We love pie. And science. Especially together.
UCLA biophysicist Amy Rowat deconstructs Grandma’s perfect pie crust recipe, so that you can understand what goes on at a molecular level, and apply those insights to all of your culinary endeavors. It’s all shared on this wonderful YouTube video. Additional tips about pie making – for example, think of butter as a gas – are included in this handy Tumblr.
Rowat started the UCLA Science and Food program, where students explore why different cuts of meat have different textures, why some food is crispy, and how to create and stabilize the air pockets you find in a soufflé. Each year, they also square off in a “Scientific Bake-Off,” where they prepare apple pies and explain their results.
The UCLA Science and Food Program is one of numerous programs within the UC system that is using science to address issues relating to food, health, and sustainability. For information about the University of California’s work in these areas, please visit the UC Global Food Initiative website.