My IB chemistry research project Essay

Molecular gastronomy is often thought more or less in the way of cookery in terms of chemic transformations within nutrition. The real meaning back end molecular gastronomy is a practiced preparation method used both scientists and food professionals that study the physical and chemical processes that occur while cooking. gap for the Eyes Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of sections, 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 heterogeneous chemistry, physics, and biochemistry.Within the lab, Ill perform control experiments. To comp permite this experiment, I depart cook several versions of the same looker with slight variations, followed by a blind tasting to see if the variations are significa nt.My IB chemistry IRP depart be laid out in this EDD form.Introduction-Research Question Can we engineer unsanded cooking methods that produce unusual and improved results on the texture and flavor of food?* Application Statement The purpose of this experiment is to regulate new culinary technique to create a new and red-carpet(prenominal) and enhanced outcome to food. The whole process of preparing, eating, sensing, and enjoying food involves tremendously hard chemistry, physics, and biochemistry. For years, a new culinary trend called molecular cooking has been touted as the most exciting development in haute cuisine. Culinate Eat to Your Ideal Molecular Gastronomy volition be the change to how we perceive food to our taste buds, and how it will make believe the caprice were in. Kitchen Chemistry* Hypothesis If we are trying to change a main ingredient and the way we cook the dish in a very appetizing dish by adding a new or odd element and new culinary catering skill, and then I think that the flavor and texture of the dish made with the new cooking ingredient/cooking method will taste better then the original and have a positive effect on the mood of the taste tester.* Independent Variable (I.V.) The main ingredient of a dish and food preparation process* Dependent Variable (D.V.) The effect of the done for(p) cuisine has on the tester, and how the texture/flavor have changed from the original dish.* Constants (C.V.)** resembling cooking Pan* Same Food products* All the same utensils* For the olives* 1/2 cup anoint-cured black olives, pitted and finely chopped* 1 tablespoon century plant nectar, or light maple syrup* 1 teaspoon sugar* flavour* For the common fennel* 1 tablespoon extra-virgin olive oil* 2 tablespoons cover* Blind Fold* 1 large myeline fennel, trimmed and cut lengthwise into 8 pieces with the core intact* coarseness and freshly ground black pepper* Cup dry gabardine wine* 2 to 3 cups chicken broth* 1 teaspoons love l ife* 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* Procedure1. heat oven to 200 degrees. On a parchment-lined baking sheet, stir together the olives, agave nectar, sugar and a pinch of salt. Cook for 1 hour, stirring any 15 minutes. (They will be sticky.) Let cool. They can be stored in a cool, dry place for several days.2. Place the oil and butter in a medium-size heavy saucepan inured over medium-high heat. Once the butter starts to brown, add the fennel. Season with salt and pepper. Cook until the fennel begins to color close to the edges, 2 to 3 minutes.3. Add the wine, bring to a boil and let reduce by half. swarm in at least 2 cups chicken broth to almost cover the fennel. Stir in the dulcorate and raisins. Bring to a boil over high heat, then refuse the heat and simmer, stirring occasionally, until the tip of a paring knife easily pierces the core of the fennel, 20 to 25 minutes. Season the broth and fennel with salt to taste.4. When ready to serve, generously season the fish on all sides with salt. Pour the oil in a large nonstick skillet set over high heat. When the oil is hot, add a piece of fish, skin-side down, jam on the flesh with a fish spatula for the first few seconds to have got it from curling. Repeat with the remaining pieces. Cook until the edges of the skin are golden and three-quarters of the flesh turns opaque, 4 to 5 minutes. Flip and cook for an additional 1 to 3 minutes. Transfer to a plate lined with a news report towel.5. To serve, place ii pieces of fennel, 2 to 3 tablespoons of the braising liquid and a few raisins in the center of a shallow bowl. Lay the fish, skin-side up, against the fennel and place about 1 tablespoon of the candied olives on top. If desired, rain the edge of the plate with a few drops of passion-fruit vinegar.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 blindfold and have them taste the variety of food after each trial, and infix data.8. Once done clean up area and dispose of flyblown ingredients/ package up non-used food.Data Collecting & Processing-Data Table pure tone of the dish before and after cooking on scale of foul (1) to excellent (10).TestersTrial 1 (Fish)Before AfterTrial 2 (Beef)Before AfterTrial 3 (Veggies)Before Aftergrain Test Before and after the cooking on scale of mild (1)- rough (10).TestersTrial 1Before AfterTrial 2Before AfterTrial 3Before Afterqualitative DataQuantitative DataConclusion & EvaluationSince I will complete this experiment, I hopefully will be able to purpose and make a distinct correlation on how ingredients are changed by different cooking methods, how all the senses play their own roles in our sense of taste of food, how cooking methods affect the eventual flavor and texture of food ingredients, how new c ooking 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.Work CitedBarham, Peter. Kitchen Chemistry Taste and emotional state Facts Feature Discovery Channel. Discovery Channel International. Web. 13 Oct. 2010. .Crain, Liz. Edible Experiments A Norwegian Blogger Goes Molecular by Liz Crain Culinate. Culinate Eat to Your Ideal. 9 Aug. 2007. Web. 14 Nov. 2010. .Goldberg, Elyssa. Feast for the Eyes Molecular Gastronomy Puts Chemistry to Work in the Kitchen. Columbia everyday Spectator mods, Sports, and Entertainment Coverage for Morningside Heights. Web. 14 Dec. 2010. .MUHLKE, CHRISTINE. Too Cool for School. New York Times. 30 Sept. 2007. Web. 12 Sept. 2010. .This, Herv. Food for Tomorrow? Article EMBO Reports. Nature publishing Group Science Journals, Jobs, and Information. July-Aug. 1999. Web. 10 Oct. 2010. .