The Ethics and Chemistry of Food and Cooking
Reflection
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How did your cooking process transform your food macroscopically and affect the food’s overall characteristics?
During our process of striving to find the best way to get the fluffiest deviled egg mixture we used several methods to stir, whip, and mash the combination of ingredients in order to achieve the desired goal. Throughout our research we looked into the properties of foam. What we found during this time is more you "whip" a mixture, on the macroscopic level little air particles are seeping into the mixture and creating a fluffier substance. For our first taste test I made 12 eggs and split the mixture into two bowls. I then mixed one bowl for exactly two minutes and the other bowl for five minutes. The results we ended up getting that day were inconclusive. Non of our blind taste testers could get a feel for the fluffiness simply because there was too much egg white. Its hard to distinctly tell one property of a food when its has more too it then just the mixture. We used an old recipe of my parents that also uses sliced jalapeños, this also took away form the factor we were trying to find. My partner in this project took home the same recipe but when he was making the mixture he used an electric mixture. This created very fast mixing process and he did so for right amount of time where it went from foam properties to liquid properties.
How does the ingredient you experimented with affect the food’s overall characteristics?
We didn't really experiment with the ingredients of our food more so the the mixing time and how we mixed the mixture. But the ingredients we experimented with created a foam and affected the overall characteristics of the mixture. Throughout our research we came to conclusion that the ingredients we put into the mixture is an opinionated question. The desirable factor we were striving for was fluffiness and you got the trait with the amount of whipping time not the ingredients. There could have been another ingredient that we could have added to vary the characteristics such as butter or milk, but I guess I will have to leave that to net experiment...
During our process of striving to find the best way to get the fluffiest deviled egg mixture we used several methods to stir, whip, and mash the combination of ingredients in order to achieve the desired goal. Throughout our research we looked into the properties of foam. What we found during this time is more you "whip" a mixture, on the macroscopic level little air particles are seeping into the mixture and creating a fluffier substance. For our first taste test I made 12 eggs and split the mixture into two bowls. I then mixed one bowl for exactly two minutes and the other bowl for five minutes. The results we ended up getting that day were inconclusive. Non of our blind taste testers could get a feel for the fluffiness simply because there was too much egg white. Its hard to distinctly tell one property of a food when its has more too it then just the mixture. We used an old recipe of my parents that also uses sliced jalapeños, this also took away form the factor we were trying to find. My partner in this project took home the same recipe but when he was making the mixture he used an electric mixture. This created very fast mixing process and he did so for right amount of time where it went from foam properties to liquid properties.
How does the ingredient you experimented with affect the food’s overall characteristics?
We didn't really experiment with the ingredients of our food more so the the mixing time and how we mixed the mixture. But the ingredients we experimented with created a foam and affected the overall characteristics of the mixture. Throughout our research we came to conclusion that the ingredients we put into the mixture is an opinionated question. The desirable factor we were striving for was fluffiness and you got the trait with the amount of whipping time not the ingredients. There could have been another ingredient that we could have added to vary the characteristics such as butter or milk, but I guess I will have to leave that to net experiment...