Assignments:
1) You will be doing a short (10 min) presentation on one of the topics you learned about this week, adapted to your teaching level. We will be your "students." Show us something you might do in your class.
2) You will select a recipe - one of your own or one you find/construct from the materials we presented this week. Include the science behind the food. Post ( a comment) in the area below this message.
http://www.wildfermentation.com/resources.php?page=sauerkraut
ReplyDeleteThis is a recipe for making sauerkraut. I made this with my students last year while talking about anaerobic and aerobic respiration. There are actually two biological concepts covered in the making of sauerkraut. First of all, you can talk about hypotonic and hypertonic solutions. When you add the salt to the cabbage, you are creating a hypertonic environment for the cabbage. The cabbage will then release water in order to equilibrate the environment. After the water is released, an oxygen-free environment has been created for the cabbage. In this environment, only anaerobic respiration will take place. You can get into the specifics of what happens during anaerobic respiration before or after you make it.
I decided to reduce the fat in a banana cake recipe that I consider fool proof, after making many tweaks over the years. The cake I brought in today was the result of omitting the 1/2 cup of oil. The 1 cup pumpkin keeps it together and moist. Much better choice than adding water, which would evaporate and leave it dry. Try your own version.
ReplyDeleteLasagna in a slow cooker
ReplyDeleteIngredients
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
Directions
1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4.Cover, and cook on LOW setting for 4 to 6 hours.
Above are the ingredients and steps for making lasagna in a slow cooker. One type of reaction that is occurring is an acid base reaction between the tomato paste (acidic)and the cottage cheese (basic). Additionally, the garlic and onion used as seasonings are acidic whereas the other cheeses, parmesan and mozarella are alkaline. Also, the noodles have an acidic affect on the body.
Additionally, when the ground beef is being cooked the bacteria is being destroyed due to the higher temperatures at which the bacteria cannot survive. A couple reasons why I prefer using a slower cooker other than convenience are the extended cooking times allow better distribution of the flavors and the lower temperatures (in comparison to an oven) lessen the chance of scorching of foods which tend to stick to the bottom of a pan and burn easily.
German Pancakes – John Rist
ReplyDelete4 eggs
1 cup milk
1 cup flour
1 tsp salt
Mix the ingredients and add the batter to 2 TBSP of butter (melt the butter in warm 9 X 16 pyrex glass pan.) Bake at 425for 6 minutes, then at 350 for 15 minutes, until lightly browned. Top with your choice of fruit and/or whipped cream. Adjust topping to suit your taste and/or calorie count that you desire (can use fresh fruit, pie fillings, sugar & cinnamin, apple sauce, etc.).
• Science of Browning (source: Wikipedia )
Browning = Maillard reaction
The Maillard reaction (French pronunciation: [majaŹ], mah-yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat.
Vitally important in the preparation or presentation of many types of food, it is named after chemist Louis-Camille Maillard, who first described it in the 1910s while attempting to reproduce biological protein synthesis.
The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly-characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment, as the amino groups are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, acrylamide can be formed.
In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds flavor scientists have used over the years to create reaction flavors.
Sally’s Pumpkin and Banana Cake
ReplyDeleteCream: 3 eggs
2 c. sugar
Combine dry ingredients in a separate bowl:
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. salt
Alternately beat in the following and the dry ingredients to the egg mixture:
1/2 c. oil (omit)
2 bananas
1 c. pumpkin
1 c. buttermilk
1 ½ tsp. vanilla
Pour into PAM-sprayed 9x13 in. baking pan and bake at 350˚ for 40-45 min.
When cool, ice with cream cheese icing.
Cream together:
3 oz. cream cheese, softened
½ c. butter, softened
1 tsp. vanilla
Beat in:
2 c. confectioners sugar
Food and Science Notes: Over the years, I have altered this banana cake recipe to make it more fool-proof to prepare and healthy to eat, while still maintaining a tasty result.
Here’s some of what’s happening: Baking soda is a base and when it reacts with an acid, carbon dioxide is produced. These bubbles act as a chemical leavening agent. Sources of acids that are used in this cake recipe include buttermilk and baking powder. Baking powder contains acidic cream of tartar.
Baking powder is made up of sodium bicarbonate, one or more acid salt, and an inert starch. Baking soda is the source of the carbon dioxide and the acid-base reaction can be represented as
NaHCO3 + H+ → Na+ + CO2 + H2O
I have eliminated the oil to reduce the calories from fat, and added pumpkin as a binder and moistening agent. The pumpkin or oil adds moisture and they do not evaporate readily.
After analysis for nutritional value using caloriecount.about.com, it looks like I should keep working on this recipe if I still want to eat cake … and be healthy.
What if I replace the sugar with 1/2 c. honey and eliminate the frosting altogether? I might also boost the protein with some oatmeal, which will also add texture. Maybe adding some cinnamon would be nice. I think there are many possibilities.
Nutrition Facts
Serving Size 78 g
Amount Per Serving
Calories 193
Calories from Fat 53
Total Fat 5.9g
Saturated Fat 3.5g
Cholesterol 38mg
Sodium 284mg
Total Carbohydrates 32.5g
Dietary Fiber 1.0g
Sugars 18.8g
Protein 3.2g
Good points
Bad points
High in vitamin A
Very high in sugar
Tyler Dahl- Food and Science Recipe
ReplyDeleteSugar makes the cake sweet, but also serves another purpose. The sharp sugar works into the butter and slices into it creating small air pockets. These pockets are filled with air and increase the volume of the butter. Increased butter volume gives it a creamy texture. If the sugars are not sharp enough, they will cut smaller holes and less air will be held by the mixture.
Grandma Hill’s Plain Cake
• 1/2 pound butter at room temperature
• 1 cup butter flavor Crisco, or other vegetable shortening
• 3 cups Dixie Crystal sugar
• 5 large eggs, added one at a time
• 1 cup sweet milk ( whole milk )
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoon slemon extract
• 4 cups Soft as silk flour
DO NOT PREHEAT OVEN! This is what the old folks called a cold oven cake.
Grease and flour a 10″ tube pan. . Cream butter, Crisco, and sugar together until light and fluffy. Add eggs, one at a time. Pour lemon extract into milk. Sift dry ingredients together into separate bowl. Add 1/3 dry ingredients to sugar and egg mixture .. then follow with 1/2 of the milk. Beat at slowest speed until flour just is mixed .Add second third of dry ingredients and the rest of the milk and beat until the flour is just mixed.Scrape the bowl and add the rest of the flour. Mix until just blended and pour into pan.
Bake in a 350 degree oven for 1 hour and 20 minutes, or until a cake tester or broom straw comes out clean. Don’t open the door for the first hour or the cake will fall. Cool on a wire rack for 15 minutes and remove from the pan. Allow to cool for 1/2 hour before serving.
Rhubarb Dessert
ReplyDelete2 c. flour
4 c. sugar
2 tsp. baking soda
2 eggs
Use a 9 x 13 pan. Cover bottom with rhubard (I used 4 cups of chopped up rhubarb, you can use rhubarb that has been frozen). Cover rhubarb with 2 cups sugar. Mix flour, remaining sugar, soda, & eggs together and pour over rhubabr mixture. Bake at 350* for 45 minutes.
GREAT WITH ICE CREAM!!!
Cream Puffs
ReplyDeleteIngredients
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
Directions
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Science Behind Cream Puffs
The fat, flour, and liquid are first cooked together until a stiff ball of dough is formed. They are sufficiently cooked when a metal spoon pressed down on the stiff mass leaves a sharp, clear, smooth imprint. Next the eggs are beaten into the batter.
In the stiff batter produced by cooking the fat, flour, and water only a partial oil-in-water emulsion is formed. As the egg is added the fat becomes better emulsified. The secret, and therefore the most important factor, in mixing cream puffs in order to obtain good expansion during baking and a good cavity is to beat the batter while adding the eggs until it is quite smooth, with no suggestions of small lumpy spots.
Steam is the leavening agent, and the expansion due to the steam produces the cavity in the puff. Eggs are necessary, for their expansion and coagulation during cooking forms part of the framework of the baked puff. The cooking of the flour with the water and fat coagulates a portion of the flour protein. The starch granules also swell as the flour is cooked with the liquid.
The puffs like the popovers must be baked until very firm or they will collapse after removal from the oven. The best baking temperature is from 220° to 240°C.
Nutritional Information
Amount Per Serving Calories: 190 | Total Fat: 13.3g | Cholesterol: 82mg Powered by ESHA Nutrient Database
Cinnamon flavored popcorn
ReplyDeleteINGREDIENTS:
6 quarts popped popcorn
1 package (12 oz size) red cinnamon candies
sugar
1 cup butter
1/2 cup corn syrup
1 teaspoon salt
1 teaspoon cinnamon oil optional
1/2 teaspoon baking soda
Turn this recipe into a puzzle! [click]
PREPARATION:
Spread popcorn in a lightly buttered roasting pan; bake at 250 F while preparing syrup. Pour cinnamon candies into a 2 cup measure. Fill remaining space to the top with sugar. Place in a heavy pan; Add butter, corn syrup and salt. Bring to a boil; boil for 5 minutes.
Remove from heat; carefully stir in baking soda. Pour over popcorn, stirring to coat. Continue to bake at 250 F for one hour, stirring every 15 minutes. Remove from oven; let cool. Break into pieces; store in an airtight container.
I was quite surprised to find that their was a leavening agent involve in making this candy. Cinnamaldehyde is an organic compound used in cinnamon oil, this compound contains cinnamic acid which reacts with the baking soda resulting in the leavening reaction. In addition the aldehyde is easily oxidized and turned to an acid. This chemical reaction becomes apparent when the baking soda is added to the butter, sugar, corn syrup and melted red hots.
From wickapedia: Cinnamaldehyde is the organic compound that gives cinnamon its flavor and odor.[1] This pale yellow viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum. The essential oil of cinnamon bark is about 90% cinnamaldehyde.
As an agrichemical
Cinnamaldehyde is also used as a fungicide.[5] Proven effective on over 40 different crops, cinnamaldehyde is typically applied to the rootsystems of plants. Its low toxicity and well-known properties make it ideal for agriculture. Cinnamaldehyde is an effective insecticide, and its scent is also known to repel animals like cats and dogs.[5] Cinnamaldehyde has recently been recognized as a very effective insecticide for mosquito larvae.[6] As little as 29 ppm (parts per million) of cinnamaldehyde kills half of Aedes aegypti mosquito larvae in 24 hours.[7][8]
As an antimicrobial
Another use for cinnamaldehyde is as an antimicrobial. Researchers from the University of Illinois at Chicago (who were funded by the Wm. Wrigley Jr. Company) have found that cinnamic aldehyde, when used in Big Red, prevented oral bacterial growth by more than 50 percent.[9] It is especially effective against bacteria living at the back of the tongue, reducing anaerobic bacteria populations by about 43 percent.
Cinnamic acid is a white crystalline hydroxycinnamic acid, which is slightly soluble in water.
It is obtained from oil of cinnamon, or from balsams such as storax.[2] It is also found in shea butter and is the best indication of its environmental history and post-extraction conditions. It can also be made synthetically.
Cinnamic acid is used in flavors, synthetic indigo, and certain pharmaceuticals, though its primary use is in the manufacturing of the methyl, ethyl, and benzyl esters for the perfume industry.[2] Cinnamic acid has a honey-like odor;[3] it and its more volatile ethyl ester (ethyl cinnamate) are flavor components in the essential oil of cinnamon, in which related cinnamaldehyde is the major constituent. Cinnamic acid is also part of the biosynthetic shikimate and phenylpropanoid pathways. Its biosynthesis is performed by action of the enzymephenylalanine ammonia-lyase (PAL) on phenylalanine.
Boxes for Breakfast?
ReplyDeleteYou may have heard the urban legend that the box that your cereal comes in may be more nutritious than the actual cereal in it. In this activity, we will be comparing a few items for their energy content.
Procedure:
1. Set up the aluminum-can calorimeter.
2. Fill the can with 15 ml of water. (Remember that with water 1g = 1 mL)
3. Set up the thermometer so that it is not touching the can—just the water.
4. Find the mass of substance to be burned
5. Place the substance to be “sacrificed” close to the bottom of the can.
6. Ignite the substance and then allow it to burn out.
7. Record the final temperature of the water.
8. Calculate the amount of energy involved in the reaction.
Data
Cardboard Cereal Marshmallow Nut
Mass of substance before burning + holder
Mass of substance after burning + holder
Mass of burned substance
Mass of water
Initial temp. of water
Final temp. of water
Change in temperature
Energy content of food sample
Calculations
1. Calculate the heat absorbed by the water. For water Cp is 4.18 J/g oC. Convert your final answer to kJ
2. Food energy is often expressed in a unit called a Calorie or dietary calorie. There are 4.18 kJ in one Calorie. Based on your data, calculate the number of calories in a 50.0 g package of each of the samples.
Summary of Learning:
1. According to your calculations, which substance would provide the most energy?
2. Does this mean this is the best substance to eat for breakfast? Why or why not?
3. Nuts have a high fat content. Marshmallows and cereal have a high carbohydrate content. From your results, what generalization can you make about the relative energy content of fats and carbohydrates?
4. Was all the heat given off by the burning food sample transferred to the water in the can? How could this experiment be improved to account for all the heat given off during the burning of the sample?
MUMAB—The Making of a Modern Mummy
ReplyDelete1. Why did the Egyptians leave the heart in the mummy?
2. What was done with the organs that had been removed from the torso?
3. What kid of problems did removal of the brain cause and how was this rectified?
4. What fact about obsidian did Bob Briar learn in the mummification procedure?
5. What is natron and how is it used in the mummification process?
6. How was it decided that the mummification process of Mr. M was a success?
7. The tables that were used in the Egyptian process were very large. What was the reason for this?
8. Write the formulas and names of the salts that occur in natural natron.
9. Why is the use of salt essential to the mummification process?
10. What does it mean when the article says that ions are “hydrated”?
The rest of the story...
ReplyDeleteRhubarb came to America by an unnamed gardener betweed 1790-1800.
Rhubarb contains oxalate, which have been reported to cause poisoning when large quantities of raw or cooked leaves are ingested.
Oxalates are contained in all parts of rhubarb plants especially in the green leaves. The stalks contain low levels of oxaltes so this does not cause problems.
During WWI rhubarb leaves were recommended as a substitute for other veggies that the war made unavailable. Apparently there were cases of acute poisioning and even some deaths. Some animals, including goats and swine, have also been poisoned by ingesting the leaves. ( I can remember feeding our pigs left overs - thats what you did with extra food on the farm - but never leaves, wild rhubarb can be consumed by animals and harm them.)
THere are many molecules substances in foods which offer no nutitional benefit, and must be processed & excreted. Oxalic acid (we used this in lab yesterday) is excreted in the urine and result in kidney or bladder stones. Calcium combines with oxalic acid to form the less soluble salt, calcium oxalate, which is also found in kidney stones.
Breakfast Smoothie Recipe
ReplyDeleteItems needed
- ½ cup cut strawberries
- 1/3 cup blackberries
- 1/3 cup blueberries
- 1/3 cup raspberries
- 6 ounces yogurt
- ½ cup of milk
Directions
1) Make sure berries are washed
2) Place berries in a blender, followed by milk and yogurt
3) Blend until smooth and pour
4) If making a post-workout drink, add scoop of whey protein powder
Nutritional Chemistry
Berries are high in antioxidants, which are fighters of Free-Radical substances. Free-Radicals are highly reactive because of the unpaired electrons on its oxygen molecule. Due to this, Free-Radicals steal electrons from other healthy substances in the body. This causes damage to proteins, carbohydrates, fats, and nucleic acids. If this process happens long enough in some areas of body (lungs or DNA) tumors may form. Antioxidants donate electrons without becoming free radicals.
Potato Science
ReplyDeleteBackground:
Everybody loves potatoes. The average American eats about 50 pounds of them every year. But what is potato? A potato, or "spud", is a solid vegetable that is a native of the Peruvian Bolivian Andes Mountains and is now grown in many parts of the world. It is composed mostly of starch and water, with some potassium, vitamin C, and fiber. Potatoes make readily available and inexpensive lab supplies. They can be used for experiments about the generation of electricity, diffusion and osmosis, density, nutrients in foods, heat transfer, and other topics.
There are many different types of potatoes, each with a different ratio of starch to water. When potatoes are heated, a reaction occurs between the starch and water, so each variety of potato has a best cooking method. Russet potatoes have high starch content and low moisture. As a high-starch potato is heated, the starch inside the potato absorbs water from other parts of the potato and swells up. This makes spaces between the cells and creates a fluffy, mealy, dry texture. Russet potatoes are best when mashed or baked. Medium starch potatoes such as Yukon Gold and Yellow Finn potatoes aren’t as fluffy as russet potatoes, but they are very versatile as far as cooking method have a great buttery flavor. Potatoes with low starch and high moisture content include red and white potatoes. When they are deep fried, pan fried, or roasted at high heat, the starch on the surface expands, sealing the edges and he surface and creating a crisp crust which keeps the interior moist. Low-starch potatoes are also good for boiling because they do not absorb as much water as other types. Their cell structure stays intact and the potato holds its shape in stews, casseroles, and potato salads.
Hash brown potatoes are easy to make from scratch, but the potatoes must be grated just before cooking or they will change color, turning pink or brown because the sugars in the potatoes oxidize with exposure to air. Russet or other high starch potatoes are the best for hash browns. Grate them in a food processor or with a hand grater and dry them thoroughly by squeezing them in a kitchen towel. They can then be used in a recipe like the one below or seasoned to taste and cooked in butter and/or olive oil until dark golden brown.
Cheesy Hash Brown Casserole
Ingredients:
1 pound hash browns, freshly grated or frozen
2 cups shredded cheddar or American cheese
1 can cream of cheese soup
1 can cream of chicken soup
½ pint sour cream
¼ cup chopped onions or 1 T. dry minced onion
1 cup corn flakes or potato chips, crushed
¼ cup margarine, melted
Directions:
Mix all ingredients except corn flakes and margarine together in a large bowl. Pour into a 9”x13” baking dish. Top with crushed corn flakes or potato chips. Drizzle with melted margarine. Bake for 30 - 40 minutes at 400° F or until potatoes are done top is golden brown.
Mock Apple Pie
ReplyDelete1. mix 2 cups of sugar and 1.4 teaspoons of cream of tartar
2. boil 2 cups of water
3. add the sugar and cream of tartar mixture and bring to a boil
4. Add 27 crackers (Ritz type) one at a time and boil for 3 minutes (do not stir)
5. Put the mixture in a pie crust
6. Dab with butter in 3 or 4 places
7. Sprinkle with cinnamon
8. Cover with pie crust and cut hole (a lattice structure may be used)
9. Bake for 20 to 30 minutes in a 450 degree preheated oven.
The crackers puff up and pick up an apple like texture.
A chemical reaction between the sugar (sucrose) and the cream of tartar (potassium hydrogen tartrate) produces a chemical that smells and tastes like apples. This chemical belongs to a family of organic chemicals called esters.
If you want to just make an ester safe enough to taste. Boil 100 mL of water, 4 table spoons of sugar and 1.5 teaspoons of cream of tartar for 3 minutes.
Jerky
ReplyDeletehttp://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html
I have not tried this recipe as I use a commercial seasoning, but when I googled I found this which I thought was quite ironic.
I have often thought of making jerky in class with both my Animal Science class when covering meats, Natural Resources Class, or Wildlife and Fisheries class. I have always been gun-shy to do this as I have had the concern of a student inadvertently getting food poisoning. I am going to give it a try in one of my classes for sure this year as I have so many kids that like to hunt, and it would just be a great incentive for learning. I will only use meat I have harvested though, or beef I have purchased because handling is so critical in not causing a food borne illness. If you have never done it make sure you trim ALL the fat and any membrane in between muscles as it will give your jerky a bad taste. I prefer strip jerky over the ground jerky and the use of a “jerky shooter”. I like something to chew on, and you have a much higher chance of a food borne illness from the surface area that comes along with a ground substance. When storing your jerky make sure you still refrigerate as not all water will be removed. It will keep for a longer period without refrigeration obviously than other meats, but there is still some moisture in it, so it will spoil eventually. I store in ziplock bags but vacuum sealed would be much better to keep out any chance of moisture, and oxygen. Jerky can be stored for longer periods if frozen but be careful of freezer burn and like anything else it is better the fresher it is.
I use a dehydrator when making jerky to speed up the process and I am usually making fairly large batches at one time. Alton has an alternative method using a box fan that I find rather interesting on his recipe for those of you that may not have a dehydrator. I also know of people that dry in the oven. You may want to smoke your jerky, but I find liquid smoke to be easier, and much less finicky especially when you are in a hurry. My dehydrator will not get jerky up above about 130 degrees, and that is not enough to kill bacteria in meat. If this is a concern you may heat it up on the stove and measure the temperature with a meat thermometer on the stove before putting in the brine. I, however, have never done this at home, and as of writing this I am still alive. I cannot stress enough the importance of safe food handling procedure, such as washing hands, cross contamination, etc. When using this with kids I don’t think storing the jerky after it is done will be an issue for you, as when my dad and I have had people sample our jerky it has never lasted long enough to get it stored.
We will cover the science behind making jerky and the history of the science. I don’t think at this time I would really have a worksheet or anything like that on this, but I may have them work in different groups, altering brines for taste, and rating them when we are finished like we did with our bread activity. This would especially work well in a project based learning situation though I could see reviewing the science farther in depth, and putting some questions or even create math problems going with this on your assessment.
Potato puff Buns
ReplyDelete1 pkg. Yeast
1 cup milk
1/2 cup sugar
2 beaten eggs
6 cups flour
1/2 cup warm water
2/3 cup shortening
1 1/2 tsp. salt
1 cup mashed potatoes
First you want to dissolve the yeast in the 1/2 cup of water. Warm up your milk to luke warm and mix together shortening, sugar, and salt. Blen in to the beaten eggs and mashed potatoes. Then add the yeast and milk and stir into creamed mixture. Then stir in the 6 cups of flour (dough should be stiff). Knead the dough and then place it in a large bowl to let rise. Let the dough get to double its original size and then form it into seperate buns and place on an ungreased pan. Spread a dallop of butter on top and bake at 350 degress for 1/2 hour.
Chocolate Cake ( A Birthday Tradition!)
ReplyDelete2 eggs
2 cups sugar
1/2 cup shortening (butter flavored Crisco)
2 cups flour
1/2 cup cocoa
1/2 tsp salt
3/4 cup buttermilk
1 tsp vanilla
1 cup hot water which has 1 tsp soda dissolved in it
Cream well the eggs, sugar, and shortening. Add the flour, cocoa, salt, buttermilk, and vanilla. Beat well. Fold in the hot water (in which soda is dissolved) last and carefully. It will be thin.
Bake at 350 degrees for 30 minutes in a 9 X 13 pan, or until toothpick comes out clean.
Chocolate frosting:
1 stick butter or oleo
6 Tbsp milk
4 Tbsp cocoa
Bring to boil then add 1 pound powdered sugar. Add 1 tsp vanilla. Frost when cake is cool.
Until taking this class I never really thought about the science of the food I was making. Being a science teacher, that is really sad.
A little buttermilk background: We now buy buttermilk in either powdered form or in the dairy case as "cultured buttermilk". In the past buttermilk was the component left after the churning of butter. Buttermilk is made from pasteurized nonfat or low-fat milk to which a culture of Streptococcus lactis is added in order to produce acid that thickens and flavors the buttermilk. A culture of Leuconostoc citrovorum can be added to enhance the butter flavor (diacetyl). Butter flakes, salt or citric acid may also be added for flavor. Most buttermilk in the market contains 1or 2 percent milkfat or the same fat content as the milk from which it is made. (http://www.californiadairypressroom.com/Products/Buttermilk ) The acid, lactic acid produced by the bacteria added to the buttermilk, when combined with baking soda, produces light baked goods and adds extra tenderness, moisture and flavor.
The reaction between the the lactic acid and buttermilk is:
NaHCO3(aq) + HC3H5O3(aq) → NaC3H5O3(aq) + H2O(l) + CO2(g)
sodium hydrogen carbonate + lactic acid → sodium lactate + water + carbon dioxide
Dissolving the soda in the water before adding it to the cake batter with the buttermilk in it helps the acid/base reaction occur.
Nancy's recipe and science notes, put on Dawn's comment because Dawn mis-instructed Nancy! :(
ReplyDeleteGrandma's Raisin Oatmeal Cookies
Cream: 1C sugar & 1C brown sugar
1C crisco(or 1/2 oleo,1/2 crisco)(or all
light margarine)
Add: 2 eggs, 1t.vanilla
Boil: 1C raisins.
Mix: 1t.b.soda, 5T.water from raisins, & the raisins;then mix well w/creamed mixture.
Sift: 2 1/2 C flour (add more if you use all
light margarine),1t.cinnamon,1/2 t.salt,
1 1/2C. oatmeal,& opt:1/2C.nuts
Add: dry to creamed...
Bake: @375
(Store cookies in airtight container with slice of bread)
Our recipe illustrates acid/base reactions: the raisin juice (tartaric acid) with the baking soda (base). Here are some interesting points from the internet(Wikipedia):
Molecular formula C4H6O6 (Basic formula)
HO2CCH(OH)CH(OH)CO2H (Structural formula)
Tartaric acid is a white crystalline diprotic organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. Salts of tartaric acid are known as tartrates. It is a dihydroxyl derivative of succinic acid.
Tartaric acid played an important role in the discovery of chemical chirality. This property of tartaric acid was first observed in 1832 by Jean Baptiste Biot, who observed its ability to rotate polarized light. Louis Pasteur continued this research in 1847 by investigating the shapes of ammonium sodium tartrate crystals, which he found to be chiral. By manually sorting the differently shaped crystals under magnification, Pasteur was the first to produce a pure sample of levotartaric acid.
Naturally occurring tartaric acid is chiral, meaning that it has molecules that are non-superimposable on their mirror-images. It is a useful raw material in organic chemistry for the synthesis of other chiral molecules. The naturally occurring form of the acid is L-(+)-tartaric acid or dextrotartaric acid.
Important derivatives of tartaric acid include its salts, cream of tartar (potassium bitartrate), Rochelle salt (potassium sodium tartrate, a mild laxative), and tartar emetic (antimony potassium tartrate). Diisopropyl tartrate is used as a catalyst in asymmetric synthesis.
Tartaric acid is a muscle toxin, which works by inhibiting the production of malic acid, and in high doses causes paralysis and death.[11] The median lethal dose (LD50) is about 7.5 grams/kg for a human, ~5.3 grams/kg for rabbits and ~4.4 grams/kg for mice.[12] Given this figure, it would take over 500 grams (18 oz) to kill a person weighing 70 kilograms (150 lb), and so it may be safely included in many foods, especially sour-tasting sweets. As a food additive, tartaric acid is used as an antioxidant with E number E334, tartrates are other additives serving as antioxidants or emulsifiers.
When cream of tartar is added to water, a suspension results which serves to clean copper coins very well, as the tartrate solution can dissolve the layer of copper(II) oxide present on the surface of the coin.
Unpurified tartaric acid, separated from grape juice, can take on the color of the grape juice.Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization. The tartrates that remain on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.
However, tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.
Nancy Clarey
Salsa Sauce
ReplyDeleteIngredients:
6 c. tomatoes
1 1/2 c. green peppers (chopped)
4 Jalapeno peppers (chopped, remove seeds if you want mild, the more seeds the hotter the salsa)
3 onions
15 oz. tomato sauce
3 cloves garlic-crushed
2 1/2 T. vinegar
Cook and boil for 30 minutes.
Add 4 T. cornstarch in 1/2 c. cold water. Add to boiling mixture. Cook for 5 minutes then fill jars.
I put jars in water bath to make sure jars seal.
Salsa sauce is good add to tacos, nachos with cheese, add to chili soup to give it add flavor, etc. Keeps well in the refrigerator.
Science of Salsa: A Must for a Heart Healthy and Cancer Preventing Diet!
Tomatoes: High in Vitamin C and A. Contain antioxidant Lycopene which has cancer preventing properties and prevention of heart disease.
Green Peppers: Good source of Vitamin C, th
Continuation of Science of Salsa:
ReplyDeleteGreen Peppers: Good source of Vitamin C, thiamine, Vitamin B6, beta carotene and folic acid. Bell peppers have been shown to be protective against cataracts, also prevent blood clots and reduce risk of heart attacks. Good to reduce cholesterol levels.
Garlic: Numerous Cardiovascular Effects. Contains molecule allicin. Lowers cholesterol and prevents our blood vessels from becoming blocked. Garlic can also help control blood pressure. Good source of Vitamin C and Vitamin B6 that can help prevent heart disease.
Onions: contain eye stinging molecule syn-propahethial-S-oxide. (Put tongue on roof of mouth and breath through mouth to prevent tearing up when cutting up onions)
Hot Peppers: Contain molecule capsaicin which is "Hydrophobic" meaning its better dissolved in oil than in water. To cool hot pepper taste drink milk or well-buttered bread. Drinking oil would also work but would not be as healthy.Capsaicin causes burning feeling when in contact with mucous membranes. White placental tissue that surrounds seeds contains large quantities of capsacin, lesser amounts in fleshy part of fruit. Capsaicin is also used in topical ointments and creams to give that hot feeling in treating sore muscles,backaches, strains and sprains. Also used in Riot Control and Pepper Spray for personal defense.
http://www.americastestkitchen.com
ReplyDeleteFabulous website
saw it by accident last Saturday evening on Iowa public television...in the middle of telling what gives french toast an odor and the chemistry of it...and how to make perfect french toast. Videos and recipes are free;this video won't be available for two weeks because it is a recent episode. One must just register to get them. I did easily and just unchecked what I did not want. This is bonus. My recipe follows
Microwave Butter Toffee Popcorn and Nuts
Time: 11-15 mminutes
3-4 qts popped corn (I use air-popped; then I can enjoy the toffee w/less guilt)
1C. butter
1 1/3C. sugar(raw works as well as white)
3T.water
1T.agave nectar (calls for corn syrup; I prefer the agave)
1-1 1/2C nuts (I prefer mixed)
Microwave ingredients(except popcorn and nuts)in 2qt.safe bowl for 4 minutes on high. Then stir well to mix & dissolve sugar
Microwave 7 min.20sec. WATCH LAST MINUTE-may take less time-to prevent burning.
Stir(not too much; will start to harden) nuts into mix
Pour & scrape over popcorn( I use a 13x9 or larger pan)
Toss and turn to mix
Leave in pan to cool. then break up and store in a tin
This ships well.
Science:(I cannot figure how to get subscripts here; pardon me)Sucrose: C-12 H-22 O-11
Fructose: C-6 H-12 O-6
Glucose: C-6 H-12 O-6, glucose and fructose differing in OH and double-bonded O positions. NOTE: Please correct me, if needed...
Fatty ingredients such as butter help interfere with crystallization by getting in the way of sucrose molecules that are trying to lock together into crystals.Crystals lock together with formula units, something like Legos.Prevention of crystal formation is what gives toffee its smooth texture. In the absence of acid (which would cause sucrose to invert) A way to cause sucrose to breakup (or invert) into its two simpler components, fructose and glucose is by adding a nonsucrose sugar, such as corn syrup, which is mainly glucose. This prevents sugar crystals from ruining the texture. The extra water will make it easier for the sugar to heat evenly and melt together with the butter. Low heat is the best for mixing; a higher heat encourages separation(when the ingredients melt unevenly, but after the initial cooking of the butter, sugar, water and Agave Nectar, stopping and stirring( very well and smoothly) will solve the separation problem.
Pumpkin Cake
ReplyDeleteIn a mixing bowl, measure out and then mix with an electric mixer to thoroughly combine:
•1 cup (245g) pumpkin (canned, or roast and puree your own)
•1 cup (200g) sugar
•¾ cup (160g) canola oil
•2 large (120g) eggs
•1 ½ cups (180g) flour
•¼ cup (40g) raisins
•2 teaspoons (5g) cinnamon
•1 teaspoon (5g) baking powder
•½ teaspoon (5g) baking soda
•½ teaspoon (3g) salt
•½ teaspoon (2g) vanilla extract
Transfer to a greased cake pan or spring form and bake in an oven preheated to 350°F / 175°C until a toothpick comes out dry, about 20 minutes.
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This is a high-ratio cake (one that has more sugar and water than flour). The nice thing about high-ratio cakes is that they don't have much gluten. There is a total weight of 920 grams, of which less than 20 grams is gluten, resulting in a texture that is not bread-like. Additionally, the excess sugar and fats interfere with the gluten development!
Brown Bean Cakes
ReplyDeleteIngredients:
4 cups of brown beans
1/2 teaspoon chili powder
1/2 teaspoon salt
2 tablepoon vegetable oil
Directions:
Place Brown Beans in a large pot with enough water to cover, leave it overnight to soften the skin.
Take the beans out of the container, remove the wet skin and process in an electric blender until smooth.
Stir in chili powder and salt.
Roll into balls and place on wax paper.
Heat oil in a large skillet and fry each side of the beans for three minutes.
Allow to cool and serve with Palm Wine.
Science of Bean Cake Processing: Grinding the bean seeds in an electric blender creates a larger surface area for the ingredients to be absorbed quickly into the beans, also the frying process is quicker and more effective with a larger surface area.