Food Science Cooking Club Class #4

Explosions & Gases

Today’s lesson topics include:

cookies with or without baking soda - taste test​​

explosions and gases

science experiments - what is a control group?

Cookie Dough Dip

Garbanzo beans offer ideal cookie-dough consistency without any raw ingredients that could otherwise make you sick.

Ingredients:

• 1 can chickpeas, drained and rinsed

• 2 tsp. vanilla extract

• ¼ cup nut butter (we used soy nut butter)

• ¼ cup nonfat milk

• 1/3 cup brown sugar

• 1/3 cup chocolate chips

• 2 Tbsp. oats

Directions:

1 Combine all ingredients except chocolate chips in food processor and blend until smooth.

2 Transfer to serving bowl and stir in chocolate chips

3 Eat by the spoonful or serve with graham crackers, fruits, or cookies for dipping!

The Cookie Gases Experiment

What we do is we take a control recipe, the recipe we use without modifications. Then we start to modify the amount of gas producing ingredients - baking soda and baking powder - to discover what difference it makes in the cookies texture and taste. Try it yourself at home!

Control Recipe (adapted from Nestle Tollhouse recipe)

Ingredients:

1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (4 ounces or 114 grams) unsalted butter, at room temperature

1/4 cup plus 2 tablespoons granulated sugar

1/4 cup plus 2 tablespoons packed brown sugar

1/2 teaspoon vanilla

1 large egg

1 cup semi sweet chocolate chips

Directions:

Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Group 1 -- Control

Group 2 -- Remove baking soda from recipe and use 1/2 teaspoon baking powder. This produces cookies that are more cakey and puffy while baking

Group 3 -- Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produces cookies that are crisp at the edges, soft in the middle, with a good amount of spread.

Exploding Popcorn (in various flavor profiles)

Ingredients:

popcorn kernals

corn oil

Directions:

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add corn. Cover with a tight-fitting lid. Cook, shaking occasionally, for 3-5 minutes or until popped. Transfer to a bowl.

Spice Mixes:

"Cheesy" vegan mix:

Spray 1 sandwich baggie full of pre-popped popcorn with bragg's liquid amino spray

Add 2 pinches nutritional yeast and

Shake Shake Shake!

Yum!

Indian Spice mix:

Spray 1 sandwich baggie full of pre-popped popcorn with bragg's liquid amino spray.

Make a mixture of 1/2 garlic powder and 1/2 masala seasonings into a small bowl.

Add one pinch of mixture and Shake Shake Shake!

Yum!

Sweet mix:

Fill 1 sandwich baggie full of pre-popped popcorn.

Make a mixture of 1 Tbs cinnamon + 1 Tbs powdered sugar and 1 pinch of salt.

Add 2 pinches of mixture and Shake Shake Shake!

Yum!