Top Five Tips for the Kitchen


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12/31/2014

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ACS WEBINARS™ February 16, 2012

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Top Five Chemistry Tips for the Kitchen

One Year Subscription to Cook’s Illustrated

Guy Crosby, America’s Test Kitchen

Sara Risch, Popz Microwave Popcorn

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Top Five Chemistry Tips for the Kitchen

Question  How important is the application of science to home cooking?

Guy Crosby, Ph.D.

   

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Very important Somewhat important Not very important Not at all-cooking is an art

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Outline

Preserving Fresh Produce  Photosynthesis and respiration

 Preserving fresh produce  Applications for baking soda

6 CO2 + 6 H20

C6H12O6 + 6 O2

 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 (salad greens, others?)

 Questions and answers

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Applications for Baking Soda

A Quicker Way to Make Stock

•Aqueous NaHCO3 is alkaline •Decomposes to Na2CO3 + H2O + CO2

 Traditional stocks require hours of cooking

•Rapid breakdown of pectin at pH > 5-6 weakens cell walls

 Collagen slowly breaks 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  Starch gelatinization and retrogradation

Making Really Chewy Brownies  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 (brownies, sugar cookies,

 Applications in the kitchen (bread pudding, 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

 Louis-Camille Maillard 1912  Reaction of reducing sugars with amino acids (example: pyrazines)

 Favored by dry, hot conditions pH 5-7  Applications in the kitchen (pan-roasted fish fillets-halibut, sea bass, snapper)

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The Science of Good Cooking (Cook’s Illustrated 2012) Culinary Reactions (Field 2012) Food-The Chemistry of its Components (Coultate 2009) Food Chemistry (Belitz, Grosch & Schieberle 2009) Kitchen Chemistry (Lister & Blumenthal 2005) What Einstein Told His Cook 1 & 2 (Wolke 2002 & 2005) On Food and Cooking (McGee 2004) The Science of Cooking (Barham 2001)

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ACS WEBINARS™ February 16, 2012 Top Five Chemistry Tips for the Kitchen

Questions and Answers

[email protected] Guy Crosby, America’s Test Kitchen

Sara Risch, Popz Microwave Popcorn

Download slides after webinar: http://acswebinars.org/crosby

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Next Food Chemistry

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More Advanced Beer and Brewing –Tips, Tricks, and Tidbits You Wish You Knew

Thursday February 23, 2012

Secret Science of Movie Stunts and Special Effects Steve Wolf, founder of Science in the Movies and President of Special FX International

Thursday March 15, 2012

Thursday March 1, 2012

Secrets from the Other Side – What Recruiters Know that You Don’t Dr. Dennis Guthrie, Associate Director of Research & Development at The Dow Chemical Company Charles Bamforth Anheuser-Busch Endowed Professor of Malting & Brewing Sciences at UC Davis

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