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WELCOME


:D

Welcome to the world of cooking science!!What happen when cooking+science??Let's explore to the secret mysterious behind it.


Mysterious Behind It
Friday, October 30, 2009



·Rice is rich in carbohydrate which consists of starch and fiber as well as small quantities of potassium, the B vitamins, thiamin and niacin (Pechsiam, 2003).

·As rice composed of about 90% starch, rice-cooking involves reaction of starch in water at elevated temperatures. Absorption of water by starch granules as well as the swelling of the granules occurs as the heating treatment continues.

·At a certain temperature which is known as gelatinization temperature, the cell wall of the granule breaks and the starch turns viscous and hence, gelatinization happens during cooking of rice (Dr. Fred Shih, 2007).

·During cooking of rice, the heat and liquid start permeating the surface of the rice. The rice absorbs water slowly until all the water is used up. If the amount of water present is not sufficient, the rice will eventually absorb all the water until it has been all used up.

·The heat from the pot slowly roasts the rice grains as cooking continue. As a result, the rice will be undercooked and firm in texture with a bottom layer which has be burned forming a layer of brown crust (Admin, 2008).

·To get rid of this problem, onions are proven to be the most effective way to remove the smoky smell of the burned rice.

·Onions contain 89% water, 1.5% protein, and vitamins, including B 1, B 2, and C, along with potassium as well as alliin and similar sulfur compounds, including allylalliin and methyl and propyl compounds of cysteine sulfoxide (Bandyopadhyav et al., 1970).

·The flavor of freshly-cut onions is to a large extent based on a great variety of sulphur compounds which are propanthial-S-oxide and thiosulfinates. 3-Mercapto-2-methylpentan-1-ol is another intense flavor which is isolated from raw onions (Widder et a.l, 2000).

·When a knife cuts through the cells of an onion, its enzymes release a strong odor. Its ruptured cells release different components, like allinase enzymes and amino acid sulfoxides. The allinase enzymes break the amino acid sulfoxides down into sulfenic acids. The unstable sulfenic acids spontaneously rearrange into thiosulfinates, resulting a pungent odor. The acids are also converted by the LF-synthase enzyme into a gas called propanthial-S-oxide (Matt Soniak, 2009).

·3-Mercapto-2-methylpentan-1-ol is identified as another powerful onion aroma which produce more pungent odor.

·As the onion pieces shrivel and dry out, they will absorb smoky smell from the burned rice (Reiner, 2007).

References
Dr. Fred Shih, 2007. What chemical reaction is going on when cooking rice? [Online] Available from:http://www.chemistryquestion.com/English/Questions/ChemistryInDailyLife/35c_cooking_rice.html[Accessed on 28th October 2009]


Bandyopadhyav C, Srirangarajan AN, Sreenivasan A, 1970. Studies of flavour components of onion ( Allium cepa ) I. thin-layer chromatographic investigation of onion. J Chromatogr, 47, 400-407.


Widder et al., 2000. Enantioselective Syntheses and Sensory Properties of the 3-Mercapto-2-methylpentanols. J. Agric. Food Chemistry, 48, 413-423.


Reiner, A.R., 2007. Onions Remove Odors Naturally [Online]. Available from:http://www.suite101.com/blog/oilsdragon/onions_remove_odors_naturally [Accessed on 28th October 2009]


Admin, 2008. Rice Cooker Problems: Undercooked Rice [Online] Available from: [Accessed on 28th October 2009]


Matt Soniak, 2009. Why Do Onions Make You Cry? [Online]
Available from: <
http://www.mentalfloss.com/blogs/archives/22202
[Accessed on 28th October 2009]


Pechsiam, 2003. Rice Nutrition Facts [Online]
Available from: <
http://www.pechsiam.com/allabout_nutrition.htm >
[Accessed on 27th October 2009]




writtern @2:44 AM

Getting Rid of the Smoky Smell in just 15 minutes!!

We have tried three simple treatments to remove smoky smell by using onions, potato and bread. Those are materials that are easily found in the kitchen.



Sample preparation

The burnt rice was prepared as below:


The rice was rinsed to remove impurities.



The rice was rinsed until the water was clear and not cloudy.



Boiled the rice until it burnt.



Unburned rice was transferred from cooking pot to another lidded bowl.


A crust of burned rice at bottom as observed.

Treatment 1
Ingredients:
Two Onions
Apparatus:
Large, lidded bowl
Clean Cloth
Knife
Procedure:

1.Two onions were sliced after wiping with clean damp cloth.



2.The papery outer peels were removed from the onions.


3.The onion peels were spread completely over the surface of the rice.


4.The bowl of unburnt rice was covered and left it for 15minutes.



5.The onion peels were discarded and the rice was served.



Treatment 2

Ingredients:
Potatoes
Apparatus:
Knife
Large, lidded bowl
Procedures:

1. Potato was washed and cut into slices.



2. The potato slices were spread completely over the surface of unburned rice.



3. The bowl was covered with lid and heated with low flame for five minutes until the potato turned soft.



4. Slices of potato were discarded and the rice was served.



Treatment 3:

Ingredient:
Bread

Apparatus:
Tupperware

Procedure:

1. The burnt rice was transfered into lidded tupperware.



2. A slice of bread was placed on top of the burnt rice.


3. The lid of tupperware was closed and left it there for 10 minutes.


4. The slice of bread was discarded and the rice was served.


Preference of Majority


The three treated rice were labelled as:
  • onion-treated --- 1


  • potato-treated --- 2


  • bread-treated --- 3

Then liking test was carried out and 10 persons were approached to evaluate the intensity of smoky smell. Credit goes to our beloved Dr Wong :) Dr Ivan, Ms Carolyn, Ms Chan, Mr Tai, Ms Jonice and our coursemates for being supportive.



Result

9 out of 10 rated the Onion-treated burned rice as the best remedy followed by potato-treated then bread-treated burned rice.



writtern @1:39 AM

How to Save Burnt Rice???
Thursday, October 29, 2009

Introduction

How many times have you put a pot of rice on to simmer, and come back to it 20 minutes later to find a crust of burned rice at the bottom? Even though it's just the bottom layer that is blackened, the smoky smell of burnt rice permeates all the way to the top. You may have wondered what causes this problem that often plagues the pots. The answer is simple. The problem is that the rice at the bottom of the pot dries out very quickly. The heat from the pot slowly roasts the rice grains forming a brown mess that is painfully difficult to remove.






HOORAY!! Now, we have secrets to save burned rice. Here we go!!!

writtern @9:20 PM