Alton Brown Joins Welch’s in Standing Up to Free Radicals
Food scientist and TV personality, Alton Brown, is the new face of Welch’s ad campaign for its 100% Grape Juice made from Concord grapes. Known for his animated and engaging explanations of food science, Alton Brown will be appearing in television, print and online advertising, as well as in-store merchandising for Welch’s 100% Grape Juice. In his own unique style, he’ll blend ingredients of wit, wisdom, and science to explain what makes Welch’s 100% Grape Juice, made from the entire polyphenol-packed Concord grape, so special. To view Multimedia News Release, go to http://www.prnewswire.com/mnr/welchs/35871/
Alton Brown Joins Welch’s in Standing Up to Free Radicals - Video
Food Scientist Gets to the Heart of Polyphenol Power in Welch’s 100% Grape Juice With New TV, Print and Online Advertising
Fudge Science
The scientific explanation behind Fudge. Food Science Episode “Fudge Science” Dr.Kiki: Hi, I am Dr.Kiki and you are watching Food Science. Today we are going to learn all abut the chemistry behind making fudge. That’s right I said chemistry behind fudge, turns out that fudge is very special in the candy world. Its recipe is based on the chemical principles of super saturation, and crystallization. To start making fudge, what you need to d is take heavy cream, with chocolate, some sugar, and a little bit of salt. So I am going to start out putting one cup of heavy cream in this sauce pan. I turn the temperature on low and add four ounces of chocolate. I am going to melt this chocolate into the cream before adding any of the other ingredients. We are just going to sit here and I am going to stir this. The chocolate is starting to melt on the bottom of the pan I can feel it. So now the chocolate is fully melted into my cream and I am going to add my sugar. I am going to add two cups of sugar, which is way more than cream, should normally be able to dissolve. I am also using super fine granulated sugar so that it will break down a lot easier and it will be able to dissolve it into here. I am going to add a pinch of salt, and I am also going to add a tablespoon of Karo Syrup. Karo syrup is corn syrup; it’s made up of glucose molecules, which is different form the table sugar. Table sugar is made up of sucrose. What ends up happening when you mix this all together is that the sucrose and the glucose compete with each other and kind of messes up the crystallization process. So that crystals don’t form earlier than you want them to. Were going to keep increasing the temperature of the solution until it is boiling, and we want it to reach well beyond the normal boiling temperature of milk, so we have reached our boiling temperature, its 234 degrees Fahrenheit, and what’s happened right now is the fudge is boiling furiously. And this means that all of the sugar has been completely dissolved into our milk and chocolate solution. So we know that we have a completely super saturated solution at this point so we can move on. What I was doing just a second ago was wiping down the sides of my sauce pan to make sure there aren’t any stray sugar grains hiding around. One of the problems with the cooling process is now that this syrup is supersaturated. It really wants to crystallize. The sugar doesn’t want to be a liquid; it wants to be a solid. So it really wants to crystallize. But we are not going to let it. I am going to take this and pour it into a cooling container. Now that we have taken it away from the heat, we are going to put it into a quiet place. We are not going to agitate it. We are not going to stir it anymore. We are just going to let it cool on its own, so I am going to cover this fudge with a nice piece of cheese cloth. That’s going to help keep any bits of dust or other debris from falling on our fudge as well as let it cool. And it is going to cool for a long time. So now I have waited a couple of hours for my fudge to cool down. I haven’t been agitating it. Well maybe a little, I stuck a thermometer in it so I could find out how cool it was getting. Now let’s take a look at it. I had this cloth over to make sure that no stray dust particles got in to keep it as clean as possible. It looks really good; I have a nice shiny top on my fudge. It looks like it hasn’t started to crystallize at all. This is great. Now we got it at just the right temperature, what we are going to do is I am going to add a little bit of butter, two tablespoons of butter too the top of the mix here, and a teaspoon of vanilla. There is something about the combination of chocolate and vanilla that really makes the chocolate pop. And so now I am going to go back and take out my spoon from earlier and take out my thermometer, and just start stirring. I have waited until this perfect temperature I am mixing like crazy, my butter is going to melt, and right now it’s got a nice shiny sheen on it, and this is going to stay for quite awhile. Until all the ingredients get mixed together. And the crystals start to form. When the crystals start to form by my stirring, I am bringing sugar molecules into contact with each other so that they can start forming crystals. But because I am stirring it now, I am making tinier crystals 5than would have formed otherwise. And so I am going to keep stirring, and stirring, and stirring, and stirring. And what am I waiting for? The shininess to go away, when the shininess goes away it usually takes a few minutes, that means my fudge is set and all the crystallization is really getting going. So I have been stirring this here for a little while and it changed from shiny black texture to kind of a more matte brown look. And so this indicates to me that it’s about ready to turn into real fudge. So I am going to put this to the side for a second, take my little 8 by 8 pan here and give it a little butter. Then we just take what we got and pour it right into our pan. SO hopefully I have followed all of the precautions of the recipe correctly. And I didn’t cause super saturation in our fudge solution earlier than I wanted it to happen. Hopefully if we let this set overnight, or even just a couple of hours it will star to harden up on its own when it starts to hit that crystallization. So we will just take this, and this we can leave off to the side, you can cover if you like to. If you just want to make sure you don’t get anything into it. You let it sit fro awhile and when you come back later you should have something resembling this. Something nice and fudgy, something you can cut into nice Edible Square. Mmm, mmm. And hopefully it won’t have a grainy texture on your tongue. Hopefully it will be nice and smooth. And so that sour fudge, the chemistry of fudge all in one go. And while you’re eating your food, remember its not just food, its science.
Category:Food science - Wikipedia, the free encyclopedia
The main article for this category is Food science. … Innovative Food Science and Emerging Technologies. Inverted sugar syrup …
Jeremy Brault - Food Science Title Sequence
A 45 second opening title sequence for a TV show called Food Science. It is a scientific based show about food, the science behind cooking, and what is in food. Created using Adobe After Effects CS3, Photoshop CS3, Apple Soundtrack Pro, Illustrator CS3, and a Cannon Rebel 20D and Rebel XTI with Multiblitz strobe lighting kit. http://www.jeremybrault.com/ http://www.jeremybrault.com/blog
Food Science Department - Purdue University
Food Science @ Purdue University - Food Chemistry, Food Microbiology, Food Processing. … It has been an exciting year for the Food Science Department! …
Food Science @ Penn State!
Department of Food Science, at the Pennsylvania State University. Food Science Experiments and Learning Opportunities for Students of All Ages!
Food science and food technology information from IFIS Publishing
A gateway to free and subscription based information relating to food science, food technology and food-related human nutrition, including feature articles, minireviews, internet …
Microwaving Eggs
In the kitchen with no time to spare? Go ahead and microwave those eggs!. Food Science Episode “Microwave eggs“ Dr. Kiki Sanford: Hi, I am Dr. Kiki Sanford and today on Food Science we are talking about microwaves. Have you ever wanted hardboiled goodness but didn’t have the time to dedicate, many of us have probably resorted to the microwave at one point or another. I know that I have tried to pop an egg into the microwave on at least one occasion but then you learn your lesson. Anyone having to clean a egg out of the microwave probably won’t repeat the mistake but what just happened? Microwave ovens work by creating electromagnetic waves in the form of microwaves that energiz the electrons and molecules. Microwaves have wave lenghts 1mm to 1m in length. Microwave ovens have a device inside of them called a magnatron which produces strong and rapid pulses of microwaves. DC pulses are created within the microwave oven Power Supply which electrically heat a cathode causing it to release electrons. With the help of the special magnet beams of the electrons are sent to special chambers that resonate at 2.5 ghz, the frequency ad which might waive ovens a operate. A antenna then transmits the current from the magnatron to the cooking chamber as microwaves. Microwaves primarily affect molecules that are polar in nature by making them rotate to remain aligned with the alternating electrical field of the microwaves. As they rotate some of the molecules bump into each other the resulting friction changes kinetic energy into heat. Microwaves can pass through non polar materials that do not conduct electricity and do not contain water. This lets them penetrate more deeply into foods and more rapidly than conventional cooking methods. In the case of our pour egg here the microwave excited the water molecules inside the egg to boiling, this lead to steam build up inside of the egg that increased the pressure enough to cause it to explode. But is it possible to cook an egg in the microwave in its shell without having it explode? I found a gadget that says it will let me do just that. The microwave egg boiler. This microwave egg boiler consists of a lid, a aluminum tray, and a well for water. But aluminum in the microwave? Well it turns out that as long as there are no sharp edges notice that this tray is nice and round, there is no place for the electrical current created in metal objects by microwaves to collect and create a spark. If you inspect your microwave you’ll notice that the cooking chamber is metal walled, this keeps the microwaves inside of the microwave. Now look carefully at the glass in the door, the holes in the screen are smaller than the wave lenghs of the microwave which also helped keep them from escaping. The thickness of the metal also comes into play, lower resistance leads to less heating, the thicker the metal the lower the resistance so this tray should be just fine. The lid is lined with aluminum so that the eggs are completely shielded from bombarding microwaves. You fill the well with water, put the eggs on the tray, set the lid on top and make sure it is snug, and then set the microwave to cook and you wait. The end result here is that the water is heated creating steam which heats the aluminum tray and cooks the eggs from the outside in via conduction, rather than the eggs heating internally, creating steam and exploding. That is hot, see what nice cooked eggs. And no mess to clean up, yeah. But remember it’s not just food, it is science, oh yeah, its science.
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