Advanced Culinary Chemistry — Sizzles for the Summer

1 week old tuna steak, Left: incubated with CO gas 1 week old sirloin 31 32 ... ACS Network (search for group acswebinars) ... Catch the next one ...
5 downloads 12 Views 2MB Size
6/30/2011

ACS Webinars™

We will start momentarily at 2pm ET

Download slides: http://acswebinars.org/kirshenbaum

Contact ACS Webinars™at [email protected]

1

Have Questions? Use the Questions Box!

Or tweet us using #acswebinars

Download slides: http://acswebinars.org/kirshenbaum Contact ACS Webinars™at [email protected]

2

1

6/30/2011

Help Shape the future of ACS Webinars!

Join the ACS Webinars Audience Advisory Panel! Learn more: www.acswebinars.org

Contact ACS Webinars™at [email protected]

3

Food Chemistry Series

The Chemistry of Cheese and Why We Love It

Missed it live? www.acswebinars.org/FoodChemistry

ACS Webinars. On Demand.

4

2

6/30/2011

What is the

sTraNGesT

thing YOU’VE grilled?

mouflon sheep ostrich

shark

armadillo

cobra ribs

own arm

stink bugs

kangaroo octopus

bone marrow moose

wild goat

squirrel

raccoon crocodile

eel pigeon

deer leg

beaver chicken hearts 5

Food Chemistry Series

Advances & Innovations in Wine Chemistry

Catch the next one live! www.acswebinars.org/FoodChemistry

6

3

6/30/2011

Upcoming ACS Webinars™ www.acswebinars.org/events

Thursday, July 7, 2011

Chemistry & The Economy Mid-Year Review Paul Hodges of International eChem

Thursday, July 14, 2011

Publishing Your Scientific Research: A Chat with the Editors Dr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz, Editor-in-Chief of the Journal of Physical Chemistry.

Contact ACS Webinars™at [email protected]

7

ACS WEBINARS™ June 30, 2011 Advanced Culinary Chemistry — Sizzles for the Summer

Kent Kirshenbaum, New York University

Sara Risch, Popz Microwave Popcorn

Download slides: http://acswebinars.org/kirshenbaum Contact ACS Webinars™at [email protected]

8

4

6/30/2011

ACS Webinar – Advanced Culinary Chemistry The Science of the Grill

Kent Kirshenbaum Dept. of Chemistry New York University 9

Our objective

10

5

6/30/2011

Our focus

11

Chemistry: A source of culinary creativity • • • • • • •

Flavor Texture Color Heat & Fuel Health Weather - Indoor grilling Science education 12

6

6/30/2011

Flavor and Chemistry

13

Flavor and Chemistry • Smoke flavors • Maillard or browning reactions

14

7

6/30/2011

Smoke flavors • • • •

Lignin pyrolysis products 100s of compounds generated and identified Low temps: carbonyls Higher temps: phenols, isoeugenol, creosols, guaiacols, syringols • Also: polycyclic aromatic hydrocarbons

15

Making liquid smoke

16

8

6/30/2011

The Maillard reaction • • • • • •

Also known as “browning reaction” Discovered by Louis-Camille Maillard in 1910s Favored at high temp, low moisture, higher pH Reaction between sugars and protein amines Distinct from caramelization Forms brown colors and a variety of flavor compounds

17

Insights on Flavor • • • • •

Try different wood smokes (apple, alder, etc.) Evaluate smoke condensation Control humidity Acidic marinades may deter browning reactions Drippings = flavor

18

9

6/30/2011

Texture & Chemistry

19

Texture & Chemistry • Protein denaturation – collagen – actin & myosin – fish versus meat

• Time and temperature • Marination

20

10

6/30/2011

Insights on Texture • “Low & Slow” to break down collagen • Use indirect heat to avoid actin denaturation • Marination and protein hydrolysis are slow

21

Meat color and Chemistry

22

11

6/30/2011

Chemistry and Color • Maillard reactions • Meat pigments -- protein

23

Color change of meat pigment

David Arnold, Cooking Issues

24

12

6/30/2011

The structure of myoglobin

Oxymyoglobin can be purified from meat tissue

25

Myoglobin and color

N.J. King, R. Whyte J. Food Science, 2006, 71: R31 26

13

6/30/2011

Metmyoglobin Ferric Fe3+

Oxymyoglobin Ferrous Fe2+

Microburger Biochemistry S. A. Bylkas & L.A. Anderson J. Chem. Education, 1997, 74: 42627

Myoglobin color

Left: Metmyoglobin

Right: Oxymyoglobin

28

14

6/30/2011

Myoglobin denaturation

29

Heme Iron ligands and color

30

15

6/30/2011

Carboxymyoglobin

1 week old tuna steak, Left: incubated with CO gas

1 week old sirloin

31

32

16

6/30/2011

Nitrosohemochrome & “Smoke Ring”

Nitrogen dioxide (NO2, leading to nitric acid and nitrosohemochrome); promoted by high nitrogen content in fuel; similar to curing with nitrites Littlecreekbarbcue.com

33

Winner of the BBQ Survey!

CONGRATULATIONS!

Winner of Harold McGee’s Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

34

17

6/30/2011

35

Insights on Color • Color is an important but imperfect metric of freshness and doneness • The color of meat and fish can be manipulated

36

18

6/30/2011

Heat and Fuel

Modernist Cuisine

37

Heat and Fuel • • • • •

Radiant heat drives the cooking process A grill with a shiny interior may help Propane versus charcoal Master the draft Small changes in distance may not greatly modify heat transfer

38

19

6/30/2011

Insights on Heat and Fuel • • • •

Control air flow Place Al foil inside your grill Flip often, rest after Use a large bed of coals

39

Health & Chemistry

40

20

6/30/2011

Health and Chemistry • Chemical – Heterocyclic Amines (HCAs) – Polycyclic Aromatic Hydrocarbons

• Microbial – Temperature – Time

41

Insights for Health • Chemical – HCAs arise from both poultry and red meat – Avoid flare-ups, discard char – Marinades and mops – Veggies!

• Microbial – Thermometer – Marinate in red wine, oregano, oregano oil and garlic* *M. Friedman et al., J. Food Science 72, M207-M213, Aug. 2007

42

21

6/30/2011

What if I can’t fire up my grill?

43

Insights for grill-less cooking • • • • •

Smoked salt Pimenton de la vera Liquid smoke Stove top smoker Smoker oven bags

44

22

6/30/2011

Chemistry know-how at the grill • • • • • •

Flavor Texture Color Heat & Fuel Health Indoor “grilling”

45

Trust your butcher (or find a butcher you can trust)

Consult your pitmaster!

46

23

6/30/2011

Science Education • • • • • • •

Spectroscopy Redox Chemistry Organic Chemistry Thermodynamics pH dependence of reactions Protein structure and protein folding Physiology 47

Chemistry & Cuisine • More delicious food and new recipes • Healthier dietary habits • Enabling science outreach and education

48

24

6/30/2011

Resources • Bylkas & Andersson “Microburger Biochemistry: Extraction and Spectral Characterization of Myoglobin from Hamburger“ J. of Chemical Education, 1997, Vol. 74, 426. • King & Whyte “Does It Look Cooked? A Review of Factors that Influence Cooked Meat Color“ J. of Food Science, 2006, Vol. 71, R31. • Modernist Cuisine, Nathan Myhrvold et al. • On Food and Cooking, Harold McGee • Cooking for Geeks, Jeff Potter • experimentalcuisine.com • http://seas.harvard.edu/cooking 49

Acknowledgements • Anne McBride & the Experimental Cuisine Collective • National Science Foundation • Pino and Pino Prime Meats

50

25

6/30/2011

Q&A Session Advanced Culinary Chemistry — Sizzles for the Summer

Kent Kirshenbaum, New York University

Sara Risch, Popz Microwave Popcorn

Download slides: http://acswebinars.org/kirshenbaum Contact ACS Webinars™at [email protected]

51

Stay Connected…

ACS Network (search for group acswebinars)

LinkedIn (search group for acswebinars)

www.twitter.com/acswebinars

www.facebook.com/AmericanChemicalSociety

Contact ACS Webinars™at [email protected]

52

26

6/30/2011

Food Chemistry Series

Advances & Innovations in Wine Chemistry

Catch the next one live! www.acswebinars.org/FoodChemistry

53

Upcoming ACS Webinars™ www.acswebinars.org/events

Thursday, July 7, 2011

Chemistry & The Economy Mid-Year Review Paul Hodges of International eChem

Thursday, July 14, 2011

Publishing Your Scientific Research: A Chat with the Editors Dr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz, Editor-in-Chief of the Journal of Physical Chemistry.

Contact ACS Webinars™at [email protected]

54

27

6/30/2011

Help Shape the future of ACS Webinars!

Join the ACS Webinars Audience Advisory Panel! Learn more: www.acswebinars.org

Contact ACS Webinars™at [email protected]

55

ACS Webinars™

ACS Webinars™ does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.

Contact ACS Webinars™at [email protected]

56

28