Chemistry Food & Cooking: The Perfect Creme Brûlée
-Reflection-
Project Reflection
How did your cooking process transform your food macroscopically and affect the food’s overall characteristics?
Generally, changing the temperature of the water bath in which my Creme Brulee cooked had a major effect on the characteristics of my custard. On the whole, the cook of the Creme Brulee was drastically changed depending on the temperature of the water bath. When preparing my Creme Brulee mixture I ensured that things such as the temperature of the oven, cook time, and the amount of water in each water bath remained constant throughout the execution of the experiment. I prepared three Creme Brulees using the same mixture, while only changing the temperature of the water bath in which the custard baked.
Typically, Creme Brulee is baked in a bath of boiling water. Using boiling water ensures that not only does the custard cook evenly and all the way through, but as well as the custard having a smooth, creamery, and rich texture. However, I chose to record the results of how different temperatures of water, used in the water bath, affected my Creme Brulee. For this experiment, I used ice-cold water, room temperature water, and boiling water. After comparing all three custards I saw a substantial difference in the macroscopic outcome of my Creme Brulee. While the Creme Brulee baked in a boiling water bath resulted in a very delicious dessert, the other two came out….well barely edible. The Creme Brulee baked in a room temperature water bath came out with a very interesting result. The outside portion of the custard was cooked almost completely, while the middle portion of the custard was fully undercooked. Comparing the two, when you cut into the boiling water Creme Brulee, the custard held together very beautifully. While the room temperature Creme Brulee held together for a moment and then seemed to collapse from the middle of the custard. Now the Creme Brulee baked in the ice water bath came out almost the same texture as it was when put in the oven. I would compare this texture a lot similar to that of soup. Compared to the other two Creme Brulees mentioned before, this Creme Brulee was significantly and very noticeably more undercooked.
In conclusion, the most noticeable macroscopic difference seen in my food project, due to my cooking process, was the cook of the custard. Which consequently resulted in prominently different textures between the three different Creme Brulees.
In what way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scientist similar or different?
Comparatively, science and cooking/baking have a lot of noticeable similarities and differences. While I believe both to be quite enjoyable, some might lean more towards one or the other. Whether you are baking a cake or working on a life-changing scientific discovery, you are keeping a similar idea of using specific techniques, using background knowledge, researching and using a set of ingredients or materials dedicated to that specific field to produce a result. This one the main similarity between science and baking/cooking. Another less thought about similarity is the comparable amount of attention to detail that goes into both fields. One little mistake in both science and baking/cooking could mess up your entire result. For example, when you are baking a cake and you forget to set a timer, or accidentally overbake your cake. You have now run the risk of starting a fire and or burning your cake. Mistakes like this are why it is so important to be constantly be scanning your process, rereading your recipes, and double-checking for error. Similarly, when doing science experiments if you add too much of one chemical or too little of another, your experiment could turn into a life-threatening situation. For example a fire starting, an explosion, or a poisonous gas being released. Now, these are all intense examples but they show how important it is to be paying attention to each step of your process, whether that is in baking or a science experiment.
While science and baking have their similarities, let's talk about some of the differences they hold against one another. The main difference between these two is the overall audience each field attracts, and or reaches. Now, unfortunately, unless you have proven that aliens are real, most of the time scientific research and discoveries often go unnoticed. It can often feel like science doesn't really have a direct impact on our day-to-day lives. Due to this, most people don't seek out information on science, unless they are extremely passionate about scientific discoveries. However, food is a part of our daily lives. We need it to survive. Food is an important aspect of many cultures, and due to this, there is a large amount of coverage on food in general. Not only is there a larger span of food coverage, but it's also not as hard to actively search out. We see advertisements for different types of food almost everywhere we go. Comparatively as a chef, you are creating recipes that people want to try, overall food is easier to get involved with.
Food and cooking/baking are something almost everyone can do. It doesn't involve a degree and doesn't require much skill. Now of course there are ways to advance your cooking/baking skills if it's something you are passionate about, but what doesn’t take skill is going out to try that new burger everyone has been talking about and knowing whether it tastes good or not. In comparison, science takes a little more understanding. True scientific knowledge often requires some form of higher education. While there are science experiments you can do at home, like making slime, or creating a baking soda volcano, a higher level of science extermination requires more prior knowledge and skill.
All in all the overall audience that is reached and attracted by both subjects as well as the forms of education, knowledge, and or skill required for either field of reference varies drastically, setting the two apart.
How did your cooking process transform your food macroscopically and affect the food’s overall characteristics?
Generally, changing the temperature of the water bath in which my Creme Brulee cooked had a major effect on the characteristics of my custard. On the whole, the cook of the Creme Brulee was drastically changed depending on the temperature of the water bath. When preparing my Creme Brulee mixture I ensured that things such as the temperature of the oven, cook time, and the amount of water in each water bath remained constant throughout the execution of the experiment. I prepared three Creme Brulees using the same mixture, while only changing the temperature of the water bath in which the custard baked.
Typically, Creme Brulee is baked in a bath of boiling water. Using boiling water ensures that not only does the custard cook evenly and all the way through, but as well as the custard having a smooth, creamery, and rich texture. However, I chose to record the results of how different temperatures of water, used in the water bath, affected my Creme Brulee. For this experiment, I used ice-cold water, room temperature water, and boiling water. After comparing all three custards I saw a substantial difference in the macroscopic outcome of my Creme Brulee. While the Creme Brulee baked in a boiling water bath resulted in a very delicious dessert, the other two came out….well barely edible. The Creme Brulee baked in a room temperature water bath came out with a very interesting result. The outside portion of the custard was cooked almost completely, while the middle portion of the custard was fully undercooked. Comparing the two, when you cut into the boiling water Creme Brulee, the custard held together very beautifully. While the room temperature Creme Brulee held together for a moment and then seemed to collapse from the middle of the custard. Now the Creme Brulee baked in the ice water bath came out almost the same texture as it was when put in the oven. I would compare this texture a lot similar to that of soup. Compared to the other two Creme Brulees mentioned before, this Creme Brulee was significantly and very noticeably more undercooked.
In conclusion, the most noticeable macroscopic difference seen in my food project, due to my cooking process, was the cook of the custard. Which consequently resulted in prominently different textures between the three different Creme Brulees.
In what way(s) are cooking and doing science similar and in what way(s) are they different? How are a cook and a food scientist similar or different?
Comparatively, science and cooking/baking have a lot of noticeable similarities and differences. While I believe both to be quite enjoyable, some might lean more towards one or the other. Whether you are baking a cake or working on a life-changing scientific discovery, you are keeping a similar idea of using specific techniques, using background knowledge, researching and using a set of ingredients or materials dedicated to that specific field to produce a result. This one the main similarity between science and baking/cooking. Another less thought about similarity is the comparable amount of attention to detail that goes into both fields. One little mistake in both science and baking/cooking could mess up your entire result. For example, when you are baking a cake and you forget to set a timer, or accidentally overbake your cake. You have now run the risk of starting a fire and or burning your cake. Mistakes like this are why it is so important to be constantly be scanning your process, rereading your recipes, and double-checking for error. Similarly, when doing science experiments if you add too much of one chemical or too little of another, your experiment could turn into a life-threatening situation. For example a fire starting, an explosion, or a poisonous gas being released. Now, these are all intense examples but they show how important it is to be paying attention to each step of your process, whether that is in baking or a science experiment.
While science and baking have their similarities, let's talk about some of the differences they hold against one another. The main difference between these two is the overall audience each field attracts, and or reaches. Now, unfortunately, unless you have proven that aliens are real, most of the time scientific research and discoveries often go unnoticed. It can often feel like science doesn't really have a direct impact on our day-to-day lives. Due to this, most people don't seek out information on science, unless they are extremely passionate about scientific discoveries. However, food is a part of our daily lives. We need it to survive. Food is an important aspect of many cultures, and due to this, there is a large amount of coverage on food in general. Not only is there a larger span of food coverage, but it's also not as hard to actively search out. We see advertisements for different types of food almost everywhere we go. Comparatively as a chef, you are creating recipes that people want to try, overall food is easier to get involved with.
Food and cooking/baking are something almost everyone can do. It doesn't involve a degree and doesn't require much skill. Now of course there are ways to advance your cooking/baking skills if it's something you are passionate about, but what doesn’t take skill is going out to try that new burger everyone has been talking about and knowing whether it tastes good or not. In comparison, science takes a little more understanding. True scientific knowledge often requires some form of higher education. While there are science experiments you can do at home, like making slime, or creating a baking soda volcano, a higher level of science extermination requires more prior knowledge and skill.
All in all the overall audience that is reached and attracted by both subjects as well as the forms of education, knowledge, and or skill required for either field of reference varies drastically, setting the two apart.
Chemistry Academic Seminar: Should we return to school after winter break
-Beginning Work-
OPENING STATEMENT:
As a student at Animas High School, I feel very stuck on whether or not we should go back to school after winter break. While my immediate answer is no, I also have to weigh the pros and cons of both sides. While I have been struggling with online learning, alongside many of my classmates, I understand the reasoning behind keeping us home. My main struggle with staying home is online learning. It is extremely difficult to find the motivation to get my work done. I also worry about students who don't have a stable home life and are not getting the necessary support needed during these troubled times. I know the social aspect of a school is crucial in mental health success for many. I also worry about those who do not have access to adequate internet who are struggling to have the same success rate as their classmates. I also worry about going back to school after winter break because of the amount of traveling done and family gatherings taking place. I feel that after winter break there is going to be an immense spike in cases. With all of these concerns being expressed, we should strive to get students back in school as quickly as possible. I think it would be beneficial if it is in a sort of hybrid model we were practicing before. I know for me not only having the social interaction with my peers but as well as being able to talk to my teachers one on one and get in-person support was crucial in my success. With this being said I feel it is important to stress although I find it crucial for students to get back in school, It is important to make sure it is truly safe and we have put the correct and necessary precautions in place to ensure a healthy learning environment for students to thrive in.
SOLUTION:
I believe that in order to satisfy all sides of this issue there needs to be some sort of compromise. I believe that after christmas break, we should go back to school, but I think there should be a required 14 day quarantine period and a required negative covid test and proof before we return to school. This would apply not only to students but direct family members or caretakers as well. I believe this requirement should be held after anysort of traveling of a student. We should go back to the sort of hybrid model
As a student at Animas High School, I feel very stuck on whether or not we should go back to school after winter break. While my immediate answer is no, I also have to weigh the pros and cons of both sides. While I have been struggling with online learning, alongside many of my classmates, I understand the reasoning behind keeping us home. My main struggle with staying home is online learning. It is extremely difficult to find the motivation to get my work done. I also worry about students who don't have a stable home life and are not getting the necessary support needed during these troubled times. I know the social aspect of a school is crucial in mental health success for many. I also worry about those who do not have access to adequate internet who are struggling to have the same success rate as their classmates. I also worry about going back to school after winter break because of the amount of traveling done and family gatherings taking place. I feel that after winter break there is going to be an immense spike in cases. With all of these concerns being expressed, we should strive to get students back in school as quickly as possible. I think it would be beneficial if it is in a sort of hybrid model we were practicing before. I know for me not only having the social interaction with my peers but as well as being able to talk to my teachers one on one and get in-person support was crucial in my success. With this being said I feel it is important to stress although I find it crucial for students to get back in school, It is important to make sure it is truly safe and we have put the correct and necessary precautions in place to ensure a healthy learning environment for students to thrive in.
SOLUTION:
I believe that in order to satisfy all sides of this issue there needs to be some sort of compromise. I believe that after christmas break, we should go back to school, but I think there should be a required 14 day quarantine period and a required negative covid test and proof before we return to school. This would apply not only to students but direct family members or caretakers as well. I believe this requirement should be held after anysort of traveling of a student. We should go back to the sort of hybrid model