Is cooking a science? Yes, of course! The kitchen is the culinary laboratory! But how is cooking a science? In this post, we will discuss the science behind eggs, bread, spices, meat, and candy.
One common theme in cooking is the reorganization of proteins, something very much exploited when it comes to eggs. Proteins are biological organic molecules that are used to carry out functions in organisms. When eggs are heated, the egg proteins get denatured, or lose their shape, and later reform into a new, tougher shape. When beating eggs, you add air bubbles, which can also denature proteins and help form a new structure. When heated, this structure is maintained because the gas trapped inside expands and the new protein network surrounding bubbles solidifies because of the heat. Finally, the proteins in eggs help them act as emulsifiers, since they have hydrophobic (water-hating) and hydrophilic (water-loving) sections. This means that they can help mix our favorite rival ingredients, oil and water!
Bread is used in many different cuisines, and is found in many different forms. Bread is made up of a milled grain and water, but may also include other ingredients. Fluffy breads also contain a leavening agent, which adds air to the bread. There are different kinds of leavening agents, some of which create carbon dioxide faster, using an acid-base reaction, and some that create carbon dioxide slower, using living organisms, like yeast. The grain part of bread is usually a flour that contains gluten. Gluten stretches and holds the air bubbles in place, and also feeds the yeast. Kneading the bread dough allows for the gluten to be more stretchy. When baking bread, the yeast (or other leavening agent) creates more carbon dioxide gas and dies, while the gluten hardens and cooks, holding the air in the bread.
The feeling of heat on your tongue after eating spices is caused by specific molecules, some of which are capsaicin, piperine, and zingerone. Capsaicin is found in hot peppers, and activates the nociceptors, or pain-detectors, on the surface of your tongue. To cool down the effect of this, the body releases molecules called endorphins. Piperine, found in black peppers, has a shape similar to that of capsaicin, and thus activates nociceptors in a similar manner. Finally, the last molecule listed, zingerone, is found in ginger, and once again has a similar shape! So what is with this shape? Similar molecular shapes give rise to similar uses. Clearly, they all activate our pain-detectors. However, all three also increase saliva release, which aids in digestion. In addition, spices have historically been used as preservatives due to their antimicrobial properties. Specifically, their presence inhibits the growth of pathogens.
Meat is mostly made up of animal muscle. It contains 75% water, 20% protein, and 5% fat. Meat is also made up of fibers, which are bundles of cells with myosin and actin (proteins). When meat gets cooked the water is lost, and the proteins denature.
Candy is made up of a sugar called sucrose, which is a carbohydrate often found in sugarcane and sugar beets. Sucrose is made up of glucose and fructose, and can be separated into those molecules using acid. Sucrose also forms crystals, which is nice for creating rock candy.
So the next time you enter the culinary laboratory, what experiment will you do? Will you denature proteins and heat them to form new shapes? Cause acid-base reactions? Release the endorphins on your tongue? Now that you know the science behind it, see what you can try out in the lab, and have fun experimenting safely with adult supervision, safety glasses, a lead-lined lab coat, a mask, a face shield, metal-lined shoes, thick pants, safety gloves, a nearby fire extinguisher, first aid kit, emergency personnel, and no improperly protected people! Okay, maybe you won’t need all that, but just remember to be safe!
Post By: Roshni P. M. and Hannah W.
Photo credits: Anshu A., Unsplash, https://unsplash.com/photos/E5xgkSFan84
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