What a useless definition.

Fortunately, this blog will take a closer looks at some principles behind some foods and give a better explanation of the science behind the things you eat.  There is much more to food than what is looks like and smells like and tastes like. Why use rotten bananas in bread?  Why will eating a charred, juicy, meaty steak potentially give you cancer?  Read on and find out.  Food will taste better when you know how it works.  There are corresponding recipes to each post!

Q.  How come some people cannot eat bread, pasta, and other such products that contain wheat flour?

A. It’s a simple allergic reaction

The REAL answer:

Marcella Gonzales, a pre-med undergraduate in Nutrition Science, unfolds an in-depth answer to this question.

We must first understand how gluten is formed in those foods.  When making many types of dough there is frequently a step which requires one to knead bread dough. The kneading process combines two proteins in wheat flour, gliadin and glutenin, and results in the formation of gluten.  Gluten is what gives dough its elastic like properties.  It is also the culprit for celiac disease.

Celiac disease is a disorder of the small intestine.  When someone with this medical disorder eats gluten containing foods, their bodies produce antibodies which then trigger an inflammatory response on the intestines.  If someone with celiac disease continues to ingest gluten, they will have serious problems.  Gonzales said one of the most problematic issues is when the villi start to wear away and breakdown.  The villi are like miniature hairs on the inner surface of the intestine that absorb nutrients.  Other problems that can arise include abdominal pain a general feeling of being sick.

Fortunately, one cannot catch celiac disease from someone who is unfortunate enough to be laden with this disease.  Those afflicted must adhere to a lifelong habit of dietary restrictions of gluten-containing foods.  All foods which contain wheat, rye, or barley contain the culprit.  Gonzales mentioned that it is easier than ever to find gluten-free foods.  Just walk into the local Hy-Vee and you’ll see a special section of the store that has tons of foods which are typically off limits.  Someone with celiac disease is able to eat all of the normal foods and not feel guilty.

There was, however, no mention of a replacement for beer.

For a recipe see the one under the “Organisms” post that was made yesterday.  For a fun project try using gluten free flour substitute and see if you can taste the difference.  Can you?

Recipe for the special flour found here. http://www.ellenskitchen.com/faqs/glutfree.html

Q. Why does bread rise?

A. Because that is what bread does.  It just rises.

The REAL answer:

The thought alone of a PB&J made with unleavened bread sounds just as disgusting as the actual taste of the sandwich itself. Cardboard anyone? Good thing for us we have microorganisms to the rescue! This organism, yeast, is a seemingly simple ingredient. Without this vital component there would be no such things as lovely, lofty breads or cinnamon rolls or biscuits.

Deb Nikkel taught a class on making biscuits at Apron Strings kitchen store in Hutchinson, KS.  This bon vivant of baked goods gave an explanation of how yeast works while she demonstrated to make her whole wheat biscuits.  Yeast is a temperature sensitive biological agent that, when mixed with warm water and flour or sugar, begins to ferment and release carbon dioxide. The dough captures the forming gas and then expands to a nice inflated mass. It is essential to use warm water when rehydrating yeast.  Using cold water slows down the activity of the yeast and can result in sticky dough.

A fun food fact Deb wanted the audience to remember is that dough can be stored in the freezer for up to 6 months after it is made.  Remember, yeast is temperature sensitive.  When in the freezer the yeast is slowed down so much that they can’t move around to make gas.

Yeasted Whole Wheat Biscuits

dissolve  1 Tablespoon yeast in 1/2 cup warm water or (1 packet dry yeast)

2 cup whole wheat flour (Hudson)
3 cup all purpose flour
1 Tablespoon Kosher salt (table salt 1/2 the amount)
1 Tablespoon sugar or ( brown sugar or honey)
1 teaspoon baking soda
3 Tablespoon baking powder
1 1/2 stick UNSALTED butter
2 cups buttermilk

COMBINE DRY INGREDIENTS

combine yeast with Buttermilk

cut butter in small bits – Keep cold

Mix with pastry blender or processor until looks like coarse meal.

Add liquid.

cover in bowl overnight.

Time=Flavor

Will not double but will get bigger and lighter.

Bake in HOT oven 400 degrees.

put on parchment paper- can freeze for 1 month. Let come to room temperature.can put melted butter on top of biscuits before baking.

Recipe courtesy of Deb Nikkel

Q.  Will I get sick from eating a burnt steak?

A.  Yes.  That is why one should become a vegan or, at the very least, a vegetarian.

The REAL answer: Mmm Mmm Good.  The motto to Campbell’s soups should be applied to a big chunk of dead animal.

Lets take a look at how meat is composed before we get a straight answer.  First, all meat is composed of water, connective tissue, fat tissue, and muscle.  When a nice steak is heated up a lot of science is taking place. Collagen, a type of connective tissue, is the most abundant protein found in animal meat and converts to a gel when heated. This gelatin is the special component which makes Jell-O Jigglers jiggle.  Another key element of meat is the fat, better known as marbling.  When meat is being cooked the marbling melts and gives meat its juiciness and flavor. To see why meat turns brown, see the posting about cookies.

There is an invisible, intriguing reaction which happens when you see those gorgeous grill lines seared into the side of a steak. According to Brian Snyder, a student working on his doctorate in Human Nutrition at KSU, a cooked steak (or any other type of cooked meat for that matter) can be potentially hazardous due to the charring that forms on meats during grilling. During the high-temperature cooking heterocyclic amines are formed.  These amines are carcinogenic to the body and are related to cancer.  They are, however, not present in raw meat. Snyder said although risk is increased with this exposure, it does not necessarily mean cancer will develop.  It could take many years before any symptoms show. In fact, someone should worry about the issues that will undoubtedly arise when undercooked meat is consumed.  The risk of getting sick from eating undercooked meat is substantially greater (almost guaranteed) than the risk of developing cancer from overcooked meat.

Will you get sick from eating a burnt steak?  No. Absolutely not.  Can you get sick? Maybe.

Bourbon Beef Tenderloin

1 Cup red wine vinegar
1 Cup olive oil
1 Cup Evan Williams bourbon
1 beef tenderloin
3 Tablespoons cracked black pepper

Combine red wine vinegar, olive oil and bourbon.

Massage mixture into the beef with your hands.

Marinate the beef tenderloin in the refrigerator for one hour, any longer may cause the meat to become too tart.

Remove the meat from the marinade and pat dry.  Coat the tenderloin with the cracked black pepper evenly and place marinated beef tenderloin in a roasting pan, place in oven and cook for 20 minutes in a 400 degree oven (or longer, depending on how you like your beef).

Let stand for 10 minutes.

Courtesy of the Evan Williams Cooking With Bourbon cookbook.

Q:  Why use old bananas in banana bread?

A: Because nobody else would actually eat the rotten thing.

The REAL answer: The banana, unlike beans, truly is a magical fruit.  According to Christie Ledeker, a graduate student pursuing her Masters degree in Food Science, said the main reason for using overripe, brown bananas is a texture thing.  If you were to use a fresh banana and mash it up there would be bigger chunks of the fruit and wouldn’t blend as well in the mix.

Christie said the next reason is because a brown banana will be more sweet.  So sweet, in fact, one would not want to eat it plain. When the banana ripens its peel changes from green to yellow to brown because it is loosing chlorophyll (the stuff that makes leaves green).  As it is ripening, the color-changing peel releases nutrients into the banana which cause more sugars to form and thus create a sweeter tasting fruit.

Banana Bread

10 tablespoons plus 1 teaspoon butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup toasted, chopped walnuts

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.

Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.

Recipe courtesy of Emeril Lagasse of the Food Network.

*This was a good loaf of bread as good bread goes and as good bread goes it left.  After it was made it was devoured within 30 minutes amongst 3 roommates!!!

Q:  Why do cookies and breads turn brown when they are cooked?

A: The elves make them that way!

The REAL Answer:  Lets get serious.  Unlike Santa Claus, those stupid elves don’t actually exist.  They are just propaganda used by the Keebler company (a subsidary of Kellog’s) to make you want to buy more of their products.

Anyway, back to the science.  Andie Schrage, a graduate student pursing her degree in Public Health at KSU, gave a rational answer. In short,  the explanation is due to a chemical reaction called the Maillard reaction.  The maillard reaction occurs when a carbohydrate is mixed with a protein and then heat is applied to that item. The desired result is that lovely golden brown crust. Breads and cookies can have numerous ingredients in them, typically consisting of staples such as sugar, milk, eggs, etc.  The carbohydrate suctose, or table sugar, is the most commonly used type of sugar in these recipes.  When the carbohydrate is mixed with a protein (from milk or eggs) the maillard reaction can take place.  Without the protein or the sugar browning will not occur. The maillard reaction also explains why coffee can turn brown when it is roasted.  Pretty cool, eh?

Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips (any brand)

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yield: Makes about 5 dozen cookies.

Courtesy to the back of an old bag of chocolate chips.