Chili Chemistry
The Chemistry in Chili For my 2018 Chef Speciality project I will be explaining the chemistry included while cooking chili. Chili is a commonly cooked and served dish and is widely enjoyed across the whole nation. The chili recipe that I will be using includes 2lbs of extra lean ground turkey, ½ cup of chopped onions, 1 tbsp. Garlic powder, 3 oz of diced green chilies, 10 oz of can tri- bean blend (drained), 10 oz can organic black beans (Drained) 10 oz of organic diced tomato, 1 tbsp. Xylitol brown sugar, 1 tbsp of chili powder, 2 tbsp of white vinegar, 3 tbsp of regular yellow mustard, 2 tsp cumin, 1 tsp salt and 1 tbsp of fresh cilantro. But what exactly is going on when you are physically cooking the food that you don't know about? The
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The first step in cooking this chili is you have to brown the 2lbs of extra lean ground meat so that it is fully cooked. Inorder for this process to fully develop, a chemical reaction referred to as the Maillard reaction must take place. This is a reaction between a nitrogen-containing molecule, such as meats and grains, and a reducing sugar, in this case, glucose (Food Processing and Maillard Reaction Products). Louise-Camille Maillard was the first scientist to discover and observe this reaction which later became very useful in the field of cooking. This chemical reaction consists of four major steps described as the following: First, a sugar combines with an anime to form an intermediate. Which then rearranges itself into a glycosylamine. Next, the glycosylamine repositions into an aminoketose. This is the result of an aminoenol …show more content…
Sinoda, Osamu, et al. Biochemical Journal, U.S. National Library of Medicine, 1931, www.ncbi.nlm.nih.gov/pmc/articles/PMC1260832/.
Tamanna, Nahid, and Niaz Mahmood. International Journal of Food Science, Hindawi Publishing Corporation, 2015, www.ncbi.nlm.nih.gov/pmc/articles/PMC4745522/. “ Why Does Chopping an Onion Make You Cry?” Library of Congress Web Site, www.loc.gov/rr/scitech/mysteries/onion.html.
Yuan, Gao-feng, et al. Journal of Zhejiang University. Science. B, Zhejiang University Press, Aug. 2009,
The first step in cooking this chili is you have to brown the 2lbs of extra lean ground meat so that it is fully cooked. Inorder for this process to fully develop, a chemical reaction referred to as the Maillard reaction must take place. This is a reaction between a nitrogen-containing molecule, such as meats and grains, and a reducing sugar, in this case, glucose (Food Processing and Maillard Reaction Products). Louise-Camille Maillard was the first scientist to discover and observe this reaction which later became very useful in the field of cooking. This chemical reaction consists of four major steps described as the following: First, a sugar combines with an anime to form an intermediate. Which then rearranges itself into a glycosylamine. Next, the glycosylamine repositions into an aminoketose. This is the result of an aminoenol …show more content…
Sinoda, Osamu, et al. Biochemical Journal, U.S. National Library of Medicine, 1931, www.ncbi.nlm.nih.gov/pmc/articles/PMC1260832/.
Tamanna, Nahid, and Niaz Mahmood. International Journal of Food Science, Hindawi Publishing Corporation, 2015, www.ncbi.nlm.nih.gov/pmc/articles/PMC4745522/. “ Why Does Chopping an Onion Make You Cry?” Library of Congress Web Site, www.loc.gov/rr/scitech/mysteries/onion.html.
Yuan, Gao-feng, et al. Journal of Zhejiang University. Science. B, Zhejiang University Press, Aug. 2009,