David Cole
Maya Ben-Hayim
Matthew Karp
2/20/18
Chem 11 Block A
Fake egg project
Molecular gastronomy is applying chemistry to cooking. The point of molecular gastronomy is to surprise the subconscious mind with food. Some examples of molecular gastronomy are fake caviar and spaghetti made out of fruit. Some tools that people use while doing molecular gastronomy are liquid nitrogen and food dehydrator and syringes. By using chemistry, chefs are learning new ways to make dishes for their customers. We are using molecular gastronomy to make a dessert that looks like an egg.
To make the dessert egg we are using milk, agar, vanilla yogurt, mango, sugar, calcium lactate, and sodium alginate as our ingredients. agar is a jelly-like substance that …show more content…
For this project ½, a teaspoon of calcium lactate is used to make the yolk of the egg. It is added to 2 tablespoons of sugar and 1 1/4 cups of diced mango. Then they are blended together to create the egg yolk for the dessert egg. Calcium lactate is commonly used to treat weak bones and prevent low blood calcium levels. It is also used to treat certain muscle disease and bone loss. Calcium is necessary for nerves, muscle, cells, and bone to function normally. If your blood doesn't have enough calcium, your body will start to take calcium from your bones, which will cause your bones to …show more content…
For example, it is used to make paint and dye. Sodium alginate is used to increase the thickness of a substance, without changing its color. Sodium alginate has sodium atoms positioned along the sides of its long chains. Sodium has only one positive charge and calcium has two, so the two long chains may bind together.
Finally, the type of Science used to make our dessert egg was Molecular Gastronomy. As you can see molecular gastronomy plays an important part in it, not only for students but even Chefs use it as well in a kitchen making different exquisite flavors or designs with food to serve to people every day.
Works Cited https://www.youtube.com/watch?v=f8QGA4vN6HY&t=6s https://www.chefsteps.com/activities/the-science-of-spherification https://www.finedininglovers.com/stories/science-of-spherification/ http://www.amazingfoodmadeeasy.com/info/modernist-techniques/more/spherification-technique
Add ½ Milk
Agar-agar
Stir and bring to a boil
⅔ cup of vanilla yogurt
Stir well
Poor then set aside for 15 min
1 1/4 cups of diced mango
2 tablespoons of sugar
Then poor ½ teaspoon of calcium lactate then blend
Then put into a bowl then put in sodium alginate bath
Set aside for 3 min
Then rinse in water
Then store the spheres in mango juice overnight
Finally put the egg white and the yoke together
Mango Juice, Hand Blender, Square Glass
Maya Ben-Hayim
Matthew Karp
2/20/18
Chem 11 Block A
Fake egg project
Molecular gastronomy is applying chemistry to cooking. The point of molecular gastronomy is to surprise the subconscious mind with food. Some examples of molecular gastronomy are fake caviar and spaghetti made out of fruit. Some tools that people use while doing molecular gastronomy are liquid nitrogen and food dehydrator and syringes. By using chemistry, chefs are learning new ways to make dishes for their customers. We are using molecular gastronomy to make a dessert that looks like an egg.
To make the dessert egg we are using milk, agar, vanilla yogurt, mango, sugar, calcium lactate, and sodium alginate as our ingredients. agar is a jelly-like substance that …show more content…
For this project ½, a teaspoon of calcium lactate is used to make the yolk of the egg. It is added to 2 tablespoons of sugar and 1 1/4 cups of diced mango. Then they are blended together to create the egg yolk for the dessert egg. Calcium lactate is commonly used to treat weak bones and prevent low blood calcium levels. It is also used to treat certain muscle disease and bone loss. Calcium is necessary for nerves, muscle, cells, and bone to function normally. If your blood doesn't have enough calcium, your body will start to take calcium from your bones, which will cause your bones to …show more content…
For example, it is used to make paint and dye. Sodium alginate is used to increase the thickness of a substance, without changing its color. Sodium alginate has sodium atoms positioned along the sides of its long chains. Sodium has only one positive charge and calcium has two, so the two long chains may bind together.
Finally, the type of Science used to make our dessert egg was Molecular Gastronomy. As you can see molecular gastronomy plays an important part in it, not only for students but even Chefs use it as well in a kitchen making different exquisite flavors or designs with food to serve to people every day.
Works Cited https://www.youtube.com/watch?v=f8QGA4vN6HY&t=6s https://www.chefsteps.com/activities/the-science-of-spherification https://www.finedininglovers.com/stories/science-of-spherification/ http://www.amazingfoodmadeeasy.com/info/modernist-techniques/more/spherification-technique
Add ½ Milk
Agar-agar
Stir and bring to a boil
⅔ cup of vanilla yogurt
Stir well
Poor then set aside for 15 min
1 1/4 cups of diced mango
2 tablespoons of sugar
Then poor ½ teaspoon of calcium lactate then blend
Then put into a bowl then put in sodium alginate bath
Set aside for 3 min
Then rinse in water
Then store the spheres in mango juice overnight
Finally put the egg white and the yoke together
Mango Juice, Hand Blender, Square Glass