THE SCIENCE

 - Fermentation

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Banana Nut Smoothie - What are mixtures?

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Welcome, Chemists!     Today, I have a delicious Persian smoothie recipe for you that my mom would make for me on hot summer days. In Persian, we call this drink  shir moz , which translates to "banana milk".  They're  a great way to   use up old bananas ! All you need is a blender.  I know you'll love it!     PLEASE NOTE:   My exact measurements may need to be adjusted for your smoothie because of the way temperature, ripeness, and texture interact when making smoothies ( chemistry! ). M ake sure you  read my smoothie tips at the bottom of this post  so that you know how to adjust your smoothie to the texture that you like.      The lesson that goes along with this recipe is about MIXTURES. You'll be surprised at how much there is to know about something as simple as a mixture! You can find the video here: Ingredients: For 2 servings: 2 bananas ( preferably cold ) 1 cup milk (or a non-dairy alternativ...
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Eggs in Tomato Sauce (Shakshuka)

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Welcome back, Chemists! Today, I bring you a very popular Middle-Eastern food. It's most commonly called shakshuka in Arabic-speaking nations, but in Persian, we simply call it " omelet-e-goje ", or tomato omelet. It consists of eggs poached in a delicious tomato sauce and is often eaten with toast on the side.  In my family, we often have it for Sunday breakfasts, and it certainly is delicious! Traditionally, Persians only cook this dish on the stovetop, but many like to bake it in the oven too, so I'll show you both variations. Make sure to grab an adult chemist to help you with this dish - heat involved! Ingredients: serves 6-8 2 tbsp olive oil 1 small red onion, diced 1 bell pepper, diced 2 roma tomatoes, diced 2 cloves of garlic, minced 1 tsp smoked paprika 1 tsp cumin 1/2 tsp dried thyme Red pepper flakes, if desired, to taste Salt and pepper, to taste 1 jar of marinara with no salt added or 1 can of crushed tomatoes 8 large eggs 2-3 oz feta cheese, crumbled Cho...
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Rice Cookies with Poppy Seeds - Why do we chill dough?

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Welcome, Chemists! Today, I have a delicious, crumbly cookie recipe for you. These are Persian rice cookies, a popular dessert especially around the new year, and we call them nan-berenji . They feature two ingredients common in Persian desserts: rose water  and cardamom .  You should be able to find these things at your local international market or on Amazon. They're super simple to make and taste fantastic - I think you'll love them! The video lesson that goes along with this recipe answers the question: Why do we chill dough? Ingredients: for approximately 30-40 small cookies 1 cup olive oil (you can use butter if you want even richer cookies) 1.5 cup confectioner's (powdered) sugar 1/2 cup rose water 4 egg yolks 3 cups rice flour 1/4 tsp salt 1 tbsp ground cardamom  1 tsp poppy seeds (and more for decoration) Directions: 1. In a medium-sized bowl, combine the oil, rose water, egg yolks, and confectioner's sugar until well combined and homogenous . 2. In a separate...
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