Culinary Chemistry

Month 7 - Supply List

Equipment

  • Large bowl or pot

  • Large, heavy-bottomed pot

  • Mixing bowl

  • Plates (2)

  • Sieve or colander

  • Slotted spoon

  • Stirring spoon

Consumables

  • Cheesecloth or clean thin dishcloth

  • Thin cloth

Food items

  • Cilantro, chopped fresh

  • Dill or chives, fresh

  • Distilled white vinegar

  • Heavy cream

  • Jalapeno peppers OR green chiles, finely chopped

  • Kosher salt

  •  Lemon juice

  • Lime juice, fresh

  • Milk

  • Red onion, finely chopped

  • Salt

  • Sashimi-grade ocean fish or shellfish like tuna, flounder, cod, scallops, shrimp

  • Whole milk (2 gallons)

Note:  If you have 1, 2, or 3 students completing the experiments together, most of the equipment & ingredients can be shared.  If you have more than 3 students, contact me and I’ll let you know which ingredients and/or equipment may need a higher amount.