(Ivanhoe Newswire) -- You love to cook, but have you whipped up some disasters? Even the best recipes can sometimes go terribly wrong. A nationally recognized scientist and chef says knowing a little chemistry could help.
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Long before she was a cook, Shirley Corriher was a biochemist. She says science is the key to understanding what goes right and wrong in the kitchen.
"Cooking is chemistry," Corriher told Ivanhoe. "It's essentially chemical reactions."
This kind of chemistry happens when you put chopped red cabbage into a hot pan. Heat breaks down the red anthocyanine pigment, changing it from an acid to alkaline and causing the color change. Add some vinegar to increase the acidity, and the cabbage is red again. Baking soda will change it back to blue.
Cooking vegetables like asparagus causes a different kind of reaction when tiny air cells on the surface hit boiling water.
"If we plunge them into boiling water, we pop these cells, and they suddenly become much brighter green," Corriher said.
Longer cooking is not so good. It causes the plant's cell walls to shrink and release acid.
"So as it starts gushing out of the cells, and with acid in the water, it turns cooked green vegetables into [a] yucky army drab," Corriher said.
And that pretty fruit bowl on your counter?
"Literally, overnight you can go from [a] nice green banana to an overripe banana," Corriher said.
The culprit here is ethylene gas. Given off by apples and even the bananas themselves, it can ruin your perfect fruit bowl -- but put an apple in a paper bag with an unripe avocado, and ethylene gas will work for you overnight.
"We use this as a quick way to ripen," Corriher said.
Corriher says understanding a little chemistry can help any cook.
"You may still mess up, but you know why," she said.
When it works, this kind of chemistry can be downright delicious.
This report has been produced thanks to a generous grant from the Camille and Henry Dreyfus Foundation, Inc.
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