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My IB chemistry research project. Molecular gastronomy. Can we devise new cooking methods that produce unusual and improved results on the texture and flavour of food?

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Introduction

Anthony Lee Per: 5th Chemistry 2 McKinney 12/13/10 Molecular gastronomy is often thought about in the way of cooking in terms of chemical transformations within food. The real meaning behind molecular gastronomy is a practiced cooking method used both scientists and food professionals that study the physical and chemical processes that occur while cooking. [Feast for the Eyes] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary. [Food for Tomorrow?] By studying this topic, it can be applied to the real world, by the means of the whole process of preparing, eating, sensing, and enjoying food involves tremendously on complex chemistry, physics, and biochemistry. Within the lab, I'll perform control experiments. To complete this experiment, I will cook several versions of the same dish with slight variations, followed by a blind tasting to see if the variations are significant. My IB chemistry IRP will be laid out in this EDD form. Introduction- Research Question: Can we devise new cooking methods that produce unusual and improved results on the texture and flavor of food? ...read more.

Middle

skin-on red snapper fillets, de-boned o Salt o 2 tablespoons grape seed oil o Passion-fruit vinegar (optional). [Too Cool for School] * Uncontrollable factors o The burning of the dish o Uncooked parts to the dish. o Lack of flavor Methods- Materials: * * Same cooking Pan * Same Food products * All the same utensils * For the olives: * 1/2 cup oil-cured black olives, pitted and finely chopped * 1 tablespoon agave nectar, or light maple syrup * 1 teaspoon sugar * Salt * For the fennel: * 1 tablespoon extra-virgin olive oil * 2 tablespoons butter * Blind Fold * 1 large bulb fennel, trimmed and cut lengthwise into 8 pieces with the core intact * Salt and freshly ground black pepper * Cup dry white wine * 2 to 3 cups chicken broth * 1 teaspoons honey * 20 raisins * For the snapper: 4 (6-ounce) skin-on red snapper fillets, deboned * Salt * 2 tablespoons grapeseed oil * Passion-fruit vinegar (optional). * Beef * Variety of veggies * Procedure: 1. Preheat oven to 200 degrees. On a parchment-lined baking sheet, stir together the olives, agave nectar, sugar and a pinch of salt. ...read more.

Conclusion

6. Repeat steps two through nine as trial two and three, but with the ingredient of beef and veggies, instead of red snapper. 7. Have tester be blindfolded and have them taste the variety of food after each trial, and record data. 8. Once done clean up area and dispose of dirty ingredients/ package up non-used food. Data Collecting & Processing- Data Table: Flavor of the dish before and after cooking on scale of Bad (1) to excellent (10). Testers Trial 1 (Fish) Before After Trial 2 (Beef) Before After Trial 3 (Veggies) Before After Texture Test Before and after the cooking on scale of soft (1)- rough (10). Testers Trial 1 Before After Trial 2 Before After Trial 3 Before After Qualitative Data: Quantitative Data: Conclusion & Evaluation: Since I will complete this experiment, I hopefully will be able to conclude and make a distinct correlation on how ingredients are changed by different cooking methods, how all the senses play their own roles in our appreciation of food, how cooking methods affect the eventual flavor and texture of food ingredients, how new cooking methods might produce improved results of texture and flavor, how our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it. ...read more.

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