Past Articles

Wednesday, May 23, 2012

MIT Nano-Technology Grad Perfects Faster Ketchup Bottle

The MIT Team

TIME article about LiquiGlide

Salt, Not Oil

When cooking meat, particularly beef, you can eliminate the need for cooking oil completely.

Heat the pan. Sprinkle salt evenly through the pan. Add meat to the pan, and you will hear it sizzle and crackle. The salt draws moisture from the meat, and enough fats to take the place of the cooking oil you might have used.

I've been told this does not change the flavor of the meat, although common sense dictates that it must. I must say, I have used this method for many years and never experienced overly salty meat using this method.

Monday, May 14, 2012

High-Altitude Cooking? No Pressure!

I was kindly invited to spend Christmas Day with friends up in Ft. Collins, Colo., last December, and I offered to bring a Cheesecake made with the world's bar-none best New York-style Cheesecake recipe.  The day prior, I set aside for baking.  This was one of my first attempts at baking since moving to Colorado, and while I'm keen on improvising in cooking, I'm less likely to stray from a baking recipe.  I completely forgot that adjustments needed to be made to my favorite recipe for the change in altitude.

What do you suppose my first clue might be? 

The mellow filling in the spring-form pan rose much more than usual.  I thought nothing of it, because everybody likes a mile-high slice of Cheesecake, right?  Well, clue number two was the baking time.  The cheesecake requires a very high temperature of 500 degrees for (I believe) 90 minutes.  At 30 minutes, the top crust was already golden brown.  At 45 minutes, it was black and charred.  I removed the cheesecake at this point, primarily because I had trouble seeing it through the smoke in the oven.  After cooling the molten monstrosity, inspection showed that the graham cracker crust was slightly overdone, but nowhere near as overcooked as the black helmet my cheesecake was wearing.  As the cake continued to cool, the black shell split and cracked and peeled, like paint off an old, weathered house.  Using a spatula, I removed the “helmet,” and beneath – The charred cheesecake was beautifully golden brown. 

I was able to rescue the charred cheesecake, and my host and other guests exhibited amazing patience and understanding, as fellow transplants to the mountains from Upstate New York.  It was delicious.

The question is, what factors change at high altitude?  Answer:  All of them.  Okay, I exaggerate.  The big ones are atmospheric pressure, humidity and food chemistry.  The result will be highly visible:  Blackened cheesecake tops, cakes that sink in the middle, flat cookies, batters and fillings that overflow the griddle or pie pans. 

Atmospheric pressure:
  The Colorado State University Cooperative Extension reports that the pressure per square inch at sea level is 14.7, while at 5,000 feet, it is just 12.3 ppi.  At 10,000 feet, it is just 10.2 ppi.  For every 500 feet or so, water boils at one degree less than the sea-level standard of 212 degrees Farenheit.  The change in pressure causes the following:

  • faster action by leavening agents
  • faster evaporation of moisture
  • faster boiling points for liquids

Humidity:  Here in the Rockies of Colorado and points south, we enjoy lots of sunshine and an arid/semi-arid desert climate.  Humidity is low.  The dryness alters the chemical properties of some ingredients, which may affect your recipes.  Flour may be drier, requiring more liquid to achieve sea-level/normal humidity results.   I've noticed that pasta is drier and more liquid is necessary for baked pasta dishes.  On a positive note, bread mold is slower to develop, although bread must be wrapped to avoid drying out.

Food chemistry:
  Under the confines of lower pressure and faster evacuation of gases, cellular structure is compromised for many items, especially those containing sugars and fats.  Adding an extra egg to baked goods and pastry recipes can help offset the weakened cell walls.  Decreasing the amount of flour or leavening while increasing the baking temperature may yield better results.  Decreasing cooking and baking times may also help.

It would be helpful if some smart people came up with a formula for all this.  They have.

Rules of thumb at 5,000+ feet:
  • reduce flour and leavening agents by 1/2
  • reduce sugar by 2-1/2 tsp. per cup
  • Increase liquid by 3 tsp. per cup or one egg
  • Increase baking temperature by 15-25 degrees (except with yeasted breads: reduce by 15-25 degrees)
  • While increasing the temperature, decrease the baking time by 20 percent.
  • For muffins and cakes, fill pans only 1/3 or 1/2
Most experts will agree that a degree of trial and error is necessary.

So what actually happened with my cheesecake?  As the liquids evaporated so quickly, it altered the concentrations of sugars and fats.  I should have increased the liquids by at least 10%, reduced the sugar by 25 percent and decreased the baking time to about 60 to 70 minutes.   I'll  report back on the next attempt.

I'll leave you with one of my favorite tweeps, Rise Keller, a.k.a. @VanillaGrrl and her presentation on the subject.









Friday, May 4, 2012

pHarmony for Your Body

Your body is like a barber-shop quartet.  When you are feeling at your peak, everything works in  harmony with everything else.  Sounds great, looks great, feels great.  Diet plays a major part in the orchestration of those harmonies, and when you hear those sour notes prick your ears with more frequency, you may want to check to see if you have a pH-armony problem.  I apologize up front:  This is a rather complex issue and I am giving it  a basic blog overview.  For more details, consult a registered dietician (RD) or a doctor.

For most non-space alien people, the body operates with an average blood pH of 7.35-7.45, which is slightly “alkaline.”  In this range, the body maintains stores of minerals, nutrients and raw materials to maintain its peak performance.  To keep the body in this range, an alkaline diet is helpful.

In today's world, however, many of us thrive on or fall prey to pre-packaged foods, meats, white bread, sugared drinks, alcohol, chips and candy.  All of those are acidic, and it's like replacing members of your barber-shop quartet with all baritones.  Your body won't be able to hit the high notes.  As a result, it pulls from the stores of calcium, potassium and sodium, sending the body's pH spiraling toward Acidopolis – Sin City.

This is a condition known as acidosis.  I call it the slug-ification of America.  To avoid acidosis, increase your intake of the items listed at the end of this article, because acidosis can be checked with proper diet.  But when left to run rampant for long periods of time, it may cause these conditions:

Weight gain, obesity and diabetes.
Cardiovascular damage.
Bladder conditions.
Kidney stones.
Immune deficiency.
Acceleration of free radical damage.
Hormonal problems.
Premature aging.
Osteoporosis and joint pain.
Aching muscles and lactic acid buildup.
Low energy and chronic fatigue.    
Slow digestion and elimination.
Yeast/fungal overgrowth.
Lack of energy and fatigue.
Low body temperature.
Tendency to get infections.
Loss of drive, joy, and enthusiasm.
Depression.
High stress and quick temper.
Pale complexion.
Headaches.
Inflammation of the corneas and eyelids.    
Loose and painful teeth.
Inflamed, sensitive gums.
Mouth ulcers.
Stomach ulcers.
Cracks at the corners of the lips.
Excess stomach acid.
Gastritis.
Nails are thin and split easily.
Hair changes: dulling, split ends, and falling out.
Dry skin.
Skin irritation.
Leg cramps and spasms.

Embellish your diet with these items to leave Sin City and return to a natural, alkaline state:

ALKALIZING VEGETABLES

Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN

Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS

Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14


Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself.  Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalizing effect in the system.  For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

 

Monday, April 16, 2012

Why Onions Make You Cry

Here in the Atomic Kitchen, we bring the gamut of emotions. We like to make you laugh.  Today, we might make you cry.  Fair warning: you may need a box of tissues as we explain why cutting onions makes you cry.

Your tears are primarily water.  Saline. Salt water.

Onions can be divided into two categories:  Sweet and Storage.  Sweet onions have a much higher water content, and have a limited shelf life.  They have a milder reaction with your eyeballs and tear ducts because of that high water content.  We're going to address yellow, white and red onions used in cooking – the “storage onions” sometimes referred to as “dry onions,” with a relatively low water content.

You're embarking on a fantastic recipe.  You've got a sharp knife at the ready.  You peel the skin off the onion and place it on the cutting board.  Shortly after making that first slice, your eyes tear uncontrollably.  These do not feel like “Oh, the suffering of humanity!” tears.  They burn.  What is going on?

Lurking within your onion are a mishmash of chemicals separated by cell membranes. In the whole onion state it is stable.  But inside some of those cells are many amino acids, among which are sulfoxides.  When you cut into the onion, you break the cell membranes, releasing a chemical medley through the onion, creating instability in Onion World.  The sulfoxides become sulfenic acids.  These are free to combine with other molecules, and one of the by-products is propanethiol S-oxide, a gas which takes a vapor form.  Propanethiol S-oxide wafts upward, interacting with the moisture in your nose and those saline tears in your lachrymal ducts to create small amounts of sulfuric acid.

Sulfuric acid burns.  Your tear ducts create more tears to wash the irritant away, and before you know it, you look like you just watched “Ol' Yeller.” 

To avoid the waterworks, chill the onion for 30 minutes before cutting it.

Thanks for reading The Atomic Kitchen!  Please share us with your friends. 

Next week:  Acidosis

Last Week:  How to Avoid Curdling

  

Sunday, April 8, 2012

Going Curdless: Tips to Avoid Curdling


A good rule of thumb for cooking with dairy products, including cream, milk, eggs, butter, cheese and mayonnaise, is:  patience!

Sauces made with milk,  cream and cheese may curdle for several reasons:
  • not enough fat content.  Skim milk will curdle more than heavy cream, and low-fat creams and cheeses are more likely to curdle than their whole-fat compadres.
  • too high heat.  Cream sauces must be cooked at low temps. Use a thermometer to ensure temperatures stay lower than 175 degrees F.
  • too much acid.  Cream should be added last (with exceptions like lemon juice). Wine can be very acidic, and should be reduced.  any ingredients should be of medium temperature before cream is introduced, as it will separate at boiling.

How curdling occurs:
Dairy fats combine to form a rubbery mesh, which squeezes out water.

One possibility to prevent curdling is Carrageenan.  There are three kinds, and Lambda Carrageenan is best for sauces because it is water soluble. It is derived from red seaweed.  80% of the world's supply originates from the Philippines, although its name originated from an Irish fishing village noted for a pudding made from seaweed and sweetened milk.

Interesting fact: Camel's milk will not curdle.  It may be tougher to find on your supermarket shelves.

If a cream or butter sauce “breaks,” it can be fixed.  In a separate pan, gently heat a small amount of your cream or your dairy base, and gradually add the broken sauce, whisking as you go.  The added dairy fat plus the gradual temperature reduction will rectify the curdling.  This is called “tempering” a sauce.

Or... remove the curdled sauce from heat immediately and place pan in an ice bath, which will immediately halt the cooking process.  You may add an ice cube to the sauce as well. This quick-cooling should help bring the sauce back together.  Some cooks recommend adding starch, such as a paste made from flour or corn starch and water.

None of these methods are foolproof, and many chefs will attest, sometimes you may have to just start over!  C'est la vie!

Tuesday, April 3, 2012

The Atomic Kitchen: Love Me Tender: Natural Tenderizers

The Atomic Kitchen: Love Me Tender: Natural Tenderizers: Wrapping meat in a papaya leaf from the paw paw tree is one way to tenderize it naturally. Meat derives much of its flavor from fat.  Th...

Monday, April 2, 2012

Love Me Tender: Natural Tenderizers

Wrapping meat in a papaya leaf from the paw paw tree is one way to tenderize it naturally.
Meat derives much of its flavor from fat.  The ideal cuts have fat “marbled” in its texture.  Some cuts of meat are simply tough.  Many meat tenderizers are available on the market.  The critical ingredient in most of these is papain.  As you might guess, papain comes from papaya.  I was not able to figure that out on my own.  I though it came from the Pope.

Good news!  You can tenderize your meat without a packaged meat tenderizer or papal intercession. 

  • Liquify or smash ripe papaya to create a tasty marinade that will tenderize your meat using natural papain.  You can also wrap meat overnight in paw paw leaves to reap the benefits of papain.
  • Use fresh pineapple.  It contains an enzyme, bromelain, that quickly tenderizes meat in 30-60 minutes.  It will add flavor to the meat, which may be good, or not.
  • Use a meat mallet to pound chicken, beef or pork.  It breaks fat tissue, increasing tenderness.   

Be sure to use fresh pineapple and papaya.  Canning and bottling destroys these enzymes.  Do not tenderize for long periods or your meat will turn to mush.

Papaya leaves, which are very bitter in their raw form, are believed to cure scarlet fever, lessen menstrual pain, treat acne, increase appetite and improve digestion.

Sunday, March 25, 2012

Cooking With Beer

Beer can be a useful cooking ingredient in two ways: as a reduction for sauces, gravies, soups and baked goods, or as an add-in flavoring.  Three ways – in a glass as an accompanying beverage while cooking and during the meal.

First, what are you cooking?  Different beers work best toward distinct ends. 
"There's 32 different styles of beer and each style lends itself to something different," said Brian Marin, chef/owner of the Beer Bistro in Toronto, which uses beer as an component of nearly every dish served. 

He and other chefs recommend:
Porters and full-bodied dark beers:  red meat, game and stews. 
European and British pale ales that are light on hops:  chicken and pork. 
Sweeter stouts:  braised meats, stews, pizza dough and chocolate desserts. 
German and Czech pilsners:  cheese fondues.
Belgian fruit lambics: duck and fowl. 

American pilsners, predominantly rice driven, do not pack enough flavor for most cooks to find them useful.  But you can experiment with any beer and any food.

A few rules may apply, because unlike wines and liquor, beer loses much of its malty goodness if it is boiled or reduced.  Many beers become bitter and nasty tasting.  Instead of reducing the beer, you are better served by adding a thickening agent.  Unflavored gelatin is recommended by top chefs.

I will save beer that I don't drink for use in broths and sauces.  Better, use fresh beer, but reduce the carbonation by whisking it briskly. Many chefs advise adding beer at the end of the cooking process so you don't lose all the flavors your brew master worked hard to create.

If your stew or other concoction tastes bitter from the beer, you can remedy that.  Add carrots!  Pureed or sauteed carrots or a few drops of lemon juice will help reduce the bitterness.

Beer as a marinade and tenderizer? No, and no.  The alcohol begins “cooking” the outside of the meat, and actually creates a barrier preventing flavors from penetrating the meat.  It has little effect as a tenderizer. 

Last week:  Treating Asthma with Coffee
Next week:  Tenderizers that do work!

Article ID: TAK5
keywords: the atomic kitchen, beer, meat, stew, soups, sauces, pilsner, lager, porter, stout, lambics

Monday, March 19, 2012

Can A Cup O' Joe Treat Your Asthma?


Physicians have known about the beneficial effect of coffee for treating asthma and COPD symptoms since at least 1859, when its effects were documented in the Edinburgh Medical Journal. How does coffee help treat asthma, to what degree, and what side effects might be encountered?

Briefly, let's look at asthma. It is caused by a constriction of the bronchi, which can be allergy-induced, exercise-induced, environment-induced or stress-induced. Studies indicate asthma may also be exacerbated by vitamin D deficiency. Typical treatments for severe asthma include theophyllin or epinephrine – which is in the adrenaline family. The key to treating asthma is to relax the bronchial tubes to allow oxygen to pass.

Coffee helps on two levels.

First, the chemical composition of caffeine is similar to that of theophyllin. It is in a class of drugs, methylxanthines, which are very close to adenosines, which may mean nothing to anyone who doesn't weat a white coat. Caffeine binds to adenosine cells without activating them, which in turn releases adrenaline, and nonadrenaline, to the brain. The presence of adrenaline serves as a potent bronchodilator and an effective anti-allergen.

Second. The warmth of the coffee may have a soothing effect, helping the asthma sufferer to relax, thereby relaxing the bronchi. It's a comfort factor that can be achieved with other warm, non-dairy beverages, such as tea, boullion or a hot toddy.

It's easy to see how caffeine can replicate some of the effects
of theophylline and provide short-term relief for asthma sufferers.

Side effects for theophyllin may include nausea, vomiting, persistent headaches, insomnia or rapid heart beat. Caffeine intake may exacerbate these symptoms, and is not recommended in conjunction with theophyllin treatment.  Documented studies show the positive effects for caffeine last about two to four hours, which could be enough to prevent a major asthma attack or emergency room visit.

In a pinch, coffee can be used as a bronchodilator and allergen represser.  



Next week: Cooking with Beer

Article ID: TAK4-coffee_asthma

Monday, March 12, 2012

Public Enemy #1 for Knives

The next time somebody tells you, “You're not the sharpest knife in the drawer,” you might want to reply, “Thank you! The sharpest knives aren't kept in the drawer.” I'll tell you why at the end of the blog.

The sharpest cooks have the sharpest knives. Knives are actually fragile tools that require much care. When used properly, a sharp knife is safer than a dull knife, so keep it sharp and keep it safe.

 Maintaining your chef knife and cutlery can be a challenge, but your reward is safer food handling, better looking and better tasting food, says cutlery expert Robert Ambrosi, owner of Ambrosi Cutlery, founded in 1930. Here are some ideas that will keep you cutting and chopping, and not mashing and squeezing.

Before you slice that tender corned beef this weekend for St. Patrick's Day, think about your knife. What is Public Enemy #1 for your expensive knives? It's your dishwasher. Never put your chef knife in the dishwasher. Dishwashers blunt your knives with high temperatures, abrasives and acidic food remnants. Electrolytic conversions from other metallic items in your wash can dull and pit the blade, Ambrosi says.

 “Start with the handle,” Ambrosi advises. “The American dishwasher has a booster coil, and it gets too hot for a wood handle. It will shrink, and the wood will separate from the tang on a good knife.” (The tang is the metal extension of the knife that connects to the handle). “Composition handles pretty much hold up. When you look at the blade, some people say the heat alters the molecular composition or melts the edge. That's not the case. The way blades are tempered, the heat will not affect them that way. “There are other issues,” he says.

“A sharp knife should come in contact only with the item it is cutting. Anything else will contribute to it dulling. For that reason, it is not okay to put a knife in a dishwasher. The next reason is the chemicals and hardness in the water can create pit marks. I've had people bring knives in for sharpening that had small holes, indentations, in the steel blade from the water and chemicals.

“Aluminum against stainless steel causes a chemical reaction,” he explains. “It causes pitting and corrosion. I see tiny black spots on the blade edges.

 “All in all, it's not a good idea to put a good knife in the dishwasher.”

Automatic dishwashers heat to 160 to 180 degrees F, and while debate rages among manufacturers and chefs, Ambrosi says it's not hot enough to re-temper most steel knives. However, he acknowledges that the knife's extremely thin edge does change with heat, and may become pitted or re-aligned due to the abrasive soaps and chemicals in the dishwasher.

What is the best way to treat your best knives? Ambrosi recommends a simple procedure. “Take it to the sink,”Ambrosi says. "Wipe it down with a sponge and soapy water. Do this with the edge facing away – sometimes people forget that and get cut. Wipe it dry immediately with a cloth. Then, put it away.”

 Ambrosi suggests that storing knives in a drawer is a bad idea for two reasons. First, they slide in the drawer against utensils or other knives, blunting the blade. Also, reaching into a drawer with exposed knives can be extremely dangerous.

The Atomic Kitchen will tackle other cutting edge kitchen issues and proper knife storage in future blogs.

Next week: Coffee and Asthma
Last week: Carmelizing Onions

The Atomic Kitchen is a blog by Kerry Gleason that explores the science of cooking. For more information about Kerry, visit www.kerrygleason.com .

Monday, March 5, 2012

The Exponential Yummying of Onions

Caramelized vegetables are a tasty preparation method, although the process is a bit more complex than it may seem on the sweet surface.  Caramelization occurs by altering the chemical properties of foods containing sugars, which includes almost all fruits and vegetables.  The end result is a heightened natural sweetness that invigorates the flavors for your main dishes, casseroles and side dishes.

Here's a mathematical equation to simplify the caramelization process:

 heat + sugar = flavor change (isomerization) + color reaction (polymerization)

Caramelization is a form of browning, not to be confused with Browning, the poet, or the Browning automatic rifle, which was a favorite of Bonnie and Clyde. It entails roasting or heating for onions, leeks, shallots, carrots, potatoes, mushrooms and many other vegetables, to a temperature between 120 degrees and 212 degrees Farenheit.  The objective is to reduce the water content and initiate two chemical reactions – isomerization and polymerization.  The process converts simple sugars to more than 100 different molecules, which I call “exponential yummying.”

Caramelizing speeds as it progresses, like a marble rolling downhill.  As the dehydration process changes chemical properties in the food, it requires lower temperature for the caramelization process to continue.  Its momentum must be stopped by removing it from it's heat source.  If the temperature and time are not kept in check, the result is burning or charring.



Different sugars caramelize at different temperatures.  Fructose, found naturally in fruits and honey, begins to caramelize at about 120 degrees F.  Other sugars, saccharose, glucose, galactose and maltose, start caramelizing at 160 degrees F. Caramelized fruits and vegetables will shrink as the water evaporates, sometimes losing two-thirds of their volume. They will become very hot, with internal temperatures exceeding 300 degrees F. 

Here's your tip of the day:  Do not use butter when caramelizing your fruits and veggies.  Dairy fats burn at a lower temperature than is required for caramelization to take place.  Use a small amount of oil at the start. If you need to prevent sticking, add water, or for added flavor, wine or alcohol.  (One of my favorite recipes is caramelized mushrooms, finished with Southern Comfort.  Killer!).

Next week:  The #1 Public Enemy for your Knives
Last week:  Avoiding Dr. Seuss Eggs

Article ID: TAK2
keywords: the atomic kitchen, caramelization, onions, browning, exponential yummying

Monday, February 27, 2012

Avoiding Green Eggs

I do not like green eggs and ham...  well, I'll live with the ham, but there's no need to
have green eggs.  If Sam-I-Am knew the secret of cooking perfect eggs, they would
not turn green.


Even without Seussificaton, egg yolks
do turn green.  Here is why: Yolks
contain iron.  Egg whites contain
hydrogen sulfide, and where the yolks
and whites meet, those two chemicals
react.  Given sufficient heat, as in
overcooking, the yolks will develop a
green-colored film.  Even though they
are less appetizing, the chemical
reaction does not change the flavor of
the eggs.

There's another way for eggs to turn
green.  Cooking or storing eggs in
an iron skillet or a metal pan will turn
them green as the iron ions from the
pan react with the sulfides in the eggs.

Kevin Murray, president of Tasteful Events Catering in Rochester, N.Y.,
offers a few tips to prevent green eggs. 

“I am usually cooking in volume, but it definitely depends on the surface
of the cooking pan and containers. Eggs will oxidize against aluminum
and metal pans in cooking and serving.  You can avoid this by adding a
little bit of vinegar to the pan when cooking.  The acid in the vinegar seems to
offset the oxidation.  Also, use plastic containers or glass bowls to maintain the
eggs.  I always try to serve them in plastic, just because they keep their yellow
color much better.”



Next week: The Exponential Yumminess of Caramelized Onions

The Atomic Kitchen is a blog that explores better ways to cook, using science to explain
relationships between ingredients, cooking techniques and preparation. It's fine to know how.
It's even better to know why.

Article ID: TAK1

keywords: the atomic kitchen,  eggs, green eggs, yolks, iron
 

Friday, February 24, 2012

Editorial Calendar: The Atomic Kitchen

These are some of the topics we will be tackling over the next year with "The Atomic Kitchen." Sponsorship packages are available.
Contact Kerry at (303) 482-1993 11 am - 6 pm ET


DATE TOPIC
02/27/12 Intro; Keeping Eggs from Turning Green
03/05/12 Caramelizing Onions
03/12/12 Staying Sharp
03/19/12 Coffee and Asthma
03/26/12 Cooking with Beer
04/02/12 Tenderizers
04/09/12 Curdling
04/16/12 Why Onions Make You Cry
04/23/12 Acidosis
04/30/12 High Altitude Baking
05/07/12 Salt Instead of Cooking Oil
05/14/12 Preservatives
05/21/12 Free Water (Spoilage)
05/28/12 Edible Flowers
06/04/12 Explosive Eggs
06/11/12 Healing Power: Cayenne Tea for Heart Attacks
06/18/12 The Brown Bag
06/25/12 Searing Meat
07/02/12 Food to Avoid when breastfeeding
07/09/12 Dry curing
07/16/12 Salt as a Sweetener
07/23/12 Seafood & Milk
07/30/12 Cooking with Liquid Nitrogen
08/06/12 Healing Power: Vitamin D
08/13/12 Brining
08/20/12 Positive and Negative Caramel
08/27/12 Vitamin C: Expediting Pharma Metabolism
09/03/12 Knife-Sharpening tools
09/10/12 Healing Power: Cinnamon for the Heart
09/17/12 Marinades
09/24/12 Pressure Cooking
10/01/12 Shelf-stable foods
10/08/12 Refrigerating bread
10/15/12 Keeping fruits
10/22/12 Lemons As an Alkaline
10/29/12 Dry Heat vs. Moist Heat Cooking
11/05/12 Sharp as a Knife
11/12/12 Citrus rinds
11/19/12 Healing Power: Iron, Man
11/26/12 Capsicum
12/03/12 Boiling Tea
12/10/12

12/17/12

12/24/12

12/31/12
















Topics are subject to change.  Your suggestions are welcomed.  What are your biggest questions?

Welcome to The Atomic Kitchen!

Thank for visiting "The Atomic Kitchen" blog.

I am Kerry Gleason, a professional writer and a very amateur chef.  I never got the message, "Don't play with your food," which is how I got this way. 

Our blogs will provide exciting new tips, tricks and explanations based in science that may help you to become a better cook or baker.  Whenever possible, we will contact chefs and science geeks with knives for expertise that may make your next dish the best you've ever made.
Please subscribe/follow, and make this an active blog with your comments and experiences.
You're gonna love what we've got cooking in "The Atomic Kitchen."
Kerry Gleason
Editor