advanced culinary chemistry — sizzles for the summer · pdf file ·...
TRANSCRIPT
6/30/2011
1
ACS Webinars™
We will start momentarily at 2pm ET
Download slides: http://acswebinars.org/kirshenbaum
1 Contact ACS Webinars™at [email protected]
Have Questions?
Use the Questions Box!
Or tweet us using #acswebinars
2 Contact ACS Webinars™at [email protected]
Download slides: http://acswebinars.org/kirshenbaum
6/30/2011
2
Help Shape the future of ACS Webinars!
Join the ACS Webinars Audience Advisory Panel!
Learn more:
www.acswebinars.org
3 Contact ACS Webinars™at [email protected]
The Chemistry of Cheese and
Why We Love It
Missed it live?
www.acswebinars.org/FoodChemistry
Food Chemistry Series
4
ACS Webinars. On Demand.
6/30/2011
3
What is the
5
sTraNGesT thing YOU’VE grilled?
armadillo
chicken hearts
bone marrow octopus
deer leg
shark
crocodile
moose wild goat
raccoon
kangaroo
mouflon sheep
cobra ribs
stink bugs
eel
own arm
pigeon
squirrel
beaver
ostrich
Advances & Innovations in Wine
Chemistry
Catch the next one live!
www.acswebinars.org/FoodChemistry
Food Chemistry Series
6
6/30/2011
4
Upcoming ACS Webinars™ www.acswebinars.org/events
Thursday, July 7, 2011
Chemistry & The Economy Mid-Year Review Paul Hodges of International eChem
Thursday, July 14, 2011
Publishing Your Scientific Research: A Chat with the
Editors Dr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz,
Editor-in-Chief of the Journal of Physical Chemistry.
7 Contact ACS Webinars™at [email protected]
8
Advanced Culinary Chemistry — Sizzles for the Summer
Download slides: http://acswebinars.org/kirshenbaum
Contact ACS Webinars™at [email protected]
ACS WEBINARS™ June 30, 2011
Sara Risch,
Popz Microwave Popcorn
Kent Kirshenbaum,
New York University
6/30/2011
5
Kent Kirshenbaum
Dept. of Chemistry
New York University
ACS Webinar – Advanced Culinary Chemistry
The Science of the Grill
9
Our objective
10
6/30/2011
6
Our focus
11
Chemistry: A source of culinary creativity
• Flavor
• Texture
• Color
• Heat & Fuel
• Health
• Weather - Indoor grilling
• Science education
12
6/30/2011
7
Flavor and Chemistry
13
Flavor and Chemistry
• Smoke flavors
• Maillard or browning reactions
14
6/30/2011
8
Smoke flavors
• Lignin pyrolysis products
• 100s of compounds generated and identified
• Low temps: carbonyls
• Higher temps: phenols, isoeugenol, creosols, guaiacols, syringols
• Also: polycyclic aromatic hydrocarbons
15
Making liquid smoke
16
6/30/2011
9
The Maillard reaction
• Also known as “browning reaction” • Discovered by Louis-Camille Maillard in 1910s • Favored at high temp, low moisture, higher pH • Reaction between sugars and protein amines • Distinct from caramelization • Forms brown colors and a variety of flavor
compounds
17
Insights on Flavor
• Try different wood smokes (apple, alder, etc.) • Evaluate smoke condensation • Control humidity • Acidic marinades may deter browning reactions • Drippings = flavor
18
6/30/2011
10
Texture & Chemistry
19
Texture & Chemistry
• Protein denaturation
– collagen
– actin & myosin
– fish versus meat
• Time and temperature
• Marination
20
6/30/2011
11
Insights on Texture
• “Low & Slow” to break down collagen
• Use indirect heat to avoid actin denaturation
• Marination and protein hydrolysis are slow
21
Meat color and Chemistry
22
6/30/2011
12
Chemistry and Color
• Maillard reactions
• Meat pigments -- protein
23
Color change of meat pigment
David Arnold, Cooking Issues 24
6/30/2011
13
The structure of myoglobin
Oxymyoglobin can be purified from meat tissue 25
Myoglobin and color
N.J. King, R. Whyte
J. Food Science, 2006, 71: R31 26
6/30/2011
14
Microburger Biochemistry
S. A. Bylkas & L.A. Anderson
J. Chem. Education, 1997, 74: 426
Metmyoglobin
Ferric Fe3+
Oxymyoglobin
Ferrous Fe2+
27
Myoglobin color
Left: Metmyoglobin Right: Oxymyoglobin 28
6/30/2011
15
Myoglobin denaturation
29
Heme Iron ligands and color
30
6/30/2011
16
Carboxymyoglobin
1 week old tuna steak,
Left: incubated with CO gas
1 week old sirloin 31
32
6/30/2011
17
Nitrosohemochrome & “Smoke Ring”
Littlecreekbarbcue.com
Nitrogen dioxide (NO2, leading to nitric acid and nitrosohemochrome);
promoted by high nitrogen content in fuel; similar to curing with nitrites
33
CONGRATULATIONS!
<INSERT NAME>
Winner of Harold McGee’s Keys to
Good Cooking: A Guide to Making the
Best of Foods and Recipes
Winner of the BBQ Survey!
34
6/30/2011
18
35
Insights on Color
• Color is an important but imperfect metric of freshness and doneness
• The color of meat and fish can be manipulated
36
6/30/2011
19
Heat and Fuel
Modernist Cuisine 37
Heat and Fuel
• Radiant heat drives the cooking process
• A grill with a shiny interior may help
• Propane versus charcoal
• Master the draft
• Small changes in distance may not greatly modify heat transfer
38
6/30/2011
20
Insights on Heat and Fuel
• Control air flow
• Place Al foil inside your grill
• Flip often, rest after
• Use a large bed of coals
39
Health & Chemistry
40
6/30/2011
21
Health and Chemistry
• Chemical
– Heterocyclic Amines (HCAs)
– Polycyclic Aromatic Hydrocarbons
• Microbial
– Temperature
– Time
41
Insights for Health
• Chemical – HCAs arise from both poultry and red meat
– Avoid flare-ups, discard char
– Marinades and mops
– Veggies!
• Microbial – Thermometer
– Marinate in red wine, oregano, oregano oil and garlic*
*M. Friedman et al., J. Food Science
72, M207-M213, Aug. 2007 42
6/30/2011
22
What if I can’t fire up my grill?
43
Insights for grill-less cooking
• Smoked salt
• Pimenton de la vera
• Liquid smoke
• Stove top smoker
• Smoker oven bags
44
6/30/2011
23
Chemistry know-how at the grill
• Flavor
• Texture
• Color
• Heat & Fuel
• Health
• Indoor “grilling”
45
Trust your butcher (or find a butcher you can trust)
Consult your pitmaster! 46
6/30/2011
24
Science Education
• Spectroscopy
• Redox Chemistry
• Organic Chemistry
• Thermodynamics
• pH dependence of reactions
• Protein structure and protein folding
• Physiology
47
Chemistry & Cuisine
• More delicious food and new recipes
• Healthier dietary habits
• Enabling science outreach and education
48
6/30/2011
25
Resources
• Bylkas & Andersson “Microburger Biochemistry: Extraction and Spectral Characterization of Myoglobin from Hamburger“ J. of Chemical Education, 1997, Vol. 74, 426.
• King & Whyte “Does It Look Cooked? A Review of Factors that Influence Cooked Meat Color“ J. of Food Science, 2006, Vol. 71, R31.
• Modernist Cuisine, Nathan Myhrvold et al.
• On Food and Cooking, Harold McGee
• Cooking for Geeks, Jeff Potter
• experimentalcuisine.com
• http://seas.harvard.edu/cooking
49
Acknowledgements
• Anne McBride & the Experimental Cuisine Collective
• National Science Foundation
• Pino and Pino Prime Meats
50
6/30/2011
26
51
Advanced Culinary Chemistry — Sizzles for the Summer
Download slides: http://acswebinars.org/kirshenbaum
Contact ACS Webinars™at [email protected]
Sara Risch,
Popz Microwave Popcorn
Kent Kirshenbaum,
New York University
Q&A Session
Stay Connected…
ACS Network (search for group acswebinars)
LinkedIn (search group for acswebinars)
www.twitter.com/acswebinars
www.facebook.com/AmericanChemicalSociety
52 Contact ACS Webinars™at [email protected]
6/30/2011
27
Advances & Innovations in Wine
Chemistry
Catch the next one live!
www.acswebinars.org/FoodChemistry
Food Chemistry Series
53
Upcoming ACS Webinars™ www.acswebinars.org/events
Thursday, July 7, 2011
Chemistry & The Economy Mid-Year Review Paul Hodges of International eChem
Thursday, July 14, 2011
Publishing Your Scientific Research: A Chat with the
Editors Dr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz,
Editor-in-Chief of the Journal of Physical Chemistry.
54 Contact ACS Webinars™at [email protected]
6/30/2011
28
Help Shape the future of ACS Webinars!
Join the ACS Webinars Audience Advisory Panel!
Learn more:
www.acswebinars.org
55 Contact ACS Webinars™at [email protected]
ACS Webinars™ does not endorse any
products or services. The views
expressed in this presentation are those
of the presenter and do not necessarily
reflect the views or policies of the
American Chemical Society.
ACS Webinars™
56 Contact ACS Webinars™at [email protected]