You will find science everywhere. Particularly in the Kitchen .
The skills and knowledge needed to do science well are required in the kitchen too; develop questions, predict, experiment, measure, record, analyze, identify varibles IV, DV, "controls", and particularly develop and reach conclusions ( I really like the Kitchen Science conclusions...yummy).
Dr Barbara Heine Hagerman, famous scientist and "foodie" in her own right, elegantly stated,
"... and I loved seeing the SCIENCE part of cooking - reading thermometers...change in physical properties of the candy, etc"
Growing up in New Orleans, THESE WERE MY FAVORITE..
1 cup granulated sugar (sifted)
1 cup light brown sugar (packed)
¾ cup heavy whipping cream
2 ½ tbl unsalted butter (cut into small pieces)
¼ teaspoon salt
1 ½ cup pecans toasted
Butter or pan spray a metal sheet pan (do not use parchment)
Place sugar in middle of a heavy sauce pan (Make sure it is very clean)
Add cream and butter and salt
Cook over VERY low heat stirring continuously with a CLEAN wooden spoon until all the sugar has dissolved, be careful not to simmer
Place candy thermometer in syrup and increase heat to medium high and allow it to boil until it reaches 236 degrees F (3-5 minutes)
If you don't have a candy thermometer a small teaspoon of syrup dropped into a bowl of cold water should form a soft ball.
Remove the pan from the heat and let it sit until it cools to 220 degrees F (about 2 minutes)
Stir syrup until it thickens up and add the pecans
IMMEDIATELY begin spooning the mixture into dollops on the cookie sheet a tablespoon at a time
Let cool then store or serve with ice cream
(Or for easier method pour out the syrup and flatten it in the pan – let it cool then break up into pieces)