As chemists, we view the world with a unique perspective. Chemistry is present in everything that we see and do. Our first few classes and our discussion of food science have driven that point home. While searching the interwebs, I found an article strikingly similar to the discussions we have had in class.
Entitled Chemistry of Cooking, the article (and video) relates an interview with biochemist Shirley Corriher. Corriher explains that chemistry plays a vital role in the way food is cooked, using common examples. First, she describes why cabbage turns blue when cooked: Anthocyanin pigment, present in the red cabbage leaves, must remain in an acidic environment to maintain its red color. Cooking the cabbage creates a basic environment within the cabbage cells, and the red hue turns a "disgusting" blue. Corriher shows that adding a spot of vinegar (acetic acid) will maintain the acidic environment and hence the red hue of the cabbage. The chemistry involved in cooking asparagus and preserving fruit are also covered.
As a big fan of food, it makes me happy (and hungry) to talk about food chemistry. Honestly, this as one area I have overlooked for too long. It wasn't until I discovered my love of Top Chef that I realized chemistry is in the kitchen. The idea of "adding acid" to a plate scared me at first, until I thought about the complex chemical reactions that take place to produce flavor. I'm going to eat!
The article and its entertaining video were on the front page of www.sciencedaily.com, and can be found at:
http://www.sciencedaily.com/videos/2009/0112-chemistry_of_cooking.htm
I have also provided a link to an episode of Top Chef, just for fun. At the beginning of this episode, the chefs are forced to create sweet desert dishes without the use of sugar, and many use the natural sweetness of fruits and breads. Enjoy!
http://www.hulu.com/watch/51437/top-chef-focus-group
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While reading your post I thought "Woah, so cabbage acts like litmus paper since it turns blue in basic environments and red in acidic." Then I went on google to see if people use red cabbage to test pH and found this:
Red cabbage has a water soluble pigment molecule called flavin that turns the anthocyanin pigments color in red cabbage juice. This color change helps determine the pH of a solution.
http://chemistry.about.com/library/weekly/aa012803a.htm
Cool!!
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