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Dry Ice as an Alternative Leavening Agent for Pancakes to Demonstrate Phase Transitions or Chemical Transformations

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journal contribution
posted on 2022-02-23, 18:11 authored by Ruvan de Graaf, Kiernan Crough, Isaac Steiner, Reuben Hudson
A culinary exploration of the role of CO2 in leavening is described. This demonstration substitutes dry ice for chemical leaveners in order to achieve the same pancake fluffiness. Under the universal framework of food and cooking, we developed this activity to bring aspects of phase transitions and chemical transformations to a broad audience.

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