation. To do this, we firstly made a simple pickle recipe. This included various vegetables and a salt and vinegar solution. We then talked about the scientific process of pickling and how it is a fermentation process, in addition to being a chemical process. It is also a process that encourages good bacteria to grow while keeping the bad bacteria at bay. During pickling, the vegetables trade their water with the pickling solution through a process of osmosis. During this exchange, the vegetables experience chemical changes and they also produce lactic acid. The osmosis causes the change in the texture of the pickles and the lactic acid causes the changes in the taste. It is a really fascinating scientific pickle process!
To do this, you just need some vegetables, various kitchen equipment, a stove, and a few ingredients. It is not hard at all! For recipes, links, pickle experiment sheet, or a supply list email me at dstates@yorklibraries.org
Dawn states: I am pickle pumped!
No comments:
Post a Comment