One of the most important functions of eggs is to provide structure and determine texture. We saw this with breads, cakes, cookies, and muffins, with brownies, and also with meringue. But there’s one more category of baked good that depends on eggs: custards and creams. Eggs set and thicken crème brûlée, quiche, cheesecake, pastry cream, and crème anglaise. In this post, we’ll first review how an egg cooks, then explore how different ingredients and techniques affect this process to create smooth custards and creams.
Tag Archives: polarity
Fats in the Kitchen: Flavor
Over the last few posts, we’ve discussed some different textures fats can create, such as tenderness and flakiness. But we haven’t yet explored one of the most important functions of fat. As my grandmother told me, “有油才會香！” You need fat for flavor! Fats like butter and olive oil have a unique taste, but more importantly, all fats carry flavor in our food. They’re also responsible for textures such as creaminess and moistness. And of course, we can’t forget the distinctive taste of fried foods. Today, we’re going to break down the many flavors of fat.
Fats in the Kitchen: Spread and Consistency
Over the last few posts, we explored how fats create tenderness and flakiness in our bakes. These functions mainly result from fats’ tendency to repel water, but other applications of fats come from their greasiness. By lubricating the ingredients in our mixing bowls, fats can affect bread rise, cookie spread, and fudge texture. They’re also essential for making sure our bakes come out of the pan. In this post, we’ll focus on the roles of fats that stem from their greasiness.
Fats and Water Don’t Mix: An Introduction to Polarity
In the last post, we reviewed the basic chemical structure of fats and oils. They’re chains of carbon atoms called fatty acids bundled into triglycerides. Our ingredients contain unique ratios of fatty acids with varying lengths and saturations, and as a result, they have different melting points, stabilities, and effects on our health. However, inContinue reading “Fats and Water Don’t Mix: An Introduction to Polarity”
Sugar in the Kitchen: Partners with Water
In the introduction to sugar, we discussed the chemistry that makes sugar form crystals and attract water. That attraction gives sugar its roles in the texture and structure of baked goods. In this post, we’ll explore how sugar’s interactions with water make it such a versatile ingredient.
Sugar: An Introduction
Sugar is a ubiquitous ingredient in baking, and we often think of it as a sweetener. But while sugar undoubtedly provides flavor, it also plays important roles in the texture and structure of baked goods and of candies such as caramel and fudge. In this post, we’ll introduce the chemistry of all sugars, which will help us understand their roles in the kitchen.
Proteins in the Kitchen
In the last post, we described proteins as strings of amino acid beads that we reshape when we bake. In this post, we’ll discuss how we manipulate some of the most important factors in protein shape such as water availability, acidity, and temperature, and we’ll explore the chemical effects of these changes.
Gluten in the Kitchen
In the introduction to gluten, we described gluten as a protein that contributes to the structure and texture of baked goods. The ideal amount of gluten depends on what we’re making, and there are several ways we can influence the extent of gluten development. We can first choose a flour based on its protein content,Continue reading “Gluten in the Kitchen”