Cooking as Science

Recently we talked a bit about finding something you love to do and injecting it into your day. For me, cooking and baking are a particular delight and I have long been wanting to teach my kids how to be capable in the kitchen.

We started several weeks ago with a free lapbook posted on HomeschoolShare. We've covered measuring, tools, cleanliness, knife skills, and food borne illnesses. We've made pretzels, crescent rolls, carrot sticks, and scrambled eggs.

Practicing Knife Skills

This week we learned about candy making and the science behind all the stages of sugar cookery. I came upon a most wonderful website put together by the talented people at the San Francisco Exploratorium complete with video of the stages of candy hardness. As I looked further, I found the site to be a perfect companion to our cooking science course. Put the lapbook and the website together with some interesting books from the library and you'll have a fun time learning in the kitchen.

Amy's Crescent Rolls

from my friend and mom of many, Amy Micu

1/2 c milk

1/2 c butter

1/3 c sugar

1/2 t salt

1 package (2 1/4 T) yeast

1 egg

1/2 c warm water

4 c all-purpose flour

In a saucepan, heat milk until bubbles appear around edges of pan. Add butter, milk, sugar, and salt and stir off heat until combined. Cool to lukewarm.

Dissolve yeast in warm water; let stand until foamy. Beat yeast and egg into milk. Beat in 2 cups flour, adding more until dough pulls away from sides of pan. Knead dough very gently until smooth and elastic, 2-3 minutes. Place in a large greased bowl and cover loosely. Let rise 1 hour, then punch down and divide into two pieces. Let rest 10 minutes.

Roll dough into a circle and cut into eight wedges. Roll up each wedge and then curve into a crescent. Place on a greased cookie sheet, point side down. Cover and let rise for 30 minutes. Bake at 350° for 12 minutes.