Molecules with no odor, such as starches( flour, cornstarch, etc), bind to odorant molcules and prevent them from acting on our senses hence; too much flour in a sauce ruins the flavor.
Breakfast Cereal Includes More Than a Toy These Days
November 4, 2011 by · Leave a Comment
Ready to Eat (RTE) breakfast cereal is a common place item for many American pantry’s. Although the packaging, variety, and flavors have changed over the years one major improvement has surfaced, literally. Most cereal’s contain two packaging items: a plastic bag which is known as the intimate layer, because it actually touches the food, in this case the cereal. Next is the secondary layer of packaging, for cereal, it’s the paperboard box which the plastic bag fits into.
The plastic bag is sprayed with synthetic antioxidants namely butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA). These antioxidants work to prevent deterioration due to oxidation within the product. These synthetic antioxidants are approved by the USDA for use on packaging material. Although, research is ongoing about the safety of these synthetic antioxidants.
Ultra Thin Water Bottles and Liquid Nitrogen
November 3, 2011 by · Leave a Comment
The trend as of late in the packaging world is less is more. That being said many companies are trying to package there products in less material then ever before. These progressions are not without implications as less material creates other dilemmas. For example, the plastic water bottle has moved away from a bulkier bottle to a ultra thin bottle. This bottle is so thin that it can easily be crushed when it contains no water, but how do manufacturers keep water bottle from collapsing when many pallets of bottles are stacked on top of each other during shipping and storage?
Manufacturers of water bottled in ultra thin plastic water bottles add a drop of liquid nitrogen to each bottle before capping to prevent bottles collapsing when they are stacked in pallets. The nitrogen pushes against the walls of the bottle creating the strength and rigidity needed for stacking.
The Truth About Boiling Water and Salt
October 13, 2011 by · Leave a Comment
Salt does NOT make water come to a boil faster. It rises the boiling point of a liquid and decreases the freezing point.
It does, however, make pasta taste better and should be added once the water has reached a boil.
Dented Cans…a bargin or a risk?
October 8, 2011 by · Leave a Comment
We’ve all seen dented cans on supermarket shelves…What’s the deal? Are they safe?
Dented cans are unsafe to consume because dents can jeopardize the double seam on the can, thus allowing oxygen and other microbes to enter the product and begin to grow should the food product and environment permit growth.
If you see a dented can you should let a manager know so that they can pull the can thus eliminating the chance for possible foodborne illness.
Alfalfa Sprouts and Cantaloupe
October 1, 2011 by · 2 Comments
Did you know that cantaloupe and alfalfa sprouts are two of the most common foods regularly involved in foodborne illness outbreaks?
Food Science Facts-making you smarter one bite at a time
September 28, 2011 by · 4 Comments
Each week I follow many food blogs most of whom are dedicated foodies hard at work sharing their passion for all things food. My life long crush on food, cooking, and culinary creativity is borderline Looney. I call it a crush for two reasons:
1. Because I’m 22 so I don’t feel so connected to the whole “love” thing just yet
2. Everyone has a type right? Your naturally attracted to various attributes about people, things, pets, etc well I feel the same way in the kitchen give me savory any day, but throw cake pans and batter at me and I may need a glass of wine.
Let’s talk about baking for a second, WOW I have mad respect for bakers they have to measure everything! Ah what a task! I spend most of my day in a lab formulating or measuring for work so cooking is a wonderful escape as most dishes are rather free from exact measurements I work on a taste and evaluate motto. Often times I divulge into a baking recipe and come up spewing flour and blasting my Pandora radio station louder to get through the pile of dishes and the mess. Perhaps one of the many baking blogs I enjoy reading such as my fellow foodie Christina over at Desserts for Two will quam my fears and get my sweet taste buds going.
What makes la cucina dell bargello unique is that I intend to introduce many of my wonderful food science knowledge bits and pieces to the site. Each week there will be culinary centered posts as well as food science posts. I hope to add facts as often as I can, the intention is to shed light on some of the food centered mysteries everything from kitchen tips and tricks, foodborne illness, corporate food production, to food safety and more. Some of the facts are starting points for longer and more in depth posts to follow. I’ll do my best to define scientific terms and break things down into simpler concepts and ideas, feel free to ask me for term definitions or further explanations of concepts and I’ll do my best to explain. I am not an expert in food science but a fresh grad out of one of the top Food Science programs in the country and eager to share valuable information with fellow foodies!
