Chemistry of Food and Cooking
B. How did your cooking process transform your food macroscopically and affect the food’s overall characteristics?
Our goal was to find out how the length of time the chicken spent marinating effects the tenderness and moistness of the chicken. We had the chicken sit in the marinade for 3 different amount of times. Sample #3 we let sit in the marinade for 12 hours before cooking, sample #2 we let sit in the marinade for 1 hour, and sample #1 we dipped in the marinade and then cooked. We used the same exact recipe for each of the samples. We had peers fill out a google form that asked them about the moistest and most tender chicken for each sample. We found that sample #1 which was dipped in the marinade was moister any of the other samples based on the results we got from our peers. Sample #2 was the most tender based on our results. It didn’t change any of the macroscopic looks of the chicken or the sauce.
C. How successful was your experiment in helping you understand your food and improve its characteristics? What would be the next steps if you were to continue research on this topic?
I believe that our experiment did help us understand how we should improve our buttered chicken. It gave us an idea of what the most tender and the moistest samples where. If we wanted to go more in depth on this experiment I would want to get identical chicken pieces so all the samples are the exact same except for the times they marinated. I believe if someone ate a small piece of chicken vs a big piece there results would vary.