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James Beautiful Brownies

Posted by James Kromah on January 03, 2020

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How does butter and sweeteners effect the original look, taste, and texture of oatmeal?! Shymir Peay December 8 th ,2019 Oatmeal is the type of coarse flour made of hulled oat grains that have been formed as grounded oats, steel-cuts, or rolled oats. These can be categorized as “old fashioned”, “quick”, or “instant" which depends on the size of the oats and precooking. Scotland has a long history of Oatmeal because of their tradition because of oats being better suited than wheat to countries low temperature and high humidity. My Theory is that the sweeteners and butter will be able to bring out better looks, taste, and texture of oatmeal. Boil water to 100 degrees Add a pack of oatmeal once water gets to a boil Wait 3-5 mins and stir Pour into bowl and voila you have oatmeal Add butter and sweeteners either after or before oatmeal has been added into pot Butter is a

Quamir's perfect paralyzing pancakes

For my project, I chose to test the outcome of the pancakes by the frequency in which I flipped them at when cooking. It turns out, What I hypothesized was incorrect, but before I knew it I ended up getting myself in a “sticky situation”. (Laugh) The Chemistry Because flour consists of two different proteins (named glutenin and gliadin), these proteins link together when moistened to form gluten. This triggers the first reaction to take part in the making of the pancakes when mixing the flour with the wet ingredients. Another chemical reaction that takes place is when baking soda and buttermilk react together. Because baking soda is a alkaline powder (a base) and buttermilk is acidic, they encounter the second reaction with the outcome of salt, water, and carbon dioxide which forms in the bubbles in the pancake batter. The last reaction is what’s known as the Millard’s reaction takes place when the pancake is actually cooking. As the temperature of which you’re cooking your panc

Veromevie & Jasmine Bodacious Boiled Egg

We decided to experiment on something that we’ve all made before, boiled eggs. We wanted to see if we could turn something so mundane as a regular boiled egg into something different by changing the amount of water it was cooked in. Here’s what happened. The Truth Behind Boiled Eggs The egg gets boiled because the proteins are heating up and becoming denatured. As proteins form new bonds from the process of denaturing the water gets pushed out of each surrounding protein molecule. This process is what gives the egg its form and causes the egg white and yolk to harden and become a boiled egg. Experiments and Results Cooking Instructions Put egg inside the pot Pour enough water to cover the egg to barely touch the bottom of the egg. Turn the heat on medium high. Leave egg in for desired time. Remove egg at the end and let stand for 5 minutes. Run egg underwater for peeling. Peel egg. Run egg underwater once more to ensure no shell

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James Beautiful Brownies

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