Surface chemistry of cooking
Okay, so when we cook food, we are actually doing some science called surface chemistry. This is because when we cook food, we are changing the way the molecules on the surface of the food interact with each other and with the heat.
Think of the food as a big group of tiny building blocks called molecules. When we heat up the food, these molecules start moving around and bouncing into each other. This can cause them to react in different ways, depending on the type of food and the temperature.
For example, when we cook meat on a grill or in a frying pan, the surface of the meat gets very hot. This causes the molecules in the meat to break apart and form new compounds that give it a delicious flavor and crispy texture.
Similarly, when we cook vegetables or fruits, the heat causes the molecules in the plant cells to break down and release flavors and aromas. This is why cooked veggies and fruits often taste sweeter and juicier than raw ones.
In some cases, we even use chemicals to alter the surface chemistry of food. For example, when we add baking powder to a cake mix, the chemical reaction that occurs causes the surface of the cake to rise and become fluffy.
So, in summary, surface chemistry is all about how the molecules on the surface of our food interact with each other and with the heat to give us delicious and satisfying meals.
Think of the food as a big group of tiny building blocks called molecules. When we heat up the food, these molecules start moving around and bouncing into each other. This can cause them to react in different ways, depending on the type of food and the temperature.
For example, when we cook meat on a grill or in a frying pan, the surface of the meat gets very hot. This causes the molecules in the meat to break apart and form new compounds that give it a delicious flavor and crispy texture.
Similarly, when we cook vegetables or fruits, the heat causes the molecules in the plant cells to break down and release flavors and aromas. This is why cooked veggies and fruits often taste sweeter and juicier than raw ones.
In some cases, we even use chemicals to alter the surface chemistry of food. For example, when we add baking powder to a cake mix, the chemical reaction that occurs causes the surface of the cake to rise and become fluffy.
So, in summary, surface chemistry is all about how the molecules on the surface of our food interact with each other and with the heat to give us delicious and satisfying meals.