Happy Thanksgiving!
Did you know that chemistry plays a starring role among the hustle and bustle of kitchen activities on Thanksgiving Day? And you’re the chemist! Here are a few ways science contributes to your holiday meal.
Are you planning a juicy, tasty, golden-brown turkey as the centerpiece of your Thanksgiving feast? That gorgeous bird is most likely the result of osmosis and the Maillard reaction. A common prep method is placing the turkey in a brine before cooking. Soaking in a saltwater solution pulls water into the turkey, providing more moisture before baking. This process is called osmosis, the movement of water from a high-concentrated area to a low-concentrated area. Once you slide the turkey in the oven, the Maillard reaction will take place. Under the oven’s heat, amino acids and sugars react with one another to produce that golden brown-color and enhance the flavor of the meat.
Need a delicious gravy to go with your turkey? The chemical reaction between cornstarch and hot liquid makes your gravy nice and thick. Over heat, the starch granules absorb the liquid, making that thickened gravy texture.
We can’t forget those Thanksgiving desserts! When baking your sweet treats, the reaction between baking soda and acid creates the CO2 gas that makes the bubbles in your baked goods so they rise.
Cooking is a science, and now you know how the kitchen transforms into a lab while you’re whipping up your favorite holiday dishes. So put on your holiday PPE and keep an eye out for these chemical reactions during your Thanksgiving meal prep!
Happy Thanksgiving from the Labtopia team!