View
3
Download
0
Category
Preview:
Citation preview
11/16/2016
1
1
We will begin momentarily at 2pm ET
Slides available now! Recordings available as an exclusive ACS member benefit.
Contact ACS Webinars ® at acswebinars@acs.org
www.acs.org/acswebinars
2
Type them into questions box!
“Why am I muted?” Don’t worry. Everyone is muted except the presenter and host. Thank you and enjoy the show.
Contact ACS Webinars ® at acswebinars@acs.org
Have Questions?
11/16/2016
2
3
Have you discovered the missing element?
Find the many benefits of ACS membership!
http://bit.ly/benefitsACS
4
Benefits of ACS Membership
http://bit.ly/benefitsACS
Chemical & Engineering News (C&EN) The preeminent weekly news source.
NEW! Free Access to ACS Presentations on Demand® ACS Member only access to over 1,000 presentation recordings from recent ACS meetings and select events.
NEW! ACS Career Navigator Your source for leadership development, professional education, career services, and much more.
11/16/2016
3
5
Let’s get Social…post, tweet, and link to ACS Webinars during today’s broadcast!
facebook.com/acswebinars
@acswebinars
Search for “acswebinars” and connect!
6
“The only reason the webinar did not meet my expectation, was because my expectation was low due to webinars from other providers. This was an EXCELLENT Webinar in terms of interest, content, knowledge of speaker, hosting, and length. Look forward to many more.”
Tom Callaghan Head, IOL Materials Research at Alcon, a Novartis Company ACS member for 26 years strong!
Be a featured fan on an upcoming webinar! Write to us @ acswebinars@acs.org
How has ACS Webinars benefited you?
®
bit.ly/IceCreamChemistry2
11/16/2016
4
7
youtube.com/acswebinars
Search for “acswebinars” and connect!
8
Learn from the best and brightest minds in chemistry! Hundreds of webinars presented by subject matter experts in the chemical enterprise.
Recordings are available to current ACS members once they have been edited and posted. www.acs.org/acswebinars
Broadcasts of ACS Webinars continue to be available to the general public LIVE every Thursday at 2pm ET!
®
www.acs.org/acswebinars
11/16/2016
5
ChemIDP.org
10
Past ACS Webinar with ACS Member and Today’s Speaker Guy Crosby!
http://bit.ly/GuyACS1
11/16/2016
6
11
Past ACS Webinars with ACS Member and Today’s Speaker Guy Crosby!
http://bit.ly/GuyACS2
Check out these Science Cook Books from ACS member and Speaker Guy Crosby!
12 www.cookingscienceguy.com
11/16/2016
7
Upcoming ACS Webinars www.acs.org/acswebinars
13
Contact ACS Webinars ® at acswebinars@acs.org
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy
Paul Hodges, Chairman of International eChem
William Carroll, Former Chair of the Board of ACS
Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass
Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University
Joseph Fortunak, Professor of Chemistry, Howard University
14
www.acs.org/acswebinars www.acs.org/acswebinars Slides available now! Recordings will be available to ACS members.
Thanksgiving Chemistry for your Family’s Feast
Contact ACS Webinars ® at acswebinars@acs.org
Bill Courtney Food Chemist and Grant
Specialist, Washington University
School of Medicine
Guy Crosby Science Editor, America's Test Kitchen
and Adjunct Associate Professor,
Harvard Chan School of Public Health
11/16/2016
8
America’s Test Kitchen
Harvard School of Public Health
Guy Crosby, Ph.D., CFS
Three Take-Aways with Recipes
• How to cook juicy, flavorful turkey with crispy skin
• How to make great gravy and mashed potatoes
• How to select and cook delicious healthy vegetables
16
11/16/2016
9
17
• It turns out too dry
• The skin is not brown and crispy enough
• I’m not sure when it is done
• I’m not sure how to plan my cooking so the turkey is done on time
• It comes out perfect every time
When I cook a turkey:
• Cooking white breast meat and dark drumstick/thigh meat so they both turn out juicy and tender
• Producing crispy brown skin
• Making sure a safe temperature of 165F (74C) is reached throughout
18
Problems with
Cooking Turkey
11/16/2016
10
Cooking shrinks muscle fibers squeezing out moisture
Component Breast Meat Drumstick
H2O 75% 76%
Fat 1.5% 4.0%
Protein 23.7% 20.5%
Collagen 2.4 mg/g 4.0 mg/g
To 140F (60C) 142F (61C)
To = onset temperature of shrinkage 19
• Collagen breakdown starts 140F, fast 160F
% Weight Loss in Chicken Breast
140F (60C) 10%
147F (64C) 12%
160F (71C) 24%
Pork Shoulder Breakdown
140F 31 hrs
158F 16 hrs
176F 7 hrs
194F 2 hrs
Cook’s Science, America’s Test Kitchen, 2016, page 44 20
• Muscle fibers shrink about 30% at 150F • Moisture loss is temperature dependent
11/16/2016
11
Brining and salting reduce moisture loss
Salting 1 hour
Salting 24 hours
Salting 12 hours
Salting 48 hours
Salt 0.5%; Sodium 200mg/100g -Cook’s Illustrated Nov/Dec 2012 21
Recipe
• Salt 12-14 lb turkey under skin, refrigerate for 24-48 hrs uncovered, thoroughly dry skin
– 4 tsp 1:1 salt/sugar for breast – 2 tsp 1:1 salt/sugar for each drumstick
• Rub 2 Tbsp oil + 1 tsp baking powder on skin
• Roast at 400F (204C) until inner thigh = 160F
• Rest for 30-45 minutes before carving
• Ensure turkey (and stuffing) reaches 165F
22
11/16/2016
12
Temperature should reach 165F in thickest part of the thigh 23
24
• I don’t know what kind of potatoes are best
• My mashed potatoes never turn out as good as I like
• My potatoes are often gluey and pasty
• I wish there was a delicious alternative to mashed potatoes
• I know how to make great mashed potatoes
When making mashed potatoes:
11/16/2016
13
Potatoes turn out “gluey”
Mealy Waxy 25
Problems with
Mashed Potatoes
• Mealy potatoes contain more starch forcing cells to separate on cooking (baking)
• Waxy potato cells with less starch remain intact (potato salad)
• Use intermediate starch Yukon gold potatoes
• Mix with butter and cream or milk if desired; season
Mealy potatoes form clumps of cells 26
11/16/2016
14
27
• I never seem to make enough gravy
• My gravy never turns out as good as I’d like
• I prefer not to make gravy
• I’d like to learn how to make great gravy
• I know how to make great gravy
When making gravy:
• Prepare stock with neck, giblets, finely chopped onion, carrot, celery, salt
• Cooking onion slowly produces savory 3-mercapto-2-methylpentan-1-ol (MMP)
• Remove drippings from roasting pan and separate most fat
• Return drippings to pan with fond
• Strain stock, add to pan plus roux
• Cook slowly to thicken and season
28
11/16/2016
15
• 3-Mercapto-2-methylpentan-1-ol (MMP)
• Intense savory, onion, gravy-like aroma
• Highest “odor activity value” in gravy
• Detected at concentration of 7.7 μg/liter
• Odor threshold 1.6 ppt (0.0016 μg/liter)
29
Journal of Agricultural and Food Chemistry 2000; 48: 418-423 Journal of Agricultural and Food Chemistry 2011; 59: 13122-13130
30
11/16/2016
16
31
• I always make the same vegetables
• I’d like some ideas for new vegetable dishes
• I often use frozen vegetables
• I’d like some ideas for vegetables I can prepare ahead of time
• I already make great vegetable dishes
When cooking vegetables:
Flavor created only when vegetables chopped
32
Choose Healthy
Cruciferous Vegetables
11/16/2016
17
• Cut medium to small Brussels sprouts in half
• Coat with olive oil, roast in 400F oven 18 min
• Fry bacon and dry on paper towels
• Mix bacon bits + a little fat with sprouts
• Squeeze on lemon juice, salt and pepper
33
Roasted Brussel
Sprouts with Bacon
• Intense savory umami taste & aroma
• Peel small pearl onions and gently sauté in butter-oil until evenly brown
• Slowly braised in beef stock and wine
• Season with thyme, salt, pepper
• Complex flavors developed: Maillard, caramelization, MMP, dialkyl disulfides and trisulfides, thiophenes, thymol
34
Julia Child’s
Brown Braised Onions
11/16/2016
18
Cooking with Ria: Mastering the Art of French Cooking, Alfred Knoff, 1961 35
www.cookingscienceguy.com 36
11/16/2016
19
37
www.acs.org/acswebinars www.acs.org/acswebinars Slides available now! Recordings will be available to ACS members.
Thanksgiving Chemistry for your Family’s Feast
Contact ACS Webinars ® at acswebinars@acs.org
Bill Courtney Food Chemist and Grant
Specialist, Washington University
School of Medicine
Guy Crosby Science Editor, America's Test Kitchen
and Adjunct Associate Professor,
Harvard Chan School of Public Health
Upcoming ACS Webinars www.acs.org/acswebinars
38
Contact ACS Webinars ® at acswebinars@acs.org
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy
Paul Hodges, Chairman of International eChem
William Carroll, Former Chair of the Board of ACS
Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass
Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University
Joseph Fortunak, Professor of Chemistry, Howard University
11/16/2016
20
39
www.acs.org/acswebinars www.acs.org/acswebinars Slides available now! Recordings will be available to ACS members.
Thanksgiving Chemistry for your Family’s Feast
Contact ACS Webinars ® at acswebinars@acs.org
Bill Courtney Food Chemist and Grant
Specialist, Washington University
School of Medicine
Guy Crosby Science Editor, America's Test Kitchen
and Adjunct Associate Professor,
Harvard Chan School of Public Health
40
“The only reason the webinar did not meet my expectation, was because my expectation was low due to webinars from other providers. This was an EXCELLENT Webinar in terms of interest, content, knowledge of speaker, hosting, and length. Look forward to many more.”
Tom Callaghan Head, IOL Materials Research at Alcon, a Novartis Company ACS member for 26 years strong!
Be a featured fan on an upcoming webinar! Write to us @ acswebinars@acs.org
How has ACS Webinars benefited you?
®
bit.ly/IceCreamChemistry2
11/16/2016
21
41
youtube.com/acswebinars
Search for “acswebinars” and connect!
42
Benefits of ACS Membership
http://bit.ly/benefitsACS
Chemical & Engineering News (C&EN) The preeminent weekly news source.
NEW! Free Access to ACS Presentations on Demand® ACS Member only access to over 1,000 presentation recordings from recent ACS meetings and select events.
NEW! ACS Career Navigator Your source for leadership development, professional education, career services, and much more.
11/16/2016
22
43
ACS Webinars does not endorse any products or services. The views expressed in this presentation are those of the presenter and do not necessarily reflect the views or policies of the American Chemical Society.
®
Contact ACS Webinars ® at acswebinars@acs.org
Upcoming ACS Webinars www.acs.org/acswebinars
44
Contact ACS Webinars ® at acswebinars@acs.org
Thursday, December 8, 2016
2017 Global Outlook: Chemistry and the Economy
Paul Hodges, Chairman of International eChem
William Carroll, Former Chair of the Board of ACS
Thursday, December 1, 2016
Sustainable Bioenergy Systems: Unlocking the Power of Renewable Plant Biomass
Co-produced with the ACS Green Chemistry Institute Bruce Dale, Professor of Chemical Engineering and Materials Science at Michigan State University
Joseph Fortunak, Professor of Chemistry, Howard University
Recommended