What makes toasted bread and roasted coffee smell so good? It’s a chemical reaction called the Maillard Reaction. Dr. Kiki explains the science behind the feel-good smell on this episode of Food Science
Science Project Chemical Change
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You know it, and you love it. Fried food! But there’s more to fried dishes than just plopping food into hot oil. You have to know what’s up with the food you’re cooking and what oils will work best for you dish.
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Sources:
General:
http://www.ncbi.nlm.nih.gov/pubmed/19595388 (I got a pdf of this, which I can send to you via email)
http://cst.ur.ac.rw/library/Food%20Science%20books/batch1/Marcel%20Dekker,.Food%20Chemistry,%203rd%20Edition..pdf (frying starts at page 292)
Fair Food: The Science of Deep-Frying
http://www.npr.org/sections/thesalt/2016/03/24/470396393/fry-and-fry-again-the-science-secrets-to-the-double-fry
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/deep-fat-frying-and-food-safety/ct_index
http://www.huffingtonpost.com/amanda-greene/back-to-basics-the-scienc_b_3276776.html
http://www.finecooking.com/item/48328/the-science-of-frying
http://www.encyclopedia.com/topic/Frying.aspx
Batter:
http://www.ncbi.nlm.nih.gov/pubmed/20623702
http://www.scientificamerican.com/article/beer-batter-is-better/
http://www.livestrong.com/article/530119-when-deep-frying-how-is-batter-different-with-milk-or-eggs/
http://www.foodarts.com/tools/equipment/13431/the-frying-game
https://www.finedininglovers.com/stories/what-is-tempura-batter/
http://www.finecooking.com/articles/light-delicate-tempura.aspx?pg=1
http://www.livescience.com/33128-why-does-beer-foam-.html
Oils:
http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Saturated-Fats_UCM_301110_Article.jsp#.V-g7CpMrLVo
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/cooking-oil/faq-20058170
http://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
https://authoritynutrition.com/healthiest-oil-for-deep-frying/
http://www.bbc.com/news/magazine-33675975
http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2007.00352.x/full?wol1URL=/doi/10.1111/j.1750-3841.2007.00352.x/full®ionCode=US-OH&identityKey=b97a5e3f-f919-4eaf-a79b-f49f55337a2c
http://www.foodarts.com/tools/equipment/13431/the-frying-game
Images: https://commons.wikimedia.org/wiki/File:Deep_Fried_Oreo.JPG
Deep Fryer: https://commons.wikimedia.org/wiki/File:Frituren.jpg
Chicken Bubbling: https://commons.wikimedia.org/wiki/File:Deep_frying_chicken_upper_wing.JPG
Donuts: https://commons.wikimedia.org/wiki/File:Jack%27s_Donuts.jpg
All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.
#cooking #chemistry #physics #kitchen
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Sources:
http://thefullapple.com/2016/06/25/the-science-of-food-pairings-why-does-gin-and-tonic-taste-so-good/
http://www.nature.com/articles/srep00196
http://thecookandthechemist.blogspot.com/2013/02/hot-ice-cream-methylcellulose.html
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
http://www.scientificamerican.com/article/cryogenic-cooking/
http://food-hacks.wonderhowto.com/news/food-tool-friday-flash-freeze-anything-with-anti-griddle-0159897/
http://www.scientificamerican.com/article/the-science-of-sous-vide/
The Science of Sous Vide
https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know
http://sciencemeetsfood.org/magicalmaltodextrin/
http://drinks.seriouseats.com/2013/07/cocktail-science-foam-eggwhite-gomme-dry-shake-beer-foam-eggwhite-alternatives.html
The Science of Cotton Candy
http://www.portageinc.com/community/pp/cottoncandy.aspx
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551143/
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Birdman Explains Om The Big Facts Podcast what happen on the breakfast club interview
#birdman #charlamagne #breakfastclub
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Unwrapped checks out Post’s yabba-dabba-licious Fruity Pebbles cereal.
This video is part of Unwrapped show hosted by Marc Summers . SHOW DESCRIPTION :Ever wondered where the tiny marshmallows in your breakfast cereal came from? Have we got a show for you! Each week, Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped–the show for everyone who’s ever worn a pair of wax lips.
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Certified nutrition specialist Dr. Melina Jampolis reveals the best foods to eat for breakfast so you can reach your weight loss goals.
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Is avocado on the list? What about yogurt? What makes wild salmon a great breakfast choice? Today we will be talking about all the breakfast foods that guarantee a productive day!
Other videos recommended for you:
WATCH 🎥: 13 Best Breakfast Foods To Help You Lose Weight Naturally – https://www.youtube.com/watch?v=z6B2USkbJpQ&list=PL_fl96m7OLQX8Ls3btXcjCcFcxQ2C1djx&index=28
WATCH 🎥: 9 Of The Most Nutrient Dense Veggies On The Planet – https://www.youtube.com/watch?v=P1MzAhtVGRk&list=PL_fl96m7OLQWTg82q3ImUs2xVqdBNsjwL&index=240
#Breakfast #HealthyFood #Bestie
Sources: https://pastebin.com/STua6vwn
Timestamps:
Intro – 0:00
1. Egg – 00:47
2. Unsweetened Plain Greek yogurt – 01:39
3. Oatmeal – 02:28
4. Nut Butter – 03:11
5. Chia Seeds – 03:56
6. Avocado – 04:40
7. Banana – 05:27
8. Spinach – 06:08
9. Berries – 07:03
10. Sweet Potato – 07:48
11. Black Tea – 08:34
12. Wild Salmon – 09:12
Music:
https://www.youtube.com/audiolibrary/music
https://www.epidemicsound.com/
Summary:
1. Egg
Starting off with one of the most popular and nutritional foods, eggs have been a popular breakfast choice since anyone can remember. Is it worth the hype? Definitely!
2. Unsweetened Plain Greek Yogurt
Yogurt is a great starter for the day. When you think about it, the overwhelming amount of good bacteria is something that first comes to mind. But there’s more benefits than that. Adding yogurt to your breakfast is a good idea, especially for anyone looking to lose a couple of pounds.
3. Oatmeal
Watching your weight? Looking for gluten free breakfast options? Oatmeal is the safest and most nutritious way to go. It has got to be one of the top foods for breakfast. A comforting bowl of oatmeal is a powerhouse of nutrients.
4. Nut Butter
What can’t butter do? Nut butter is delicious, creamy and nutritious made from nuts like almonds, peanuts or walnuts. Filled with the goodness of heart healthy saturated fats and protein, tree nuts in general have been linked with weight loss and reducing the risk of chronic diseases.
For more information, please watch the video until the very end.
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How making pancakes can make a physical and chemical change.
View full lesson: http://ed.ted.com/lessons/how-the-food-you-eat-affects-your-brain-mia-nacamulli
When it comes to what you bite, chew and swallow, your choices have a direct and long-lasting effect on the most powerful organ in your body: your brain. So which foods cause you to feel so tired after lunch? Or so restless at night? Mia Nacamulli takes you into the brain to find out.
Lesson by Mia Nacamulli, animation by Private Island.
Explains how cooking food changes it in many different ways.
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1. Various of New York Manhattan street scenes
2. Exterior Bloomingdales, restaurant facade
3. Various of chef cooking an omelet
4. Various of omelet being sprayed with flavouring
5. Various of flavour sprays
6. SOUNDBITE (English) Stuart Pomper, Flavour Sprays Owner:
“Instead of lining the plate with bacon, which is loaded with fat, possibly some chemicals, some nitrates that will clog your arteries, he takes a spray of the bacon, sprays it on, and you get the intense flavour of the bacon with none of the fat and none of the carbohydrates. So you are adding flavour, you”re adding intense bacon flavour and none of the bad stuff. Also he sprays the eggs with buttery which gives it a soft butter flavour in the mouth without fat. There is no fat in the butter spray, it”s just flavour.”
7. Close up of hamburger
8. Various of man consuming hamburger with spray
9. SOUNDBITE (English) Jeff Reingold, Voxpop:
“It tastes delicious. It tastes like real bacon but I don”t have to worry about it having all the cholesterol problems that real bacon has.”
10. Various of chef creating salad
11. Close up of flavour sprays
12. Various of chef spraying salad
13. SOUNDBITE (English) Sean Pomper, Co-Inventor of Flavour Sprays:
“We have everything from bacon to strawberry shortcake to banana split. New ones on the horizon are our new honey spray which is phenomenal. You taste like you are eating honey except you do not have that heavy sugar feeling. We also have a new sugar spray coming out. You can spray it on strawberries. You can spray it on fresh fruit, and another aspect that we are looking for that we”ve just invented that is just coming on the market is ”mayo”. Mayo is one of the biggest ones, to use on a sandwich and not worry about the calories. Mayo is going to be a homerun.”
14. Various of people spraying and eating dishes in restaurant
15. SOUNDBITE (English) Tammy Lakatos – Shames, Dietician
“When you feel you are deprived of something that is when you start craving it and that is when the binges start, and that”s when the over eating starts and that is when those excess calories come in, and that leads to weight gain. But if mentally you feel like you are satisfied, you”re not going to be craving that flavour because there you are, you”re actually getting that flavour but without calories. It is a win-win situation.”
16. Pan of restaurant
17. Various of woman spraying and eating popcorn
18. SOUNDBITE (English) Lyssie Lakatos, Dietician
“One of our biggest battles is to find clients who want stick to food that they feel tastes great. If they feel like something doesn”t taste the way they want it to taste, ultimately they wind up reverting back to their old ways and giving into high calories, artery clotting food. So in terms of us as dieticians we love this because now they can finally stay away from foods that cause weight gain and clog arteries and can actually eat foods they love.”
24. Various of chef cooking pasta with flavour sprays
25. SOUNDBITE (English) Sean Pomper, Co-Inventor of Flavour Sprays:
“It”s a process of dehydrating the actual food. If you take a tomato, squeeze it down and dehydrate it, and pull out all the pulp and sugar, and pull out all the junk in there, you are left with this bitter tomato taste. If you start playing with the calculations and the percentages and tweak it with some salt to the right levels – which I cannot disclose – you then can taste it.”
26. Various of people eating
SUGGESTED LEAD IN :
Trying to lose weight but can”t get by with out your lashings of bacon for breakfast?
Well a new diet product may help.
It is a flavoured spray, which is designed simulate the taste of fatty foods while eliminating the guilt of eating them.
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