Hungry for STEM? Explore these 10 STEM recipes that’ll make you feel like a scientist and a chef all at once
Have you ever wanted to blow ice breath like a dragon? With liquid nitrogen balls or (dragon’s breath), you can. Made by freezing cereal puffs with liquid almost -200°C, this treat is found at fairgrounds across the world, but is most popular in the US! Dragon’s Breath is made by pouring liquid nitrogen over dry cereal, then straining out all the liquid (but should only be made by professionals or in a safe environment).
Want to make a scientific experiment without all the toxic chemicals? Try making sherbet, a tangy, fizzy powder that takes under a minute to make! The simple ingredients are citric acid, tartaric acid, bi-carb soda, and icing sugar, with optional jelly crystals. Combine them all together to create this delicious science experiment! Recipe here.
3. Rock Candy
One of the easiest of the STEM recipes and the coolest form of candy: rock candy. Resembling a cluster of crystals, this treat is delicious, scientific and super easy to make! All you need is sugar, water, a cup and a stick (plus food colouring for vibrant and interesting crystals). This recipe is easy to set up, but it does take over six days to grow. The upside? You can watch it grow and learn about crystallisation all at the same time! Recipe here.
Ever wanted to make potions? With butterfly pea flowers and lemons, you can create the colour changing tea of your wizarding dreams. Simply squeezing a lemon into a brewed butterfly pea tea changes the basic blue pH into a purple-pink acidic pH. Combine with sugar and you have a delicious, scientific potion!
@kelseylikestocook When lemonade meets science you get color changing lemonade! 🦋 🍋 #easyrecipe #lemonade #lemons #drink #science #recipe ♬ Golden – Harry Styles
Real caviar costs a lot. So it’s lucky you can make your own! All you need is vegetable oil, gelatin, a liquid of your choice and an eye dropper to create tasty popping balls. Spherification occurs when a thin membrane forms around a liquid – be it juice, fizzy drink, milk or anything! Try balsamic vinegar caviar for salads or lemonade caviar over ice cream, the possibilities are endless! Recipe here.
No more running up to the shops for ice cream, now you can make it at home. With two plastic bags, ice, cream and salt you can make this frozen treat. Put in your own flavours to make strawberry, chocolate or caramel ice cream (or anything you want!). Place cream, milk, sugar and flavouring in a bag – and then place that bag inside another bag with ice and salt. Get a workout in by shaking all the ingredients together and treat yourself afterwards with freshly made ice cream. Recipe here.
Also known as pashmak in Iran, or kkultarae in South Korea, this treat looks like it belongs in a fantasy world. Dragon’s beard is made by pulling a doughnut-shaped, slightly hardened candy through cornstarch (which stops the hairs sticking to each other) and twisting it occasionally. Count the number of strands each time you twist for a mathematical brain exercise! Recipe here.
A treat that’s existed in Korea for over 50 years, Dalgona was made popular around the world through Netflix’s Squid Game. While it may take a few tries to master, this honeycomb toffee is delicious and fun to make! Watch what happens when the two ingredients are mixed to explore how baking soda causes a reaction with other foods. Recipe here.
9. Edible Slime
This is as interactive as STEM recipes come: slime. Ever been making slime and had to fight off an urge to eat it? With edible slime you can make it, play with it and then eat it when you’re done. There are many different ways of making this playable dessert – experiment with the ingredients to see which one is stretchiest, least sticky and most delicious! Recipe here.
10. Fancy Foam
While it seems like a staple for fancy cuisine, this molecular gastronomy creation is surprisingly easy to make. All you need is a strained liquid, soy lecithin (a food additive made from soybeans) and a handheld food blender to create this foamy decoration. Place on a carefully composed plate to seem like a trained chef and impress anybody who sees it!
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Author: Saskia Horgan-Catchpole
Saskia Horgan-Catchpole is a Uni student studying Archaeology and Linguistics. She enjoys learning languages, painting and martial arts.