Class 1, Ground Grown Food Science & Theory

 

See Class Here

**Title: Culinary Chemistry 101: Understanding the Science of Asparagus and Potato Bake**

*Professor Nick*

**Introduction:**

Greetings, and welcome to Ground Grown Food Science & Theory. This class is designed to provide a pragmatic exploration into the scientific aspects of cooking, this class is focusing specifically on the Asparagus and Potato Bake. This seemingly straightforward dish conceals a series of chemical reactions that shape its final taste and texture.

**Purpose:**

The primary goal of this class is to demystify the science behind common culinary processes. By the end of this session, you'll have a clearer understanding of the chemical reactions at play when baking asparagus and potatoes.

**Ingredients as Elements:**

In our culinary examination, ingredients are treated as elements. The analysis will encompass the specific molecular contributions of asparagusic acid in asparagus, starch in potatoes, and various seasonings.

**Decoding Chemical Reactions:**

We will begin by examining the breakdown of asparagusic acid, elucidating the release of volatile sulfur compounds responsible for the distinctive aroma and flavor of asparagus. Subsequently, we'll delve into the gelatinization of starch in potatoes, observing the textural changes induced by this process. The Maillard reaction, occurring under high heat, will be explored for its role in browning and flavor development.

**Empowering Culinary Explorations:**

This class seeks to empower you with a pragmatic understanding of culinary chemistry. By comprehending these fundamental reactions, you'll be better equipped to approach cooking as a practical application of scientific principles.

**Conclusion:**

Prepare for a focused investigation into the chemical dynamics of the Asparagus and Potato Bake. This analytical lens will shed light on the subtle transformations that occur during the cooking process. Welcome to Ground Grown Food Science & Theory – a class where the focus is on the straightforward application of scientific principles to the culinary realm.