Reflection:
How did your cooking process transform your food macroscopically and affect the foods overall characteristic?
To better understand deviled eggs, my friend and pier, Diego Pagan and I researched the palet selective dish in order to make the fluffiest deviled egg mixture that had the most desirable consistency. We researched the properties of foam to gain an understanding of how different methods and times for mixing things influence the consistency. Mixing anything technically creates a foam, but generally things are not mixed for that long so a foam is not created. The only noticeable macroscopic difference was the consistency of our deviled egg mixture, this was what we were aiming to manipulate and we created multiple different mixtures with different consistencies.
Aside from the experiment, the process of mixing the different ingredients with the egg yolks creates a macroscopic transformation. Initially the hard boiled egg yolks are a loose solid that falls apart easily, once mayonnaise, mustard and other ingredients are added and mixed together they all turn into a yellow mixture with a high viscosity. Our experiment did not create any major macroscopic changes.
How successful was your experiment in helping you understand your food and improve its characteristics? What would be next steps if you were to continue research on this topic.
My experiment gave me the opportunity to learn about the history of deviled and stuffed eggs, as well as many different ways to make deviled eggs. I would say the experiment was fairly successful in further developing my understanding of the dish which allowed us to improve the dish. Although Diego and I were only able to do one taste test at school with our fellow piers, we did some outside the classroom with our families. We found an ideal consistency for the mixture, this created a deeper understanding in our minds of which consistency is most desired in a mixture like the one in a deviled egg.
If we were to continue our research the first thing we would look into is the difference in taste using sour cream rather than mayonnaise creates. Even though this is not directly related to our research question it was frequently discussed between the two of us throughout the project and we have both grown curious. After finding out which ingredient makes the better deviled egg we would look into what properties people desire their deviled eggs to have through surveys. This would give us a larger repertoire of properties to manipulate allowing for more extensive research to be done. If we were to continue research, the best deviled eggs truly would be made.
How did your cooking process transform your food macroscopically and affect the foods overall characteristic?
To better understand deviled eggs, my friend and pier, Diego Pagan and I researched the palet selective dish in order to make the fluffiest deviled egg mixture that had the most desirable consistency. We researched the properties of foam to gain an understanding of how different methods and times for mixing things influence the consistency. Mixing anything technically creates a foam, but generally things are not mixed for that long so a foam is not created. The only noticeable macroscopic difference was the consistency of our deviled egg mixture, this was what we were aiming to manipulate and we created multiple different mixtures with different consistencies.
Aside from the experiment, the process of mixing the different ingredients with the egg yolks creates a macroscopic transformation. Initially the hard boiled egg yolks are a loose solid that falls apart easily, once mayonnaise, mustard and other ingredients are added and mixed together they all turn into a yellow mixture with a high viscosity. Our experiment did not create any major macroscopic changes.
How successful was your experiment in helping you understand your food and improve its characteristics? What would be next steps if you were to continue research on this topic.
My experiment gave me the opportunity to learn about the history of deviled and stuffed eggs, as well as many different ways to make deviled eggs. I would say the experiment was fairly successful in further developing my understanding of the dish which allowed us to improve the dish. Although Diego and I were only able to do one taste test at school with our fellow piers, we did some outside the classroom with our families. We found an ideal consistency for the mixture, this created a deeper understanding in our minds of which consistency is most desired in a mixture like the one in a deviled egg.
If we were to continue our research the first thing we would look into is the difference in taste using sour cream rather than mayonnaise creates. Even though this is not directly related to our research question it was frequently discussed between the two of us throughout the project and we have both grown curious. After finding out which ingredient makes the better deviled egg we would look into what properties people desire their deviled eggs to have through surveys. This would give us a larger repertoire of properties to manipulate allowing for more extensive research to be done. If we were to continue research, the best deviled eggs truly would be made.