Steam Cooking vs. Browning

***Warning- there is a little science behind this post... but I'll try to keep it simple and interesting!***

So school is about to start here in lovely, coastal California at CalPoly(2 days and counting). I am excited to learn lots of fun and interesting things to share with you all(all ~ 3 of you that read my blog). :)

This quarter I am taking two Nutrition courses: Child & Maternal Nutrition and Nutrition in Aging. Basically that should cover everyone except for middle age men~I don't think many of you(middle aged men) read my blog anyways and generally you(middle aged men) still have unfairly fast metabolisms, so perhaps you won't be at a loss.

Until the quarter commences and you start seeing Nutrition through the life cycle posts: here is one for all audiences(read ages)!

BROWNING

So why do grilled vegetables taste better than steamed? And why do fried potatoes taste better than boiled ones? And why do you prefer grilled chicken to a poached bird? Let me tell you... the secret is in the browning.

We encounter browning in many different forms. The crust of your bread is browned, the outer edge of your french fry is browned, your coffee beans are browned, maple syrup is even browned; and believe it or not dried & condensed milk is even browned! Browning that beef strip in your stroganauf before slow simmering it for an hour not only helps it to be tender, but oooooohhhh boy- it makes it yummy.

This incredible browning reaction is more formally called "Maillard Reactions" after Louis-Camille Maillard, who first described it in the early 1900s. This is where we get nerdy- so watch out!

Maillard browning is a nonezymatic browning(enzymatic browning is what happens to your bananas as they ripen~or what doesn't happen to your guacamole because you prohibit it with lime juice). Maillard reactions are more like carmelization. Carmelization(also a browning method) is a decomposition of sugars. Maillard browning occurs when you combine an amino acid with a reducing sugar(in the presence of heat) and they get it on! This process of getting it on makes your food yummy!

How to get a good Maillard reaction: high temperature, intermediate moisture levels and alkaline conditions.

Why low moisture you ask? Water boils at 100 degrees Celsius or 212 degrees Fahrenheit. A Maillard reaction happens at 154 degrees C and 310 degrees F. If too much moisture is involved then food will cook more quickly because of the heat released when water transitions from liquid phase to vapor/gas phase(which takes place at the boiling point). Since the boiling point is much lower than the temperature Maillard reactions occur, the food will be done by the time you get a chance to brown it.

While a Maillard reaction isn't the only chemical reaction contributing to browning in meat and other foods, it is the most abundant reaction.

Browning contributes to smell, texture, visual appeal, and most importantly flavor in cooked food. I think we can all agree that the afore mentioned aspects are important to a well-rounded and enjoyable food experience. Even still, taste is the most important!

Does a Maillard browning reaction alone affect the quality of flavor in a cooked item? No, and I cannot pretend otherwise. For instance, in order to effectively brown your food while cooking at such high temperatures you often need to protect food from burning... we like to do this in America with butter, or more recently fad-u-lous(read fabulous... but it is a food fad): EVOO(extra virgin olive oil- thanks Rachel Ray). Of course fat makes food taste good, so that helps the taste buds out... but not generally our waistlines. So what are we to do?

So here is my suggestion. Ready?

Okay... now are you ready?

In the instance of your steamed vegetables: lightly pan fry them, even just for a minute in a light amount of oil before you finish by steam cooking them them... or do it at the end.  Do it at some point in the cooking process... because it will end up tasting better.  Remember high heat! Low moisture! So on second thought... do it at the beginning.

And yes that picture of beer means that beer also takes part in the Maillard browning reactions. That picture was for bubba.

Alright well... I bid you adieu until I have more interesting things to share.

God Bless and eat yummily.

~C

Cherry Popping Myself Into The World of Blogging

Today: Hello and Cherries

"Hello!" world of blogging. While I have never been an avid blog-reader, blog-subscriber, or even one who aspired to be either of the previous types of people, I now would like to say that I am a blogger(and with one post, aren't I?).


I am hoping to use this as an outlet to share some of the information I am learning in school, in life, in the kitchen, and well I guess anywhere I can get it(useful, fun, yummy, interesting information).  I hope my first blog title, and it's double entendre, proves to be a useful preview into what will be Caitlin's-World-of-Blogging!


For those of you who may not know me, please allow me to introduce myself.  
My name is Caitlin Rose Hughes. I love it when people call me Caitlin Rose, and if I could talk everyone into calling me by that name I would- it never works though. I'm a Bible-reading, praying, and try to be scripture-doing Christian.


I currently live in San Luis Obispo, California(if you have never been~get it on that bucket list), it is a pristine setting halfway between Los Angelos and San Fransisco on the coast of California. I moved here to FINALLY finish my BS at California Polytechnic University(CalPoly). As you may have guessed- I am studying Nutrition. In another post perhaps I'll explain how I arrived here(studying Nutrition that is). 


I am the youngest of three children who were born to very loving, Christian, hippie parents~whom I am proud to say still love each other after 40 years of marriage. 

I have an older sister who lives in Ohio with her wonderful & handsome husband, who my parents affectionately call "Captain Wonderful". He is a Captain in the Air Force. My dog Ty also lives with them in Ohio. In case you are wondering, yes, Ty has two mommies(book to follow). 

I also have an older brother who currently lives in San Jose. We enjoy watching Football together and sitting at the bar at California Pizza Kitchen enjoying scrumptious food and drinks! He may be my biggest fan(at least when I'm in the kitchen). He is who I cook for. 

Okay well that about sums up the important parts.


So let's get to it! 


Cherries: 
 

Other than the obvious, cherries just taste so darn good, there are many reasons we should eat them! ~Yes, a reason other than trying to impress someone that you can tie the stem in a knot in your mouth.

Cherries, like many other fruits and vegetables are heavily packed with antioxidants that man the battlefield against free radicals in the body. Anthocyanin is the antioxidant that gives cherries their red color(flowers and other fruits too). It also acts to attract bees to the plants, as sunscreen, and defense against the wiles of nature. No wonder it helps us inside our bodies too.

We should eat wide varieties of fruits and vegetables containing antioxidants. Cherries are also super useful acting as a natural pain reliever and relaxer. It contains melatonin(who knew?). Some scientists say that it can help with jet lag and setting normal sleeping patterns.

Cherries also contain fiber. That is important for everyone. Let's keep those rates of colon and rectal cancer down, down, down!

They are one of the first fruits to ripen and have a very short growing season... so eat them while you can. I just saw them on sale at the supermarket, so go get 'em! And if you have ever been in Washington D.C. during Cherry Blossom season, woooweee!  It is beautiful! If you haven't, go(but only after you have visited SLO).

And ready for the cherry on top? Cherries can make you smile and are fun to eat. 

Thanks for reading my new blog! Please look forward to Nutrition lessons, recipes, and the likes! And also naughty recipes and humor from time to time. 

~Caitlin