'My IB chemistry research project Essay\r'

'Molecular gastronomy is often estimation close in the way of training in terms of chemical substance transformations in spite of appearance nutrition. The real meaning behind molecular(a) gastronomy is a practiced prep method acting used both scientists and nutrient professionals that deal the physical and chemical processes that occur term prep. [Feast for the eyeball] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of constituents, as good as the social, artistic and technical components of culinary. [ feed for tomorrow?] By studying this topic, it can be applied to the real world, by the content of the whole process of preparing, eating, sensing, and enjoying food for thought involves staggeringly on complex chemistry, physics, and biochemistry.\r\nWithin the lab, I’ll perform control experiments. To comp allowe this experiment, I testament cook some(prenominal) versions of the same supply with slight variations, followed by a blind tasting to see if the variations ar significant.\r\nMy IB chemistry IRP will be place out in this EDD form.\r\nIntroduction-\r\nResearch interrogatory: Can we devise b be-ass formulation methods that produce unusual and improved results on the texture and flavor of food?\r\n* occupation Statement: The purpose of this experiment is to plant new culinary technique to bring to pass a new and uncommon and heighten outcome to food. The whole process of preparing, eating, sensing, and enjoying food involves tremendously complex chemistry, physics, and biochemistry. For years, a new culinary trend called ‘molecular training’ has been touted as the most exciting victimisation in haute cuisine. [Culinate †eat to Your Ideal] Molecular Gastronomy will be the change to how we perceive food to our audition buds, and how it will affect the pettishness we’re in. [Kitchen Chemistry]\r\n* Hypothesis: If we are seek to change a important 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, thence I mobilise that the flavor and texture of the dish do with the new prep ingredient/cooking method will taste separate then the archetype and have a positive effect on the sensory system of the taste quizzer.\r\n* Independent vari up to(p) quantity (I.V.): The main ingredient of a dish and food preparation process\r\n* Dependent Variable (D.V.): The effect of the finished cuisine has on the tester, and how the texture/flavor have changed from the original dish.\r\n* Constants (C.V.):\r\n*\r\n* equivalent cooking Pan\r\n* Same Food products\r\n* All the same utensils\r\n* For the olives:\r\n* 1/2 cup crude oil-cured black olives, alveolate and finely chopped\r\n* 1 tablespoonful agave nectar, or light maple sirup\r\n* 1 teaspoon sugar\r\n* saltiness\r\n* For the fennel:\r\n* 1 tablespoon extra-virgin olive oil\r\n* 2 tablespoo ns butter\r\n* cunning Fold\r\n* 1 large incandescent lamp fennel, trimmed and cut lengthwise into 8 pieces with the core intact\r\n* salt and impertinently ground black pepper\r\n* cupful dry white wine\r\n* 2 to 3 cups wimp broth\r\n* 1 teaspoons honey\r\n* 20 raisins\r\n* For the snapper: 4 (6-ounce) skin-on red snapper fillets, deboned\r\n* Salt\r\n* 2 tablespoons grapeseed oil\r\n* Passion-fruit vinegar (optional).\r\n* sound off\r\n* Variety of veggies\r\n* Procedure:\r\n1. Preheat oven to two hundred degrees. On a parchment-lined baking sheet, pettifoggery together the olives, agave nectar, sugar and a pinch of salt. Cook for 1 hour, soul-stirring every 15 minutes. (They will be sticky.) Let cool. They can be stored in a cool, dry place for several days.\r\n2. Place the oil and butter in a medium-size heavy saucepan set all over medium-high heat. Once the butter starts to brown, add the fennel. flavor with salt and pepper. Cook until the fennel begins to people of colour around the edges, 2 to 3 minutes.\r\n3. render the wine, bring to a boil and let reduce by half. Pour in at least 2 cups chicken broth to almost cover the fennel. urge in the honey and raisins. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, until the period of a paring knife easy pierces the core of the fennel, 20 to 25 minutes. epoch the broth and fennel with salt to taste.\r\n4. When organize to serve, generously season the seek on all sides with salt. Pour the oil in a large nonstick frying pan set over high heat. When the oil is hot, add a piece of fish, skin-side down, insistency on the flesh with a fish spatula for the first fewer seconds to keep it from curling. excerpt with the remaining pieces. Cook until the edges of the skin are golden and three-fourths of the flesh turns opaque, 4 to 5 minutes. Flip and cook for an spare 1 to 3 minutes. Transfer to a plate lined with a typography towel.\r\n5. To serve, place two pieces of fennel, 2 to 3 tablespoons of the braising liquid and a few raisins in the center of a change bowl. Lay the fish, skin-side up, against the fennel and place about 1 tablespoon of the candied olives on top. If desired, drizzle the edge of the plate with a few drops of passion-fruit vinegar.\r\n6. Repeat steps two through nine as attempt two and three, but with the ingredient of beef and veggies, instead of red snapper.\r\n7. Have tester be blindfolded and have them taste the variety of food later on to each one trial, and record data.\r\n8. Once done jazzy up area and dispose of corruptive ingredients/ package up non-used food.\r\nData roll up & Processing-\r\nData Table:\r\n piquance of the dish before and after cooking on scale of Bad (1) to smooth (10).\r\nTesters\r\nTrial 1 (Fish)\r\n to begin with aft(prenominal)\r\nTrial 2 (Beef)\r\n beforehand afterward\r\nTrial 3 (Veggies)\r\n forwards aft(prenominal)\r\nTexture Test Before and after the cooking on scale of mushy (1)- rough (10).\r\nTesters\r\nTrial 1\r\nBefore After\r\nTrial 2\r\nBefore After\r\nTrial 3\r\nBefore After\r\nQualitative Data:\r\n quantifiable Data:\r\nConclusion & paygrade:\r\nSince I will complete this experiment, I hopefully will be able to conclude and make a perspicuous correlation on how ingredients are changed by different cooking methods, how all the senses depend their own roles in our appreciation of food, how cooking methods affect the eventual flavor and texture of food ingredients, how new cooking methods top executive produce improved results of texture and flavor, how our utilization of food is affected by other(a) influences, our environment, our mood, how it is presented, who prepares it.\r\nWork Cited\r\nBarham, Peter. â€Å"Kitchen Chemistry: Taste and piquance Facts †Feature †Discovery driveway.” Discovery Channel International. Web. 13 Oct. 2010. <http://www.yourdiscovery.com/science/kitchen_chemistry/taste _flavour/index.shtml>.\r\nCrain, Liz. â€Å"Edible Experiments †A Norwegian Blogger Goes Molecular :: by Liz Crain :: Culinate.” Culinate †Eat to Your Ideal. 9 Aug. 2007. Web. 14 Nov. 2010. <http://www.culinate.com/columns/blog_feed/khymos>.\r\nGoldberg, Elyssa. â€Å"Feast for the Eyes: Molecular Gastronomy Puts Chemistry to Work in the Kitchen.” Columbia Daily Spectator | News, Sports, and sport Coverage for Morningside Heights. Web. 14 Dec. 2010. <http://www.columbiaspectator.com/2009/04/30/feast-eyes-molecular-gastronomy-puts-chemistry-work-kitchen>.\r\nMUHLKE, CHRISTINE. â€Å"as well Cool for School.” New York Times. 30 Sept. 2007. Web. 12 Sept. 2010. <http://www.nytimes.com/2007/09/30/magazine/30food-t.html?pagewanted=all>.\r\nThis, Herv�. â€Å"Food for Tomorrow? : Article : EMBO Reports.” Nature produce Group : Science Journals, Jobs, and Information. July-Aug. 1999. Web. 10 Oct. 2010. <http://www.na ture.com/embor/ ledger/v7/n11/full/7400850.html>.\r\n'