If you haven't already, please check out Party Science, Part 1: The Beats and Party Science, Part 2: The Lights.
To me, a party isn’t a party unless there’s food involved. Cooking and eating food is something that we all participate in on a daily basis, and the best food is usually to be had at parties. Let’s continue with the final installment of Party Science, Part 3: the Tasty Grub.
To me, a party isn’t a party unless there’s food involved. Cooking and eating food is something that we all participate in on a daily basis, and the best food is usually to be had at parties. Let’s continue with the final installment of Party Science, Part 3: the Tasty Grub.
The creation of good food is closely related to a number of
chemical reactions that make plant matter easier to eat, degrade potential
toxins and impart a level of yumminess. From molecular kinetics, we know that
the kinetic energy of molecules is proportional to temperature by the following
equation:
1. E=nCvT, Cv=4.179 J/g°C for water (Chemical Principles, Zumdahl)
Therefore, by increasing the temperature of a foodstuff
during cooking, we are increasing the kinetic energy and average molecular
translational/rotational speeds and vibrational frequency. The result:
destruction! As kinetic energy overcomes the hydrogen bonding energy of
proteins such as enzymes, they begin to unfold and denature, losing their
conformation and functionality. A classic example of this process is the
denaturation of runny raw egg white proteins to produce the rubbery cooked egg
white more commonly eaten than the former (deviled eggs anyone?). The degradation
of structural proteins also plays a role in softening meats like steak during
cooking (this process can occur faster at lower temperatures if enzymes that
degrade proteins, such as those in pineapples and papayas, are used in a
marinade to lower the activation energy of protein degradation). With plants,
heating can denature certain proteins or compounds that are toxic to humans,
increasing edibility. Heat also encourages the hydrolysis of cellulose [1] and
starches. We experience this process through the soft texture of a baked
potato.
As I’m sure you know, cooking also adds flavor to raw foodstuffs through a number of processes. One such process is caramelization, wherein sucrose inverts to produce fructose and glucose molecules that then undergo various reaction pathways to produce volatile, colored and flavorful compounds [2]. This process is notable in flans and apple pies. Another is the Maillard reaction, wherein sugars react with amino acids to again undergo various reaction pathways to produce tasty molecules [3]. The Maillard reaction is best known through the browning of cooked meat.
Fig. 1: The Maillard Reaction (Lynne Swerhone)
So far what has been described are all processes that have been in play for thousands of years, but what can chemistry offer to change the ways we prepare food? Well, if you’ve ever warmed up some cheese dip, then you know of at least one. Microwave ovens use microwaves (unsurprisingly) to warm up food by introducing a fluctuating electric field component that a water molecule’s dipole continually attempts to reorient with [4]. Chemistry has also fostered advances in modern food art and molecular gastronomy. If you ever use fruit juice boba as an ice cream topping or in mixing drinks, those are made of fruit juice mixed with calcium salts and dropped in sodium alginate, a soluble cellulose salt derived from brown algae (Fig. 2). When the sodium ions are replaced by aqueous calcium ions, insoluble calcium alginate is generated to seal in the juice drop in a process called spherification.
Fig. 2: Sodium alginate spherification (Molecular Recipes)
Thermodynamics has also brought us freeze drying through knowledge of phase diagrams and water sublimation [4]. The product is various forms of fruit and vegetable snacks, a healthy substitute for traditional party chips.
In many ways, party food is made to impress. Science helps us explain our current cooking techniques, and a good knowledge of these can allow for improvements and new innovations to reinvent regular party foods. With the music playing, the party lights on and the food ready to be served, your party prep is done so invite your friends and enjoy!
Below I am posting a cool video on how to make mojito spheres using molecular gastronomy, so check it out! And please tell me your thoughts in the comments below.
As I’m sure you know, cooking also adds flavor to raw foodstuffs through a number of processes. One such process is caramelization, wherein sucrose inverts to produce fructose and glucose molecules that then undergo various reaction pathways to produce volatile, colored and flavorful compounds [2]. This process is notable in flans and apple pies. Another is the Maillard reaction, wherein sugars react with amino acids to again undergo various reaction pathways to produce tasty molecules [3]. The Maillard reaction is best known through the browning of cooked meat.
Fig. 1: The Maillard Reaction (Lynne Swerhone)
So far what has been described are all processes that have been in play for thousands of years, but what can chemistry offer to change the ways we prepare food? Well, if you’ve ever warmed up some cheese dip, then you know of at least one. Microwave ovens use microwaves (unsurprisingly) to warm up food by introducing a fluctuating electric field component that a water molecule’s dipole continually attempts to reorient with [4]. Chemistry has also fostered advances in modern food art and molecular gastronomy. If you ever use fruit juice boba as an ice cream topping or in mixing drinks, those are made of fruit juice mixed with calcium salts and dropped in sodium alginate, a soluble cellulose salt derived from brown algae (Fig. 2). When the sodium ions are replaced by aqueous calcium ions, insoluble calcium alginate is generated to seal in the juice drop in a process called spherification.
Fig. 2: Sodium alginate spherification (Molecular Recipes)
Thermodynamics has also brought us freeze drying through knowledge of phase diagrams and water sublimation [4]. The product is various forms of fruit and vegetable snacks, a healthy substitute for traditional party chips.
In many ways, party food is made to impress. Science helps us explain our current cooking techniques, and a good knowledge of these can allow for improvements and new innovations to reinvent regular party foods. With the music playing, the party lights on and the food ready to be served, your party prep is done so invite your friends and enjoy!
Below I am posting a cool video on how to make mojito spheres using molecular gastronomy, so check it out! And please tell me your thoughts in the comments below.
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