Name structure lemon other common acids that should

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Unformatted text preview: pan. America’s Test Kitchen recommends salting beaten eggs (before cooking) for best textural results and eggs that were tender and moist. Their tasters consistently disliked the eggs that were salted after cooking because the texture was rubbery and firm. Why do the eggs need to be salted at all? Salt is made up of positive sodium ions and negative chloride ions. Proteins themselves are also made up of microscopic positive and negative charges. When the protein is folded up, those charges are all nicely arranged. When the protein unfolds, the charges tend to interact randomly and cause the separate proteins to clump together willy- nilly. By allowing the ions in the salt to interact with the electrical charges of the unfolded proteins of the egg, the proteins are prevented from clumping to themselves. The weaker network produced by the proteins allows for the production of fluffier eggs. Each group must do Experiment A – EGGS AND ACID and EITHER Experiment B - SUNNYSIDE UP, Experiment C - SOFT BAKED EGGS or Experiment D - PERFECT SCRAMBLED EGGS. Experiment E is provided for your enjoyment to try at home. 2 Molecular Gastronomy Spring2014 PART A. EGGS AND ACID In certain dishes such as lemon curd, an egg is cooked with acid. The acid used in making lemon curd comes from lemon juice, which contains citric acid as is shown in the table below. Lemon curd has a silky and creamy solid custardy texture. It is anything BUT curdled and very different from a cooked egg. Name Structure Lemon Other common acids that should be able to produce juice - the same effect are vinegar (acetic acid) and cream citric acid of tartar (tartaric acid salt). We will do a little experiment to see what the different effects of acid is on the cooking times, color, texture, and Vinegar - appearance of a cooked egg. BE SURE TO WRITE acetic YOUR RESULTS ON THE BOARD acid EXPERIMENT A- 1: EFFECT OF ACID ON COOKING In this experiment, each group should take one egg and Cream of mix it with 1 tablespoon of one of the acids above. Tartar - Since pans, heat sources differ, each group will do a potassium control experiment where they add 1 T of water to bitartate the egg instead of acid. INSTRUCTIONS 1. When...
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This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

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