The Chemistry of Pie Crust
Tue, Nov 24 · 12:00 PM – 1:00 PM · Local College · Science Center, Room 210 · Free
Just in time for Thanksgiving: the science of flaky crust, explained by a chemist, with samples.
Why does cold butter matter? What's vodka doing in that recipe? Why does your crust shrink? Dr. Jamie Ortiz breaks down the chemistry of gluten, fat, and steam that makes the difference between flaky and tough, with side-by-side test crusts baked by the Chemistry Club.
There will be samples while they last. Free and open to the public.