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See more of this great show and others at www.onnetworks.com.

All of ON Networks&#039; shows are available in both Apple TV HD and a smaller version that plays on both iPods and iPhones. To download a different version of this show, click on the &quot;See All Podcasts&quot; link and select the version you&#039;d like to download!</itunes:summary>
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 <media:text type="html"><![CDATA[Food Science
Episode “Protein Denaturation” 

Dr. Kiki: Hi, I am Dr. Kiki Sanford and today on Food Science we are breaking down proteins. One of the most important processes in cooking is protein denaturation, or the breaking of a proteins structure by the application of extreme conditions. Denaturation changes the structure of proteins and therefore the way that they react, without denaturation many delicious foods would never be possible. 
Proteins are necessary for our survival; we have to eat them to be able to create them in our own bodies. And to proteins structure is everything from their most basic to complex levels, structure determines the function of proteins. Many of the food we eat contain proteins which consist of amino acids. There are hundreds of amino acids found throughout nature, but only instructions for 20 are contained in our genetic code. 
The amino acids that bio organisms can synthesize differ, some amino acids must be provided by diet and these are called essential amino acids. Proteins are created by creating amino acids end to end, like the links in a chain. Then chemical interactions and bonds within the chain cause the proteins to fold in knot like formations.
Proteins have four structural levels, the primary chain of amino acids. Secondary is the formation of patterns within the protein, tertiary are side chain reactions leading to the stability of single protein molecules and quaternary is the association of multiple protein molecules or subunits. 
So in uncooked foods proteins are normally all folded up, there are an almost infinite number of possible protein structures but the primary structure determines the final folded shape that allows a protein to perform a particular task. Change the amino acid sequence even slightly and it might affect the structure enough to create a new protein with an entirely different function. 
There are different methods that can be used to break the bonds in proteins and change them from their naturally folded state, like heat or acid or force. Heating proteins increases the kinetic energy or energy of motion within them so that they start vibrating more and more intensely. The amount of heat determines the amount of motion, more heat, and more motion. Eventually if enough heat is applied the molecular motion will cause the bonds that keep the proteins folded to break, the knots unfurl and the proteins denature returning to their primary chainlike structure.
Our bodies use this strategy to rid themselves of infection. The temperature that you feel when you get sick is your bodies attempt to denature viral proteins. Hopefully the temperature doesn’t get too high and end up denaturing you. Most proteins denature at 40 Celsius, higher temperatures are necessary to promote further physical changes. 
Adding acid to proteins, like the citric acid in lime juice causes a change in their ph, and the change in ph causes denaturation very similarly to adding heat. Alternatively, proteins can be denatured through the physical force of stretching. This happens when you use a manual or electric beater to whip eggs against the side of a bowl. When proteins denature it opens up whole new opportunities for bonding. Protein chains become more likely to bond with one another and form a solid network. Water gets forced out from between the chains and a stronger denser association is formed.
The bonding of proteins into a solid mass is known as coagulation. In egg whites the change from translucent to opaque is due to coagulation, so is the skin on the surface of curdled milk, or the increase in firmness in custard. I know this is getting a little technical, but remember it is not just food, its science. 
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 <item> <title>Fun With Shining Silver</title>
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 <pubDate>Fri, 01 Feb 2008 14:09:00 -0600</pubDate>
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</item>
 <item> <title>Breakfast</title>
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 <pubDate>Tue, 18 Dec 2007 18:07:00 -0600</pubDate>
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 <media:title>Breakfast</media:title>
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 <media:description type="html">Dr. Kiki irons out the important ingredients found in cereal.</media:description>
 <media:keywords>kitchen,science,recipe,iron,vitamin,best,health,experiment,how,food,mineral</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Food Science
Episode “Breakfast” 

Dr. Kiki: Hi, I am Dr. Kiki Sanford and today on Food Science we are going to play with our cereal.  Breakfast cereal is a staple of many American households, from sugar bombs to super nutritious it comes in all shapes and flavors.  However so that people can make educated choices about their diet and of their children cereals must state how much of certain required vitamins and minerals that they contain.
One to the cereals claims to contain 100% of all of the ire that you need for one entire day it a single serving, nice.  Iron is found in nails and is a component of steel so what is it doing in your breakfast cereal?  Iron in addition to helping make skyscrapers possible is actually something that we need to eat in our food.  Now you can play with magnets and nails and you can even play with a magnet and iron supplements, but have you ever tried playing with a magnet and your breakfast cereal.  It takes a little practice but it is fairly easy to move around cereal flakes instead of nails, watch.
How much iron do you really need every day?  The U.S. RDA is at between ten and 18 mg depending on age and sex.  Women are recommended to get 15 mg per day and up to 30 mg if they are pregnant or breastfeeding.  Men are recommended to get 10 mg per day.  Iron is essential to the proper functioning of your cells and various enzymes; it also makes up a large part of the oxygen caring molecules in our blood, hemoglobin. 
Hemoglobin is a metalo protein with four globular protein subunits in closing for hem subgroups. The hem groups each contain one iron atom embedded with ring like molecule called porphyrin.  The iron is the active bonding portion of hemoglobin. Four iron atoms means that each hemoglobin cell can combine four oxygen’s.  Obviously it is important so if you do not get enough iron in your diet it could lead to trouble. Iron deficiency can lead to weakness, fatigue, irritability, and dirty eating, back to the cereal.
Did you now that is actually possible to see the iron in your cereal?  Well it is and I’m going to show you how.  First you take your breakfast cereal and stick it in a blender, a cup or two will work very well, add water just a cover the flakes.  Put the lid back on and mix it up really well, you do not want any big flakes remaining.  That looks pretty good, take the slurry and put it into a bowl, aah there is the cereal.  Then take a magnet and just stir the slurry for about a minute or so.  I will be back in a minute.
Iron is lost during the processing of most foods though in some foods like flour manufacturers have take to enriching their products with an elemental Iron. Elemental iron is not absorbed by the body as easily as Iron found naturally in foods.  You’re likely to eat foods other than cereal that contain Iron so the question is can you get too much?  Will the answer is both yes and no.  The body has no way to excrete extra higher and its absorption is very tightly regulated so if you can manage to get your body to absorb it you can end up with too much iron in your blood and tissues which can lead to iron toxicity.  Ingestion of 60 mg per 1 kg of body weight is lethal, but considering that most people do not even make the RDA of 18 mg per day death from iron poison and for most Americans is unlikely.
So now you’re going to want to Ritz your magnet lightly in water and make sure you get all of the cereal off of it.  Can you see the iron on the magnet?  All of the black stuff that you see are the iron filings from your cereal, but remember is not just food, it is science.
]]></media:text>
 <itunes:duration>4:43</itunes:duration>
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 <pubDate>Tue, 04 Dec 2007 17:10:00 -0600</pubDate>
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 <media:text type="html"><![CDATA[Food Science
Episode “Microwave eggs“

Dr. Kiki Sanford: Hi, I am Dr. Kiki Sanford and today on Food Science we are talking about microwaves.  Have you ever wanted hardboiled goodness but didn’t have the time to dedicate, many of us have probably resorted to the microwave at one point or another.  I know that I have tried to pop an egg into the microwave on at least one occasion but then you learn your lesson.  Anyone having to clean a egg out of the microwave probably won’t repeat the mistake but what just happened?
Microwave ovens work by creating electromagnetic waves in the form of microwaves that energiz the electrons and molecules.  Microwaves have wave lenghts 1mm to 1m in length.  Microwave ovens have a device inside of them called a magnatron which produces strong and rapid pulses of microwaves. DC pulses are created within the microwave oven Power Supply which electrically heat a cathode causing it to release electrons.  With the help of the special magnet beams of the electrons are sent to special chambers that resonate at 2.5 ghz, the frequency ad which might waive ovens a operate.
A antenna then transmits the current from the magnatron to the cooking chamber as microwaves.  Microwaves primarily affect molecules that are polar in nature by making them rotate to remain aligned with the alternating electrical field of the microwaves.  As they rotate some of the molecules bump into each other the resulting friction changes kinetic energy into heat.  Microwaves can pass through non polar materials that do not conduct electricity and do not contain water.  This lets them penetrate more deeply into foods and more rapidly than conventional cooking methods.
In the case of our pour egg here the microwave excited the water molecules inside the egg to boiling, this lead to steam build up inside of the egg that increased the pressure enough to cause it to explode.  But is it possible to cook an egg in the microwave in its shell without having it explode?  I found a gadget that says it will let me do just that.  The microwave egg boiler.
This microwave  egg boiler consists of a lid, a aluminum tray, and a well for water.  But aluminum in the microwave?  Well it turns out that as long as there are no sharp edges notice that this tray is nice and round, there is no place for the electrical current created in metal objects by microwaves to collect and create a spark.
If you inspect your microwave you’ll notice that the cooking chamber is metal walled, this keeps the microwaves inside of the microwave.  Now look carefully at the glass in the door, the holes in the screen are smaller than the wave lenghs of the microwave which also helped keep them from escaping.  The thickness of the metal also comes into play, lower resistance leads to less heating, the thicker the metal the lower the resistance so this tray should be just fine.  The lid is lined with aluminum so that the eggs are completely shielded from bombarding microwaves.
You fill the well with water, put the eggs on the tray, set the lid on top and make sure it is snug, and then set the microwave to cook and you wait.  The end result here is that the water is heated creating steam which heats the aluminum tray and cooks the eggs from the outside in via conduction, rather than the eggs heating internally, creating steam and exploding.  That is hot, see what nice cooked eggs.  And no mess to clean up, yeah.  But remember it’s not just food, it is science, oh yeah, its science.
]]></media:text>
 <itunes:duration>4:23</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>microwave eggs fast recipe cheap how science food kitchen best</itunes:keywords>
 <itunes:subtitle>In the kitchen with no time to spare?  Go ahead and microwave those eggs!</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Teflon</title>
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 <description>The slipperiest stuff known to man, Teflon has made a tremendous impact on the world.&lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/teflon&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_teflon_425x239.jpg&quot; title=&quot;Teflon&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 19 Nov 2007 17:56:00 -0600</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:title>Teflon</media:title>
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 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/foodsci_teflon_425x239.jpg" />
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 <media:text type="html"><![CDATA[Food Science
Episode “Teflon”

Dr. Kiki Sanford: Hi I am Dr. Kiki Sanford and today it on Food Science we are going to slip through the science of Teflon.  Polytetrafluoroethylene it is the slipperiest stuff made by man, but perhaps you know it better as Teflon.  Although it has been a familiar feature on nonstick cookware since the 1960s Teflon has also made an enormous impact in the industrial world.  It can be found everywhere from electronics to aeronautics to clothes.  You might even have a pair of pants with Teflon embedded in the fabric.  I do, but do not tell only one.  It is a secret.
It was invented serendipitously in 1938 by a young chemist named Roy Plunkett; he was trying to create a CFC Gas refrigerant for DuPont De Moore’s and company, now known as DuPont.  However instead of a gas he ended up with a slippery polymer powder.  Mr. Plunkett patented the powder as polytetrafluoroethylene or PTFE.  The substance found its first use in the gaskets and seals in the development of the atomic bomb.
PTFE is a long chain carbon polymer surrounded by fluoride atom’s, the fluoride atoms fully enclosed a carbon chain so that it cannot react to other molecules, making PTFE one of the most inert substances in the world.  It was not until 1944 that DuPont actually trademarked the name Teflon which has since become a household name for nonstick.
By now you’re probably pretty sick of this history lesson and just wondering how the heck this slippery stuff manages to stick to anything let alone your frying pans.  Well it is actually pretty simple.  The pans have to be dipped in hydrochloric acid too rough up and etch the surface of the pan so that PTFE will stick to it, then they applied some sort of a sticky substance that it hears the PTFE to the surface.  It is some sort of sticky substance but they will not tell us what it is, it is an industrial secret.  They would have to kill us if we told you, but I am good at keeping a secret.
But finally spray the PTFE on and the whole thing gets cooked in 425° C to melt and gel the PTFE onto the pan surface.  The question most people have today is whether Teflon is safe, like I said before PTFE is an inert and non toxic chemical and it does start to break down at temperatures over 160° C, which can lead to the release of potentially toxic chemical byproducts.  Those fumes are poisonous to birds and can cause potential flulike symptoms in people.  So as long as you’re cooking foods at reasonable temperatures you should be fine.
But what about cancer, you may have heard that Teflon causes cancer.  It is not Teflon itself but a compound called PFOA that is used in the making of Teflon that might be carcinogenic.  DuPont is currently looking for substitute for PFOA but they say that Teflon cannot be made without it.  Scientific studies have shown that you’re more likely to run into PFOA in your carpet than you are a nonstick frying pan.
Mainly the health concerns around Teflon center around its production and not around its use, so I’m going to keep using my pans there is no scientific reason not to.  But remember it is not just food, it is science. 

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 <itunes:duration>3:17</itunes:duration>
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 <itunes:subtitle>The slipperiest stuff known to man, Teflon has made a tremendous impact on the world.</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>The Maillard Reaction</title>
 <link>http://cocktails.onnetworks.com/videos/food-science/the-maillard-reaction</link>
 <description>What do steak, coffee beans, caramel, and toast have in common? &lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/the-maillard-reaction&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_maillard_425x239.jpg&quot; title=&quot;The Maillard Reaction&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Tue, 16 Oct 2007 16:28:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:title>The Maillard Reaction</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/foodsci_maillard_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/foodsci_maillard_425x239.jpg" />
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 <media:description type="html">What do steak, coffee beans, caramel, and toast have in common? </media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/foodsci_maillard_480x270.mp4?feed=video&amp;key=1457&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Food Science
Episode “The Maillard reaction” 

Dr Kiki: Hi I am Dr. Kiki Sanford, and today on Food Science we are going to show you what coffee beans, Caramel, and toast have in common.  So what do steak, coffee beans, caramel, and toast have in common anyway?  They all gain special odors and flavors when they are cooked, because of a special process called non-enzymatic browning.
There are two kinds of non-enzymatic browning reactions that take place because of the sugars.  Carmelization, in the Maillard reaction, carmelization is the reaction of sugars with sugars.  But the Maillard reaction is the reaction of sugars with amino acids.
The most basic caramelization in the kitchen is the melting of sugar into a syrup.  It is easiest caramelize sugar if you use water.  The water allows more even heating of the sugar, it reduces the possibility of it burning, and it also helps out the chemical reactions that are taking place.  Give it a little mix.
White table sugar is made up of sucrose, and gets broken down into glucose and fructose when heat is added.  You need to cook it at 170°C Celsius for caramelization to take place.  Fructose and glucose are reducing sugars that means that they give some of their electrons the other molecules.  As they break apart into smaller components due to heating, their tendency to donate new electrons leads to totally new compounds.
Some of the compounds give the developing Caramel its color while others deliver its flavor or aromas.  Diacetyl gives off a buttery flavor, Furan is nutty, and Acetaldehyde lends a rum or a sherry component.
Caramelization in addition to requiring heat to get started actually produces heat when it develops.  The chemical reactions are thermogenic in nature.  So is probably a good idea to keep an eye on the temperature of your caramel, so you don't end up with something all bitter and burnt to the bottom of your pan.
But what about other kinds of foods, you have probably heard of or even tried caramelizing onions at one point or another.  The truth is that caramelization does take place; this onion is full of sugars.  But it also contains amino acids, which means that the Maillard reaction should take some blame.
When heat is added to the onion the carbohydrates in it cells start breaking down.  The carboneled group, that is carbon atoms that will bond into oxygen, start binding with the amino groups of the amino acids.  And then you get caramelization plus the Maillard reaction, and it is messes of Maillard, caramel fun.
When you sear a stake it does not seal in the juices, the Maillard reaction is responsible for making it taste better.  The high heat causes amino acids in the surface of the muscle to form new compounds in the carboneled groups in the carbohydrates and other compounds in the muscle.  Because of caramelization and the Maillard reaction new compounds are formed which are responsible for the delicious odors of seared steak, caramelized onions, or even toasted bread.  But remember it's not just food, its science.  What is it?  It's science.  I don't know what is it?  It's science.
]]></media:text>
 <itunes:duration>3:24</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>redhead food recipe how kitchen science best fire freeze ware </itunes:keywords>
 <itunes:subtitle>What do steak, coffee beans, caramel, and toast have in common? </itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Liquid Nitrogen Ice Cream</title>
 <link>http://cocktails.onnetworks.com/videos/food-science/liquid-nitrogen-ice-cream</link>
 <description>Forget that old-fashioned recipe for ice cream, try some liquid nitrogen!&lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/liquid-nitrogen-ice-cream&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_icecream_425x239.jpg&quot; title=&quot;Liquid Nitrogen Ice Cream&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 23 Aug 2007 15:08:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1546 at http://cocktails.onnetworks.com</guid>
 <category domain="http://cocktails.onnetworks.com/videos/food-science">Food Science</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" url="http://podcast.onnetworks.com/videos/foodsci_icecream_1280x720.mp4?feed=video&amp;key=1457&amp;target=site" onntype="hd" />
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 <media:title>Liquid Nitrogen Ice Cream</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/foodsci_icecream_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/foodsci_icecream_425x239.jpg" />
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 <media:thumbnail width="178" height="100" url="http://images.onnetworks.com/images/foodsci_icecream_178x100.jpg" />
 <media:description type="html">Forget that old-fashioned recipe for ice cream, try some liquid nitrogen!</media:description>
 <media:keywords>food,tv,ice,cream,home,made,fast,best,recipe,video</media:keywords>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Food Science
Episode “Liquid Nitrogen Ice cream”

Dr.Kiki: Hi, I am Dr.Kiki Sanford and you are watching Food Science. Today we are going to be talking about liquid nitrogen. Nitrogen is usually a gas when it is around you here on earth. It is odorless, it is colorless, and it is mostly inert. It is a part of all of our tissues, it makes up, and it’s a part of amino acids. Which are building blocks for our proteins. 
So why am I talking about it on this show bout food science? Well because it’s cool really. And I mean really cool it is so cold that its boiling point is -320 degrees Fahrenheit. That is colder than the coldest day in the coldest place on earth, Antarctica. Which by the way that was recorded around -200 degrees Fahrenheit. So you’re getting some kind of an idea of exactly how cold I am talking about. 
Now what’s the good ting and what’s the fun that we can have with something so cold? Well it freezes thing really quickly. You could take anything and get instant freezing. As opposed to putting it in your freezer, which they usually set at about -15 degrees Celsius. So we get a chance to take something and get instant gratification. 
So are you about ready for some of the creamiest ice cream ever? I know I am. What I am going to do is mix together my ingredients and then we will see what liquid nitrogen can do. I am taking four cups of heavy cream. You can use half and half if you don’t like it so heavy. Or even if you like light cream it will work also. 
Then I am going to take a cup of sugar. And a teaspoon of vanilla extract. Use my handy blender to mix all the ingredients. Now that that’s mixed up, I am actually going to have a little bit more fun with this I am going to take our basic vanilla and I am going to add some chocolate chips. And I am going to add a little bit of peppermint extract to give it that little extra kick.
Now for the nitrogen, remember safety first so your gloves and goggles. I am going to take my goggles and protect my eyes, and get my glove that is going to be handling my liquid nitrogen canister. It is just as easy as pour and stir. Pour it in a little at a time and start your blenders. Mix it up as you go, the nitrogen is boiling this whole time. And what that is doing is aerating your mixture. You actually get a much creamier and fluffier ice cream than you would otherwise. 
Little more nitrogen, I feel like I am some kind of witch, cooking some kind of deadly potion. But instead it is just ice cream everyone, and a little more freezing. I think that’s about done nice mint chocolate chip ice cream. That you can enjoy, all in les than 20 minutes. Less than five minutes really.
If your not so into the whole ice cream thing. There are a lot of other options. I myself enjoy really good strawberry sorbet, so I picked up these strawberries from a farmers market. They are nice and fresh, and I am just gong to take a bunch of these strawberries and put them into my Cuisinart here. Add a little bit of sugar to taste. You know if you just like the taste of the strawberries to come through add less sugar. If you want more sweetness add more sugar. And I also like to add a little bit of lime to my strawberry sorbet just to give it that extra zing. 
Add the lid and mix. You want to puree it really well so you have a nice smooth solution. Then we are going to take this, I am going to pour it into my bowl here. And then add my favorite ingredient, the nitrogen. The great thing about this is it usually takes a long time to freeze fruit with sugar in tit in the freezer. So this is a much quicker solution to getting that sorbet than you would normally get. You can always try blowing out the nitrogen gas that’s rising as a steam to see what is going on, to see if you’re mixing any ice chunks. 
It is starting to slush much more, yea! Oh that’s looking good, I think that’s pretty good for now. It’s nice and solid; you have a nice little heft to it. It’s not as liquidy anymore. And I think its going to taste really goo. So that’s all I have for you today. And when you are eating your food just please remember, its not just food, its science. 


]]></media:text>
 <itunes:duration>5:38</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>food tv ice cream home made fast best recipe video</itunes:keywords>
 <itunes:subtitle>Forget that old-fashioned recipe for ice cream, try some liquid nitrogen!</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Fudge Science</title>
 <link>http://cocktails.onnetworks.com/videos/food-science/fudge-science</link>
 <description>The scientific explanation behind Fudge&lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/fudge-science&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_fudge_425x239.jpg&quot; title=&quot;Fudge Science&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 16 Aug 2007 16:11:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1547 at http://cocktails.onnetworks.com</guid>
 <category domain="http://cocktails.onnetworks.com/videos/food-science">Food Science</category>
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 <media:title>Fudge Science</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/foodsci_fudge_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/foodsci_fudge_425x239.jpg" />
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 <media:description type="html">The scientific explanation behind Fudge</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Food Science
Episode “Fudge Science”

Dr.Kiki: Hi, I am Dr.Kiki and you are watching Food Science. Today we are going to learn all abut the chemistry behind making fudge. That’s right I said chemistry behind fudge, turns out that fudge is very special in the candy world. Its recipe is based on the chemical principles of super saturation, and crystallization.
To start making fudge, what you need to d is take heavy cream, with chocolate, some sugar, and a little bit of salt. So I am going to start out putting one cup of heavy cream in this sauce pan. I turn the temperature on low and add four ounces of chocolate. I am going to melt this chocolate into the cream before adding any of the other ingredients.
We are just going to sit here and I am going to stir this. The chocolate is starting to melt on the bottom of the pan I can feel it. So now the chocolate is fully melted into my cream and I am going to add my sugar. I am going to add two cups of sugar, which is way more than cream, should normally be able to dissolve. I am also using super fine granulated sugar so that it will break down a lot easier and it will be able to dissolve it into here. 
I am going to add a pinch of salt, and I am also going to add a tablespoon of Karo Syrup. Karo syrup is corn syrup; it’s made up of glucose molecules, which is different form the table sugar. Table sugar is made up of sucrose. What ends up happening when you mix this all together is that the sucrose and the glucose compete with each other and kind of messes up the crystallization process.  So that crystals don’t form earlier than you want them to. 
Were going to keep increasing the temperature of the solution until it is boiling, and we want it to reach well beyond the normal boiling temperature of milk, so we have reached our boiling temperature, its 234 degrees Fahrenheit, and what’s happened right now is the fudge is boiling furiously. And this means that all of the sugar has been completely dissolved into our milk and chocolate solution. So we know that we have a completely super saturated solution at this point so we can move on.
What I was doing just a second ago was wiping down the sides of my sauce pan to make sure there aren’t any stray sugar grains hiding around. One of the problems with the cooling process is now that this syrup is supersaturated. It really wants to crystallize. The sugar doesn’t want to be a liquid; it wants to be a solid. So it really wants to crystallize. 
But we are not going to let it. I am going to take this and pour it into a cooling container. Now that we have taken it away from the heat, we are going to put it into a quiet place. We are not going to agitate it. We are not going to stir it anymore. We are just going to let it cool on its own, so I am going to cover this fudge with a nice piece of cheese cloth. That’s going to help keep any bits of dust or other debris from falling on our fudge as well as let it cool. And it is going to cool for a long time.
So now I have waited a couple of hours for my fudge to cool down. I haven’t been agitating it. Well maybe a little, I stuck a thermometer in it so I could find out how cool it was getting. Now let’s take a look at it. I had this cloth over to make sure that no stray dust particles got in to keep it as clean as possible. It looks really good; I have a nice shiny top on my fudge. It looks like it hasn’t started to crystallize at all. This is great.
Now we got it at just the right temperature, what we are going to do is I am going to add a little bit of butter, two tablespoons of butter too the top of the mix here, and a teaspoon of vanilla. There is something about the combination of chocolate and vanilla that really makes the chocolate pop. And so now I am going to go back and take out my spoon from earlier and take out my thermometer, and just start stirring. 
I have waited until this perfect temperature I am mixing like crazy, my butter is going to melt, and right now it’s got a nice shiny sheen on it, and this is going to stay for quite awhile. Until all the ingredients get mixed together. And the crystals start to form. When the crystals start to form by my stirring, I am bringing sugar molecules into contact with each other so that they can start forming crystals. But because I am stirring it now, I am making tinier crystals 5than would have formed otherwise. 
And so I am going to keep stirring, and stirring, and stirring, and stirring. And what am I waiting for? The shininess to go away, when the shininess goes away it usually takes a few minutes, that means my fudge is set and all the crystallization is really getting going. 
So I have been stirring this here for a little while and it changed from shiny black texture to kind of a more matte brown look. And so this indicates to me that it’s about ready to turn into real fudge. So I am going to put this to the side for a second, take my little 8 by 8 pan here and give it a little butter. Then we just take what we got and pour it right into our pan. 
SO hopefully I have followed all of the precautions of the recipe correctly. And I didn’t cause super saturation in our fudge solution earlier than I wanted it to happen. Hopefully if we let this set overnight, or even just a couple of hours it will star to harden up on its own when it starts to hit that crystallization. So we will just take this, and this we can leave off to the side, you can cover if you like to. If you just want to make sure you don’t get anything into it. 
You let it sit fro awhile and when you come back later you should have something resembling this. Something nice and fudgy, something you can cut into nice Edible Square. Mmm, mmm. And hopefully it won’t have a grainy texture on your tongue. Hopefully it will be nice and smooth. And so that sour fudge, the chemistry of fudge all in one go. And while you’re eating your food, remember its not just food, its science. 

]]></media:text>
 <itunes:duration>7:08</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords> food tv chocolate fudge home made fast best recipe video</itunes:keywords>
 <itunes:subtitle>The scientific explanation behind Fudge</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Blowtorch</title>
 <link>http://cocktails.onnetworks.com/videos/food-science/blowtorch</link>
 <description>Who says you can&#039;t use a blowtorch to speed things along in the kitchen?&lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/blowtorch&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_blowtorch_425x239.jpg&quot; title=&quot;Blowtorch&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 30 Jul 2007 17:34:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1473 at http://cocktails.onnetworks.com</guid>
 <category domain="http://cocktails.onnetworks.com/videos/food-science">Food Science</category>
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 <media:content medium="video" height="720" width="1280" bitrate="4164" framerate="24" samplingrate="44.1" channels="2" lang="en-US" url="http://podcast2.onnetworks.com/videos/foodsci_blowtorch_1280x720.mp4?feed=video&amp;key=1457&amp;target=site" onntype="hd" />
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 <media:title>Blowtorch</media:title>
 <media:thumbnail width="640" height="360" url="http://images.onnetworks.com/images/foodsci_blowtorch_640x360.jpg" />
 <media:thumbnail width="425" height="239" url="http://images.onnetworks.com/images/foodsci_blowtorch_425x239.jpg" />
 <media:thumbnail width="56" height="56" url="http://images.onnetworks.com/images/foodsci_blowtorch_56x56.jpg" />
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 <media:description type="html">Who says you can&#039;t use a blowtorch to speed things along in the kitchen?</media:description>
 <media:keywords>redhead,blowtorch,fire,how,food,recipe,idea,tip,advice,food,science</media:keywords>
 <onnetworks:product_id>foodsci_blowtorch</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast2.onnetworks.com/videos/foodsci_blowtorch_480x270.mp4?feed=video&amp;key=1457&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Food Science
Episode “Blowtorches”

Dr. Kiky Sanford: Yeah I said firepower but this isn’t a blowtorch. It’s just a lighter and I don’t think its going to get the job one with browning my steak. However this kitchen blowtorch, I don’t think it will brown my steak very well either. It might brown the outside, but it will take awhile. It cost about $25 and they can be found at any local gourmet food store or online at Gourmet food catalogs.

Now sometimes this flame isn’t quite big enough for things that I ant to do in the kitchen, and that’s when I turn to something else, the Benzomatic, self-igniting propane blowtorch. Now this is like a blowtorch that I am used to, it’s found at hardware stores rather than gourmet food shops, but that doesn’t mean it can’t be used in your kitchen.


It runs on propane, which is a hydrocarbon just like butane, it has three carbon atoms, and here as butane has four. Both gases are from the processing of petroleum and natural gas products. It has a nice feature where you have a screw starter to get the gas going. And the igniter works nice ad easy, ands you get a big flame. You let the igniter go and you can change the flame, turn it down and even off by adjusting the amount of gas that comes out through this little thing on the back.

The nozzle is great because it allows a much larger amount of gas to come through, opens up that flame so you get a really good, big flame for your jobs in the kitchen. Now it’s also really handy because it can be found at hardware stores. It’s about $25 which is very similar to the price o the kitchen blow torch that is found at the gourmet food shops. But because it is at a hardware store it might make it a little bit easier to find. 

Now what can we do with these blowtorches that we will enjoy eating? I think crème Brule sounds kind of nice. Both of these can do a nice job of browning and hardening the sugar shell on top of the crème Brule, you try the little blowtorch and you get a nice little flame as you can see. But there is a slow browning it takes a much longer period of time to get that sugar where you want it. If I try my propane blowtorch, my big flame, I am turn it up nice and high, the sugar starts sizzling almost instantly. That is going to be quick Brule if I ever saw one. 

Other things we can do, we can brown the outsides, make some roasted red bell peppers. 
Roasted red bell peppers are really great in sauces. I you want to make it yourself this makes it very easy to do. For an alternative you could just go to a grocery store and buy it, but this makes it a lot more fun. By having flame in the kitchen is definitely something to look forward to. 

So you see here I have a nice blackened outside on this bell pepper, I can scrape t right off, the bell pepper is, mmm starting to release all those nice flavors. Other things we can do, you can roast nuts. I got some pine nuts here.  You can roast them as opposed to putting them in the oven to cook or even putting them in a pan to fry.

You can take other things, like a pineapple for instance, you can slice it up add some brown sugar and melt the brown sugar over it, it will happen nice and quick, and what a way to bring dessert to your table with your propane blowtorch. 

And last but not least, in the middle of the summertime, when corn is plentiful. I usually enjoy having a nice ear of corn, that when I didn’t have one of these in the kitchen I used to have to cook it over my open flame of my gas stove. But now propane makes it easy, roasted corn on the cob, in my hand. It’s not just food, its science. 


Hi I am Dr. Kiky Sanford, and you are watching food science, 

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 <item> <title>Thermometer</title>
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 <description>All thermometers are not created equal, especially when it comes to food&lt;br&gt;&lt;a href=&quot;http://cocktails.onnetworks.com/videos/food-science/thermometer&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/foodsci_thermom_425x239.jpg&quot; title=&quot;Thermometer&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 30 Jul 2007 17:31:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:text type="html"><![CDATA[Food Science
Episode “Thermometers”

Dr. Kiky Sanford: Hi I am Dr. Kiky Sanford, and you are watching food science, today we are talking about infrared thermometers. You are probably familiar with this thing called a kitchen thermometer. You stick it in to whatever food you want to cook, and it tells you how hot that food is inside. 

But what if you wanted to know how hot the food s on the outside. Or say you wanted to know how hot your grill surface is. Well you don’t want to touch it because you an end up burned. That’s why science as come up with this handy little gadget called the infrared thermometer. Lots of recipes require that you bring cooking surfaces to particular surfaces. 

Like if you want to sear your meat the best temperature is 232 degrees Celsius, exactly. Now I want to make pancakes, and it requires a pretty narrow temperature range. To test the griddle a lot of people will take water and see if it skittles across the surface. If it does they will usually decide that hey the griddles ready to go. 

The problem is that water skittles across a wide temperature range, from about 160, to 230 degrees Celsius. I don’t need that wide of rage to make my pancakes, remember I need it very narrow. So I can use my infrared thermometer to tell how hot my griddle is to a tenth of a degree without even touching it. I just push a button and point a thermometer and it tells me that my thermometer is 184.4 degrees Celsius. Perfect for pancakes, but how does it work?

It has an optical sensor, see right here this little thing right here that looks like it should be a laser beam but it’s not unfortunately. I wish it were a laser beam. You point it at a surface and the optical sensor reads the black body radiation that’s emitted from the object in the infrared range of the electromagnetic spectrum. 

It is a little bit longer in wavelength than the color red, the color reds the longest wavelength in light that we can actually see. The best thing to do is hold your thermometer close to the surface of the object that you are measuring because each infrared thermometer has its own D-S ratio. That’s distance to surface area. Mine is 1 to 1.

I wonder if my griddle is really ready for these pancakes lets measure it again, looks just about right. Let’s make pancakes. Ah-ha, but remember its not just food, its science. 

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