Hello! I love these videos from Buzzfeed – they’re really entertaining to watch and they have a lot of different types of cuisine. We worked with eggs last week, specifically with egg whites. However, this recipe focuses mostly on using egg yolks.
Based on what we know about the chemical differences between egg yolks and egg whites, why would this recipe focus on using the egg yolks? Why is there a difference in consistency between the tart dough and the egg mixture that is poured into the tart?
This is a recipe for a soufflé, but the recipe is a cheese soufflé instead of the chocolate one we made in class. It’s extremely similar to the recipe we had to follow in class, but it has some different ingredients and end instructions.
Discussion question: After completely the soufflé lab, what would you do differently when making the cheese soufflé, and would you ever think of making this cheese soufflé in the near future?
Since we have been discussing eggs and egg whites a lot recently, this article is really insightful on the many uses and benefits of egg whites. A versatile ingredient to many recipes, egg whites are used in nearly everything Americans make and consume. The egg has even become rapidly industrialized, where it has risen to a multi billion-dollar industry. Unfortunately, the mass production of eggs has lead to questions of health safety and animal cruelty in the USA. Despite this, the article discusses the true health benefits and uses for egg whites in the human diet, including the many proteins and other components that enhance health.
What other food is similar to the egg, in that it is a common ingredient in many recipes and versatile in its uses?
As a college student, I try to be as resourceful as possible, especially in the kitchen. I try to go grocery shopping every two weeks, and so by the end of that two-week period, most of my fresh food has either been used or is about to go bad. I also love eating bananas, but I like to eat bananas at their prime ripeness, before they turn brown. In order to avoid throwing away two bananas, I decided to do a quick search and found an extremely easy recipe for banana pancakes. The ingredients: bananas and eggs, that’s it. Because the bananas were ripe this recipe was super easy, all I had to do was mash up the bananas and mix in two eggs. With that batter I fried the pancakes as if they were traditional pancakes and voila, I had a new take on a traditional breakfast.
Discussion question: Has anyone ever tried this recipe? Has anyone ever used banana as a substitute in any other recipes?
The soufflé has a reputation of being devilishly difficult. But is that reputation well-earned? In reality, the basic recipe for a soufflé is very straight forward and can be modified to include whatever you want, sweet or savory. Here‘s a recipe that lays out the basic steps and suggests modifications. I made it last week, and it was super easy.
Why do you think soufflés have a reputation of such difficulty? Can you identify certain reactions or chemical processes that we’ve talked about in class in this recipe?
Here is a video by the American Chemical Society about three food hacks (and one normal life hack) for cooking involving simple chemical reactions that we’ve touched on in class. I could have definitely used the one regarding onions for yesterday, when I was cutting onions for Chili. Anyways, for those too short on time, here are the three cooking hacks in a sentence or less:
To test if an egg is rotten, put it in a glass of water. If it sinks, it’s good but if it’s rotten it’ll float. This is because of pores in the egg’s shell, which open up over time and allow a gas in that makes it smelly, and causes it to rise in water.
2. Refrigerating an onion before cutting it can cut down on the release of enzymes and amino acids when cutting the onion that cause a chain reaction to create the compound which triggers your crying.
3. You can stop your veggies from losing their vibrancy by keeping their cook time to 7 minutes or less. Cooking the veggies breaks down cell walls preventing the spread of acids, which change the cores of the chlorophyll A and B molecules in the veggies, which cause discoloration.