Tuesday, January 19, 2016

Better cooking through science...

I have become addicted to J. Kenji Lopez-Alt's Food lab posts on Serious Eats. He breaks down cooking and baking to its elements and tweaks them to create the best versions possible.

 I love the scientific methods in his Yorkshire Pudding post - hypothesize, experiment, conclude.

His latest is on how to fry your stewed beef to create the best Maillard reaction browning with the least amount of dryout.

If you want to be a better cook - READ HIS STUFF!!

There is also a book!

Follow him on Twitter for his latest posts:
J. Kenji L√≥pez-Alt ‏@TheFoodLab

Thursday, July 30, 2015

Time-lapse Chemistry and Food!

One of our grad students, Dorea Reeser, convinced C&EN to publish her time-lapse video of  a chemistry experiment:

She calls it "Chem-lapsed" and it is pretty cool. Her first one uses tomato juice and bromine water to create rainbows in a test tube. Watch and learn!

We hope there are many more in the pipeline...

Monday, April 13, 2015

food pairing vs anti food pairing

As an silly example of flavour pairing, here is a video from the National Post:

Can you nutella it?

In 2012, I  linked to an ACS webinar on food pairing and to the website FoodPairing.com to highlight how sometimes some flavours work well together. The Foodpairing website also has a video explaining how to use it.

The Wiki page on food pairing has more info and links.

People have also use flavour pairing for wines:
From http://winefolly.com/review/taste-flavor-pairing-chart-combinations/
Here is a food pairing interactive from Scientific American.

But now a group of scientists have done research on how flavours that do not complement each other can also come together to make delicious food.

Spices form the basis of food pairing in Indian cuisine

Anupam Jaina,†, Rakhi N Kb,† and Ganesh Baglerb,*

Affiliations: aCentre for System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. bCentre for Biologically Inspired System Science, Indian Institute of Technology Jodhpur, Jodhpur, Rajasthan 342011, India. †
These authors contributed equally to this work
*Corresponding author: E-mail: bagler@iitj.ac.in, ganesh.bagler@gmail.com

"Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian cuisine. We also present a culinary evolution model which reproduces ingredient use distribution as well as negative food pairing of the cuisine. Our study provides a basis for designing novel signature recipes, healthy recipe alterations and recipe recommender systems."

Food pairing works on the basis that foods with similar chemicals in them will taste well together. Indian cuisine works the opposite "more the extent of flavor sharing between any two ingredients, lesser their co-occurrence".  One reason this works is that the curries often made up of many different flavours (unlike most other cuisines that only one or two spices in each dish) and these blend together to make the unique flavours.

Here are just three curry powder recipes:

Wednesday, April 8, 2015

20 year old Rum in 6 days...

...the magic of chemistry at work!

Bryan Davis of Lost Spirits in Monterey, California is using chemistry to recreate the unique flavours that take years to form in oak barrels naturally.  By studying the chemistry involved he has developed ways to make them happen in mere days in a chemical reactor.  Patents pending...

"This Guy says he can make 20 year old rum in 6 days"
Christopher Null
April 8, 2015

Monday, March 30, 2015

putting out kitchen fires with sound waves!

In the 5 impossible things before breakfast category:

Two undergrads built a device that can put out an alcohol fire with sound waves!

Turns out low frequency sounds in the 30-60MHz level - the sound waves will disrupt the oxygen and separate the oxygen from the fuel long enough to extinguish the fire. They still need to scale it up and try it on other burning materials but, who knows, someday perhaps all stove hoods will have speakers installed....