Enzyme Excitement in Garlic Experiment What just happened
- Slides: 9
Enzyme Excitement in Garlic - Experiment What just happened? ? ? Information from Zap! Blink! Taste! Think!
How can 40 Cloves of Garlic in a Chicken Recipe Taste More Mild than a Recipe with 2 Cloves of Garlic? Information from Zap! Blink! Taste! Think!
Allinase and Allilin (hint -ase means enzyme, a substance that causes chemical reactions) • • • Both present in microscopic sized cells Allinase packaged in tiny sacs called vacuoles When separate – garlic is mild When broken, immediately combines Allin fits into allinase molecule and becomes smelly garlic Result, allicin – strong smell and taste that can be manipulated HINT: THINK ABOUT LIGHT STICKS AND HOW THEY WORK…. Information from Zap! Blink! Taste! Think!
Why were the samples different strengths? Microwave first Roasted Garlic never had a chance to develop a strong flavor since it was cooked, then crushed. Information from Zap! Blink! Taste! Think!
Uncooked Clove • Crushing developed allacin and optimized flavor • Serving raw kept the flavor very strong Information from Zap! Blink! Taste! Think!
Crushed, Then Cooked • Allacin forms • Flavor becomes more mild as it cooks Information from Zap! Blink! Taste! Think!
40 Clove Baked Chicken How? • Cloves are left whole, coated in oil and baked with the chicken • Cells not broken will never produce much flavor once they are cooked Information from Zap! Blink! Taste! Think!
Manipulating Garlic’s Flavor Roasted Whole Clove Mildest Very Mild, Sweet, Caramel-like Toasted Whole Clove Mild Mellow & Nutty Information from Zap! Blink! Taste! Think! Slivered & Sauteed Less Mild Full & Well-rounded
Getting Stronger Garlic Flavor…. Minced & Sauteed Strong Full & Rounded Pressed & Sauteed Stronger Very robust, Harsh Information from Zap! Blink! Taste! Think! Raw Paste Strongest Sharp & fiery
- Allilin
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- Causal organism of neck and bulb rot in garlic is _____
- L
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