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Molecular Gastronomy

Molecular Gastronomy. Agenda for today. Introduction of myself and the plans for the period Fill out pre-lesson quiz/survey Interactive experiment: dark chocolate custard Demo : liquid spheres Interactive experiment: fizzy candy. Notes about Lesson.

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Molecular Gastronomy

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  1. Molecular Gastronomy

  2. Agenda for today • Introduction of myself and the plans for the period • Fill out pre-lesson quiz/survey • Interactive experiment: dark chocolate custard • Demo: liquid spheres • Interactive experiment: fizzy candy

  3. Notes about Lesson • PLEASE be efficient today. I have lots of fun stuff planned, but only if we are fast • You’ll get to eat what you make! (And maybe a little of what I make!) • There’s going to be lots of science today. Don’t worry if you have a hard time understanding some of it. Feel free to ask questions!

  4. Pre-quiz/Survey • You have 2 minutes. GO!

  5. Experiment 1: Gelification

  6. Relevance? • How could we use gelification in other places in society?

  7. Relevance? • Gluten-free pasta? Or flavored pasta? • Balistics gel? • Food in space? • Any other ideas?

  8. Ingredients • 2g carrageenan • 300mL milk • 100g chocolate • 45g sugar

  9. Procedure • Using hot plate, melt chocolate and sugar into milk • When all ingredients are completely mixed together, SLOWLY mix in carrageenan

  10. Procedure • When mixture is almost at a boil, turn off hot plate • CAREFULLY pour mixture into each cup • Set aside the cups to cool. Try not to move them too much after that

  11. Finished product!

  12. Why does this happen? • Carrageenan is a polysaccharide • Polysaccharide definition: a number of sugar molecules bonded together. • Sugar molecules are polar • Polar definition: a compound bearing a partial positive charge on one side and a partial negative charge on the other

  13. WHY Does this happen?

  14. Why does this happen? • Water becomes semi-immobilized, forming a gel! • Carrageenan-specific traits: • Only dissolves when heated up • Gels at temperatures under 60° C

  15. Demo: Spherification

  16. Relevance? • WD-50 faux egg • A server puts a fried egg on your table. You cut into the egg, and both yellow and white liquids flow out. It tastes like a pina colada! • WD-50, a NY molecular gastronomy restaurant, spherifies coconut and mango to look like a fried egg. A sweet surprise!

  17. Relevance? • Tylenol Liqui-Gels? • Faux caviar? • Candy? • Any other ideas?

  18. Ingredients • 1.5g sodium alginate • 1.5g calcium salt • 100g water • 100g iced tea

  19. Procedure • Mix sodium alginate with iced tea, and water with the calcium salt, using the immersion blender • Let rest for ~30 minutes to let air bubbles escape • Using a pipette or syringe, drop the iced tea into the calcium bath slowly • Remove spheres from calcium bath, rinsing them in water • Consume soon after!

  20. Pictures!

  21. Why does this happen? • This is sodium alginate • Sodium ions make one bond, so the molecule is flexible and moves freely when dissolved in water

  22. Why does this happen? • Iced tea & sodium alginate are dropped into a bath with calcium ions floating around • Calcium takes sodium’s place, but calcium needs two bonds to be happy! • So, it bonds with other molecules in the strand, making the long strand rigid

  23. Why does this happen? • Rigid strand=not dissolved in water • Since the outside edge of the drop is first to bond with the calcium, it solidifies much quicker than the rest • Therefore, caviar!

  24. When this doesn’t happen • pH is too low: too many hydrogen ions, so they react with the alginate instead of calcium • Calcified liquid: adding the sodium alginate makes the liquid react before it can be made into the right shape, so it just becomes a big solid blob

  25. Experiment 2: Effervescence

  26. Relevance? • Where could we use this?

  27. Relevance? • “Evaporated” soda? • Air supply? • Pop rocks? • Any other ideas?

  28. Ingredients • 2g sodium bicarbonate (baking soda) • 2g citric acid • 10g powdered sugar

  29. Procedure • Mix the three ingredients together well • Coat the candy in the powder • Eat! (Or wrap it for later)

  30. What happens? • It may seem normal now • Just put it in your mouth, and it will begin to fizz!

  31. Why does this happen? • Citric acid is an acid (well, duh) • Sodium bicarbonate is a base • Base definition: A chemical species that donates electrons/hydroxide ions, or accepts protons (basically, the opposite of an acid)

  32. Why does this happen?

  33. Why does this happen? • Reactions generally can’t occur when both reagents are solids • The powder must dissolve in your mouth to allow the reagents to move around and react with each other

  34. Why does this happen?

  35. Thanks! • Homework • Due tomorrow • It’ll only take a couple of minutes, I promise! • If you have questions or want to learn more, email me! • I hope you had fun (and learned something)!

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