Orange - Poppy Seed Dressing

Introduction:
     The most common types of sauces are oil-and-vinegar salad dressings known as vinaigrettes. Vinaigrettes are a temporary emulsion that is water (vinegar) droplets dispersed in oil. Oil is the continuous phase in vinaigrettes because a thin, mobile sauce is more effective to adhere to vegetable surfaces. It is not important that the dispersed droplets are stabilized because once the sauce is on the lettuce it will be spread out.
     Poppy seeds originated from the west Asian plant, Papaver somniferum.  This plant's immature seed capsules are also used to collect the latex, opium, which is a mixture of alkaloid drugs. Poppy seeds are harvested from the capsules after latex flow has stopped. Although the poppy seed carries traces of opium and may cause positive results on a drug test, it will not have harmful effects on the body.The poppy seed is about 50% oil by weight and typically have a bitter taste. This taste results from the damage to the seeds, which mixes oil with enzymes and generates free fatty acids. Poppy seeds appear blue to the naked eye, although under the microscope they are actually brown. The illusion of the blue seed is due to the calcium oxalate reflecting blue wavelengths.
     The purpose of this recipe is to demonstrate a water-in-oil emulsion and to utilize the poppy seed as a flavoring agent.
    
Materials:
3 tablespoons sugar
1 1/2 teaspoons finely shredded orange peel
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/3 cup salad oil
1 teaspoon poppy seeds
1 food processor


Methods:
1. Process sugar, orange peel, orange juice, vinegar, onion, and pepper in food processor.
2. With processor running slowly add salad oil in a steady stream until mixture is thickened.
3. Stir in poppy seeds.
4. Shake well before serving.


Results:

1. Process sugar, orange peel, orange juice, vinegar, onion, and pepper in food processor.

2. With processor running slowly add salad oil in a steady stream until mixture is thickened.

3. Stir in poppy seeds.

4. Shake well before serving.

Discussion:
     The purpose of this recipe is to demonstrate a water-in-oil emulsion and to utilize the poppy seed as a flavoring agent. The emulsion was successful in which the water completely dispersed in the oil.  The oil was slowly added to ensure proper emulsion would occur.  Although the emulsion was only temporary, it could be easily shaken to retain the same consistency. Also the poppy seed added a bitter taste in order to balance the orange rind flavor. Overall the recipe was very simple to make and was cost-effective compared to regular salad dressing. In the future I would experiment with different types of vinaigrettes by changing the types of oil and vinegar used. 


Citation:
Darling, Jennifer. New Cook Book. Des Moines, IA: Meredith, 2002. Print.

Cedar Plank Salmon

Introduction:
     Salmon is one of the most common species of fish that Americans eat today and can be dated back to 100 million years old. Salmons are carnivores born in freshwater, mature in the sea, and return to their homes to reproduce.  They develop their muscle mass and fat stores in order to energize their egg production and upstream migration. Salmon are typically harvested when they reach the mouth of their home river. Due to overfishing, most market fish come from salmon farms.  Fish that come farms are typically fattier, while wild fish have a stronger flavor and firmer texture. The aroma of salmon are due to the pink astaxanthin pigment that is accumulated from ocean crustaceans.
     Once fish are caught and killed, distinct aromas begin to develop. The "fishy" aroma is due to the salt water balancing compound TMAO, which bacteria on the fish break down to smelly TMA. Fortunately, the addition of acidic ingredients such as lemon juice, vinegar, and tomatoes encourage the stale fragments to react with water and become less volatile. They also add hydrogen ions to TMA and DMA which then bind to water and are not removed from the fish surface.
     Burning wood is a common technique that is used as a flavoring agent. Charred wood and smoke are products of incomplete combustion of organic materials in the presence of of limited oxygen.  Wood consists of three materials, cellulose and hemicellulose, and lignin which contribute to the framework and overall strength of wood. Cellulose and hemicellulose are aggregates of sugar molecules, while lignin is made of phenolic molecules. The higher the lignin content of wood, the hotter it burns due to an increase of combustion.  When wood burns the sugars in cellulose and hemicellulose break down into sweet and bready aromas, while the lignan breaks down into volatile phenols.  The flavor of wood smoke depends on the  type of wood and combustion temperature. In this recipe a Cedar plank will be used to pleasing flavors to the fish. The smoke produced by the Cedar plank will stabilize the flavor of fish and create a pleasing aroma as well.
     The purpose of this recipe is to demonstrate the process of cooking Salmon on a grill and to show how wood smoke affects the flavor of fish.


Materials:
1 slice of Salmon
Lemon juice
Olive oil
Pepper


Methods:
1. Soak plank 3-4 hours in water.  Place weight on top of plank to prevent floating.
2. Season Salmon with olive oil, pepper, and lemon juice.
3. Heat plank on high for 5 minutes with all grill burners on or until smoking occurs.
4. Transfer Salmon to plank.
5. Turn off middle burners. It is not necessary to flip Salmon.
6. Cook 10-20 minutes or till 130 degrees Fahrenheit.


Results:


1. Soak plank 3-4 hours in water.  Place weight on top of plank to prevent floating.

2. Season salmon with olive oil, pepper, and lemon juice.

3. Heat plank on high for 5 minutes with all grill burners on or until smoking occurs.

4. Transfer salmon to plank.

5. Turn off middle burners. It is not necessary to flip salmon.

6. Cook 10-20 minutes or till 130 degrees Fahrenheit.

Discussion:
     The purpose of this recipe is to demonstrate the process of cooking Salmon on a grill and to show how wood smoke affects the flavor of fish. The fish was successfully cooked due to the final temperature of 130 degrees Fahrenheit. The Salmon also did not smell "fishy" due to the addition of lemon juice. Also the Cedar plank added a sweet texture to the Salmon. The soaking of the plank was crucial in order to cool the heat that the fish receives. Overall this recipe was successful in creating a delicious meal of fish. It was simple to use and I would definitely use it again. In the future I would experiment with different types of wood planks such as Oak and Hickory in order to determine their effects on flavor. I would also use different types of fish and meats to experiment with different flavors and texture are affect by wood.

Citation:
 "Dad's Cedar Plank Salmon." Personal interview. 16 Jan. 2010.

Simple White Wine and Cheese Sauce

Introduction:
     Egg yolks are composed of approximately 51% water, 16% protein, 32% fat, and 1% carbohydrates. In their natural states egg yolks are an emulsion composed of fats and waters that are held in a suspension by the proteins.  Similar to egg whites, egg yolks foams trap air with denatured proteins that form a mesh around air bubbles. Although with egg yolks, heat needs to be added to a minimum of 162 degrees Fahrenheit. If the yolks reach a temperature too hot, the proteins will coagulate which will lead to a loss of air and ultimately affect the texture. In order to properly whisk egg yolks, it is essential to remember that the goal is to whisk air into the food to create a foam.  It is preferred to whisk the cream by hand in an up-and-down circular motion, catching and trapping air.
     The white wine added to this recipe is acidic ranging from 3.4 (Chardonnay) to bout 2.9 (Riesling).  In this recipe the addition of the acid will help prevent the egg yolks from coagulating under heat.  It is important to monitor the addition of heat to this recipe in order to prevent scrambled eggs.
     The purpose of this recipe is to create egg yolks into a foam and to use white wine as a buffer to prevent the proteins from coagulating.

Materials:
3 egg yolks
1/4 cup white wine
3 tablespoons of freshly grated Parmesan cheese

Methods:
1. Whisk the egg yolks and white wine over a flame until a frothy foam forms.
2. Add the Parmesan cheese and whisk until throughly combined.

Results:

1. Whisk the egg yolks and white wine over a flame until a frothy foam forms.

2. Add the Parmesan cheese and whisk until throughly combined. 

Discussion:
     The purpose of this recipe is to show the transformation of  egg yolks into foam.  Also it is able to show how acids prevent protein coagulation. This recipe was successful because the egg yolks did not coagulate and create scrambled eggs. The whisking of egg yolks was very similar to the whisking of egg whites but required heat.  It was crucial to monitor the heat while cooking the sauce in order to prevent the proteins from coagulating. Overall the recipe was very simple to use and did not require many ingredients. In the future I would experiment with different types of acidic wine to determine the effects they have on the egg yolks.

Citation:
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.

Sarah's Applesauce

Introduction:
     Apples were domesticated in prehistoric times and are native to Eurasia.  They are a kind of fruit known as the pome, which is Latin for fruit.  The flesh of a pome fruit is the enlarged tip of the flower stem. The remains of the flower project from the bottom of the fruit, and the few small seeds are protected in a tough-wall core. After harvest, apples typically turn their starch into sugar.
     Apples are an excellent source of phenolic antioxidant compounds and vitamin C.  Their primary flavors are characteristic to esters and contain an indigestible slightly sweet sugar alcohol. Apples have approximately a quarter of their volume air and contribute to the overall mealiness of of an overripe apple.  As the apple breaks down the cell walls soften and the cell interiors dry out.  As apples are cooked the air cells expand and the skin cells are split unless a strip is removed to release pressure. Apples are also a good source of cell wall pectins that contribute to a thick satisfying consistency when cooked into applesauce.
     Cinnamon, a spice commonly paired with apples is one of the first spices to reach the Mediterranean.  The ancient Egyptians also used it in embalming and it is mentioned repeatedly in the Old Testament. Cinnamon can either be light brown in color, papery and brittle, coiled in a single spiral, and has a mild sweet flavor, or thick and hard, coiled in a double spiral, and has a bitter and harsh flavor. This recipe will use the lighter colored cinnamon to give the apple sauce a sweetened flavor.
     This recipe will also demonstrate the chemical reaction of caramelization. Caramelization is a browning reaction that occurs when sugar caramelizes.  The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
     The purpose of this recipe is to demonstrate the process of the caramelization of apples and to show the effects flavor when spices are added.

Materials:

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1 saucepan
• 1 potato masher
• 
  

Methods:
1. Combine apples, water, sugar, and cinnamon.
2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
3. Allow to cool, then mash with a potato masher.

Results:


1. Combine apples, water, sugar, and cinnamon.

2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.

3. Allow to cool, then mash with a potato masher.

Discussion:
     The purpose of this recipe was to demonstrate the cooking of apples and to show the effect that spices have on flavor.  The cell walls of the apples successfully broke down to release pectin to create a sweetened flavor for the applesauce.  The cinnamon added to the apples also gave the applesauce a rich aroma and an even sweeter taste.  The cinnamon is a highly concentrated spice and by itself tastes very bitter, although when added to apples in a small amount it significantly increases the flavor. The apples also successfully underwent caramelization.  The sugars broke down to create an even sweeter byproduct. Overall this recipe created a delicious side dish.  The apples had much more flavor compared to store-bought applesauce. It was very simple to make and produced a relatively large amount.  I would definitely create this recipe again.  In the future I would experiment with different pome fruits such as pears to compare different flavors and textures.  It would also be interesting to experiment with different types of apples such as cider, dessert, or cooking apples to determine which one cooks into the most flavorful applesauce.

Citation:

"Sarah's Applesauce Recipe - Allrecipes.com." Allrecipes.com - the Top Web Site for Recipes, Food and Cooking Tips. Web. 17 Jan. 2011. <http://allrecipes.com//Recipe/sarahs-applesauce/Detail.aspx>.

The Best Banana Bread

Introduction:
     Caramelization is a browning reaction that occurs when sugar caramelizes.  The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.

      There are three types of heat transfer, conduction, convection, and radiation.  Convection is a type of heat transfer that will be practiced in this recipe and will be further explained.  Convection works by circulating a hot material against a cold one, which causes the two materials to undergo conduction to transfer heat. There are also two types of conduction, the dry heat method and the wet heat method.  This recipe calls for the dry heat method by using an oven in order to reach the minimum heat requirement for caramelization to occur. The oven is able to circulate the hot air and creates caramelization.

     This recipe will also demonstrate gluten's ability to provide leavening to the bread. Gluten is created when two proteins, glutenin and gliadin crosslink.  The two proteins bind to form an elastic and stretchy membrane that traps air bubbles.  Flour is the main source of gluten. Different types of flour have different levels of gluten. Cake flour is low in gluten while on the other hand bread flour is high in gluten. Fat inhibits in gluten formation as it will be shown in this recipe.  Cookies use flour and butter which enable the cookie to crumble. On the other hand, water aids gluten formation and causes breads to rise.  Finally, agitation also increases the collisions of glutenin and  gliadin proteins which encourages crosslinks to form. Time also allows for further gluten formation.

    Baking soda also is chemical leavener that reacts with acids. Baking soda has the molecular formula of NaHCO3  and needs an acid or a base to react to. It acts as a buffer and stabilizes the pH level of the solution. Once the baking soda reacts with the acid it generates gas and creates the bread to rise. 

     The purpose of this recipe is to demonstrate the caramelization reaction and the formation of gluten that occurs in bread.  This will be done through the heat transfer method of conduction.

Materials:
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed banana
2 cups all-purpose flour
1 teaspoon baking soda

Methods:

1. 1. Preheat oven to 350 degrees F. Grease and flour one
2.  9x5 inch pan.

2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring until combined.

3. Pour into prepared pan and bake at 350 degrees F for about 1 hour (or until toothpick comes out clean). Remove from the pan and let cool, store in refrigerator or freeze. 

Results:

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour one 9 x 5 inch pan.

1. 
   
   
   
2.  

2. Cream margarine and sugar until smooth. Beat in eggs, then bananas. Add flour and baking soda, stirring until combined.

3. Pour into prepared pan and bake at 350 degrees F for about 1 hour (or until toothpick comes out clean). Remove from the pan and let cool, store in refrigerator or freeze. 

Simple Seared Steak

Introduction:
     Cooking is the application of heat to ingredients to transform them both physically and chemically in order to improve flavor, reduce foodborne illness, and to increase nutritional value.  When food is cooked they typically undergo chemical reactions such as protein denaturation, Maillard reactions, and caramelizations.  Protein denaturation is when the three-dimensional shape of the protein necessary for normal functioning is ruptured.  Different proteins denature at different temperatures.  In meat, the protein myosin denatures around 122 degrees Fahrenheit.  Another protein, actin begins to denature around 150 degrees Fahrenheit. A Maillard reaction is a browning reaction that gives foods an aromatic aroma. This reaction occurs when an amino acid and sugars break down and recombine into hundreds of different types of byproducts. Maillard reactions typically occur around 310 degrees Fahrenheit. Caramelization is the result of the breakdown of sugars that generates hundreds of compounds that create aromas. Caramelization occurs around 320-400 degrees Fahrenheit.
     Temperature is an important component that is essential to consider when cooking. The temperature gradient, the difference in temperature from the center to the outer edges of the food, will determine the types of heat that are applied to the food. Since cooking applies heat to the outside in, the outer portions will cook faster, the outside will be technically overcooked by the time the center. Small items are cooked well at high heat, and large items cook better at moderate temperatures. Another factor to consider is carryover, which is continued cooking once the food is removed from the source of heat. Carryover depends on the mass of food and the heat gradient and the heat will equalize after a few minutes of rest.
     In this recipe, conduction will be the method of heat transfer. Conduction is when heat passes by direct contact between two materials. The thermal energy from the skillet will be transferred to the colder steak as the molecules will distribute kinetic energy to equalize the difference in temperature.
     This recipe will demonstrate the Maillard reaction and the factors of temperature by cooking a pan seared steak.

Materials:

1 boneless rib-eye steak about 1" thick

1 cup olive oil

Salt

Pepper

Methods:
1. Heat cast iron pan over medium high-over high heat.
2. Rub steaks with olive oil, and sprinkle with salt and pepper.
3. Drop the steak onto the cast iron pan and let it cook for two minutes.
4. After two minutes, flip and let cook for another two minutes.
5. Flip again, reduce heat to medium and cook for five to seven minutes until the center about 135 degrees Fahrenheit.
6. Let rest on cutting board for five minutes before serving.

Results:


1. Heat cast iron pan over medium high-over high heat. 

2. Rub steaks with olive oil, and sprinkle with salt and pepper.

3. Drop the steak onto the cast iron pan and let it cook for two minutes.

4. After two minutes, flip and let cook for another two minutes.

5. Flip again, reduce heat to medium and cook for five to seven minutes until the center about 135 degrees Fahrenheit. 

6. Let rest on cutting board for five minutes before serving.

Discussion:
     The purpose of this recipe is to demonstrate the Maillard reactions and how temperature affects the cooking of a pan-seared steak. The Maillard reactions were successfully performed     by measuring the temperature to determine whether it was cooked. The final temperature was 140 degrees Fahrenheit which is above the minimum Maillard reaction temperature.  At this temperature the Maillard reactions break down the protein myosin and begins to break down actin. The outside of the meat was browner than the inside of the meat due to the temperature gradient.  If the meat was thinner the temperature gradient would be smaller, likewise if the meat was thicker the temperature gradient would be larger. Also, the meat did undergo carryover when it was set to rest after it was removed from the pan.  Overall, the recipe was very simple to make.  I would definitely make the recipe again. In the future I would experiment with different seasonings to see how the taste is affected.  I would also experiment    with different cooking times to determine how the proteins break down.  It would be interesting to determine how flavors change by varying the temperature. Also in the future I will also use an electric skillet to minimize the clean up.  The grease from the skillet sprayed the stove and it was difficult to clean up. Otherwise it was a delicious recipe.

Citation:
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.

Think Pink Cookies

Introduction:
     Caramelization is a browning reaction that occurs when sugar caramelizes.  The molecules of sucrose melt into a thick syrup, and then slowly changes from a light yellow to a dark brown. Initially, the flavor is sweet and odorless, and with prolonged exposure to heat it develops an acidity, bitterness, and a rich aroma. Caramelization typically occurs between 320-400 degrees Fahrenheit.
      There are three types of heat transfer, conduction, convection, and radiation.  Convection is a type of heat transfer that will be practiced in this recipe and will be further explained.  Convection works by circulating a hot material against a cold one, which causes the two materials to undergo conduction to transfer heat. There are also two types of conduction, the dry heat method and the wet heat method.  This recipe calls for the dry heat method by using an oven in order to reach the minimum heat requirement for caramelization to occur. The oven is able to circulate the hot air and creates caramelization.
     This recipe will also demonstrate gluten's ability to provide leavening to the cookies. Gluten is created when two proteins, glutenin and gliadin crosslink.  The two proteins bind to form an elastic and stretchy membrane that traps air bubbles.  Flour is the main source of gluten. Different types of flour have different levels of gluten. Cake flour is low in gluten while on the other hand bread flour is high in gluten. Fat inhibits in gluten formation as it will be shown in this recipe.  Cookies use flour and butter which enable the cookie to crumble. On the other hand, water aids gluten formation and causes breads to rise.  Finally, agitation also increases the collisions of glutenin and  gliadin proteins which encourages crosslinks to form. Time also allows for further gluten formation.
      This recipe will demonstrate the chemical reaction of caramelization that occurs in baking. The recipe will also utilize the conduction method of heat transfer. It will also show the formation of gluten is affected by fats.

Materials:

6 packets Sweet'N Low zero calorie sweetner

1/2 cup granulated sugar

1/4 cup unsalted butter softened

1 large egg

1/2 teaspoon vanilla extract

5-7 drops of red food coloring

1 1/2 cup all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Methods:

1. Place Sweet'N Low, sugar and butter in a mixer bowl and beat until creamy.

2. Add egg, vanilla, and food color and blend.

3. Add dry ingredients and beat at medium speed just until combined.

4. Wrap dough in plastic wrap and chill for at least 3 hours overnight.

5. Preheat oven to 350 degrees Fahrenheit.

6. Divide the cookie dough in half. On a well-floured surface, roll out each portion of dough to approximately 1/8-inch thickness. Cut into shapes with cookie cutters.

7. Bake on an ungreased cookie sheet for 8-10 minutes. 

8. Let cool for 2 minutes before removing to a rack.

Results:

1. Place Sweet'N Low, sugar and butter in a mixer bowl and beat until creamy.

2. Add egg, vanilla, and food color and blend.

3. Add dry ingredients and beat at medium speed just until combined.

4. Wrap dough in plastic wrap and chill for at least 3 hours overnight.

5. Preheat oven to 350 degrees Fahrenheit.

 6. Divide the cookie dough in half. On a well-floured surface, roll out each portion of dough to approximately 1/8-inch thickness. Cut into shapes with cookie cutters.

7. Bake on an ungreased cookie sheet for 8-10 minutes. 

8. Let cool for 2 minutes before removing to a rack.

Discussion:
     The purpose of this recipe was to demonstrate caramelization by a convection method of heat transfer. The cookies that were once odorless and sweet successfully turned into a slightly bitter and acidic cookie with a rich aroma.  The flour slightly rose the cookies but still created a crumbly texture due to the butter. The rise of the batter shows the gluten has fully formed.  The convection method of heating also created the caramelization of sugars in order to turn the cookies brown. Overall, the recipe created a delicious sugar cookie that was simple to make. In the future I will experiment with different types of flour to determine how it affects the rise and texture in cooking. Also I will experiment with different types of cooking times and create a correlation of how heat affects caramelization.

Citation:

Talevich, Tim, and Mario Batali. Favorite Recipes the Costco Way: Delicious Dishes Using 

         Costco Products. Issaquah, WA: Costco Wholesale, 2007. Print.

Chocolate Mousse

Introduction:
     Whipped cream utilizes fats to provide the structure for the creation of foam. During whisking, fat globules in the cream lose their outer membranes to expose their hydrophobic portions. As Jeff Potter explains in Cooking for Geeks, "These exposed parts of the fat globules either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming once enough molecule either bind with other fat globules or align themselves to orient the stripped region with an air bubble, forming a stable foam once enough of them have been aggregated together" (261).  Whipped cream also needs to be kept cold because the fats provide the structure. If the cream gets too warm the fats will melt. By whipping cream the cream is able to expand its volume by 80% which is able to create that fluffy texture.
     In order to properly whisk cream or even egg whites, it is essential to remember that the goal is to whisk air into the food to create a foam.  It is preferred to whisk the cream by hand in an up-and-down circular motion, catching and trapping air.
     The recipe determines when to stop whisking the cream.  If the recipe asks for soft peaks, the foam should  be supple and pliable.  If the recipe calls for firm or stiff peaks, the foam should hold and set its shape.  It should also be firmer and glossier than soft peaks.

Firm and stiff peak stage. Foam maintains shape.

 Soft peak stage. Foam stays on whisk but falls over.

    This recipe will demonstrate the formation of whipping cream into soft peaks.  The whipping cream will then be incorporated with chocolate in order to create chocolate mousse.

Materials:
4 oz bittersweet chocolate chips
2 tablespoons butter
2 tablespoons cream
1 cup heavy cream
4 tablespoons sugar

Methods:
1. Melt bittersweet chocolate chips in a microwave-safe bowl.
2. Add butter and cream. Whisk to combine.
3. Place in fridge to cool for 15 minutes.
4. In a chilled bowl, whisk 1 cup of heavy cream with sugar to soft peaks.
5. Fold the whipped cream into the chocolate mix.
6. Refrigerate for several hours and serve.

Results:

1. Melt bittersweet chocolate chips in a microwave-safe bowl.

2. Add butter and cream. Whisk to combine. 

3. Place in fridge to cool for 15 minutes.

4. In a chilled bowl, whisk 1 cup of heavy cream with sugar to soft peaks.

5. Fold the whipped cream into the chocolate mix. 

6. Refrigerate for several hours and serve.

Discussion:
     The purpose of this recipe was to demonstrate the formation of whipping cream by creating chocolate mousse. The whipping cream was successfully created by whisking the cream and butter.  The air was trapped inside the fat globules and it expanded the volume of the cream.  The recipe created a quick and delicious recipe.  Whipping the cream by hand created a a fluffy texture that melts in your mouth.  This melt in your mouth concept is due to the fact that chocolate melts around the same temperature as a human mouth.  Overall, the recipe created a great dessert that was simple and can be made year around.

Citation:
Potter, Jeff. Cooking for Geeks. Sebastopol: O'Reilly, 2010. Print.

Refrigerator Pie

Introduction:

     Eggs are one of the most versatile cooking ingredients that exist today. One of the main reasons for this is the protein denaturation that occurs inside the egg.  Once an egg is heated the molecules move faster and faster, collide with each other harder, and eventually break bonds that hold the proteins together.  This step is referred to the denaturation.  The proteins unfold, tangle with each other, and bond to each other in a three-dimensional network. This step is called denaturation.  Since the protein molecules have now clustered together densely the initially transparent egg becomes opaque.  Also the water that once surrounded the protein is now divided up into small pockets in the protein so the egg can no longer flow together. 

     It is essential to also be familiar with the anatomy of an egg in order to determine whether it is fresh and is available to eat.  There are five main parts of the chicken egg seen in the picture below, the air cell, the shell, the chalazae, the yolk, and the blood spot.  The air cell is a small pocket of air under the membrane that grows in size as the egg ages.  This is helpful to determine whether an egg is fresh by placing it in a bowl of water and determining how fast the egg sinks.  The outer shell is mainly composed of calcium carbonate and protein and is responsible for the transfer of air and moisture.  The chalazae is the tightly spun albumin that is responsible for connecting the yolk to the inner membrane.  The albumin breaks down as the egg ages and is another determining factor of freshness. The yolk can be yellow, gold or orange depending on the diet of the hen.  The yolk is contains vitamins A, vitamin E, minerals, protein, fat, and phospholipids.  Finally, the blood spot is a small defect by a broken blood vessel.  It is completely safe to eat.  

     Other factors to consider when determining whether eggs are fresh, is to check the expiration date, and to properly refrigerate them.  An egg unrefrigerated for one day is equivalent to an egg refrigerated for one week.  Also, fresh eggs are often labeled as grade A or AA.  This means that there is a strong albumin and a strong membrane around the yolk.  Finally, never wash store bought eggs because this will remove the mineral coating on the shell designed to keep the eggs fresh longer.

     It is also important to add butter to the bottom of the pan because eggs are protein-laden liquids.  In order to prevent the proteins from sticking onto pan, fats are added. Fats such as butter and oil are hydrophobic and repel the proteins from sticking.

     This recipe will demonstrate the coagulating power of the egg to create a gel. 

Materials:
2 large eggs
1 cup half-and-half
1 pinch nutmeg
1 9-inch pie crust
8 ounces (combined) total cooked bacon, spinach, parmesan cheese
1 Oven
1 whisk
1 cookie sheet

Procedure:
1. Heat oven to 350 degrees Fahrenheit.
2. Whisk together the eggs, half-and-half, and nutmeg.
3. Place the unbaked crust on the cookie sheet.
4. Evenly distribute the bacon, spinach, and Parmesan cheese over the pie crust.
5. Pour the wet mixture until it is about 1/4 inches from the top.
6. Bake for 35 to 45 minutes.
7. Cool for 30 minutes. Serve.

Results:

1. Heat oven to 350 degrees Fahrenheit.

2. Whisk together the eggs, half-and-half, and nutmeg.

3. Place the unbaked crust on the cookie sheet.

4. Evenly distribute the bacon, spinach, and Parmesan cheese over the pie crust.

5. Pour the wet mixture until it is about 1/4 inches from the top.

6. Bake for 35 to 45 minutes.

6. Bake for 35 to 45 minutes.

7. Cool for 30 minutes. Serve.

Discussion:
The purpose of this recipe is to demonstrate the coagulating power of the egg to create a gel.  This recipe was successful in which the egg proteins were able to dissociate and bind to new proteins that surround the other ingredients.  The egg mixture also went from a liquid to an opaque solid state. The egg and liquid milk created a perfect custard.  The milk diluted the proteins and raised the temp in which thickening begins.  In the future, I will experiment with other ingredients in the pie for different tastes.  Also I will try different types of milk to determine if the type of milk will affect the coagulation power of the eggs.


Citation:
Brown, Alton. Good Eats: the Early Years. New York: Stewart, Tabori & Chang, 2009. Print.