Scientific Principles on Cookery SFSU ID #

ScientificPrinciples on Cookery




ScientificPrinciples on Cookery

Raisingagent is attained by folding in, as we used in the process of souffléis a more gentle way of mixing, especially in previously whipped eggwhites as in the soufflé recipe. The rubber spatula was beneficialsince tenderness was desired to efficiently trap in the air bubblesfor this airy mixture. It was evident that with the exposure of thesoufflé mixture in the oven heat, the air trapped in the folding inprocess was able to expand enough making the cheese soufflé expandto the desired size, due to this whole process of acquiring a raisingagent.

Inthe recipe 5, there is the element of oxidation. Using the two eggsthat had the cold-start method, the second egg left in the warm waterfor another 15 minutes had a grey lining on the egg, and the firstone that was directly placed in cold water after boiling had no greylining. Leaving the second egg in warm water for quite some timeallowed for overcooking and air to enter the spores of the eggtherefore the oxidation process and the formation of iron sulfidewhere the yolk and white meet leading to the change in color, whereasthe one placed in cold water immediately, had closed spores and didnot overcook.

Whencomparing the cold-start and hot-start when cooking the hard eggs,slow cooked egg whites bonded more strongly with the membrane on theinside of an egg shell, cooking evenly with a slow start when put tosimmer with the cold water in comparison to the hot-start that makethe egg boil rapidly making the exterior of the egg cook much fasterthan the center which was very light yellow.