Food Observations

Baking Brownies

    This morning, I made a batch of brownies using a basic box mix. I combined the ingredients; pre-packed powder (containing carbohydrates), egg (a source of protein), oil (a lipid), and water (a form of macronutrient). Then I baked the batter, adding shredded coconut to the top to further satisfy my extreme sweet tooth. 

    When I pulled the brownies from the oven, the middle was still gooey and undercooked, even though the top was beginning to get crispy. After removing them from heat a second time, a few minutes later, the middle remained soft and melty without being under-done. The coconut was browned---very dark in some places---and quite crunchy when compared to the rest of the brownie.

   I suspect that placing the brownies on a lower shelf would have reduced the contrast (as the heating coils are on the top of my oven) and made the level of radiated heat more even, across the entire brownie surface, and in comparison to the levels of convection and conduction heat acting upon the dessert via the moving warm air and hot pan.

                                                                                                                                                    

                                                                           

   As we proceed with our exploration of science within cooking, I am curious about:

• What are some chemical changes caused by baking/heating?
• Why causes food to turn brown when it burns?
• What is the role of oil? And why do the different types make such a difference?