11/16/2016
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Learn from the best and brightest minds in chemistry! Hundreds of webinars presented by subject matter experts in the chemical enterprise. Recordings are available to current ACS members once they have been edited and posted. www.acs.org/acswebinars Broadcasts of ACS Webinars® continue to be available to the general public LIVE every Thursday at 2pm ET!
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Past ACS Webinar with ACS Member and Today’s Speaker Guy Crosby!
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Past ACS Webinars with ACS Member and Today’s Speaker Guy Crosby!
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Check out these Science Cook Books from ACS member and Speaker Guy Crosby!
www.cookingscienceguy.com
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11/16/2016
Upcoming ACS Webinars www.acs.org/acswebinars Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University Joseph Fortunak, Professor of Chemistry, Howard University
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy Paul Hodges, Chairman of International eChem William Carroll, Former Chair of the Board of ACS
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Contact ACS Webinars ® at
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Thanksgiving Chemistry for your Family’s Feast
Bill Courtney
Guy Crosby
Food Chemist and Grant Specialist, Washington University School of Medicine
Science Editor, America's Test Kitchen and Adjunct Associate Professor, Harvard Chan School of Public Health
Slides available now! Recordings will be available to ACS members.
www.acs.org/acswebinars Contact ACS Webinars ® at
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11/16/2016
Guy Crosby, Ph.D., CFS America’s Test Kitchen Harvard School of Public Health
Three Take-Aways with Recipes • How to cook juicy, flavorful turkey with crispy skin • How to make great gravy and mashed potatoes • How to select and cook delicious healthy vegetables
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When I cook a turkey: • It turns out too dry • The skin is not brown and crispy enough • I’m not sure when it is done • I’m not sure how to plan my cooking so the turkey is done on time • It comes out perfect every time
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Problems with Cooking Turkey • Cooking white breast meat and dark drumstick/thigh meat so they both turn out juicy and tender • Producing crispy brown skin • Making sure a safe temperature of 165F (74C) is reached throughout
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Cooking shrinks muscle fibers squeezing out moisture Component
Breast Meat
Drumstick
H2O
75%
76%
Fat
1.5%
4.0%
Protein
23.7%
20.5%
Collagen
2.4 mg/g
4.0 mg/g
To
140F (60C)
142F (61C)
To = onset temperature of shrinkage
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• Muscle fibers shrink about 30% at 150F • Moisture loss is temperature dependent % Weight Loss in Chicken Breast 140F (60C)
10%
147F (64C)
12%
160F (71C)
24%
• Collagen breakdown starts 140F, fast 160F Pork Shoulder Breakdown 140F
31 hrs
158F
16 hrs
176F
7 hrs
194F
2 hrs 20
Cook’s Science, America’s Test Kitchen, 2016, page 44
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Brining and salting reduce moisture loss
Salting 1 hour
Salting 12 hours
Salting 24 hours
Salting 48 hours
Salt 0.5%; Sodium 200mg/100g -Cook’s Illustrated Nov/Dec 2012
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Recipe • Salt 12-14 lb turkey under skin, refrigerate for 24-48 hrs uncovered, thoroughly dry skin – 4 tsp 1:1 salt/sugar for breast – 2 tsp 1:1 salt/sugar for each drumstick
• Rub 2 Tbsp oil + 1 tsp baking powder on skin • Roast at 400F (204C) until inner thigh = 160F • Rest for 30-45 minutes before carving • Ensure turkey (and stuffing) reaches 165F 22
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Temperature should reach 165F in thickest part of the thigh
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When making mashed potatoes: • I don’t know what kind of potatoes are best • My mashed potatoes never turn out as good as I like • My potatoes are often gluey and pasty • I wish there was a delicious alternative to mashed potatoes • I know how to make great mashed potatoes
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Problems with Mashed Potatoes Potatoes turn out “gluey”
Mealy
Waxy
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• Mealy potatoes contain more starch forcing cells to separate on cooking (baking) • Waxy potato cells with less starch remain intact (potato salad) • Use intermediate starch Yukon gold potatoes • Mix with butter and cream or milk if desired; season
Mealy potatoes form clumps of cells
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When making gravy: • I never seem to make enough gravy • My gravy never turns out as good as I’d like • I prefer not to make gravy • I’d like to learn how to make great gravy • I know how to make great gravy
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• Prepare stock with neck, giblets, finely chopped onion, carrot, celery, salt • Cooking onion slowly produces savory 3-mercapto2-methylpentan-1-ol (MMP) • Remove drippings from roasting pan and separate most fat • Return drippings to pan with fond • Strain stock, add to pan plus roux • Cook slowly to thicken and season 28
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• 3-Mercapto-2-methylpentan-1-ol (MMP)
• • • •
Intense savory, onion, gravy-like aroma Highest “odor activity value” in gravy Detected at concentration of 7.7 μg/liter Odor threshold 1.6 ppt (0.0016 μg/liter)
Journal of Agricultural and Food Chemistry 2000; 48: 418-423 Journal of Agricultural and Food Chemistry 2011; 59: 13122-13130
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When cooking vegetables: • I always make the same vegetables • I’d like some ideas for new vegetable dishes • I often use frozen vegetables • I’d like some ideas for vegetables I can prepare ahead of time • I already make great vegetable dishes
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Choose Healthy Cruciferous Vegetables
Flavor created only when vegetables chopped 32
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Roasted Brussel Sprouts with Bacon • Cut medium to small Brussels sprouts in half • Coat with olive oil, roast in 400F oven 18 min • Fry bacon and dry on paper towels • Mix bacon bits + a little fat with sprouts • Squeeze on lemon juice, salt and pepper 33
Julia Child’s Brown Braised Onions • Intense savory umami taste & aroma • Peel small pearl onions and gently sauté in butter-oil until evenly brown • Slowly braised in beef stock and wine • Season with thyme, salt, pepper • Complex flavors developed: Maillard, caramelization, MMP, dialkyl disulfides and trisulfides, thiophenes, thymol 34
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Cooking with Ria: Mastering the Art of French Cooking, Alfred Knoff, 1961
www.cookingscienceguy.com
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11/16/2016
Thanksgiving Chemistry for your Family’s Feast
Bill Courtney
Guy Crosby
Food Chemist and Grant Specialist, Washington University School of Medicine
Science Editor, America's Test Kitchen and Adjunct Associate Professor, Harvard Chan School of Public Health
Slides available now! Recordings will be available to ACS members.
www.acs.org/acswebinars Contact ACS Webinars ® at
[email protected]
37
Upcoming ACS Webinars www.acs.org/acswebinars Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University Joseph Fortunak, Professor of Chemistry, Howard University
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy Paul Hodges, Chairman of International eChem William Carroll, Former Chair of the Board of ACS
Contact ACS Webinars ® at
[email protected]
38
19
11/16/2016
Thanksgiving Chemistry for your Family’s Feast
Bill Courtney
Guy Crosby
Food Chemist and Grant Specialist, Washington University School of Medicine
Science Editor, America's Test Kitchen and Adjunct Associate Professor, Harvard Chan School of Public Health
Slides available now! Recordings will be available to ACS members.
www.acs.org/acswebinars Contact ACS Webinars ® at
[email protected]
39
How has ACS Webinars ® benefited you?
“The only reason the webinar did not meet my expectation, was because my expectation was low due to webinars from other providers. This was an EXCELLENT Webinar in terms of interest, content, knowledge of speaker, hosting, and length. Look forward to many more.” bit.ly/IceCreamChemistry2
Tom Callaghan Head, IOL Materials Research at Alcon, a Novartis Company ACS member for 26 years strong!
Be a featured fan on an upcoming webinar! Write to us @
[email protected]
40
20
11/16/2016
youtube.com/acswebinars
Search for “acswebinars” and connect! 41
Benefits of ACS Membership Chemical & Engineering News (C&EN) The preeminent weekly news source.
NEW! Free Access to ACS Presentations on Demand® ACS Member only access to over 1,000 presentation recordings from recent ACS meetings and select events.
NEW! ACS Career Navigator Your source for leadership development, professional education, career services, and much more.
http://bit.ly/benefitsACS
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11/16/2016
®
ACS Webinars does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.
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Upcoming ACS Webinars www.acs.org/acswebinars Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University Joseph Fortunak, Professor of Chemistry, Howard University
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy Paul Hodges, Chairman of International eChem William Carroll, Former Chair of the Board of ACS
Contact ACS Webinars ® at
[email protected]
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