Top Five Tips for the Kitchen

12 Pages·2014·0.65 MB·English

by  Guy Crosby

12/31/2014
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ACS WEBINARS™
Stay tuned… you could win! February 16, 2012
Top Five Chemistry Tips for the Kitchen
One Year Subscription
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Guy Crosby, Sara Risch,
America’s Test Kitchen Popz Microwave Popcorn
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Top Five Chemistry Tips for the
Question
Kitchen
 How important is the application of science to home
cooking?
Guy Crosby, Ph.D.

 Very important
 Somewhat important
 Not very important
 Not at all-cooking is an art
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Outline Preserving Fresh Produce

 Preserving fresh produce  Photosynthesis and respiration

 Applications for baking soda
6 CO + 6 H 0 C H O + 6 O
2 2 6 12 6 2
 A quicker way to make stock
 Le Châtelier’s Principle
 The best way for staling bread
(modified atmosphere)
 Making really chewy brownies
 Application at home
 Questions and answers (salad greens, others?)

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Applications for Baking Soda A Quicker Way to Make Stock
•Aqueous NaHCO is alkaline •Decomposes to Na CO + H O + CO  Traditional stocks require hours of cooking
3 2 3 2 2

•Rapid breakdown of pectin at  Collagen slowly breaks
pH > 5-6 weakens cell walls
down to gelatin

• Applications in the kitchen (polenta, oven roasted home fries,
carrot cake)
 Applications in the kitchen (bolognese sauce, beef
stew, horseradish crusted beef tenderloin)

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The Best Way for Staling Bread Making Really Chewy Brownies
 Starch gelatinization and retrogradation  The crystal structure of fat plays a key role in the chewy
texture of brownies

 Fat occurs in 3 basic crystal structures

 What happens when bread stales? Alpha-crystals Beta-prime-crystals Beta-crystals
 Applications in the kitchen (bread pudding,  Applications in the kitchen (brownies, sugar cookies,
tomato-bread salad-panzanella) chocolate truffles, chocolate pudding)

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Bonus Tip – Maillard Reaction Resources
 Flavors of roasted meat, baked bread, chocolate,
coffee  The Science of Good Cooking (Cook’s Illustrated 2012)
 Culinary Reactions (Field 2012)
 Louis-Camille Maillard 1912
 Food-The Chemistry of its Components (Coultate 2009)
 Reaction of reducing sugars with  Food Chemistry (Belitz, Grosch & Schieberle 2009)
amino acids (example: pyrazines)
 Kitchen Chemistry (Lister & Blumenthal 2005)
 Favored by dry, hot conditions pH 5-7  What Einstein Told His Cook 1 & 2 (Wolke 2002 & 2005)
 On Food and Cooking (McGee 2004)
 Applications in the kitchen (pan-roasted
 The Science of Cooking (Barham 2001)
fish fillets-halibut, sea bass, snapper)

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12/31/2014
ACS WEBINARS™
February 16, 2012
Top Five Chemistry Tips for the Kitchen

Questions and Answers

[email protected]
Guy Crosby, Sara Risch,
America’s Test Kitchen Popz Microwave Popcorn
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