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Make The Best Pie Ever Using Science

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 Cooking   |   Fine Arts   |   Science
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You may have Grandma’s recipe for the perfect crust, but do you really know what goes on at a molecular level?
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UCLA biophysicist Amy Rowat shares some of the scientific aspects of apple pie and explains how you can apply these insights in the kitchen.

Rowat started the UCLA Science and Food program, where students not only 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; they also square off in an annual “Scientific Bake-Off.” There, they prepare apple pies and explain their results. The students, who taste more than a half dozen apple pies at the beginning of the course to establish a better understanding of what makes a good pie, present their desserts in a large-scale tasting.

FEATURING: Amy Rowat, Assistant Professor, UCLA Department of Integrative Biology & Physiology.

Amy Rowat's work with the Science and Food program is supported in part by the National Science Foundation (CAREER DBI-1254185).

For more information on Science and Food: https://scienceandfooducla.wordpress.com/

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Fig. 1 explores new ideas and research out of the University of California — ranging from science, technology, art and humanities. Get inside the mind of a researcher.

Find more research at: http://www.universityofcalifornia.edu/

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