Marigold Kitchen Reflection- Parisa

When we went to Marigold Kitchen, I was extremely surprised. I thought that the food would be much more related to molecular gastronomy, but, as the chef said, they are shifting to a more rustic feel to the food. My favorite course was the carrot course, which was roasted carrots in a parmesan broth, basil oil, and pearl onions. Every bite was an amazing blast of flavor. My least favorite was the endive course, because it was very bitter, which I do not like. However, the best part of the dinner was definitely the company. I loved the group, and the conversations were very funny! Overall, even though I went in expecting something different, I loved it!

Marigold Kitchen

I was not quite sure what to expect when going to Marigold Kitchen. I didn't know what the atmosphere would be like or what food they would serve. Upon arriving I was surprised to find that the restaurant was built in a converted house. There were also fewer dished served than I expected. My favorite dish was either the baked carrots or the dessert dish with the pistachio cookie, greek yogurt and pear. Even though I did not enjoy each plate served, I was amazed with how well they blended certain flavors together.

Marigold Kitchen - Dylan

We took a trip to Marigold Kitchen on Thursday.  When we got there we had six courses that all had different flavors to experience.  My favorite dishes were the cooked venison and the carrots in the parmesan cheese.  I did not like the endives because they were really bitter and the yogurt did not go well with the vegetables.  For dessert we had a sweet pear with a pistachio tuile and pine nuts that was a good combination of flavors.

Marigold Kitchen Reflection

Marigold Kitchen was an interesting experience. I am usually not a picky eater but when I see things that do not appetize me, I usually will not enjoy or try them. This happened a good amount at Marigold Kitchen because many of the purees were strange looking, especially the chocolate parsnip and the raisin gel. The first course was some type of cheese with mushrooms in it and bread and raw venison tartar, which I could not gain the courage to eat. The bread was good and the cheese was overall good when I picked out the mushrooms. The second course of carrots were by far my favorite. The parmasean sauce was a little strong but overall tasty. The third course of endives was my least favorite. My taste buds were not reacting well with the vegetable. The fourth course was the lobster barley which was pretty good but very hard and grainy. Also, I am not a big fan of lobster. The fifth course was the steak and chocolate parsnip puree.The reason behind me not enjoying this course was because of the look of the puree and it tasted like beans, which is one of my least favorite foods. Also, the venison was a little too rare for my liking. Last of all, we had a pear and greek yogurt and a pistachio twill, which I only ate the pear because I could not enjoy the rest of the course. Overall, even though I didnt enjoy most of the food, it was a good learning experience and a different way to taste a variety of foods that are rare or made/cooked in mant different ways than usual.

marigold kitchen reflection

Marigold kitchen was different than what I expected. I thought that there would be more courses that were smaller portions. All of the courses were very different with unique flavors. The second course, with the carrots was my favorite. I did not like the uncooked venison because it was gross eating raw meat.

Marigold Reflection- Lindsay

My expectations going into the dinner were low, but I had such a great time. Though I can be a picky eater I really opened up and tried every dish, my favorite was the carrot dish. The food was great, but conversation and our group made the dinner for me. I am so happy I had the opportunity to meet new people and make new friends!!!

Lemon/Chocolate Souffles by Lindsay and Jack

Due to the fact that egg whites consist of sole protein, when whipped with sugar the new white creamy substance, known as a Meringue, has protein pockets of air trapped inside of it. When the Souffles enter the oven, the air begins to rise from the pockets as it heats up, pushing the rest of the batter in the souffle up too. This is the natural science behind the rising of the souffle in the oven.

In our presentation, what went particularly well was the actual look of our dish. The souffle inside of the lemon was an ingenious idea and made for a really cool looking presentation. Unfortunately, due to some mishaps in the portion and precision of our recipe, some of the souffle did not taste amazing. In order to improve on that fact, being more careful with our creation process would make for a better souffle in the end.

Overall I found that we spent successful and enjoyable time on our final projects.

Recipe from Martha Stewart:

INGREDIENTS

• 8 large lemons, preferably Meyer
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• Confectioners' sugar, for dusting

DIRECTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
4. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
5. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
6. Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

Lemon Meringue Pies - Dylan

First in the lemon filling there are very few ingredients, just eggs, lemon juice/zest, and some sugar.  This is cooked in a double boiler, which is when you have a pot with simmering water and a metal bowl above it that is being heated by the steam, which then evenly cooks the filling until it is similar to custard.  When it turns into custard, it becomes thicker and more like Jell-O rather than a liquid.

In a meringue a process called denaturation occurs.  (Who knows what protein is?)  It is a chemical that is found in meats, eggs, and other natural products.  In this case the protein that is being denatured is the eggs.  This is when proteins are broken down and then build back together stronger with something, in this case, sugar.  In this case certain proteins are changed physically by beating it. When they build back together they become stronger and more elastic making them grow to 8x the size of the original egg white.  It is then cooked at 375ºF to make all of the air bubbles expand and make it the fluffy meringue.

The overall presentation went well, most of the kids liked the food and they are all really engaged throughout the presentation.  To improve next time, I would have a sample of everything to show them before they were given the final product that I had made.  

R

Marigold Kitchen by Anabelle

I thought Marigold Kitchen was a really cool experience. Though I didn't love all the dishes, some were super tasty. The atmosphere also contributed to the entire vibe of the restaurant. Places that only serve a chef's menu are pretty rare and also hard to maintain. My favorite dish was the roasted carrots with parmesan puree, while the endives were definitely my least favorite.  I think Marigold did great job and I enjoyed the dinner.

Mint Chocolate Chip Cheesecake Brownies- Gianna and Erika

Reflection/How it went? :
For our final project, Gianna and I made Mint Chocolate Chip Cheesecake Brownies. They were quite simple to make but the first couple times we tried they did not turn out as planned. The first part of the recipe was the mint cheesecake. The key to a good cheesecake is not over beating the batter. You cannot have too much air in the batter because air will cause the cake to swell in the middle while it is in the oven and then deflate while it is cooling, which leaves a depression in the cake. The first few times we made the mint cheesecake, we got swells after they were cooked because we still had air bubbles in our mixture. So, for our final try we decided to try to put the mixture in the fridge for a little bit so that the air bubbles would deflate as much as possible.

The second part of the recipe was the brownie mix. In chocolate there is a chemical called anandamide ("bliss") and it is a functional group. Anandamide makes people when happy when they eat it. It is also in our body produced by the brain, which helps decrease the amount of pain and depression in someone's mind. In the brain, the anandamide breaks down quickly, so the effect does not last as long, but within the chocolate they have other substances within that help deny the break down of the anandamide. The molecules stay within the body longer. Just like with the cheesecake mix, we had alot of air bubbles in the brownie mix so we put it in the fridge as well to help deflate the bubbles.

The last part of our cheesecake brownies was the homemade whipped cream we made. Cream has a high fat content, which can be whipped. When you whip the cream it creates air bubbles and the cream then becomes light and frothy. If you were to say, stop whisking, the bubbles would come out and the cream would become liquid again. The magic of whip cream is that it turns from a liquid to a solid. That's where whisking comes into play. The more you whisk, the bubbles are being whisked into the liquid and it starts to strip away the fat. This allows the fat to join with and create protective bubbles around the air pockets. This process is called emulsion, which is "air suspended in liquid held stable by fat". This is the reason why you need cream with a high fat content to create whipped cream.

Overall, our brownies turned out very well in the end after we fixed the air bubble issue. They rose the perfect amount and we basically half brownie and half cheesecake. The kindergartner's loved them!

Recipe :

Cheesecake-
1. 8 ounces of cream cheese
2.1/4 cup of sugar
3. 1 egg
4. 1/2 teaspoon of mint extract
5. 4 drops green food coloring
6. 1 cup mini chocolate chips

Brownie mix-
1.1/2 cup of flour
2. 1 cup sugar
3.1/3 cup dark cocoa powder
4.1/4 teaspoon of baking soda
5.1/2 cup butter melted
6. 2 eggs

Whipped Cream-
1.1/2 teaspoon of vanilla
2. 2 tablespoons of powdered sugar
3. 1 cup of heaving whipping cream

Preparation :
1.Preheat oven to 350F/180C
2.For the cheesecake, in a bowl, beat the cream cheese until smooth
3.Add sugar, egg, mint extract, and food coloring, and beat until smooth
4. Fold in the chocolate chips --> set aside in fridge
5.For the brownie, in a separate bowl, whisk the dry ingredients until combined
6.Add the butter and eggs and beat until smooth
7.To assemble, fill each cup of standard, lined muffin tin half full of brownie, then half full of cheesecake mixture
8. Bake 16-23 minutes
9. Enjoy!

Spaghetti Alla Vodka

Gluten is a protein present in the flour of the dough which causes the dough to stick together. If we over-knead the dough, it would become tough and clumpy. The flour molecules are starches, which when placed in the boiling water, absorb the water, making the outside 80-90% water and the center 40-60% water, since the outer protein network breaks once it absorbs the water. The onions and garlic brown due to the Maillard reaction, which is a result of the sugars in the garlic and onions breaking down. 
Overall, our presentation went well. The kids really enjoyed the pasta. Initially, the kids did not want to try the sauce with pasta; however, after their classmates tried it everyone else wanted some. One kid said the sauce tasted like "goodness". To improve our presentation, we would have cooked the pasta at the start, since it took longer than usual to cook the large amount of pasta. 

Pasta Recipe
3 cups flour 
5 eggs
Olive Oil 

• http://thepioneerwoman.com/cooking/friday-night-dinner-pasta-alla-vodka/
• 1 pound Pasta
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped Finely
• 2 cloves (to 3 Cloves) Garlic, Chopped
• 3/4 cups (to 1 Cup) Vodka
• 1 can (About 14 Oz.) Tomato Puree
• 1 cup Heavy Cream
• 1 pinch Red Pepper Flakes
• 1/4 teaspoon (to 1/2 Teaspoon) Salt
• Freshly Ground Black Pepper, To Taste
• 1 cup Grated Parmesan Cheese

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

Cannolis- Luca and Anabelle

We made Cannolis with fresh ricotta cheese and homemade shells. For the filling we made the ricotta by bringing the milk, heavy cream and salt to a simmer (not boil) and then adding 1/2 cup of white vinegar. When the milk it heated it becomes foamy on the top and the milk becomes thicker. When you add the vinegar it binds the proteins of the milk together and leaves the left over liquid that was in the milk to settle on the bottom. For the shell we combines a 1/2 cup of white wine, and Tbsp of sugar, 2 cups of flour, a 1/4 tsp of salt, a 1/4 tsp of cinnamon, 2 Tbsp of butter and an egg yolk. We flattened the dough to a millimeter and rolled it around a stainless steel rod. You them put it in the fryer that is filled with canola oil and heated to 360 degrees. The dough quickly forms a thin crust which prevents any access oil from entering the food. The oil left inside of the dough cooks the remaining interior, resulting in a crispy shell. After removing it from the hot pipe, we let it sit to cool before filling it. The filling was made from the ricotta mixed with powdered sugar, vanilla and chocolate chips.
Everything went well in the recipe. The only problem we had was the shell sticking to the stainless steel rod. We quickly discovered that you needed vegetable oil to be sprained on the rod in order for the dough not to stick. Another thing that we could have done was leave the cheese to drain for longer. Because we were short on time, the cheese didn't have time to form into its typical smooth texture.

As you can see, the 1st grade class that ate our cannolis liked our homemade shells more than the shells we had gotten at the store.

Mac n' Cheese Science

The sciency part of making mac n' cheese is the sauce. The sauce requires a specific temperature range for it to mix properly. When we add flour to hot butter the long chains of glucose in the flour are broken apart by the hot water from the butter. Now the smaller chains of glucose are floating around in the oil. When we add milk to the sauce the glucose chains clump up again, but in the process they also clump to the water and milk now in the sauce, giving it a creamy texture.

I thought my presentation went well overall. I described the breakdown and reformation of the molecules like taking apart and building lego. I think this helped the kids to understand atoms and molecules a little better. I would have liked to also talk more about how the sauce requires a specific temperature for the reactions to occur. It is like goldilocks where the temperature needs to be not to hot or cold but just right.

Link to the recipe (thanks to Parisa): http://carnaldish.com/recipes/pasta/grown-up-bacon-mac-and-cheese/#.WHPIabYrJE4

Lee Lee McNeil- Liquid Nitrogen Peppermint Ice Cream

Peppermint Ice Cream w/ Liquid Nitrogen

Recipe/Inspiration: 
Ingredients:

• 4 cups heavy cream
• 2 cups whole milk
• 2/4 cup and 1 tbsp granulate
• 14 egg yolks
• 4 tsps of McCormick Peppermint Extract
• 1 tsp of vanilla extract
• 2 cup crushed candy cane (peppermint)

Steps:
1) In a Medium bowl bring cream, milk, and 1Tbsp of sugar to boil. In a large bowl, whisk together remaining sugar and egg yolks. When milk begins to boil, lower heat. 

2) Slowly add hot milk into the yolk mixture, 2/4 cup at a time, whisking to distribute heat. Once all milk has been added, transfer mixture back into the pot. 

3) Stir over low-medium heat until mixture reaches "nappe consistency" or 180 degrees Fahrenheit. Remove from heat and stir in vanilla and peppermint extract.

http://www.thelittleepicurean.com/2014/12/peppermint-ice-cream.html

Liquid Nitrogen Instructions:  

4) Wear proper safety gear which includes gloves and googles. Pour in a little Liquid Nitrogen to cool the ice cream mixture, then quickly mix the peppermints in and start slowly pouring more Liquid Nitrogen.

5) If ice crystals start to form, still continue and keeping pouring Liquid Nitrogen until the ice cream feels thicker and like ice cream texture. 

6) When it's thick and creamy from the Liquid Nitrogen and hard to mix, you're ready to serve! Serve quickly so it doesn't melt and enjoy! 

https://www.stevespanglerscience.com/lab/experiments/liquid-nitrogen-ice-cream/ 

Science Behind the Freeze:

During this recipe, I first combined basic ingredients into homogenous mixtures by applying force through mixing and stirring with a whisk. Next, I heated the milk and cream, which then caused the more creamy texture and fats of the milk to surface because of the evaporation of the water in the milk. This makes the milk more flavorful and creamier for the finish product. Then I combined the milk with the eggs by applying the force of a whisk and then I reapplied the mixture to the heat. The heat applied to the eggs killed the bacteria that was present in the eggs, lessening the chance of Salmonella, or food poisoning. The egg yolk also emulsifies the mixture because of its amino acids, creating a more united product. After everything is mixed and cooked, the Liquid Nitrogen is poured onto the ice cream mix. The Liquid Nitrogen process of freezing the ice cream is known to be the best way to make ice cream because it is quick and prevents the formation of ice crystals, which form when something is frozen slowly. The Liquid Nitrogen has a boiling point of -195.8 degrees Celsius or -320.4 degrees Fahrenheit, meaning that when the Liquid Nitrogen is exposed to air, it immediately begins heating up and changing phases to vapor. Water vapor is released and that is the reason steam appears. Liquid Nitrogen itself is extremely cold, so when it is poured onto the ice cream, the heat energy from the ice cream is taken by the Liquid Nitrogen, causing the ice cream mixture to cool down quickly. Since the Liquid Nitrogen is super cold, the energy from the mixture  is lost very quickly, resulting in the quick freeze of ingredients and formation of very small ice crystals, creating the creamy texture. In addition, the reason that small bubbles skid off of the ice cream mixture is due to the Leiden Frost Effect, where the surface the Liquid Nitrogen touches is so hot compared to its temperature and boiling point that droplets sit atop a thin layer of vapor like a protective sleeve. 

References:

http://www.neilequipment.com

https://www.reference.com/food/happens-heat-milk-c4ef9e3deeef7fc0#

https://www.exploratorium.edu/cooking/eggs/eggscience.html
http://www.medicaldaily.com/pulse/liquid-nitrogen-wont-freeze-your-hand-immediately-you-still-shouldnt-try-it-312886

Day at Drexel: Luca and Lindsay

Today we loaded into the vans at 9:00AM after watching half of an episode of "Cutthroat Kitchen." Once we parked we went to their hospitality and sports management building. There we learned about different types or sugars and candy. They made us quiche for breakfast while she taught us about different types sugars that are in food. After we split up into four groups each group was assigned a candy to make. We made peanut brittle, lollipops and marsh mellows. After we made our desserts we tried all of them and even took some home. When we got back to EA we finished watching Cutthroat Kitchen and began to plan for tomorrows presentations.

Alex Sumner - French Macarons

When making french macarons, the outcome of the cookie depends on the ratio of almond flour to powdered sugar, the protein structure of egg whites, and the oven temperature. When sifting the dry ingredients together, you need the right ratio of almond flour to powdered sugar. Too much almond flour makes the batter too thick, whereas too much powdered sugar makes the batter too thin. Another crucial step is making the meringue. As the egg whites are beaten, the proteins in the egg whites (specifically ovalbumin) are denatured and form a new network of bonds. These new bonds stabilize the water droplets, signalized by stiff peaks in the egg whites. The next step in the process is macaronage, or the technique of folding the egg whites into the dry ingredients. The egg whites need to be slightly deflated in order to create a lava like textured batter. The piped cookies then need to be set out to form a "shell" and banged on the counter to remove air bubbles. This results in a cookie that is dense and chewy inside and does not rise upwards. It instead rises outwards and has the classic macaron "feet". In the oven, the cookies need even heat distribution in order to rise properly.

Reflection 1/10

This morning, we started out by finalizing the grocery list of the ingredients needed for our final project recipes. Before heading out to the grocery store though, we watched the Netflix documentary COOKED. It followed Michael Pollen as he explored the meaning of fire in our everyday lives. It discussed the natural diet, barbecue, and hunting meat. It wanted us to think about and question our relationship to meat. Next, we visited the grocery store. We split up to get our individual ingredients. Afterwards, we worked on our individual projects for the rest of the day. Overall, they were a success with just a few things to tweak before we present them on Friday. Anabelle and Luca started on their cannoli with homemade ricotta cheese. Alex finished her lemon macarons and plans to share them tomorrow. Alex and Parisa began to make pasta with vodka sauce. Sarah's lava cakes were successful and tasted delicious. Lee lee made peppermint ice cream with dry ice. Lindsay and Jack made some delicious lemon soufflés inside actual lemons. Peter experimented with molecular gastronomy by making apple juice caviar. Dylan created mini meringue pies. Stefan finished his creamy mac n cheese. Gianna and Erica completed some mint chocolate cheesecake brownies.

Reflection on Michael Pollen's show, Cooked: Fire

In a comment (not a new post), respond to one of the three questions below. Include the number of the question to which you're responding. Then, comment on at least one other classmate's post.

1. Pollen contends that everyone who eats meat should hunt it and prepare it to learn where it comes from. Do you agree or disagree with this perspective? How would hunting improve our understanding or appreciation of the meat we eat? What are the challenges in accomplishing this goal? How can we better connect to the food we eat without physically hunting?

2. Pollen suggests that the truest connection to our hunter/gatherer roots is found in barbecue cooking. Does your family barbecue? What are some important traditions around BBQ in your family? Have you ever been part of the whole process of slaughtering, cooking (over a fire/pit) and eating the food fresh off the spit? How does it make you feel?

3. The Martu people of Australia were forcibly removed from their land and introduce to "Western" influences. Only recently have they had the opportunity to return their ancestral lands. Pollen describes how many pre-diabetic individuals were prescribed a return to their traditional diet and within 6 weeks they had improved health (weight loss, cardiovascular improvement). Have you or a family member ever made changes to your diet (eg. eliminating processed sugar, etc) that have made immediate improvements? What are some of the challenges to maintaining this type of "non-Western" diet? What are some of the advantages?

4. Pollen states "Most sustainable agriculture involves plants and animals...If the whole world were to go vegetarian, I don't think it would be a good thing." What are some of the reasons that he makes that assertion? What are some of the benefits of being vegetarian? What are some of the benefits of eating meat? Are you a vegetarian, meat-eater, vegan, pescatarian, etc and why have you made that choice?

Shola Reflection

When we arrived at Shola's studio kitchen it was not at all what I expected. It was like an apartment just full of cooking supplies, books, and a bunch of different types of foods. The first food he cooked us was cornbread, which was good, but a little grainy and not sweet at all. The reason behind that was because he forgot to put the sugar in. He then made the cheese soufflé with béchamel sauce. The texture of this was very slimy and it was made out of basically all cheese, which I do not tend to really like. I tried a bit of it and it was very salty and had a weird flavor to me that I just was not able to digest. Then Shola made pizza which was by far my favorite meal. It had a variety of cheeses on it and then a really good salami. It added a great touch to the pizza and it cooked in a very short amount of time with lots of bubbles. The last meal Shola cooked was the pasta with some type of irregular but very good meat sauce. He decorated the pasta bowl with artichoke paste which was unbelievably good noting that artichokes are not my favorite. The way he made the pasta was really interesting as it was very hard and grainy in the machine, but managed to push itself through the holes to make a curly shape pasta. Overall, my experience at Shola's was definitely one to remember and his appearance and showing was more than exceptional.

I wouldn't call Shola a chef nor a cook. He is both, as I feel that they are both the same thing. In my mind, I think that people just choose which one they are as they may feel as certain way about one or the other as one may sound more professional than the other. He was really good at making these meals, yet I still wouldn't define him as one or the other.

1/9/17 reflection

Yesterday we started off the day by researching our final projects with our partners or individually. Then we started talking about emulsions, specifically whipped cream and mayonnaise. We went to the back and made our own whipped cream with cream and sugar, some groups used powdered sugar. The whipped cream was delicious! Next we watched a video on mayonnaise to explain this science of emulsions. After that, we made our own homemade mayo. It tasted different than processed mayonnaise; it had more of a lemony taste because of the fresh lemon juice. We had to whisk the mayonnaise pretty aggressively to make sure the emulsion was mixed. Later in the day we made nestle tollhouse cookies but their was a twist! One batch was the original recipe but each pair then made a little change to the recipe. Some groups took out sugar and added glucose, some added extra flour and some melted the butter. We then cooked the cookies and taste-tested each one. They all had a different texture, flavor and chewiness depending on what was added or taken away.

Cookies - Alex S.

In our chocolate chip cookie variation, we added 1/4 tsp baking powder and 1/4 tsp baking soda instead of 1/2 tsp baking soda. We used two leaveners instead of only one. A leavener is added to a baked good in order to make it rise. The difference between baking powder and baking soda is that baking powder is made up of baking soda and a few other ingredients, including cream of tartar. Baking soda combines with something acidic to make bubbles, which makes a baked good rise. Baking soda often makes baked goods crispier and darker in color. With baking powder, when a liquid is added and the soda and acid that make up the power react to create bubbles. Baking powder makes baked goods puff up in the oven when combined with heat. By putting both baking powder and baking soda, our cookies were supposed to be crispy on the edges, but puffy in the middle. Our cookies looked very similar to the original cookies, except they were slightly puffier. My favorite cookies were the double flour ones. I really liked the doughy texture and how it tasted more like a muffin/scone.

Parisa's Cookies

Both Baking Soda and Baking Powder Cookies 

For my variation on the classic chocolate chip cookies, I added both 1/4 tsp of baking soda and 1/4 powder instead of 1/2 tsp baking soda. The baking powder is a chemical leavening that has both an acid an a base, which when combined, creates air pockets of carbon dioxide which inflate the cookie, making it fluffy in the middle. 

My favorite cookie was the Melted Butter cookie, because it was buttery and crispy.  

cookies by alex dimarco

For our cookies, we used cake flour instead of all purpose flour. The cake flour contains less protein, causing less denaturing and creating a chewier cookie with a crispy outside. The cookie taster sweeter than the original. My favorite cookie was the original because it was the perfect combination of flavors and a good texture.

Cookies by Anabelle W

Our cookies were made by altering the kind of flour. We exchanged all-purpose flour for cake flour, which contains less proteins. This allows less denaturing to occur and therefore the cookie is more chewy, though it retains a crispy outside. The dough for the cookies tasted much more sugary and the sweetness translated to the final product. The baked cookie with the cake flour was much sweeter than a normal chocolate chip cookie. I think because of this sugary taste, I favor the original recipe more. The normal Nestle Tollhouse recipe contains the perfect amount of savory and sweet which is my favorite combination.

Extra Four Cookies - Stefan

Dylan and I, along with the help of Erica, baked cookies with extra flour. The recipe was the same except that we used 2 cups of AP flour instead of 1 cup and 2T. Because of the increased levels of flour in the dough, it was very dry and crumbly with not much spread, so we decided to add a little bit of water to hold it together. The final result was more like a scone; it had more of a floury taste and was delicate and crumbly on the inside. My personal favorite was the baking powder cookies. They were soft on the inside and crunchy on the outside.

Cookies by Dylan

Today one thing that we in kitchen chemistry was cookies.  We all made variations of the original Nestle Tollhouse recipe.  In the cookies that Stefan and I made, we doubled the amount of flour in the cookies which caused them to stay almost perfectly similar to the way that they were put into the oven.  This is mainly due the fact that the flour was not broken down enough for it to form the round cookie shape that everyone knows.  Also, the extra flour made them a taste like a scone or a muffin rather than a cookie.  My favorite cookie that was made was the melted butter because they were a lot like the original, but a little thicker.

Glucose Cookies: Lindsay Walling & Jack O'Reilly & Erika

Today we made cookies! We used a normal recipe for cookies, but we substituted out the granulated sugar for glucose. This causes our cookies to be more fluffy and chewy. They were decals. Our favorite cookies were the our own, because they melted in your mouth!

Melted Butter - Sarah and Luca

We made Nestle Tollhouse Cookies with melted butter. Using melted butter rather than softened butter gives the cookies a crunchier and more spread out look. We both liked the original recipe the best over the modified ones. The thin and crispy texture of the original cookies can't be beat.

Bread Flour Cookies - Lee Lee and Ptang

Peter and I made the same Nestle Tollhouse 1/2 recipe but instead of 1 cup and 2 tablespoons of flour we used 1/2 cup and 1 Tbsp of All-purpose flour and 1/2 cup and 1 Tbsp of Bread flour.

The results produced a chewier, outer crusted cookie. The reason for this change was the fact that "bread flour has a higher protein content which helps gluten-development" (1). Gluten gives the cookies a more "elastic" composure which holds the cookie ingredients together, accounting for stronger chewy textures in these Bread flour cookies.


Lee Lee's Favorite Cookies:

-Glucose cookies for their soft, light texture that tasted like a soft scone. It tasted like a lighter snack and was easier to consume than a lot of the other, heavier, thicker cookies.

-The melted butter cookies because of their creamy, chewier inner layer which is my favorite form of chocolate chip cookies. The buttery taste was nice as well.

Peter's Favorite Cookies:
-My favorite was our bread flour type cookie because I have to first like my own cookie before others could like our cookie, even though it nobody likes it anyway.




Works Cited:

1) http://www.finecooking.com/articles/what-is-gluten-food-science.aspx
2)http://healthyeating.sfgate.com/gluten-baked-good-9060.html

Cookie Prep Articles

Video: The Chemistry of Cookies

*The Food Lab: The Science of the Best Chocolate Chip Cookies

Butter Holds the Secret to Cookies that Sing (NYTimes)

Perfection? Hint: It's Warm and Has Secret (NYTimes)

The Art of Cooking Aside, What's the Molecular Structure?

The Science Behind Baking the Best Cookie Ever?

The Ultimate Guide to Chocolate Chip Cookies
Part 2
Part 3
Part 4

The Perfect Chocolate Chip Cookie

Churro Ice Cream Bowl

Shola Reflection

Our trip to the studio kitchen completely exceded my expectations. After reading the articles about him, I thought he would be a very serious chef who was hard to talk to; however, Shola was welcoming and kind. His food was delicious and I was amazed the whole time seeing how fast he could create such tasteful dishes. 

In my opinion, Shola is a cook. He is a student of food, who is continuously learning about the chemistry behind the food he is cooking and new techniques of cooking. I believe, a chef has to work in a restaurant because its their primary occupation, while Shola simply cooks in his kitchen. 

Stefan - Shola Reflection

I really enjoyed the experience of visiting Shola in his kitchen and learning about the modern techniques that go into making food. When I heard about modern cooking, I was expecting to be served strange, unheard of foods that I wouldn’t even like, but that was the opposite of what happened. While the appliances that Shola used to make his food were modern, he ended up making some of my favorite foods. He first baked cornbread in his steam oven. This gave the bread a crunchy outside and a soft inside. He next made us souffle, showing us the delicate process of whipping egg whites and mixing it into the bechamel sauce to give the souffle an airy consistency. He next showed us how fresh pasta is made. It was cool to see how simple the pasta making process is. Applying heat and pressure to a mixture of water and flour is all that is needed to create pasta. He also showed us how he makes pizza, his favorite food to eat and make. He explained how his pizza dough is made from 00 flour, a finer type of flour. He also said he let the dough rise slowly for two days. He made some of the best pizza I have had, with the help of his wood-fire oven.

I would call Shola both a chef and a cook. I believe that the two words are essentially interchangeable. However some argue that a chef is someone who bakes makes food that the professional level and a cook makes food without pay. However I would still argue that Shola could be considered both. He is a chef because he went school for cooking, makes food professionally as a chef and he is extremely knowledgable in his profession. But he is also a cook because he also loves to make food for himself.

Molecular Gastronomy and Lower School- Jack and Lee Lee

Today, groups of 2 and one group of 4 created separate dishes that involved the use of Molecular Gastronomy. Molecular Gastronomy is the process of creating food with a modern scientific approach. It focuses on the "multi-sensory flavor" of our perception enabling us to experience burst of flavors through different textures created through Molecular Gastronomy. The textures can be unexpected and unusual but, for this reason, the process is very successful and popular. 

Chocolate Milk Gel:

Used Iota Carrageenan powder to set the melted chocolate chips and milk into a mouse-like, jelly-like dessert texture. 

Yogurt Spheres:

Sodium acetate mixed with water and yogurt, created gel sphere. 

Chocolate Mousse:
Nitrus Oxide with chocolate and a cream whipper created the mouse. 

Yogurt Spheres: 
Sodium acetate mixed with water and yogurt, created gel sphere. 

Parmesan Powdered Pop

Maltodextrin to absorb butter and parmesan oil, so there's less butter use.

Chocolate Spaghetti and S'mores: 
Used Agar from red algae to create the spaghetti gelatin.

Shola O. Reflection- Lee Lee McNeil

Our visit to Shola was both informative, delicious, and fun. I enjoyed his bright, humorous personality and his obvious love for cooking. The amount of detail and care he puts into even the most simplest dishes, like pizza, which I have made at home, is inspiring and fascinating. He makes the pizza dough and lets it sit to make sure it settles accurately. Every ingredient he gets, he makes sure its the best quality. He has stacks and stacks of cookbooks, which showed me that he is constantly exploring. His meals, even the cornbread without sugar, were delicious and I can see it's so because of precision he applies when choosing ingredients. Even though he has had some issues in the past with pursuing to open a restaurant, I can see that it hasn't weakened his passion. I also was surprised by the creation of Cheese Soufflé which I thought wouldn't taste great. Yet, he created a perfect consistency, and the sweetness was due to his careful timing of the bakings and mixing/whipping. His homemade pasta was soft and tasty, as well as his homemade pizza which was perfectly oiled and fresh. Overall, Shola helped me realize the importance of choosing fresh, healthy ingredients, of exploration with recipes, and of doings precise, careful measurements and cook time for a positive outcome.

 I would describe Shola as a chef because he has dedicated his life to cuisine and is very informative in the subject matter of cooking. Unlike the term cook, which I see as less definitive and more hobby-like, the term chef is more professional and definitive. When people hear chef, they assume a job or profession, while hearing cook formulates a more vague impression. Cook sounds familiar, for example, I call my dad a "good cook" because he can make pretty good dinners, however, I wouldn't ever call him a chef because that wasn't his career, and he hadn't ever studied cooking formally. Hola, on the other hand, studied in Paris and has worked in cooking. He also has continued to explore, research, and share his meals, as well as pursue a career in cooking through books and other ways. Due to him continuously pursuing cooking as his career, Shola can be defined as a chef.