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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 swe...

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...

Paul's Cool Caramel

For my project I chose to investigate the effect of cooking time on caramel. I'd never made caramel before, but I was interested to learn about the chemical reactions that cause such simple ingredients (sugar, water, milk, and butter) to turn into something so complex and delicious. The Science of Caramel Before the sugar begins to react chemically and turn into caramel, there are two important physical changes that play a role in the cooking process. First, the sugar dissolves in water, and then as it begins heating up, the water begins to boil, causing the mixture to thicken and become more concentrated. The first chemical reaction is the decomposition of sucrose into the smaller sugars glucose and fructose , as shown below. The next step is a bit more complicated, but this is where all the interesting flavors of caramel begin to form. Glucose and fructose begin breaking apart and combining together in a chaotic series of chemical reactions that produces literally hund...

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James Beautiful Brownies

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