How do variations in the proportions of ingredients affect a final product?
The Thin focused on deviations from Ruth Wakefield’s TOLL HOUSE® Chocolate Chip Cookie recipe to produce a flat, crisp cookie that spreads before it sets. However, there are other variations of the chocolate chip cookie. As I have mentioned several times, there are three basic styles of the chocolate chip cookie: the thin, the puffy, and the chewy. All these styles are defined by its texture or appearance.
The Puffy suggests the baked cookie is airy. The texture should be light and soft – like a cake. What is needed to obtain such a texture? Consider…the fat.
From The Thin, I quote myself, “nothing affects the texture of a cookie more than the melting characteristics of its fat.”
Wakefield’s original ingredients call for butter. As mentioned in The Thin, butter has a low and sharp melting point. That means that the range of temperature at which the solid butter melts into a liquid phase is relatively narrow and is low – not much warmer than room temperature. With such a low temperature, the butter would melt and promote spreading of the batter.
However, for a puffy cookie, the height of the cookie must remain tall. A taller cookie decreases its surface-to-mass ratio.
Why would the surface-to-mass ratio affect cooking?
Remember that heat from an oven is multidirectional. This is possible due to three distinct types of energy acted upon the food. Conduction from the direct contact of the metal of the cookie sheet heats the bottom of the cookies. Radiant heat from elements or coils sends direct energy to the food through heat. Convection is the energy of the air inside the oven circulating all around the food.
Notice: Conduction is the direct contact with metal, radiation is the energy transferred from the heating element as heat, and convection is the circulation of heated air in the oven.
With this quick background in the multidirectional heat of ovens, the more surface there is on the cookie, the more energy is acted upon the food ruins the puff factor of a puffy cookie.
Egg whites contain a lot of protein. When the proteins in egg whites are cooked, they coagulate to form a network that can “catch” pockets of steam to provide. Yes, steam provides some of the “lift” needed for that airy texture. The other pockets are full of air from the carbon dioxide formed from mixing an acid and base.
Friday, January 29, 2010
Tuesday, January 19, 2010
Semester 01 Final
Writer’s Block:
Writing has never been one of my strong points and I have always experienced writer’s block. A major cause for this is the assignment of writing on a particular topic or using styles which I am uncomfortable. With blog posts, I am able to write about any subject without limit. This eliminates one of the factors writer’s block, but there are still other contributors.
An issue I have had for many years is taking ideas and molding them onto paper. I become greatly distracted and sometimes attempt to evade the assignment. Either that or I try to manipulate my writing to avoid answer the question and changing the initial topic. Sometimes, I may even take the topic and provide an extensive amount of research and background information.
For example, in the quick-write “I do, I have, I am,” the question is what do you think Steinberg is getting across? Instead of analyzing the meaning of the art, I described the painting in great detail. I explained the use of laws of perspective, the use of certain colors and textures, the positioning of specific aspects. But in the end, I failed to mention any thought of Steinberg’s message.
How did I overcome writer’s block? Simple: I wrote about topics that appealed to me and used a linear method of writing. With the exclusion of mandatory posts, most of my blogs are about science.
Once I began talking about science, the thread of science-related blogs continued. Thereafter, I had limited issues with writer’s block on my blog; of course I still had issues with other writing assignments. Because of the volume of research available for topics of my blog, many times I would continue my post from previous weeks by adding more information. I would always have an available topic in which I was interested to explore in my blog without the need to brainstorm for new ideas. This is not to say that writer’s block was cured.
There was still the issue of putting ideas into text. Sometimes this task is as easy as taking a resource and paraphrasing its text in a way which is non-plagiaristic and/or simplifying the text such that it is easier to read and understand.
In The Basics of Science, I dedicated a half-hour of research searching through old textbooks, notes, and the internet to find the most accurate and precise information to educate the views. I also spent additional time ensuring several words from the Academic Vocabulary List were incorporated to fulfill that week’s blog post requirement. Although not exactly writer’s block, it is a level in which thoughts are transcribed or ‘translations’ of the texts decelerate the momentum.
There are other occasions when I need to compose some aspects of the blog – like the analogies.
One analogy is a favorite of my English teacher. It compares the difference of mass in large marbles and small marbles to the mass of kosher salt and standard table salt.
In the end, writing with comfortable styles and knowledgeable topics (and also subjects you take interest) are the best defenses against writer’s block. The patterns I notice associated with writer’s block involve the lack in motivation and sometimes background knowledge required in some styles of writing.
Blog Post Analysis: The Thin
My most recent blog post The Thin featured a question I posted on a previous post. On “Cooking – More than fun” from 2009 October, one of the questions is: “How do variations in the proportions of ingredients affect a final product of food? “ I answered this question by using science – mainly chemistry. In order to modify a chocolate chip cookie recipe, I would need to acquire a recipe. I used the “Magna Carta” of American cookie recipes – the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies.
The initial creator of the recipe was Ruth Graves Wakefield – and she sold her secret to NESTLÉ® for a life-time supply of chocolate. The recipe had become so popular with Americans; NESTLÉ® began to manufacture NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels.
Hundreds of cookie types exist. There is the sugar cookie, Nabisco’s OREO™, triple chocolate cookie, M&M’s® cookie, chocolate chip, oatmeal and oatmeal raisin, snicker doodle, peanut butter, amongst many others. To further add to classifying cookies, the chocolate chip cookie can be classified into three variations. These variations are defined by the texture or appearance of the cookie.
The Thin cookie, as the name suggests, is flat. Its texture is usually crisp around the edges, and depending on the baking time, the center may be crisp or soft. For such a cookie to bake properly, the batter (which is dropped onto the baking sheet) must spread prior to setting. This requires the better to have a fat which melts at a sharp and low temperature. The less moisture that can accumulate during the mixing or baking process will reduce the amount of steam needed for batters to rise.
The Puffy cookie is light and airy. The consistency is more related to a cake than any of the other variations. The cookies produced using puffy recipes are usually small in diameter and tall in height. Contrary to The Thin, puffy cookies require steam build up in order to acquire the aerated texture. The proteins of egg whites tend to puff when agitated, similar to the foam produced when whipping egg whites for meringues, soufflés, mousses, and chiffon.
The Chewy is obviously chewy in texture. Usually flat, the chewy cookies have a texture that gives the true American chocolate chip cookie. It is the texture imagined when biting into the warm, fresh baked delights grandmother makes. This method requires a lot of moisture in a wet batter, which does not set like that of its puffy counterpart. Adding more brown sugar to the batter is the best way to yield high moisture content, as it absorbs water from the air even after the baking process.
Writing has never been one of my strong points and I have always experienced writer’s block. A major cause for this is the assignment of writing on a particular topic or using styles which I am uncomfortable. With blog posts, I am able to write about any subject without limit. This eliminates one of the factors writer’s block, but there are still other contributors.
An issue I have had for many years is taking ideas and molding them onto paper. I become greatly distracted and sometimes attempt to evade the assignment. Either that or I try to manipulate my writing to avoid answer the question and changing the initial topic. Sometimes, I may even take the topic and provide an extensive amount of research and background information.
For example, in the quick-write “I do, I have, I am,” the question is what do you think Steinberg is getting across? Instead of analyzing the meaning of the art, I described the painting in great detail. I explained the use of laws of perspective, the use of certain colors and textures, the positioning of specific aspects. But in the end, I failed to mention any thought of Steinberg’s message.
How did I overcome writer’s block? Simple: I wrote about topics that appealed to me and used a linear method of writing. With the exclusion of mandatory posts, most of my blogs are about science.
Once I began talking about science, the thread of science-related blogs continued. Thereafter, I had limited issues with writer’s block on my blog; of course I still had issues with other writing assignments. Because of the volume of research available for topics of my blog, many times I would continue my post from previous weeks by adding more information. I would always have an available topic in which I was interested to explore in my blog without the need to brainstorm for new ideas. This is not to say that writer’s block was cured.
There was still the issue of putting ideas into text. Sometimes this task is as easy as taking a resource and paraphrasing its text in a way which is non-plagiaristic and/or simplifying the text such that it is easier to read and understand.
In The Basics of Science, I dedicated a half-hour of research searching through old textbooks, notes, and the internet to find the most accurate and precise information to educate the views. I also spent additional time ensuring several words from the Academic Vocabulary List were incorporated to fulfill that week’s blog post requirement. Although not exactly writer’s block, it is a level in which thoughts are transcribed or ‘translations’ of the texts decelerate the momentum.
There are other occasions when I need to compose some aspects of the blog – like the analogies.
One analogy is a favorite of my English teacher. It compares the difference of mass in large marbles and small marbles to the mass of kosher salt and standard table salt.
… Cooking with kosher salts can cause a slight problem.[…]Consider the
following: Two jars of equal volume are filled with marbles of similar density
[…]. The first jar is filled to the rim with small marbles, the latter with
large marbles. […] would you expect them to be equal in weight? No. Because the
second jar is filled with larger marbles there is more room between the marbles,
and therefore less weight compared to the more compact smaller marbles.The same
principle can be applied to kosher salt and plain table salt. Because there is
more room between the grains of kosher compared to grains of plain table salt in
1 unit, there is technically less salt mass in 1 cup of kosher.
In the end, writing with comfortable styles and knowledgeable topics (and also subjects you take interest) are the best defenses against writer’s block. The patterns I notice associated with writer’s block involve the lack in motivation and sometimes background knowledge required in some styles of writing.
Blog Post Analysis: The Thin
My most recent blog post The Thin featured a question I posted on a previous post. On “Cooking – More than fun” from 2009 October, one of the questions is: “How do variations in the proportions of ingredients affect a final product of food? “ I answered this question by using science – mainly chemistry. In order to modify a chocolate chip cookie recipe, I would need to acquire a recipe. I used the “Magna Carta” of American cookie recipes – the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies.
The initial creator of the recipe was Ruth Graves Wakefield – and she sold her secret to NESTLÉ® for a life-time supply of chocolate. The recipe had become so popular with Americans; NESTLÉ® began to manufacture NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels.
Hundreds of cookie types exist. There is the sugar cookie, Nabisco’s OREO™, triple chocolate cookie, M&M’s® cookie, chocolate chip, oatmeal and oatmeal raisin, snicker doodle, peanut butter, amongst many others. To further add to classifying cookies, the chocolate chip cookie can be classified into three variations. These variations are defined by the texture or appearance of the cookie.
The Thin cookie, as the name suggests, is flat. Its texture is usually crisp around the edges, and depending on the baking time, the center may be crisp or soft. For such a cookie to bake properly, the batter (which is dropped onto the baking sheet) must spread prior to setting. This requires the better to have a fat which melts at a sharp and low temperature. The less moisture that can accumulate during the mixing or baking process will reduce the amount of steam needed for batters to rise.
The Puffy cookie is light and airy. The consistency is more related to a cake than any of the other variations. The cookies produced using puffy recipes are usually small in diameter and tall in height. Contrary to The Thin, puffy cookies require steam build up in order to acquire the aerated texture. The proteins of egg whites tend to puff when agitated, similar to the foam produced when whipping egg whites for meringues, soufflés, mousses, and chiffon.
The Chewy is obviously chewy in texture. Usually flat, the chewy cookies have a texture that gives the true American chocolate chip cookie. It is the texture imagined when biting into the warm, fresh baked delights grandmother makes. This method requires a lot of moisture in a wet batter, which does not set like that of its puffy counterpart. Adding more brown sugar to the batter is the best way to yield high moisture content, as it absorbs water from the air even after the baking process.
Wednesday, January 13, 2010
Writing Groups
Blog 2010.01.13
Writing Groups –
There are four questions that have been asked concerning ‘writing groups’ and its effectiveness.
1. What are some things you would like to get out of writing more collaboratively with peers?
2. What are some things you'd be willing to contribute to a writing group?
3. Is it more important to you to work with friends, or with people who are writing the same types of things you are? Explain why.
4. What are some “rules” (or guidelines) you would like to see in a writing group?
Question 01: Things you would like to get out of writing collaboratively
Understand that writing collaboratively provides more accurate proofreading and editing (as opposed to reading one’s own writing). In this sense, we both reinforce our own knowledge in addition to receiving different perspectives on enhanced vocabulary, proper (or concise) grammar, accurate syntax, and formal conventions. Collaboration avoids writers’ block by giving the opportunity to communicate one’s topic and discuss his opinion. Collaborating increases the diversity of input, which can validly produce a prose with wide range of information.
Question 02: Things you would be willing to contribute to a writing group
Being a member of a community, from a community of a small group activity to a community of residents in a neighborhood, requires participation and contribution that is essential to make the best production of one’s time. Although I think of contributing in a writing group to be proofreading and editing an essay of one’s peers, contribution can come in many forms. He may provide topic on which to write. He may comment on the ideas of someone else (or constructively criticize). He may provide insight on the topic to move a conversation.
Question 03: Work with friends or work with associates…?
Working amongst one’s friends is always comfortable. For the most part, friends will be willing to contribute on one’s writing. However, friends are also a major distraction – especially when a topic of interest sparks. When collaborative development evolves into casual chat, a line should be drawn to mark a professional exchange to a social conversation. Working with associates (that is, those people who are partners – working with topics or styles in similarity) limits the amount of diversity in any one topic. Nevertheless, they can perfect their own specific style of writing which they share and meld ideas that all members of the writing group can understand. In the end, which is better: friends or associates? Truly, only the Zen Art of balance can effectively produce a study group. There is a shared interest, but not all the members can become socially disassociated from the group as a whole – assuming the outlying members maintain order.
Question 04: Guidelines or Principles
Guidelines are the key to any stable establishment. They provide order and direction. In a writing group, what guidelines should be in effect? Initially, the predetermined rules may (in the end) seem to be unproductive. Thus, the ability to alter the guidelines after settlement is crucially important. As far as I am aware, writing groups can only be beneficial if members actively participate to his fullest extent. It is respectable that one has no input (albeit unlikely) on a particular text. When group discussions (if any) are recognized by the floor, basic principles of respect would be appropriate. There will be order. If at any time the principles are unclear, they are to be reported for consultation.
Writing Groups –
There are four questions that have been asked concerning ‘writing groups’ and its effectiveness.
1. What are some things you would like to get out of writing more collaboratively with peers?
2. What are some things you'd be willing to contribute to a writing group?
3. Is it more important to you to work with friends, or with people who are writing the same types of things you are? Explain why.
4. What are some “rules” (or guidelines) you would like to see in a writing group?
Question 01: Things you would like to get out of writing collaboratively
Understand that writing collaboratively provides more accurate proofreading and editing (as opposed to reading one’s own writing). In this sense, we both reinforce our own knowledge in addition to receiving different perspectives on enhanced vocabulary, proper (or concise) grammar, accurate syntax, and formal conventions. Collaboration avoids writers’ block by giving the opportunity to communicate one’s topic and discuss his opinion. Collaborating increases the diversity of input, which can validly produce a prose with wide range of information.
Question 02: Things you would be willing to contribute to a writing group
Being a member of a community, from a community of a small group activity to a community of residents in a neighborhood, requires participation and contribution that is essential to make the best production of one’s time. Although I think of contributing in a writing group to be proofreading and editing an essay of one’s peers, contribution can come in many forms. He may provide topic on which to write. He may comment on the ideas of someone else (or constructively criticize). He may provide insight on the topic to move a conversation.
Question 03: Work with friends or work with associates…?
Working amongst one’s friends is always comfortable. For the most part, friends will be willing to contribute on one’s writing. However, friends are also a major distraction – especially when a topic of interest sparks. When collaborative development evolves into casual chat, a line should be drawn to mark a professional exchange to a social conversation. Working with associates (that is, those people who are partners – working with topics or styles in similarity) limits the amount of diversity in any one topic. Nevertheless, they can perfect their own specific style of writing which they share and meld ideas that all members of the writing group can understand. In the end, which is better: friends or associates? Truly, only the Zen Art of balance can effectively produce a study group. There is a shared interest, but not all the members can become socially disassociated from the group as a whole – assuming the outlying members maintain order.
Question 04: Guidelines or Principles
Guidelines are the key to any stable establishment. They provide order and direction. In a writing group, what guidelines should be in effect? Initially, the predetermined rules may (in the end) seem to be unproductive. Thus, the ability to alter the guidelines after settlement is crucially important. As far as I am aware, writing groups can only be beneficial if members actively participate to his fullest extent. It is respectable that one has no input (albeit unlikely) on a particular text. When group discussions (if any) are recognized by the floor, basic principles of respect would be appropriate. There will be order. If at any time the principles are unclear, they are to be reported for consultation.
Friday, January 8, 2010
The Thin
My first Blog on cooking listed many, many questions on the science of cooking. One of the questions I want to answer is: How do variations in the proportions of ingredients affect a final product of a food?
Consider the chocolate-chip cookie: America’s second favorite cookie only preceded by Nabisco’s Oreo™ Cookie.
As long as you can obtain a good, solid chocolate-chip cookie recipe and you have the customization know-how, you can bake almost any ‘style’ of cookie by modifying the ingredients and its proportions to yield the desired result.
There are three ‘styles’ of chocolate-chip cookie: the thin, the puffy, and the chewy (personally, I like the chewy).
First it is necessary to obtain a recipe:
Original Nestlé® Toll House® Chocolate Chip Cookies
2 1/4 cups All purpose flour
1 tsp Baking soda
1 tsp Salt
1 cup Butter (softened)
3/4 cup Granulated sugar
3/4 cup Brown sugar
1 tsp Vanilla extract
2 large Eggs
2 cups Semi-sweet chocolate morsels
The Thin:
Thin, crisp cookies need to be able to spread easily after being deposited on the cookie sheet.
Consider the eggs. Because eggs tend to "puff" when baked, replacing one egg with 2 oz. of milk would reduce puffing (which would be desired for ‘the puffy’) and promote spreading.
Nothing affects the texture of a cookie more than the melting characteristics of its fat. Butter has a sharp melting point (i.e. the temperature at which the solid butter becomes liquid is a specific, narrow range) that is low. Because it melts at a relatively low temperature, the butter will melt before the batter starts to set up. This melting will spread the better to produce the thin cookie we desire.
Although the fat is very crucial, it needs not to be modified.
Baking soda (sodium bicarbonate NaHCO3) is an alkali – that is, a compound which has a pH greater than 7. By adding additional baking soda, the pH of the batter rises – becoming slightly more alkaline. This change in pH is enough to raise the temperature for the cookie to set. This higher temperature provides more time for the cookie to spread before it sets.
So, the next time you take that bite (or shove down your mouth) of a cookie, think about its texture – is it thin, puffy, or chewy? What ingredients could the baker have used to make your dessert? With that note…I bid you good eating.
Consider the chocolate-chip cookie: America’s second favorite cookie only preceded by Nabisco’s Oreo™ Cookie.
As long as you can obtain a good, solid chocolate-chip cookie recipe and you have the customization know-how, you can bake almost any ‘style’ of cookie by modifying the ingredients and its proportions to yield the desired result.
There are three ‘styles’ of chocolate-chip cookie: the thin, the puffy, and the chewy (personally, I like the chewy).
First it is necessary to obtain a recipe:
Original Nestlé® Toll House® Chocolate Chip Cookies
2 1/4 cups All purpose flour
1 tsp Baking soda
1 tsp Salt
1 cup Butter (softened)
3/4 cup Granulated sugar
3/4 cup Brown sugar
1 tsp Vanilla extract
2 large Eggs
2 cups Semi-sweet chocolate morsels
The Thin:
Thin, crisp cookies need to be able to spread easily after being deposited on the cookie sheet.
Consider the eggs. Because eggs tend to "puff" when baked, replacing one egg with 2 oz. of milk would reduce puffing (which would be desired for ‘the puffy’) and promote spreading.
Nothing affects the texture of a cookie more than the melting characteristics of its fat. Butter has a sharp melting point (i.e. the temperature at which the solid butter becomes liquid is a specific, narrow range) that is low. Because it melts at a relatively low temperature, the butter will melt before the batter starts to set up. This melting will spread the better to produce the thin cookie we desire.
Although the fat is very crucial, it needs not to be modified.
Baking soda (sodium bicarbonate NaHCO3) is an alkali – that is, a compound which has a pH greater than 7. By adding additional baking soda, the pH of the batter rises – becoming slightly more alkaline. This change in pH is enough to raise the temperature for the cookie to set. This higher temperature provides more time for the cookie to spread before it sets.
So, the next time you take that bite (or shove down your mouth) of a cookie, think about its texture – is it thin, puffy, or chewy? What ingredients could the baker have used to make your dessert? With that note…I bid you good eating.
Friday, December 18, 2009
Salt (IV) The only rock directly consumed by man…
I have missed something important in my previous Salt blogs that I forgot to clarify. I stated in Salt (I) that “Table salt is the only rock directly consumed by man.”
And that is absolutely true. However, I just simply stated that fact. There was no definition or explanation, just a stated fact. I was shocked, haha. The absence of an explanation or definition took me by surprise, because my writing style almost revolves around defining and explaining complex ideas (which is why Semester 01 blog posts were about classifying and defining different sciences). Now would adding that information to that blog make the statement less powerful? Maybe.
But how is table salt the only rock directly consumed by man? Haven’t you heard of rock sugar or rock candy? So what’s the deal with that…?
In some cases, names of foods are given because they resemble other foods fairly close to each other, because humans just love classifying things. Rock sugar (or rock candy when you add colors) is not technically a rock. Just like pink pepper corns aren’t technically berries from the true pepper tree (Piper nigrum). However they look, taste, and smell like a pepper berry from P. nigrum that the chefs classify them as pepper.
rock (n): [Middle English rokke, from Old French “dial.” (Norman & Picard) roke, from Vulgar Latin *rocca] consolidated or unconsolidated solid mineral matter
The key to why salt (and not sugar) can be classified as rocks is with the precise definition of mineral.
mineral (n): [Middle English, from Medieval Latin minerale, from neuter of mineralis] a solid homogenous crystalline chemical element or compound that results from the inorganic processes of nature
Understand that both salt and sugar are solids at standard room temperature (25℃ and 1 atmosphere), homogenous (of uniform structure or composition throughout), and crystalline compounds. However, sugar does not result from an inorganic process. In its most basic from, glucose sugar is produced one of the most common organic processes – photosynthesis.
Therefore, sugar is not a mineral which means it is also not a rock…and salt is still a rock (yay for eating rocks?)
Another definition of mineral could have bypassed the “inorganic processes” with an inorganic substance. However this requires me to explain that an organic substance contains carbon atoms. By this point, one would need some background in beginning chemistry.
In any case, I still enjoy the white rocks we sprinkle on food.
-As always: Just because you are reading cool articles about salt doesn’t mean you should use MORE of it! Please, be safe and healthy. Consult a (certified) doctor if you experience any unusual symptoms. Please enjoy responsibly.
And that is absolutely true. However, I just simply stated that fact. There was no definition or explanation, just a stated fact. I was shocked, haha. The absence of an explanation or definition took me by surprise, because my writing style almost revolves around defining and explaining complex ideas (which is why Semester 01 blog posts were about classifying and defining different sciences). Now would adding that information to that blog make the statement less powerful? Maybe.
But how is table salt the only rock directly consumed by man? Haven’t you heard of rock sugar or rock candy? So what’s the deal with that…?
In some cases, names of foods are given because they resemble other foods fairly close to each other, because humans just love classifying things. Rock sugar (or rock candy when you add colors) is not technically a rock. Just like pink pepper corns aren’t technically berries from the true pepper tree (Piper nigrum). However they look, taste, and smell like a pepper berry from P. nigrum that the chefs classify them as pepper.
rock (n): [Middle English rokke, from Old French “dial.” (Norman & Picard) roke, from Vulgar Latin *rocca] consolidated or unconsolidated solid mineral matter
The key to why salt (and not sugar) can be classified as rocks is with the precise definition of mineral.
mineral (n): [Middle English, from Medieval Latin minerale, from neuter of mineralis] a solid homogenous crystalline chemical element or compound that results from the inorganic processes of nature
Understand that both salt and sugar are solids at standard room temperature (25℃ and 1 atmosphere), homogenous (of uniform structure or composition throughout), and crystalline compounds. However, sugar does not result from an inorganic process. In its most basic from, glucose sugar is produced one of the most common organic processes – photosynthesis.
Therefore, sugar is not a mineral which means it is also not a rock…and salt is still a rock (yay for eating rocks?)
Another definition of mineral could have bypassed the “inorganic processes” with an inorganic substance. However this requires me to explain that an organic substance contains carbon atoms. By this point, one would need some background in beginning chemistry.
In any case, I still enjoy the white rocks we sprinkle on food.
-As always: Just because you are reading cool articles about salt doesn’t mean you should use MORE of it! Please, be safe and healthy. Consult a (certified) doctor if you experience any unusual symptoms. Please enjoy responsibly.
Friday, December 11, 2009
Salt (III) Iodization
In the early twentieth century, the Morton Salt Company introduced iodine to their line of standard table salt. It was then when iodized salts began to become available in stores. But why add iodine to salt?
Iodine is needed to produce several hormones in the body that are synthesized by the thyroid gland (such as thyroxine and triiodotyronine). These thyroid hormones affect almost all cells within the body. The hormones control or affect metabolic rates, protein synthesis, growth hormones, and adrenaline response.
People of remote inland areas are more likely to suffer from iodine deficiency, the intake of little or no iodine in ones diet. Some of the most abundant sources of iodine can be found in the ocean. Because of this, food or food sources of the ocean are iodine-rich, and inland people who have limited access to marine products are more likely to develop iodine deficiency related problems.
Foods rich in iodine include, but not limited to: cheddar cheese, cod, eggs, fish oil, fresh fish, haddock, kelp, nori, sea food (clams, mussels, oysters, scallop, crab, lobster), sea kelp, seaweed, and sea salt
Those with low iodine intake are likely to encounter thyroid complications (such as hyperthyroidism – an excessive overgrowth of tissue around the thyroid). Also, studies have shown the best insurance on preventing mental retardation is to have a balanced iodine intake.
Some people argue that iodized salts are unhealthy or impure because of the added iodine content. To solve this, some resort to sea salts for its “purity” and “straight from the ocean” quality. The irony is that because of the nature of the sea’s high iodine percentage, there is (usually) more iodine per unit than fortified iodized table salts. The only difference between sea salts and fortified table salts is that sea salt is directly evaporated from the oceans, while table salt is first purified and ‘cleaned’ of trace minerals (whether the salt is from the ocean or salt mines) and then after refinement, the new squeaky clean salt is sprayed with a solution of potassium iodide.
From the medical standpoint, if the excess iodine were an issue (which it is not*), than the fortified salt would technically be “healthier” for you.
On the contrary, some dislike the flavor of fortified salt, and thus implement the use of kosher or sea salts. This is strictly based on a personal culinary viewpoint (or taste-point, so-to-speak) and beyond the guides of the aforementioned argument.
Why add iodine to salt to prevent the reduced iodine intake? Why not add iodine to other food products, such as sugar or other spices?
Salt is a perfect vehicle for iodine as it is used by almost all cooks to season food, it never expires (it is a rock, there are no organic compounds to break down, and if it were a preservative, why would it expire?), and the amount of salt intake per person can be estimated at a predictable rate.
*with the exception of medical predispositions the small percentage of iodine between fortified salts and sea salt is not enough to accentuate any medical condition or episode. Talk to you physician for any information about a medical disposition or risks for high blood pressure
-Just because you are reading cool articles about salt doesn’t mean you should use MORE of it! Please, be safe and healthy. Consult a (certified) doctor if you experience any unusual symptoms of a disease.
Iodine is needed to produce several hormones in the body that are synthesized by the thyroid gland (such as thyroxine and triiodotyronine). These thyroid hormones affect almost all cells within the body. The hormones control or affect metabolic rates, protein synthesis, growth hormones, and adrenaline response.
People of remote inland areas are more likely to suffer from iodine deficiency, the intake of little or no iodine in ones diet. Some of the most abundant sources of iodine can be found in the ocean. Because of this, food or food sources of the ocean are iodine-rich, and inland people who have limited access to marine products are more likely to develop iodine deficiency related problems.
Foods rich in iodine include, but not limited to: cheddar cheese, cod, eggs, fish oil, fresh fish, haddock, kelp, nori, sea food (clams, mussels, oysters, scallop, crab, lobster), sea kelp, seaweed, and sea salt
Those with low iodine intake are likely to encounter thyroid complications (such as hyperthyroidism – an excessive overgrowth of tissue around the thyroid). Also, studies have shown the best insurance on preventing mental retardation is to have a balanced iodine intake.
Some people argue that iodized salts are unhealthy or impure because of the added iodine content. To solve this, some resort to sea salts for its “purity” and “straight from the ocean” quality. The irony is that because of the nature of the sea’s high iodine percentage, there is (usually) more iodine per unit than fortified iodized table salts. The only difference between sea salts and fortified table salts is that sea salt is directly evaporated from the oceans, while table salt is first purified and ‘cleaned’ of trace minerals (whether the salt is from the ocean or salt mines) and then after refinement, the new squeaky clean salt is sprayed with a solution of potassium iodide.
From the medical standpoint, if the excess iodine were an issue (which it is not*), than the fortified salt would technically be “healthier” for you.
On the contrary, some dislike the flavor of fortified salt, and thus implement the use of kosher or sea salts. This is strictly based on a personal culinary viewpoint (or taste-point, so-to-speak) and beyond the guides of the aforementioned argument.
Why add iodine to salt to prevent the reduced iodine intake? Why not add iodine to other food products, such as sugar or other spices?
Salt is a perfect vehicle for iodine as it is used by almost all cooks to season food, it never expires (it is a rock, there are no organic compounds to break down, and if it were a preservative, why would it expire?), and the amount of salt intake per person can be estimated at a predictable rate.
*with the exception of medical predispositions the small percentage of iodine between fortified salts and sea salt is not enough to accentuate any medical condition or episode. Talk to you physician for any information about a medical disposition or risks for high blood pressure
-Just because you are reading cool articles about salt doesn’t mean you should use MORE of it! Please, be safe and healthy. Consult a (certified) doctor if you experience any unusual symptoms of a disease.
Friday, December 4, 2009
Salt (II.1)
There is something about the little grains of shiny white that we call salt which transforms any food to somehow enhance its flavors. Many are familiar with standard issue plain table salt – which one may find at a restaurant. However, many other “types” of salt are available, and some may be sitting on the shelf of a local store. For the ease of readability, the different types of salt may be referred to as a “species.”
Kosher salt (or more accurately koshering salt) is another common salt with which people cook. It is popular for its coarse flaky structure. The coarse texture gives this particular salt a unique ability to adhere to moist surfaces (like meat) and not dissolve. Despite the name, most salts are kosher certified. So cooking with it doesn’t necessarily make one’s food that much more kosher. But cooking with kosher salts can cause a slight problem.
Actually this scenario can be true with any salt which is not the species mentioned in a recipe. Consider the following:
Two jars of equal volume are filled with marbles of similar density (mass per unit volume). The first jar is filled to the rim with small marbles, the latter with large marbles. Although they are both filled to the top, would you expect them to be equal in weight? No. Because the second jar is filled with larger marbles there is more room (of air) between the marbles, and therefore less weight compared to the more compact smaller marbles.
The same principle can be applied to kosher salt and plain table salt. Because there is more room between the grains of kosher compared to grains of plain table salt in 1 unit, there is technically less salt mass in 1 cup of kosher. In smaller quantities, this is a miniscule difference. However, beyond 1 teaspoon, depending on the recipe (and the purpose of the salt) this minutia can interfere with the taste, texture, and even presentation of food.
Kosher salt (or more accurately koshering salt) is another common salt with which people cook. It is popular for its coarse flaky structure. The coarse texture gives this particular salt a unique ability to adhere to moist surfaces (like meat) and not dissolve. Despite the name, most salts are kosher certified. So cooking with it doesn’t necessarily make one’s food that much more kosher. But cooking with kosher salts can cause a slight problem.
Actually this scenario can be true with any salt which is not the species mentioned in a recipe. Consider the following:
Two jars of equal volume are filled with marbles of similar density (mass per unit volume). The first jar is filled to the rim with small marbles, the latter with large marbles. Although they are both filled to the top, would you expect them to be equal in weight? No. Because the second jar is filled with larger marbles there is more room (of air) between the marbles, and therefore less weight compared to the more compact smaller marbles.
The same principle can be applied to kosher salt and plain table salt. Because there is more room between the grains of kosher compared to grains of plain table salt in 1 unit, there is technically less salt mass in 1 cup of kosher. In smaller quantities, this is a miniscule difference. However, beyond 1 teaspoon, depending on the recipe (and the purpose of the salt) this minutia can interfere with the taste, texture, and even presentation of food.
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