Random fact about Coffee

In order to be called, "decaffeinated," a coffee must have more than 97 percent of its caffeine removed.

101 pounds of water

Rather than waiting for two months to declare my 2011 New Years resolutions, I've decided to start them now.   Not only does this give me a two month advance over all my other friends, in addition, it offers me a stark reminder when the ball drops on New Years Eve.

With all that being said, here they are:
1.   Floss and mouthwash every night
2.   Gym at least two times a week
3.   Salad at least five meals a week
4.   Drop down to 20% body fat and get to 180 lbs

So I bought one of those bodyfat/water % scales.  I have to say, it makes me a bit happier every morning.
Btw, I'm currently 53.6% water.

Red or White Chowdah?

Chowder, comes from the French word, chaudière,which translate to "a large pot."  It was the fishing communities in the North Atlantic, that first created this one-pot dish back in the sixteenth-century.  Fishermen would take cod, salted pork, sea biscuits (not the horse) water and flour to thicken.   

It wasn't until the 18th-century, that fishermen began adding potatoes and milk to give us the white, creamy chowder we're familiar with today.  About 100 years later, it became fashionable to host "Chowder Parties."

The red variation was through the addition of tomato catsup and lemon that became the preferred flavor in Boston during the 1800's.  

Let me know if you'd like an invite to a "chowdah party"

Soft Shells Give My Friends Soft Bellies

6 PM, hungry and a salty mess from the sweltering heat, I randomly message Emoly to grab some eats.  After an intense game of "not-it," we finally deliberate on getting Happy Hour at one of the local breweries.  Since Poi was in the area, I gave him a ring.

(In his Rip Van Winkle impersonation)- "Hellooooooo"

Me- "Top of the morning to ya!  Eats?"

Poi- "Oh man....noooo good, I need to get ready"

Me- "No prob, happy hour ends at 7pm"

We finally arrive at Joe's Sushi, an AYCE place ...because breakfast is the most important meal of the day and we wanted to start Poi's day just right...the same time Jeopardy airs.  

As we began filling the endless voids in our stomachs with fish, rice and brew, we noticed one item that was only allowed once per visit; the spider roll.  For those of you unfamiliar, the spider roll is your typical California roll, but with the addition of fried soft-shelled crab and other japanese glazes.

The question was then asked, "why is this species of crab so expensive?"

Me: [Insert nerdy science talk]

Poi: That should go in your blog!

-Nerdy Science Talk-
Soft-shelled crabs are not a species of crab, but instead, a crab that recently molts its carapace/shell.  A crab's molting process is very similar to insects molting their exoskeleton like spiders or this cicada 

What fishermen do is harvest these crabs right before the shell is molted and are shipped freshly to distributors where waiting begins.  Once the shell molts, the shells are either frozen or sold to be consumed within a few days.  However, if the crab is not dispatched in time, the shell will harden, thus making it impossible to pass as soft-shelled crab.  The increased pricing of these shellfish are due to increased cost of labor through careful handling...as opposed to how they handle crabs in "Deadliest Catch."

And if I were to eat a tarantula, i'd imagine they'd taste like my crustacean companions.

AP and SAT II Biology (Photosynthesis)

I'd like to explain why these pages have been blank in the past few days.  Much of my blogexodus has been due to my passion to help educate, enlighten and entertain high-school students.  I've mentored and tutored students in the past, but lost focus due to time-constraints and other social obligations.  Since my environmental duress has lessen, I am now able to fully dedicate myself to my pedagogical work

So if I'm ignoring your gchat messages, it's not because I'm avoiding you, it's because I'm too busy making biology appealing to 16 year-olds.

What Trees and Fish have in common

Did you know fish have a specialized calcified bone called the otolith that let's you estimate how old your aquatic friend is?

Not only can you determine age, but researchers can also roughly determine which oceanic regions have been visited by the fish due to the accumulation of different mineral compositions.

When I was little, I used to  ask my parents how old the fishes in our tank were.  Now I have reason not to ask anymore.

However, looking at the otolith requires removing the head from the body.

Corny Jokes

We know that corn is mostly a carbohydrate that contains very low to little amount of fat.  Ever wonder how we get corn oil?

A small amount of oil is trapped inside the germ of the grain and processors press that oil and separate the fat from all the water (either via displacement or a centrifuge).  The encapsulated fat is what feeds the corn as it grows.

Oh, but the reason I thought of this post:
Why do corn-on-the-kobs make such a great bartenders?

-Because they love to listen with their ears...

Holey Crackers...so divine

Ever wonder why Ritz, Cheez-Its and graham crackers have holes in them?  Because the dough is composed of flour, water and other ingredients, the baking process causes the dough to rise and form air pockets.  If holes were not present, the trapped air would cause breaking, uneven cooking and cracker explosions.

But the real question is, why is there a hole in my donut and why does it cost $1.10 to buy a dozen donut holes?

Yarghhhh, you scurvy dawgs

You know how swashbuckling pirates always refer to one another as "scurvy dogs?"  This is due in part due to a Vitamin C deficiency that would cause bleeding in the gums, cracking in the skin and loss of teeth.  These sailors called the disease, "scurvy," which actually comes from the word scorbutus (Vitamin C's chemical name is ascorbic acid).

To celebrate this random fact, I introduce to you the new Pirates of the Caribbean trailer! Pirates of the Caribbean: On Stranger Tides

Did you know...

Many lactose intolerant individuals can still consume cheese despite the fact cheese contains dairy.  This is due in part to enzymes that consume the lactose sugars in the cheese making process.

Update: Whoa, major clarification-  What I meant to say is that certain types of cheeses may be consumed by L.I. individuals.  This does not guarantee your intestinal tract immunity if you are L.I.  Sorry if I caused any bloating, upset stomachs and other words that rhyme with gonorrhea.

Ooey-Gooey-Melted-Cheesy

Who doesn't love melted cheese?  Upcoming entry coming June 17th!

Humpty Dumpty

Did you know chickens lay eggs until they accumulate a certain number in their nest?  Silly birds continue to do so even if a predator, Farmer Jon, or Will E Coyote take one of their eggs.

There's really only two routes for the egg, either the delicious yolk floats on my tofu pot, or fertilization occurs and the egg provides nourishment for the initial stages of growth.  The more I think about it, eggs are destined to be consumed.

And yes, the egg did come first.

TwoFors- Fruit and Weapon

I recently received a request to write about two malodorous foods.  Normally, I’d never reject the requests of my readers, but I am going have to object to researching Stinky Tofu.  I’m sorry if I offend anyone and their love for this double-fermented soybean, but I hate chou-tofu (臭豆腐).  I’ll travel and go out of my way to get dinner with my significant other/friends/family, but not when this sour, deep-fried legume is present.   To date, I’ve only had one experience where this concoction was tolerable, and that involved a pitcher of Amber Bock and the company of Ethan and Suana.

[http://lh6.ggpht.com/vincent.vanwylick/R_cRaMqShvI/AAAAAAAAAh0/WLenxeoql9U/stinky+tofu+vegetarian+restaurant.jpg]

The other ingredient comes from the warm, tropical environments of Southeast Asia.  This fruit has evolved to synthesize sulfuric compounds that are notorious for being unfruit-like.  Some have described it as putrid and rotten while others describe it as a freshly cut onion, or left out cheese.  Personally, I think it smells as if someone rips one in your face after a meal of frank and beans.  Yes, that is how I describe smells!  So what’s this blissful fruit you ask?

[http://www.durianss2.com/durians_files/DURIAN-RAJA-KUNYIT_big.jpg]

This armor-plated, thorny fruit grows as clusters in trees and is called Durian.  I think it’d be cooler if it was called “Morning Star...” Anyway, the smell that is emitted propagates from the spiky rind and has evolved to attract the senses of large jungle creatures such as elephants, tigers, and pigs.  Like our mammalian brethren, fans of durian prize it for its savory and creamy texture.  After peeling the carapace exterior, you’re pleasantly greeted with the meat that has the firmness of custard.  The meaty flesh near the seeds, contains high amounts of sugar and taste fruity and savory.

Throughout parts of Asia, the Durian is highlighted in many desserts, drinks, cakes and other types of sweets.  It’s also combined in many sauces and makes a wonderful starch substitute for taro, cassava, and yams.  However, many hotels, resorts, and hubs of public transportation ban durian due to its aromaticity.  To counter this, many researchers are breeding variations of durian hoping to eliminate the sour, gym-sock odor.   

[http://a993.ac-images.myspacecdn.com/images01/51/l_afb940b01c63639e5f0d670deb961078.jpg]

And if the smell doesn’t scare people off, Durian substitutes as a wonderful weapon to bludgeon thugs.  

Why We Love "Head" ... In Our Beer

Back in season 2 of Top Chef, one of the contestants routinely experimented with molecular gastronomy through the use of unorthodox equipment and chemicals.  This naturally caught my interest and I remembered how Marcel would use a Nitrous Oxide injector to “foam” components into his dishes.  Though I’ve yet to experience the taste of airy coconut, I’d imagine the texture to be similar to the foam on my expresso.  More so, I remember Freddy, Carlo, and Brian talking about achieving the perfect head back in the days of Ebar, so I thought..

Why is the Head so important?

[Source: http://beerbeer.org/image/2009/beer/beer-head.jpg]

Let’s begin with why beers bubble.  During one of the manufacturing processes, yeast is added to the barley and hops to do an important chemical reaction.  What the yeast does is eat up Glucose to create three by-products, Ethanol (the alcohol), Carbon Dioxide, and Released Heat.

Glucose - > [2]CH3-CH2-OH + [2]CO2 + Energy

Yeasts gradually release Carbon Dioxide gas as they nomnomnom on the barley and hops, sorta like humans (they’re Eukaryotic too!).  Though some of this CO2 is removed during manufacturing, some of this gas dissolves into the beer and remains there throughout the bottling process.  As a person begins to pour the brew, the movement of beer from bottle/keg to glass (or red cup) causes some of this gas to escape.  As expected, more gas is released with increased disturbance and vigorous pouring pisses off even Mr. Bubble. 

[Source: http://i110.photobucket.com/albums/n102/KMEADE27/BUBBLES.jpg]

The bubbly, white foam is a gas-liquid-protein interaction that holds everything together.  This interaction includes hydrophilic ends that associate with the liquid, while hydrophobic proteins cling to the side of your glass.  These two types of proteins work together to increase the stability in the Head and their effectiveness can change due to many reasons.  These include the species of cereals used, the acidity of the hops, and temperature at which the alcohol is held at.  I wonder how many people I put to sleep with this paragraph.

Beer enthusiasts look for this head because the escape of carbon dioxide helps prevent some of the “prickliness,” described as undesirable flavor aromas.  There’s even a term called lacing, qualifying the foam’s ability to stick to the glass.  Of course, lacing can be manipulated due to confounding factors, such as temperature and the presence of other chemicals.  For example, oils and soap interfere with foaming and you’ll end up with a “flat” beer.  They do so because they contain hydrophobic ends that pull apart the hydrophobic proteins.  This prevents the creation of new bubbles. 

Likewise, if you’re a neophyte at pouring beer and it begins to “foam over,” you can prevent this by touching the rim of the glass with your fingers.  The natural oils in your skin work in the same manner described above.  Or you can just stop the foaming with any other part of your body.

[You made the blog Ms. Tang!]

Due to the increased demand for Head, many breweries and restaurants now inject beer with Nitrogen gas to prolong its foamy duration.  The bubbles that form due to Nitrogen (as opposed to Carbon Dioxide) release at a slower rate because it is less soluble in water than CO2.  This means your Head won’t deflate as quickly as you quest for 30 bars within 30 days.  In addition, Nitrogen gas doesn’t carry that tart bite that Carbon Dioxide can carry as it is converted to Carbonic Acid.  

Thank you Foodie Blogroll

I wanted to thank the wonderful people at Foodie Blogroll for highlighting Eatsology as a featured blog!  Thanks again for your great services in connecting other food bloggers out there!  To help with their SEO, here's a traceable link to the post!

I plan to transition my blog in a few days so stay tuned for that!  I also want to add the ability for readers to submit questions they have regarding food-science/ history / what I look for in women / chemistry (hah...you see what I did there?).  For the time being, feel free to email questions to Eatsology [at] gmail.com or leave your comments here!

TeeWhy,  
Jon

Identity Crisis: Neither Egg, Nor Plant

This summary is not available. Please click here to view the post.

Don't Spray Me Bro (Part Two)

Chillis have been documented over 5,000 years ago in parts of Central and South America.  Chilles production is ubiquitous just because their farming requisites are less demanding than most fruits and vegetables.  The fruits of this small plants can be grown in Europe, the Middle East, parts of Africa, and regions of Asia such as the Sichuan and Hunan provinces of China (this explains why this style of cuisine is a spicy inferno).  The best part is that these fruits bring many flavors and aromas without the usage of starches and sugars.

Chillis are actually fruits and contain seeds that are normally dispersed by animals and Mother Nature.  Animals such as birds swallow the chillis whole and the seeds are then displaced either by the wind or the excrement (yum).  Now you’re probably wondering, why would birds devour these fruits whole…I mean, only buffoons would put a whole chilli (or jalapeno) down their esophagus.  Well, it’s because birds are immune to the chemical agent, Capsaicin, the active ingredient that causes the “irritable pain.” In fact, it appears only mammals are susceptible to this chemical weapon since our flavor and sense profiles differ from our avian brethren.  Makes me wonder, do you think dinosaurs are immune to Chile peppers?

There’s actually a common misconception that the “seeds” causes all the spiciness.  Capsaicin is actually produced in the spongy mass called the placenta, the white portion in this picture. 

[Source: http://www.egglesscooking.com/images/food-events/green-bell-pepper/remove-seeds-top.jpg]

Under physical stress, the placenta secretes capsaicin throughout the cells and escapes onto the surface of the seeds and into the matrix of the fruit.  So when you run that knife through that Serrano chile, the capsaicin bursts from the vacuole and clings throughout the fruit.  The proximity of the placenta and seeds serve as an evolutionary advantage to protect the chile-DNA (remember, the goal of the plant and fruit is to make more chile-babies). 

Of course, it’s not just the physical stress that releases the Capsaicin, chemical and environmental stress also cause the placenta to release more Cap into the body of the fruit.  Production of Cap increases in drought, high temperatures, and as the fruit ripens. It does so to prepare its defenses and increase the chances of survival when the fruit falls off of the plant.  Spiciness reaches it maximum when the fruit is most ripe and declines with time as the chemical degrades.  This generally means (in most, but not all situations) that green chillis are spicier, for example, a green serrano versus a red serrano.  Of course, different species of chillis produce different amounts of pungency which explains the mildness of Bell Peppers, where as the Peruvian Death Pepper makes me want to scream bloody murder.

[Source: http://images.ucomics.com/comics/ga/2000/ga000917.gif]

While driving from Berkeley, I was talking to my buddy, Jason Chan, about meal-size regulation.  You see, by slowing the rate at which food enters your gullet, you can trick your body at satiating itself much quicker.  In addition to fooling your brain through portion-sizing, you can also increase your body’s metabolic rate through the use of Capsaicin.  Many of you have experienced increased sweating after eating spicy curry and it’s due to increased blood flow.  In short, Capsaicin affects your body’s temperature regulation making you feel hotter than you actually are; it induces sweat to evaporate and cool one’s self.  Though the caloric energy used for this mechanism is minor (no more than 10 kcal/hour), the spiciness alone will cause to you eat less, as your mouth receives shocks of peppery goodness. 

Too much spiciness can be bad and cooks can reduce the pungency by removing the placenta and the seeds (rereading this sentence makes me cringe).  However, if you’ve already downed that habanero, you can do some things to trick your brain.  Anything cool, such as ice water, distracts the pain receptors in your mouth and slightly overrides the Capsaicin-induced signal.  You can also do the saltine-cracker challenge (six saltines, one minute) as rough/salty foods deceive your brain in the same fashion.  Finally, there’s milk, which encapsulates the Capsaicin molecule preventing its binding to your mouth receptors.  By the way, carbonation actually increases irritation so lay off that soda if your mouth is burning; milk does a body good. 

And Pepper Spray, you know, that stuff you spray on thugs (like the Oregon football team)?  That’s synthesized from Capsaicin.  

[Source: http://citizenfall.files.wordpress.com/2008/08/oregon-duck.jpg]

In lieu of a post

You're welcome Jane.

Don't Spray Me Bro

I spent most of my childhood with a pack of behemoths.  My weekends usually were spent hanging out with my older brother, Eric, along with our friends Nick and Chris (whom are older than me by eight and six years, respectively).  Like many Asian families, our parents shared the familial bond through food and mahjong allowing me to hang out with this pack of giants on the weekends.  This gave me plenty of opportunities to mature at a quicker rate than my elementary school classmates.  Being treated like contraband at theaters, playing Bomberman until sunrise and experiencing McDonalds challenges that would shame Man Vs. Food became a rite of passage to gargantuan-hood.  But because I was the youngest and most naïve, I was also given the privilege of being the guinea pig/punching bag for much experimentation.

In 1993, Pizza Hut offered a deal for four-one large topping pizzas.  To a normal person, this would seem like a great deal for a Superbowl party, a bachelor party, or a TMNT party.  Well, a few nights back, we just accomplished the feat of pillaging McDonalds by devouring 50 cheeseburgers (@$.39 each), so ordering four pizzas for three teens and a nine year-old would be a walk in the park.  We picked the usual suspects, sausage, pepperoni, and mushrooms, but were left in quite a predicament, we needed one more to join the festivities.  Then Chris introduce the idea of an ingredient I never heard of.  I read the list of ingredients from the flyer and thought, ”what the heck is a Ja-La-Pen-O, and why is that “n” all funky?”

The harmonious chime of the doorbell rang and my heart began racing; running eight feet from the couch to the dinner table was hard work for a 130lb fourth-grader.  We flocked over the care packages of cheese and dough and ravenously grabbed paper napkins to absorb the excess oil.  After downing victims number one through three, the guys told me to try the green one.  “Eww, it’s green, I don’t like vege-tables.”  Chris assured me, “it’s ok, it tastes like mushrooms,” and all three smiled in a unified grin. 

[Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnT81qC77upGS0SzinUdQb6W0j-P-lIcNVDkaTJdXSsRm-q0Ecis99XqDjGa04p2cEM5zG80x6WBFTeeZojpPny7dn6c1H3g4cQleZffR9Yaa3AlMiz_G0RktZd7mJkuLttmxuH05BHknL/s400/pizza+(own).jpg]

Bite number one: Ohhh, this is good, nom nom nom nom.
Bite number two: ohhh, so tender and soft, kinda sweet
Bite number three: WHY IS MY MOUTH ON FIRE…..IT TASTES LIKE BURNING

Thanks guys.  More on Chillies, Chili, and Chile Wednesday. 

i am scared

Peggy, please do not kick me in the face. 

The rest of the girls are impartial about my butt.

Attack of the Cabbage

I hate cabbage.  I don’t know where my aversion for this plant started, but I think it’s related to the marketing of Cabbage-Patch Kids back in the mid-1980’s.  I mean, why would you want to associate kids with a pot of boiling water?  

[Source: http://blog.lib.umn.edu/mcgur024/curriculumtopics5150/kids.jpg]

-This image freaks me out...I will remove this picture upon request-

Well, thanks to Coleco, Hasbro, and Mattel, I refuse to eat this chemical abomination.  Even as a component in many of my favorite recipes (fish tacos, corned beef, egg rolls), I’m still not a big fan.  It’s bitter, pungent, and relative cousins of this vegetable became the inspiration of the chemical agent, Mustard Gas.  So you’re probably wondering, why write about the cabbage family?  Best said by Sun Tzu, there’s no better way to win a battle than to “know thy enemy.” 

The first cabbages originated along the Mediterranean and began its domestication around 2,500 years ago.  As a venerable chemical warrior, cabbages survive well in cold, salty, and sunny environments and its popularity grew allowing it to be a staple across Eastern Europe and Asia.  The physiology of this plant is a bit strange (more reason to dislike it…ok I kid).  What’s refer to as the “core” or “heart” is actually the stem, and the leaves grow outward forming the “head.”

There are many relatives of this astringent family that notably include Kale, Brussels sprouts, Mustard Greens, and Horseradish.  The flavor comes from two kinds of defensive chemicals in the cells, the flavor precursors (called Glucosinolates) and the products created by enzymes that act on the precursors.  You can imagine enzymes as proteins that consume one substance to create a new product; they eat the precursor and create a new substance…in this case, a foul, malodorous one.  Onions, and other relatives of the Allium genus, work in the same manner, but with different enzymes. 

[Source: http://ayeshahaq.files.wordpress.com/2009/07/cabbage.jpg]

Each given member in the cabbage family contains a different number of glucosinolates and attribute to the different flavors in each vegetable.  This is why cabbage, brussels sprouts, and broccoli have similar, but distinctive flavors.  The chemical defense system is most active when the plant is young and increases when environmental stress of heat is placed on the vegetable.  Because of this, there will be lower concentrations of the chemicals in the cool autumn or frigid winter.

The chopping of the cabbage releases the flavor compounds created by the enzymatic reaction (a term I thought I’d never use outside of college).  The breaking of the cell wall signals the plant to increase production of the precursor; as if the plant’s alarm system activates.  This might sound a bit strange, but imagine this.  Every plant wants to survive, grow, and reproduce to create more cabbage children.  Well, when an animal bites into the cell wall (or in our case, chops with a chef knife); the cabbage responds by not only have products created by the enzyme to attack the animal, but it creates more ammunition to thwart the attack.  Oh you crafty chemical warrior.

Enzymatic activity generally increases with a rise in temperature meaning more generation of the fetid odor.  However, activity capacity occurs around 140F and the enzyme begins to denature in boiling water.  Submerging your cabbage in hot water prevents the creation of the by-products while maintaining the flavor of the glucosinolates.  However in some species such as mustard greens, intense cooking actually minimizes the “hot/pungent” flavors while sustaining the bitter aromas.  But the real nasty stuff comes with overcooking, where the sulfuric compounds transform into trisulfides; this smell is reminiscent of a convalescent home.  

I'm not down for cabbage-patch kids...on the other hand, I'm totally down for sour-patch kids.

The Asparagus Strikes Back

I concluded last week’s post with countering foul smelling odors in fish.  The upcoming posts will be dedicated to obnoxious aromas in a different category, vegetables.  Before I explore the (minor) negative side effects of consuming veggies, I do want to emphasize that these verdant creatures provide a great deal of nutrition everyone should be thankful for.  Not only would life cease to exist without these highly evolved autotrophs, but imagine how much time you’d spend on the toilet!  We’ll enough with the toilet talk, so let’s explain why asparagus makes your urine smell.

Asparagus is a native Eurasia plant and its culinary history has been documented since the third century.  It was mainly harvested by the Greeks and Romans, but because asparagus’s labor-intensive cultivation, it only became popular in the 18^th century after the Agricultural Revolution.    Unlike many other plants where we consume the flowers, fruits, or leaves, Asparagus is actually the main stalk.  Other plants may have leaves, but asparagus equips itself with small projections.  The branching appendages, called phylloclades, protect immature photosynthetic clusters until they’re ready to follow their energy-generating brethren.

[Source: http://www.worldcommunitycookbook.org/season/guide/photos/asparagus.jpg] 

There are many color variations of asparagus including white and purple.  White asparagus are shielded from direct UV light by remaining underground until harvested.  Once displaced from Mother Earth and exposed to the sun, they convert to yellow or red.  The chromatic color change is due to the absorption of yellow and red wavelengths from the sun…whereas, purple…well, I couldn’t find reliable research about the purple asparagus.  However, I’m going to say they know what’s right with human-equality.

[Source: http://farm4.static.flickr.com/3546/3428907676_f178514cae.jpg]

Like many freshly harvested plants, young asparagus tend to be juicer and noticeably sweeter due to higher concentration of sugar (thus more liquid).  Sugar levels decline as the farming season progresses because of the growing clusters (the apical stem, if Bio1A memory serves me right).  A key indicator for detecting fresh and asparagus is to examine the tip and look for a tightly-closed cluster.  If they tip begins to open up or branch, then it’s a sign of maturity.  However, you can “refreshen” your asparagus by submerging the veggies in a 5-10% dilution of sugar to water for a few minutes before cooking.  Just mix 5-10 grams of sugar with 100 ml of water (sorry, but I’m pro-Metric system). 

The main responsibility of the stalk is to provide support and act as a transport medium for water.  Therefore, asparagus can sometimes be tough due to its well-supported external surface composed of chewy lignin and cellulose.  Some cooks choose to peel their asparagus while others repeated bend and exert physical stress loosening the structure.  I personally like the stemy exterior, it reminds me of eating an artichoke.

Ok, so back to the unusual side effects of consuming asparagus.  The green-spear contains a compound named Asparagusic acid (clever!) that contains sulfur.  The body then metabolizes Aspargusic acid into a funky chemical found in skunks called methanethiol (mentioned in an earlier post).  There have been studies showing some individuals are immune to this odor, and genetic variations account for why some humans can’t smell the by product.  I wonder why this would be a genetic advantage?

Many vegetables and fruits create compounds for natural defense, I bet this is an asparagus’s way to tell you not to eat them.  

My Best Date Idea Ever

Because consumers tend to have no idea how long ago a piece of fish has been harvested, it’s important to recognize good-quality fish to maximize its shelf life.  Like a potential mate, it’s more than looks and smell, there are some factors that only a reliable fish supplier can share.  They’re passionate about food too, so it doesn’t hurt to befriend that guy behind the counter! 

If you’re purchasing whole-round fish:

The belly of the fish should be clean, the skin should be firmed, and bones should not bend like rubber bands.  Signs of bacterial presence (and enzyme degradation) usually include swollen or broken flesh near the stomach. 

The eyes should be bright, black, and the lens of the eye should convex outward (imagine a dome-roof).  With time, the proteins in the eye begin to break apart and the eye lens begins to flatten out rather than extending outward.

[Source: http://media.photobucket.com/image/fish%20eyes/carolinadancer/FishEyes.jpg]

The gills should be clean and follow the naturally color of the fish.

The outer mucosal lining (The slime) should be transparent and sheen light.  With time, the proteins coagulate and dry out creating a milky or off-color appearance.  This slime may be difficult to find because most of it is washed off during cleaning. 

The natural smell should either resemble oceanic water, or of crushed leaves.  Beyond the fact that fish tend to live in the sea, the oceanic aroma (bromophenols) are synthesized by the algae that are consumed by sea life.  However, farmed fish are supplemented with bromophenols in their artificial feed.  And smell like leaves…  weird right?  Well, it’s because fish contain many highly unsaturated fatty acids that break down to smaller aromatic-carbon fragments.  These carbon-rings have a heavy green, geranium-leafy smell that plants also emit. 

I love walking through the seafood section of an Asian supermarket.  If you can spend a few hours touring the bins, playing with lobsters and geoducks, and have the dexterity to lift a crab, then my heart's almost won!  The only problem is that this dating destination would stink…and it’s largey due a chemical called TMA (TriMethylAmine).  Remember last week how I mentioned sealife structurally contain extra amino acids to combat exerted osmotic pressure?  Well there are extra chemicals such as this tasteless compound called TMAO (Trimethylamine Oxide) which breaks downs to stinky TMA once the fish is dispatched.  The TMA then converts to ammonia which attributes to the nasty smell. 

Unless you buy your fish as soon as it’s caught at Tsukiji fish market in Tokyo, there's going to be some trace odors.

[Source: http://www.nationalgeographic.com/healthyliving/gallery/japan/pic_08.jpg]

However, many cultures have combated the “fishiness” by preemptively reacting with TMAO preventing the conversion to nasty TMA.  In addition, the usage of acidity has been very successful to counter TMA.  Because acids contribute a hydrogen proton to stinky TMA, this causes TMA to become positively charge allowing water and other electric negative molecules to bond well.  Our nose never picks up the odor because TMA+ never escapes as a vapor from the surface of the fish.  The mutualistic inclusion of lemon wedges became widely popular because of this and deep frying fish with a layer of buttermilk (which is acidic) is widely popular in many fish-frys.  Vinegars also work in the same manner and I’d like to think this is why malt vinegar is served with my fish and chips. 

By the way, some freshwater fish carry an unpleasant “muddy” aroma which is present in bottom-feeding fish such as catfish and carp.  The chemical behind this is geosmin which too, breaks down in acidic conditions.  Because of this, many recipes utilizing these bottom-dwellers include vinegar, lemon/lime juice and other acidic ingredients. 

Something Fishy In Your Fridge

In between serving virtual food to avatars on facebook and calling in predator missles and harrier strikes in MW2, I caught a show on the BBC regarding food waste and sustainability.  The show depicted Britain consumerism and the effects to the environment from packaging and waste.  Though I disagree with some of their arguments correlating decomposition of food to greenhouse gases and global warming, it is very clear that we, as humans, have rather wasteful habits.  I consulted the Google gods to find an article from the NY Times that furthermore shows what a family of four throws out on an annual basis. 

It’s interesting to note that meat and fish’s spoilage weight was half of fresh fruit and vegetables.  I wonder if it has anything to do with people thinking they’re healthy because they buy veggies and apples?  Or is it because meat is expensive and we usually take extra precaution to eat that before microbes can.  Maybe both?  So expanding on last week’s post regarding refrigeration, I will share some tips to increase the shelf life of some of the most expensive proteins out there, seafood.

To prevent any confusion, I will follow the FDA terminology by defining “fish” as, any sea creature such as shellfish, squids, sea cucumbers, or squirtles.  Ok, time to dip your feet into a small biology lesson about sea creatures and their ecology.  Unlike their terrestrial brethren whom have adapted to land life, aquatic organisms are constantly immerged in an aqueous solution.  Because of the liquid milieu, there are chemical differences for a fish to survive.  To counteract the osmotic pressure of the saltwater, fish generally have a higher concentration of savory amino acids (glutamate) increasing cell rigidity.  Because of this, saltwater can’t just flow through into the body of cell like it can with humans. 

Did I lose you in all of that?  This is an example I used in my Nutri Sci reviews.  Imagine taking a bubble bath listening to Enya with pomegranate candles lit (don’t judge).  After 20 minutes, your skin is as wrinkly as a Shar Pei.  Compare this to Red Lobster who can chill in a tank all of his life without looking like a raisin.  Yes, you’re a land mammal, therefore there would be no reason for you to be immersed in water for extensive periods of time (unless you’re Michael Phelps).  What I’m trying to say is that land and ocean animals behave differently in a given environment, and it’s because of their biological chemistry.    

[Source: http://www.lasharpei.com/LaurensSharpei.jpg]

Deterioration is inevitable and it’s caused by the natural enzymes in the fish.  Primarily found in the gills, stomach, and outer-slime that coats a fish’s surface, the microbes consume the yumyum amino acids/proteins into unappealing and obnoxious compounds.  Because amino acids contain nitrogen and sometimes sulfur, bacterial digestion creates many of these foul odors that sound like a mortuary; putrescine, cadaverine and methanethiol…the same stuff skunks produce.  The warmer the temperature, the greater the activity of the fish decomposition microbes which have evolved to be most efficient when removed from their native oceanic climate (34-38° F).  So by increasing the surrounding climate, these microbes work at a quicker rate to convert those amino acids into those nasty by products. 

With that reasoning in mind, it’d only make sense to store seafood near their environmental temperature of 34.0° F.  If held at the optimal temperature, fatty saltwater fish (salmon, herring, mackerel, sardines) can be held for about a week while leaner cold-water fish (cod, sole, tuna, trout) can be held for about two.  If you’re a warm-water fish (snapper, cafish, carp tilapia or mullet) you’re given three!  But don’t forget to account for the elapsed time in transit and on the market shelves,  so you can subtract anywhere between 1-5 days.  So let’s reexamine that whole salmon fillet you bought at CostCo.

Shelflife (when held at optimal temperatures)	7 d
Transportation to market	1-2 d
Time spent on shelf	0-3 d
Days remaining in your fridge	2-6 d

Here’s more bad news, your fridge is probably around 40- 45° F (and higher if air circulation is impeded).  A 10° F increase can decrease shelf life by a half.  Suddenly, your weeklong salmon dinners diminish to only 1-3 days. 

If you can’t control the temperature of your fridge, there’s many things you can do to drop the ambient temperature.  First, wrap your fish in any foodwrap (for example, Syran) and take any deep bowl.  Then place a plastic insert that allows for drainage and fill the upper compartment with ice.  Place the nicely-wrapped fish over the bed of ice.  Any melted ice drains through to the bottom layer and the syran wrap prevents any flavors and nutrients from leaching out of your protein.  Change ice every 8-12 hours and booyahshaka, salmon burgers all week!             

Here are some tips that were shared to me by an expert in the fish and shrimp industry, if you buy your fish whole from your store’s seafood department.  First, the cavity should be visible and all organs should be removed; the gut is a breeding ground for microbes.  Secondly, pull the skin near the lining of the stomach- the bones should be rigid and the skin should stay intact.  If the bones are flexible and pull like rubberbands or the flesh splits easily, then that’s an indication that your fish has been there for a while.  Finally, smell the stomach, it should smell like the ocean or fresh crushed leaves.  Also, make sure your fish has been thoroughly rinsed prior to purchasing because the same microbes are coaxed along the surface of the fish “slime.”

[Source: http://www.gastronomydomine.com/uploaded_images/extent-of-digestive-tract-747915.JPG]

The period between shopping and the time you place your products in the fridge is as critical as storage.  Microbial activity increases (exponentially) once the temperature change occurs so Alton Brown suggests carrying a well-insulated container filled with bags of crushed ice while you shop.  After picking up your proteins, securely wrap and place in your deep-freeze vessel.  Sure, it might look weird carrying it around Safeway, but your stomach will appreciate it much more.

By the way, the U.S. FDA and the National Oceanic Atmospheric Administration require all seafood distributors to transport their products in cold-fridge transportation units either filled with ice or utilize a refrigeration system that has a non-tamperable time/temperature reading.  In addition, HACCP records and verification is required from any company that receives shipments and any temperatures above 40° F is to be documented.  However, what the company does with the product differs; some still accept while others reject the product.   

No one likes to see food go to waste (especially an Asian like me) and I hope this post has helped extend the shelf life of your shell fish.  Next week’s post will be a list of what to look for when buying seafood so look out for that! 

One of My More "Cooler" Posts

When I was little, I wanted a chemistry kit that came with beakers, test tubes, and a basic compound microscope.  I never got any of that so I had to improvise; the family freezer was my childhood laboratory.  From an early age, I was fascinated by this edifying machine that supplied me with an endless supply of Klondike bars.  For show and tell, my class was supposed to bring in something that represented an interesting animal.  I brought in a whole frozen fish. Then in sixth grade, we were to design a science experiment showing life cycles.  Most kids brought in seeds, plants, and fruit.  I one-upped the field by freezing ants and rollypollies in icecubes hoping to prove I could stop and start life-cycles; Demolition Man released a few months later.

Fast-forward a decade later where I stumbled across the wonders of Food Network, Better Homes and Garden, and my ill-attempts to win the hearts of women through cooking.  I love grocery shopping and whenever shopping needed to be done for large events, social gathers, or retreats, I naturally used the services of Restaurant Depot.  RD is very similar to CostCo, but for restaurants…and they lack samples.  Their products are sold in bulk…and when I mean bulk, I mean quantities to supply the Battlestar Galactica.  Want three pounds of onion?  No, you have to buy 50.  Want to get a 4 pack of Red Bull?  Sorry, they only come in 36.  And of course, looking to buy meat?  You can buy whole pigs, lambs, and portions of cows if you don’t mind hauling a (delicious) carcass in your trunk. 

[Source: http://www.bigredkitchen.com/2009/08/restaurant-depot.html]

After toying around the idea with my roommate, Benson and I decided to host a Roast Beef night.  So we called up a few of our friends and I began my expedition scouring the expansive aisles of RD.  Inside the 32°F meat locker are rows separating each of the fauna, and within each row are categories of cuts/grade/portions.  I fastidiously inspect each chuck cut for firmness, presence of oxidation, and a solid layer of fat that flavorfully melts penetrating the meat in a 300°F oven.  I ended up with a nice slab …28 lbs of it, but for $1.19/lb, you really can’t complain.  At home, I section off half of the roast and deliberate what to do with the rest.  Lo and behold, my childhood lab to the rescue!

If you’re like me, (or any part of my family), you eat a lot of meat.  It might not be the most sustainable, or economical way to satiate one’s self, but by far the most delicious way.  There are certain amino acids that tend to make meat more flavorful/savory/yumyum that you just can’t find in grains, veggies, or fruits (mostly the amino acid, glutamate, which is a component of MSG [MonoSodium Glutamate]).  On the flip side however, meats tend to go bad compared to other food groups out there.  The high moisture content paired with a high fat and protein content are prime conditions for bacteria to grow and oxidation to occur.  In addition, meats just expensive…and when on a college budget, sometimes you have to shop bulk to be frugal.

Freezers (and refrigerators) have mostly three components to ensure the unit becomes cold.  There’s the coolant which acts as a medium for heat to be transferred into and away from.  Then there’s a compressor which increases the pressure of the coolant (thus raising its temperature).  The heat from the coolant is then removed through a coil of thin pipes on the back of the fridge (that’s why the back is usually warm).  Finally, there’s an expansion value which drops the pressure of the gas (thus lowering the temperature) that makes the coolant,expand, cool, and turn into a gas.  The cool-coolant passes through the inside of the unit.   

One of the general rules of food safety and preservation is that the lower the holding temperature, the less chance of bacteria proliferation.  In addition, by removing more of the water activity in food, you’ll also reduce bacteria growth because…well, like all things, bacteria needs water to multiple.  The freezer won’t kill bacteria, but it does slow it’s activity by a significant factor which makes the freezer a great place to store your care-packages of meat.  However…

Meat doesn’t bathe in the fountain of youth.  Unlike dried goods which can last for a year, sometimes two depending on the moisture content, meat can still degrade in the freezer.  Most meats last anywhere between 3-6 months in the freezer, +/- depending on the amount of oxygen that’s present.  In addition, a nasty thing called “Freezerburn” can happen to meats if oxygen is present.  The freezer doesn’t do any of the cooking, but what ends up happening is that browning of meat usually occurs such as this picture

[Source: http://upload.wikimedia.org/wikipedia/commons/5/58/FreezerBurn.jpg]

Hence, the clever term called Freezerburn.

FB occurs when the water content of the meat evaporates onto the surface of your storage bag.  The remaining water in your protein then begins to migrate closer to the surface of the meat and crystallization begins to occur.  Now the matrices of the meat can be exposed to oxygen which then causes oxidation and browning to occur.  Even if you use a zip-lock freezer bag, oxygen will still be present and oxidation occurs.  Vacuum sealing helps, but with time, oxygen will enter through the plastic or will be present in the deep trenches of the protein and make its way to the surface.  Just as a side note, a lot of tuna is sold in vacuumed packed bags that are generally a dark crimson red.  Most of those packages have actually been pumped with a blend of 60/40 or 80/20 Nitrogen/CO2 gas to compete against oxygen.  By filling the surrounding air with this gas, it prevents pigmentation, which chefs and purchasers would not want.

[Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaH48PjtRr5Kf1GO4RwcSwr694wVpy0noL4fc_dpw8WfBgylWL2pVfXLigPbaPWBpdcaZLUfzqJXGws-roryr1tAnDqXdp4wOanRM36IgHH5jxhEIifnSnG_NbLp7_nmqvj_2I2hc93Zz/s320/tuna6.jpg] 

I want to note that the FB portions of food are safe to eat, but will end up being chewy and less tasty than the non-burned portions.  In short, it’s more a food-quality than a food-safety problem.  Whenever red meats (beef, ahi tuna) are exposed to oxygen for long periods of time, browning begins to occur.  As a rule of thumb, never buy ground beef, or any types of raw red meat that have a brown cooked color to it.  It might not kill you, but it won’t be delicious either. 

Though I no longer store insects in my freezer, I’d like to think I’ve come a long way in using the freezer. Plus, I tend to injure myself a lot and nothing makes a better icepack than a frozen bag of corn…or a 14 pound chuck roast.


I think I'm going to continue with this idea by talking about ways to increase your seafood's shelflife in the next post. 

The Ultimate C-block

I’ll be revisiting reoccurring themes in the science of cooking as this blog continues to grow in content and in ridiculous pictures. Water solubility, acid/base chemisty, time/temperature, and oxygen to name a few, but perhaps the most common will be the disassociation between fats and water. This picture here isn’t of an iconic mouse, but here to explain the structure of water.

[Source" thisdayindisneyhistory.homestead.com]

Water, also known as H2O, contains two smaller Hydrogen orbs that are positively charged and bind well to the larger, negative orb, oxygen. Remember…opposites attract…which poses the question in how Match.com works…In water, there are two positive hydrogen molecules compared to one single negative oxygen molecule. Despite lacking in numbers, the renegade oxygen’s charge overpowers that of the two hydrogren and water as a whole has a negative charge, or polarity. Because of this charge, water also tends to stick to one another and form pretty structures such as this:

 

[Source: practicalchemistry.org]

Fat, on the otherhand, is generally composed of a carbon backbone and hydrogen appendages, (include oxygen if you’re talking about unsaturated fats). As opposed to water that has a strong-negative and weak- positive component, the fat molecule as a whole generally has no-charge associated with it; it is neither positive nor negative. It’s like the apathetic voter…it just sits there and chill, while water likes to comingle and get into heated debates with its negatively charged brethren, or it’s positively charged rivals. However, it dares not associate with the neutral dude that sits around twiddling his thumbs. I’m only glossing over the charge/polarity discussion, but there are many other molecular interactions occurring that I won’t bore you with (today).

So what’s this have to deal with noodles? Other than the first time where I burnt pasta (yes, it’s possible), I’ve always had a problem with my spaghetti sticking to one another after removing it from its hot bubbly bath. Even Chef Boyardee would snicker at my pool of Prego and a brick of yellow noodles floating like a Valdez accident. Well, you remember how, a long time ago (in a blog far, far away) I mentioned how dissolved starch forms on the outside of cooked pasta? The chemistry of the noodle isn’t the reason why they cling onto one another, but rather, the residual water that adheres to the carbohydrate causes the noodles to stick. Water surrounds and engulfs the starch and clings all around the noodle, and water molecules further reach out to neighboring mickey mouses to form a stronger bond.

 

Now the cool thing about oil is that it interferes with the strong interaction of the H2O bonding. In non-nerd talk, it roosterblocks water. “Yah, take that water, think you can just poke your hydrogen balls all over the place?” The negative polarity of the water molecule doesn’t sit well next to the neutral fat molecules and Mr. fatty tells water to GTFO.

 

So if you’re cooking pasta, here are some techniques to ensure your noodle doesn’t stick: You can add a small amount of oil into your boiling pot of water prior to cooking the noodle. In addition, you can some oil or butter to the pasta after draining and stirring that immediately to interfere with the water. This works wonders especially in cream-based sauces such as an alfredo or if you’re frying up the noodle like in chow mein/fun.

Out of curiosity, which topics seems more appealing to you? “Cooking without Fire” or “Freezers that Burn"?