Thanksgiving Chemistry for Your Family’s Feast · Thanksgiving Chemistry for your Family’s...

11/16/2016

1

1

We will begin momentarily at 2pm ET

Slides available now! Recordings available as an exclusive ACS member benefit.

Contact ACS Webinars ® at [email protected]

www.acs.org/acswebinars

2

Type them into questions box!

“Why am I muted?” Don’t worry. Everyone is muted except the presenter and host. Thank you and enjoy the show.


Have Questions?

11/16/2016

2

3

Have you discovered the missing element?

Find the many benefits of ACS membership!

http://bit.ly/benefitsACS

4

Benefits of ACS Membership


Chemical & Engineering News (C&EN) The preeminent weekly news source.

NEW! Free Access to ACS Presentations on Demand® ACS Member only access to over 1,000 presentation recordings from recent ACS meetings and select events.

NEW! ACS Career Navigator Your source for leadership development, professional education, career services, and much more.

11/16/2016

3

5

Let’s get Social…post, tweet, and link to ACS Webinars during today’s broadcast!

facebook.com/acswebinars

@acswebinars

Search for “acswebinars” and connect!

6

“The only reason the webinar did not meet my expectation, was because my expectation was low due to webinars from other providers. This was an EXCELLENT Webinar in terms of interest, content, knowledge of speaker, hosting, and length. Look forward to many more.”

Tom Callaghan Head, IOL Materials Research at Alcon, a Novartis Company ACS member for 26 years strong!

Be a featured fan on an upcoming webinar! Write to us @ [email protected]

How has ACS Webinars benefited you?

®

bit.ly/IceCreamChemistry2

11/16/2016

4

7

youtube.com/acswebinars


8

Learn from the best and brightest minds in chemistry! Hundreds of webinars presented by subject matter experts in the chemical enterprise.

Recordings are available to current ACS members once they have been edited and posted. www.acs.org/acswebinars

Broadcasts of ACS Webinars continue to be available to the general public LIVE every Thursday at 2pm ET!

®

www.acs.org/acswebinars

11/16/2016

5

ChemIDP.org

10

Past ACS Webinar with ACS Member and Today’s Speaker Guy Crosby!

http://bit.ly/GuyACS1

11/16/2016

6

11

Past ACS Webinars with ACS Member and Today’s Speaker Guy Crosby!

http://bit.ly/GuyACS2

Check out these Science Cook Books from ACS member and Speaker Guy Crosby!

12 www.cookingscienceguy.com

11/16/2016

7

Upcoming ACS Webinars www.acs.org/acswebinars

13


Thursday, December 8, 2016

2017 Global Outlook: Chemistry and the Economy

Paul Hodges, Chairman of International eChem

William Carroll, Former Chair of the Board of ACS


Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass

Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University

Joseph Fortunak, Professor of Chemistry, Howard University

14

www.acs.org/acswebinars www.acs.org/acswebinars Slides available now! Recordings will be available to ACS members.

Thanksgiving Chemistry for your Family’s Feast


Bill Courtney Food Chemist and Grant

Specialist, Washington University

School of Medicine

Guy Crosby Science Editor, America's Test Kitchen

and Adjunct Associate Professor,

Harvard Chan School of Public Health

11/16/2016

8

America’s Test Kitchen

Harvard School of Public Health

Guy Crosby, Ph.D., CFS

Three Take-Aways with Recipes

• How to cook juicy, flavorful turkey with crispy skin

• How to make great gravy and mashed potatoes

• How to select and cook delicious healthy vegetables

16

11/16/2016

9

17

• It turns out too dry

• The skin is not brown and crispy enough

• I’m not sure when it is done

• I’m not sure how to plan my cooking so the turkey is done on time

• It comes out perfect every time

When I cook a turkey:

• Cooking white breast meat and dark drumstick/thigh meat so they both turn out juicy and tender

• Producing crispy brown skin

• Making sure a safe temperature of 165F (74C) is reached throughout

18

Problems with

Cooking Turkey

11/16/2016

10

Cooking shrinks muscle fibers squeezing out moisture

Component Breast Meat Drumstick

H2O 75% 76%

Fat 1.5% 4.0%

Protein 23.7% 20.5%

Collagen 2.4 mg/g 4.0 mg/g

To 140F (60C) 142F (61C)

To = onset temperature of shrinkage 19

• Collagen breakdown starts 140F, fast 160F

% Weight Loss in Chicken Breast

140F (60C) 10%

147F (64C) 12%

160F (71C) 24%

Pork Shoulder Breakdown

140F 31 hrs

158F 16 hrs

176F 7 hrs

194F 2 hrs

Cook’s Science, America’s Test Kitchen, 2016, page 44 20

• Muscle fibers shrink about 30% at 150F • Moisture loss is temperature dependent

11/16/2016

11

Brining and salting reduce moisture loss

Salting 1 hour

Salting 24 hours

Salting 12 hours

Salting 48 hours

Salt 0.5%; Sodium 200mg/100g -Cook’s Illustrated Nov/Dec 2012 21

Recipe

• Salt 12-14 lb turkey under skin, refrigerate for 24-48 hrs uncovered, thoroughly dry skin

– 4 tsp 1:1 salt/sugar for breast – 2 tsp 1:1 salt/sugar for each drumstick

• Rub 2 Tbsp oil + 1 tsp baking powder on skin

• Roast at 400F (204C) until inner thigh = 160F

• Rest for 30-45 minutes before carving

• Ensure turkey (and stuffing) reaches 165F

22

11/16/2016

12

Temperature should reach 165F in thickest part of the thigh 23

24

• I don’t know what kind of potatoes are best

• My mashed potatoes never turn out as good as I like

• My potatoes are often gluey and pasty

• I wish there was a delicious alternative to mashed potatoes

• I know how to make great mashed potatoes

When making mashed potatoes:

11/16/2016

13

Potatoes turn out “gluey”

Mealy Waxy 25

Problems with

Mashed Potatoes

• Mealy potatoes contain more starch forcing cells to separate on cooking (baking)

• Waxy potato cells with less starch remain intact (potato salad)

• Use intermediate starch Yukon gold potatoes

• Mix with butter and cream or milk if desired; season

Mealy potatoes form clumps of cells 26

11/16/2016

14

27

• I never seem to make enough gravy

• My gravy never turns out as good as I’d like

• I prefer not to make gravy

• I’d like to learn how to make great gravy

• I know how to make great gravy

When making gravy:

• Prepare stock with neck, giblets, finely chopped onion, carrot, celery, salt

• Cooking onion slowly produces savory 3-mercapto-2-methylpentan-1-ol (MMP)

• Remove drippings from roasting pan and separate most fat

• Return drippings to pan with fond

• Strain stock, add to pan plus roux

• Cook slowly to thicken and season

28

11/16/2016

15

• 3-Mercapto-2-methylpentan-1-ol (MMP)

• Intense savory, onion, gravy-like aroma

• Highest “odor activity value” in gravy

• Detected at concentration of 7.7 μg/liter

• Odor threshold 1.6 ppt (0.0016 μg/liter)

29

Journal of Agricultural and Food Chemistry 2000; 48: 418-423 Journal of Agricultural and Food Chemistry 2011; 59: 13122-13130

30

11/16/2016

16

31

• I always make the same vegetables

• I’d like some ideas for new vegetable dishes

• I often use frozen vegetables

• I’d like some ideas for vegetables I can prepare ahead of time

• I already make great vegetable dishes

When cooking vegetables:

Flavor created only when vegetables chopped

32

Choose Healthy

Cruciferous Vegetables

11/16/2016

17

• Cut medium to small Brussels sprouts in half

• Coat with olive oil, roast in 400F oven 18 min

• Fry bacon and dry on paper towels

• Mix bacon bits + a little fat with sprouts

• Squeeze on lemon juice, salt and pepper

33

Roasted Brussel

Sprouts with Bacon

• Intense savory umami taste & aroma

• Peel small pearl onions and gently sauté in butter-oil until evenly brown

• Slowly braised in beef stock and wine

• Season with thyme, salt, pepper

• Complex flavors developed: Maillard, caramelization, MMP, dialkyl disulfides and trisulfides, thiophenes, thymol

34

Julia Child’s

Brown Braised Onions

11/16/2016

18

Cooking with Ria: Mastering the Art of French Cooking, Alfred Knoff, 1961 35

www.cookingscienceguy.com 36

11/16/2016

19

37






School of Medicine





38










11/16/2016

20

39






School of Medicine




40

“The only reason the webinar did not meet my expectation, was because my expectation was low due to webinars from other providers. This was an EXCELLENT Webinar in terms of interest, content, knowledge of speaker, hosting, and length. Look forward to many more.”

Tom Callaghan Head, IOL Materials Research at Alcon, a Novartis Company ACS member for 26 years strong!

Be a featured fan on an upcoming webinar! Write to us @ [email protected]

How has ACS Webinars benefited you?

®

bit.ly/IceCreamChemistry2

11/16/2016

21

41

youtube.com/acswebinars


42

Benefits of ACS Membership


Chemical & Engineering News (C&EN) The preeminent weekly news source.

NEW! Free Access to ACS Presentations on Demand® ACS Member only access to over 1,000 presentation recordings from recent ACS meetings and select events.

NEW! ACS Career Navigator Your source for leadership development, professional education, career services, and much more.

11/16/2016

22

43

ACS Webinars does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.

®



44










Thanksgiving Chemistry for Your Family’s Feast · Thanksgiving Chemistry for your Family’s...

Documents

Transcript of Thanksgiving Chemistry for Your Family’s Feast · Thanksgiving Chemistry for your Family’s...