Learn the science of the chocolate-chip cookie
Pastry chef Peter Scarola of R2L restaurant will set up a "chocolate-chip cookie lab" at the Free Library's Culinary Literacy Center as part of the Philadelphia Science Festival.
Science matters, perhaps more in pastry than in other food disciplines. The variables such as choice of ingredient, temperature, and time are paramount.
Which is why Peter Scarola of R2L restaurant is contributing to the 2015 Philadelphia Science Festival.
He's setting up a "chocolate-chip cookie lab" at the Free Library's Culinary Literacy Center (1901 Vine St.), where attendees at his event from 6:30 to 8:30 p.m. Tuesday, April 28 will learn how recipe modifications affect the outcomes. Also speaking will be Shanna Caster, museum program supervisor at the Franklin Institute.
Egg whites v. whole egg?
Gluten-free flour v. bread flour?
Butter v. oil?
White sugar v. brown sugar?
Chewy? Crispy? Thick? Thin?
Tickets are $20 and are available through this link.
Also food/science related:
R2L chef/owner Daniel Stern will join professional forager Tama Matsuoka Wong in a demo called "Dinner from the Weeds," from 6:30 to 8:30 p.m. April 30, also at the Free Library. They'll be identifying and cooking the top 10 spring weeds easily foraged in Philadelphia-area backyards.