After a long week of work, don’t you want to treat yourself to a good meal? Maybe you’re not too confident in your culinary arts…but it’s a good thing you’re such a great scientist! Let’s create a menu optimized with some science-based tips.
Entree – crispy chicken wings or a perfectly seared steak
Crispy chicken wings
Quick Tip: add baking powder and salt to your batter or spice rub for extra crispiness.
The Science: when you’re sweating in front of the kitchen stove, an important reaction happening before your eyes is the Maillard reaction. Sugars and proteins engage in a complex chemical dance, spurred on by the symphonic harmony of heat, humidity, and acid, creating a chef d’oeuvre of intense flavour, aroma, and colour. Adding baking powder creates an alkaline environment on the surface of your chicken wings, which facilitates the Maillard reaction and breaks the proteins down for a juicy, crispy bite.
But perhaps you’re looking to replenish your iron and want to make a hearty steak dinner instead…
Perfectly seared steak
Quick Tip: generously salt your steak and let it sit at room temperature before patting it dry and searing it in a sizzling hot pan
The Science: Generously salting your steak draws out the moisture in the meat, creating a brine on the surface which is then reabsorbed for extra flavour. Like with the chicken wings, achieving a good sear on the steak also relies on the Maillard reaction. For optimal results, leave the steak at room temperature and pat it thoroughly dry before searing in a hot pan. This ensures that the surface of the steak reaches 280-350oF (138-178oC), the optimal range for the Maillard reaction to occur. If moisture remains on the surface, the temperature cannot rise above the boiling point of water, resulting in a lackluster sear on your very expensive cut of meat.
Next on the menu: do you want to add a side of crunchy veggies or soft, velvety potatoes?
Side dish – crunchy veggies or soft, velvety potatoes?
Quick Tip: Add an acid to optimize crunchiness OR add a base to optimize quick cooking and softer bites.
The Science: vegetable cell walls are held together by a polysaccharide glue called pectin, which is sensitive to changes in acidity and tends to break down in alkaline environments. Adding baking soda to boiling water can shorten cooking time for softer potatoes. In contrast, acidic environments slow pectin breakdown and allow veggies to retain shape and crunch while cooking. A splash of lemon juice or vinegar not only adds flavour but can give your veggies a toothsome bite.
Now let’s finish up the meal with a refreshing drink.
After dinner drink – a fun cocktail or a strong spirit? How will you keep cool in the summer heat?
Quick Tip: use crushed ice if you want to chug and cool down, and use large ice cubes if you’re looking to sip and savor
The Science: crushing ice reduces its surface area and increases melting- cooling down your drink faster while also diluting it. This is great for cocktails that are best served cold, with an alcoholic taste you want to mellow out. Think mojitos, moscow mules, and mai tais. Not a fan of cocktails? For drinks you wish to savour without worrying about it becoming diluted, large ice cubes with less surface area will have a longer melting time. This is ideal for old fashioned, negronis, or a simple dram of your finest whiskey.
With these tips in mind, happy cooking! And more importantly, happy eating!
Vera Lynn