Kitchen lab: Why does custard get lumpy, and why bother cooking at all?
http://data.open.ac.uk/openlearn/science-maths-technology/science/chemistry/kitchen-lab
is a Article , Article , Document

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Subject
Creator
Publisher The Open University
Dataset
URL
  • http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab
  • kitchen-lab
Locator
  • http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab
  • kitchen-lab
See also
created Fri, 26 May 2000 00:00:00 +0100
Published Fri, 26 May 2000 00:00:00 +0100
Language en-GB
Large startup-594127_1280.jpg?itok=9-D1gpd1
Small egg_progfront.jpg
Depiction egg_progfront.jpg
ID 1661
From 201312?type=ole_article
Term Chemistry
tag
  • food
  • cooking
  • bacteria
  • carbon dioxide
  • liquid
  • solids
License Licensed under a Creative Commons Attribution - NonCommercial-ShareAlike 2.0 Licence - see http://creativecommons.org/licenses/by-nc-sa/2.0/uk/ - Original copyright The Open University
Type
Label Kitchen lab: Why does custard get lumpy, and why bother cooking at all?
Title Kitchen lab: Why does custard get lumpy, and why bother cooking at all?
Description
  • What is it that makes custard go lumpy? Can you make your own baking powder? Is your kitchen really a disguised lab?
  • What is it that makes custard go lumpy? Can you make your own baking powder? Is your kitchen really a disguised lab? <link rel="canonical" href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab" /> The OpenLearn team. So how does all this free learning content make its way to you from the brains of Open University experts? The answer is the OpenLearn team who work with academics to make this website available to the world for free. <br />First published on Fri, 26 May 2000 as <a href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab">Kitchen lab: Why does custard get lumpy, and why bother cooking at all?</a>. To find out more visit The Open University's <a href="http://www.open.edu/openlearn/ole-home-page">Openlearn</a> website. Creative-Commons 2000
  • What is it that makes custard go lumpy? Can you make your own baking powder? Is your kitchen really a disguised lab? <link rel="canonical" href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab" /> The OpenLearn team. The OpenLearn content &amp; channel team: bringing you the finest in free, online learning since 1999. <br />First published on Fri, 26 May 2000 as <a href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab">Kitchen lab: Why does custard get lumpy, and why bother cooking at all?</a>. To find out more visit The Open University's <a href="http://www.open.edu/openlearn/ole-home-page">Openlearn</a> website. Creative Commons BY-NC-SA 4.0 2000
  • What is it that makes custard go lumpy? Can you make your own baking powder? Is your kitchen really a disguised lab? <link rel="canonical" href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab" /> The OpenLearn team. The OpenLearn content &amp; channel team: bringing you the finest in free, online learning since 1999. <br />First published on Fri, 26 May 2000 as <a href="http://www.open.edu/openlearn/science-maths-technology/science/chemistry/kitchen-lab">Kitchen lab: Why does custard get lumpy, and why bother cooking at all?</a>. To find out more visit The Open University's <a href="http://www.open.edu/openlearn/ole-home-page">Openlearn</a> website. Creative-Commons 2000
modified Thu, 27 Sep 2007 00:00:00 +0100