Chemistry Cuisine | Jessica Burke | TEDxYouth@OcotilloRoad
every year as a child my family would make indian goodies my grandmother would bring out her rescue which in over 50 years ago the notepad always has notes on all of the mountains make sure you put this in first don't put this ingredient with this ingredient we will then get to a point in the recipe where my grandmother would stop us and say hold on this may or may not work why i would ask she said it depends on the voting if it is not voted correctly the cake would not have the correct consistency it would not rise i wanted to know why since then i've gained a love for cooking and creating my own recipes however i've had my fail shale of kitchen disasters last summer i decided to make blue corn muffins i had no experience with blue corn but i decided to just try i also decided to add only one tablespoon of sugar because i thought the cinnamon i put in it would even out the taste not only did they taste hobo but they were hauled as a wok although the muffins were failure i was fascinated what caused the muffins to be so hard i figured out that day that it all came down to science just like scientists often have to repeat their experiments i repeated my recipe over a dozen times until i like a scientist had a conclusive answer i figured out that sugar is an important structural element in muffins it not only retains moisture but it also prevents gluten butter i started researching all my kitchen fairs which in turn started my food science blog otm i shared my i shared my fails and people started asking questions such as these on the screen how does blood wise how what what's an instant pot what is free cell phone the key ingredient in all these questions people were sending you a simple science cooking is pure chemistry so understanding the chemical reactions in cooking allows you to be a more confident chef roast meat is a fantastic illustration of numerous chemical processes if the recipe asks you to add salt before cooking your meat it is because of the salt's ability to take out moisture to give the service a slight crunch when you put the roast meat into the oven it stops to ground and emit an odor into the oven this is for my old reaction in action in the mayan reaction proteins and sugars bind together with heat and start to detach from the chemical fragments and gifts you'll need flavor odo in color just from this simple dish you can already learn numerous chemical processes in the reason behind salt and sex and recipe another example is scrambled eggs there are two main parts of an egg the egg yolk and the egg white abundance the egg yolk contains all the for the fat the egg white contains the protein these two components have two different cooking temperatures so it's essential for you to completely combine the two components through homogeneous mixture so that gives an even cooking temperature the best equipment for this is a whisk because it not only allows for an even scramble but it also adds aloe into your mixture a skillet or pan is the best is the best equipment to heal adds because it allows for an even cooking control it limits the overexposure heat which can damage the proteins in the eggs when you start to heat your eggs the heat causes the cocoa to unfold the tightly bounded amino acid feel through a process of protein denaturation the water is closed out and you'll left with your perfect breakfast just from the simple meal you could already learn about diffusion of heat homogeneous mixtures and protein denaturation just as science explains cooking cooking explains science you practice the scientific scientific method of quantifying processing and identifying your ingredient to have your finished result through cooking scientists can practice this scientific method and become more curious thinkers if you just accepted the results and never asked why deep research could never been conducted and the electrical dishes could never been created knowing the science behind behind cooking allows you to be a more confident chef being more confident allows you to be allows you to understand why some ingredients go with what and allows you to be more comfortable comfortable in the kitchen i believe that the biggest thing that you can learn in the kitchen is that sometimes you're going to fail sometimes you'll overcook your steak phone those cookies or try blue corn muffins only to have it fail missibly and that's okay food and science is all about trial and error be curious and ask questions in the end if we want more curious thinkers scientists and chefs equal to equal depression and not fearful of failure head into the kitchen family and cooking can only lead to more delicious results thank you