Coffee-making continues to be a rich source for physics insight. The roasting and brewing processes are fertile ground for chemistry, physics, and engineering. Recently, one research group has focused on the phenomenon of channeling, where water follows a preferred path through the coffee grounds rather than seeping uniformly through the grounds. Channeling reduces the amount of coffee extracted in the brew, which is both wasteful and results in a less flavorful cup. By uncovering what mechanics go into channeling, the group hopes to help baristas mitigate the undesirable process, creating a repeatable, efficient, and tasty espresso every time. (Image credit: E. Yavuz; via Ars Technica)
Tag: cooking
Cooking Perfect Cacio e Pepe
In cooking, sometimes the simplest recipes are the toughest to master. Cacio e pepe — a classic three-ingredient Italian pasta — is an excellent example. Made properly, the sauce of cheese and black pepper combines with starchy water to coat the pasta in a uniform, cheesy sauce. Or, if you’re me, you wind up with a pasta sauce flecked with stringy clumps of melted cheese. Fortunately for those of us who have yet to master this one, a new research paper has us covered with tips to make the perfect cacio e pepe.
The key to that elusive silky sauce, they found, is the starch – water – cheese combination. Your water needs just the right amount of starch — they found that between 1 – 4% starch by (cheese) mass worked. If the starch concentration is too low (which can easily happen in pasta water), you’ll get the clumpy cheese mess that so frequently happens in my kitchen. Temperature is also critical; if the water is too hot when it’s added, then it can destabilize the sauce. Check out the pre-print’s Section V for the scientific, supposedly foolproof, recipe. I know I’ll be trying it! (Image credit: O. Kadaksoo; research credit: G. Bartolucci et al. pre-print; via APS News)
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Swedish Egg Coffee
In the mid-1800s, Scandinavian immigrants settling in the Midwest had no filters, no percolators, and no drip coffee makers to aid their quest for a cup of coffee. Instead, they used eggs to boil a smooth, grit-free cup. Mixing the coffee grounds with egg — sometimes with the shell and all — creates a protein-packed raft that floats when the coffee’s done boiling. Adding cold water sinks the raft of ground coffee, giving a clean final pour with no filter necessary. I’m not a coffee drinker, but for those of you who are, I’m curious: would you drink an egg coffee? (Image credit: K. Tomlinson; via Atlas Obscura; submitted by Richard B.)
Food-Based Fluid Dynamics
The kitchen is a rich source of fluid physics. From cocktails to coffee, from crepes to tempura, food is full of physics. In fact, it’s not hard to relate almost any fluid phenomenon you can imagine to something that goes on in the kitchen. That’s why scientists managed to write a 77-page review article of culinary fluid dynamics. It’s even structured after a menu, carrying readers from the kitchen sink and cocktails all the way through a meal and the process of washing up afterward! (Image credit: top – S. Hsu, others – A. Mathijssen et al.; research credit: A. Mathijssen et al.; via APS Physics)
Listening to the Sizzle
The sizzle of frying food is familiar to many a cook, and that sound actually conveys a surprising amount of information. In this study, researchers suspended water droplets in hot oil and observed their behavior, both with high-speed video and with microphones. They found that these vaporizing drops created three types of cavities in the oil: an exploding cavity that breaks the surface, an elongated cavity that remains submerged, and an oscillating cavity that breaks up well below the surface. All three cavities flung oil droplets upward, and all three were acoustically distinct from one another. That means, as the authors suggest, that it might be possible to measure the aerosol droplets generated during frying simply by listening! (Image credit: fries – W. Dharma, others – A. Kiyama et al.; research credit: A. Kiyama et al.; via Cosmos; submitted by Kam-Yung Soh)
Making Yeast-Free Pizza
Yeast is a key ingredient in many pizza doughs; as the yeast ferment sugars in the dough, they produce carbon dioxide which bubbles into the dough, creating the light and airy texture necessary for a good crust. It’s a slow process, though, often requiring several hours for the dough to rise. Recently, researchers studied an alternative pizza-making method that generates bubbles in the dough via pressurization — with no yeast required.
The new technique is similar to the process used to carbonate sodas. The team mixed flour, water, and salt and placed the dough in an autoclave, which allowed them to control both temperature and pressure during baking. They dissolved gas into the dough at high pressure and then carefully released the pressure during baking, allowing the bubbles to grow. They used rheological measurements to compare the characteristics of yeasted and yeast-free doughs at various stages in the leavening and baking processes.
Now that they have the methodology down, they’ve purchased a food-grade autoclave and are looking forward to taste testing their yeast-free creations — none more so than their team member who has a yeast allergy! Since the pressures required for their method are quite mild, they hope it’s a technique that restaurants will take on. (Image credit: B. Huff; research credit: P. Avallone et al.)
Listening to Tempura
Most cooks know that their frying oil isn’t hot enough if dropping the food in doesn’t create a furious burst of bubbles. But the canniest cooks know they can check the temperature just by listening to the sound made when inserting a utensil, like a wooden chopstick. When oil nears the right temperature, a cloud of bubbles forms around the utensil, leading to a flurry of sound as those bubbles break.
In this video, researchers explore the sound and bubble dynamics together as a function of temperature. They show how the final sound carries the signature of the its bursting bubble, too. So next time you’re getting ready to fry and you can’t find your thermometer, don’t panic. Just listen! (Image and video credit: A. Kiyama et al.)
Culinary Fluid Dynamics
I’ve long been a fan of exploring fluid dynamics from my own kitchen, and I’m far from the only one. One of the pioneers of interfacial physics developed most of her science in her kitchen! Whether you’re cooking, baking, frying, searing a steak, mixing a cocktail, preparing coffee, or simply dunking a cookie, chances are you’ve got some serious fluid dynamics going on. And now there’s a rather comprehensive review paper covering the intersection of food and fluid physics. It’s freely available on arXiv and written for more than just physicists — it’s even structured like a menu! — so check it out. (Image credit: steam – Z. Lezniewicz, coffee drip – N. Dumlao, whipped cream – T. Gak, cocktails – G. Yerden, crepe chef – C. Urrutia; research credit: A. Mathijssen et al.; submitted by multiple readers)
Inside Old-Fashioned Butter
Today’s video is a little different: it’s an inside look at a butter-making shop in France that uses traditional nineteenth-century methods to process the butter. Watching workers fold and shape 50 kilos of butter is mesmerizing, and it highlights the amorphous, pseudo-fluid nature of the butter. Yes, the butter holds its shape like a solid, but it’s a soft solid at best and certainly shows fluid-like qualities when force is applied. A word of warning: you might not want to watch this on an empty stomach! (Image and video credit: Art Insider; via Colossal)
Why Food Sticks to Nonstick Pans
Whether you’re cooking with ceramic, Teflon, or a well-seasoned cast iron pan, it seems like food always wants to stick. It’s not your imagination: it’s fluid dynamics.
As the thin layer of oil in your pan heats up, it doesn’t heat evenly. The oil will be hotter near the center of the burner, which lowers the surface tension of the oil there. The relatively higher surface tension toward the outside of the pan then pulls the oil away from the hotter center, creating a hot dry spot where food can stick.
To avoid this fate, the authors recommend a thicker layer of oil, keeping the burner heat moderate, using a thicker bottomed pan (to better distribute heat), and stirring regularly. (Image and research credit: A. Fedorchenko and J. Hruby)
