What Einstein — Told His Cook Kitchen Science Explained Pdf _top_

The title is metaphorical, not biographical. Albert Einstein never had a personal cook who wrote a book. But Wolke used "Einstein" to symbolize pure, curiosity-driven science. The "cook" represents every home chef who asks, "Why does this happen?" The book imagines what a patient, brilliant physicist would tell someone who just wants to fry an egg without disaster. Wolke once joked, "I’m no Einstein, but I play him in my book."

The book devotes significant space to sodium chloride. Wolke tackles the gourmet trend of "sea salt" versus "table salt." Through chemical analysis, he reveals that chemically, all salt is essentially the same: sodium chloride. However, the physical structure makes a difference. what einstein told his cook kitchen science explained pdf

"Why does salt make ice cream freeze better?" Einstein would say it is about "freezing point depression." Water freezes at 32°F (0°C). When you add salt, the sodium and chloride ions get in the way of water molecules trying to form ice crystals. The temperature has to drop lower (to about -6°F or -21°C) to freeze. The ice bath around your ice cream maker gets super cold, freezing your custard faster (and creamier). The title is metaphorical, not biographical