New cookbook puts science on the menu

Emma Donnelly’s new cookbook aims to explain the science behind many cooking secrets. Picture: Marcus Whisson www.communitypix.com.au d424671
Emma Donnelly’s new cookbook aims to explain the science behind many cooking secrets. Picture: Marcus Whisson www.communitypix.com.au d424671

‘I am one of those lazy cooks ” I like cooking, but I don’t want to spend a whole eight hours in the kitchen, so I am always trying to do things the easy way,’ she said.

‘For me, the easiest way to cook is if there is some evidence behind the technique.’

Taking a scientific approach to cooking has inspired the former My Kitchen Rules contestant and science communicator to write a mini-cookbook.

‘It looks just like a normal cookbook, but then there are science tips and tricks in there to help cooks,’ Ms Donnelly said.

‘For example, there are lots of old wives’ tales about how to whip egg whites and it is one of those things that people don’t seem to get right.

‘One of the tips is to use a copper bowl because some of the copper comes off the bowl and mixes with one of the proteins in the egg whites which makes them much more stable.’

Ms Donnelly said she had always been fascinated with incorporating science into cooking, but realised that recipes from chefs like Heston Blumenthal were beyond most home cooks.

‘This is just everyday recipes which can be made at home,’ she said.

The book Eat, Drink, Think’