The Kitchen Science Cookbook by Michelle Dickinson

Author:Michelle Dickinson
Language: eng
Format: epub
ISBN: 9780241395592
Publisher: Penguin Books Ltd
Published: 2019-04-03T16:00:00+00:00

The Science Behind Edible Earthworms

Jelly/jello wobbles because it contains gelatin, a coiled up protein chain that unravels and floats around as strands when hot water is added. As the water cools down, the gelatin strands coil back up and become tangled with each other, trapping the fluid they are in and transforming the liquid into a solid structure. This process of gelatin strands becoming tangled with each other is called crosslinking. Because the worms have a high aspect ratio - meaning they are long and thin - they need to be stiffened to help them keep their shape. Adding the extra gelatin causes more crosslinking to occur, with the chains making the structure firmer and stiffer when set. Jelly/jello is usually transparent - or see through - but the additional protein and fat molecules from the cream deflect and scatter the light so that the worms become opaque. Mixing red jelly/jello and green food colouring makes the worms a ‘realistic’ brown colour - but you can, of course, make them any colour you like.

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