Kitchen Che 'mystery'
When human evolved, we had to take whatever food we cold - we at berries and leaves or, when we cold kill animal, raw meat. It was essential to our survival to detect what food was safe, so we honed and evolved our senses to ensure we liked foods that were safe to eat and disliked those that were dangerous. A kitchen is just like a science laboratory and cooking is just another experimental science.
Kitchen Chemicals
A Kitchen is just like a science laboratory: Don't Think the only chemicals in your kitchen are those under the sink. All the ingredients you cook with are themselves made up of chemical compounds - some complex and some quite simple.
Precious of commodities (e.g. Roman soldiers were paid a "salarium" to buy their salt), today salt is common place and added to nearly all processed food both as flavour enhancer and as a preservative.
Salt
Salt is chemically sodium chloride (NaCl). Salt is the original food additive. Essential for life, salt controls many body functions. salt is one of the five taste sensations we can detect with the sensors (or taste buds) on our tongues. In the kitchen we use strengthen doughs, etc. and to emphasize flavors. Salt preservers food by taking out moisture and thus preventing bacterial growth.
The Charge on the sodium and chloride ions in salt in doughs can help bind charged protein molecules and thus make them " stronger". Our tongues are particularly attuned to the taste of salt - presumably since we cannot make salt and need to get all our needs form our diet. Although salt was once one of the most precious of commodities (e.g. Roman soldiers were paid a " salarium" to buy their salt), today salt is common place and added to nearly all processed food both as flavour enhancer and as a preservative.
Sugars
 |
| Sonika Agarwal on Unsplash |
Sugars are made of molecules that consist of 6 carbon atoms joined together in a ring with associated hydrogen and oxygen atoms. The common sugar we buy from the supermarket is sucrose and consists of two such sugar rings joined together. sugar provides energy. Sweet foods have always been important in our diet. In Prehistoric times man had to get energy to chase the wildebeast to feed the family, so we developed a real sweet tooth. when refined sugar became available it was a very expensive commodity, but now that sugar is cheap and readily available we often eat too much which is not good for us. In the kitchen sugar has may uses. a part from the simple making food taste sweet we use sugar in many dishes. sugar molecules can link proteins together - making it such a easy to bet egg whites, helping the egg proteins thicken a custard.
Oils and Fats
Fats are soft solids with a density less than that of water. They have a greasy feel and are slippery. Fats and oils give foods a rich, creamy, feel in the mouth so they are used in "comfort" food products such as chocolates and ice creams. In the kitchen we also use fats to fry - the high boiling points allows us to cook foods (e.g. chips and meats) at temperatures above 100°C where c chemical reactions occur that develop interesting " browned" flavors. Because fats are insoluble in water and less dense than water, after meat that has a lot of fat in it has been coked, upon cooling au layer of fat often appears on top of the juices. A fat (or oil) is formed when three fatty acid molecule react with a glycrerol molecule to yield triglyceride (and three water molecules). fats in the body are transported and stored as triglycerides.
Thanking You For Visiting Blog.
Follow us for more information.👇
https://knikhilvarma.blogspot.com/
Give some Feedback in Comment Box 😍
Posts
0 Comments