Science in the kitchen Archives - High Touch High Tech

High Touch High Tech of Oakland County, Michigan kicked off 2012 by cooking up some fun with the students at Bingham Farms Elementary School! Students became real scientists as they rolled up their sleeves and got hands-on with the “Kitchen Chemistry” afterschool program. From creating HTHT’s signature “Space Mud” to colorful sidewalk chalk, these students were excited about science & had a blast experimenting with common household ingredients.

Bingham Farms Elementary School is known for striving to increase student excitement, interest and performance in science, so when they partnered with High Touch High Tech to provide afterschool programming, it was a perfect match! The local newspaper “The Birmingham Eccentric” even stopped by to capture all the fun! Check out the full article in “The Birmingham Eccentric” Newspaper here.

High Touch High Tech of Oakland County is looking forward to many more future programs with Bingham Farms Elementary & continues to excite children about the world of science each & every day.

If you are in the Oakland County area & would like more information on High Touch High Tech please visit their website at www.ScienceMadeFunOAK.net or call 248.926.5500. You can also email them at info@ScienceMadeFunOAK.net.

Kitchen Chemistry — Students discovered science in the kitchen by mixing common household ingredients

Sidewalk Chalk — Young scientists discovered how to make their very own sidewalk chalk!

Bouncing Ball — Glow in the dark bouncing balls was just one of many exciting hands-on experiments that these students participated in!

For the contestants on Bravo’s hit reality show “Top Chef: Masters,” the chefs traded in their aprons for goggles and stovetops for Bunsen Burners in this past weeks “Blinded Me With Science” episode. For the elimination challenge, the five remaining contestants had to choose from five scientific principles, and then make a dish that demonstrates the principle at the Edible Science Fair for students. Oh, and it had to taste good too!

With a group of actual scientists as their sous chefs, watch how these chefs experiment with emulsion, acidity, viscosity, elasticity and even the Maillard reaction (heat changing the color of meat). And if showing the scientific principle wasn’t enough – all chefs had to cook using lab tools, so we’re talking Bunsen burners and beakers instead of stove tops and pans and serve their creations in a petri dish!

Watch the video below or check out the slideshow of photos from the episode!