Chemistry in the Kitchen

http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm

Article Summary:  Cooking is a series of chemical reactions in foods. Chemistry is helping some chefs understand why their dish goes wrong, and how to prevent it. For example, when asparagus is emerged in boiling water, the cells pop and the vegetable becomes greener. But if you cook the asparagus too long the plant's cell walls shrink and release acid, causing a grey color. Shirley Corriher is a chef, but was once a biochemist. "She says that science is the key to understanding what goes right and wrong in the kitchen." With red cabbage, heat breaks down the red anthocyanine pigment, taking it from acidic to alkaline, and causing a change in color. If vinegar is added, the acidity level increases again, and the cabbage turns back to red; baking soda will change it blue. Ethylene gas is given off by fruit, which makes them ripen.

Response:  Cooking is a fun hobby of mine. I like to mix different ingredients together to create new flavor combinations. Knowing some basic chemistry could really help me make more flavorful and vibrant dishes. As I intent to one day be a dietitian, I value knowing things like the acidity and alkalinity of foods. It is important in dieting and creating meal plans for the ill or special needs. In dietetic programs, a student takes courses in chemistry, biology, and biochemistry. They are important classes to take because a dietitian needs to know what the chemical make up of a food is to better fit meal plans to a persons specific needs. This chemistry knowledge would be helpful to everyday cooks as well. Knowing how long one should cook a vegetable or other ingredient makes for better, nutritious meals. Also, it would help in restaurants because they too could make more colorful, lively, and nutritious dishes. Chemistry is everywhere, especially in cooking. Baking is even more precise, and chemical know-how could prevent mistakes and recked dishes.