Comments for Become a Chef Elite Blog.

Comment on How much team work goes on between chefs and chemists when recipes are put together? by angel beth

angel beth — Wed, 29 Jul 2009 01:14:59 +0000

So What dose chemists has to do with cooking!!!
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by Christopher K

Christopher K — Wed, 29 Jul 2009 00:30:59 +0000

I can’t believe some of these answers…….There is a constant collaboration between chefs and chemists, also know in the food industry as FOOD SCIENTISTS…..They along with the chefs determine things like (I’m going to use a Duncan Hines boxed cake mix for an example)

How much and what kind of leavening should be used in:

A white cake mix
A yellow cake mix
A chocolate cake mix

ALL the above take different amounts and different types of leavening, sugar and sodium levels to ensure that the cakes have a consistent level of accuracy for the home cook……Different mixes require different types of ingredients (like the chocolate cake mix, because it’s made with Dutch process cocoa, they don’t use aluminum phosphate as a leavening, they use calcium phosphate along with sodium bicarbonate………

If chefs and chemists (read: food scientists) didn’t do this stringent measure, NOTHING would ever come out the same…..So, yes, there is a heck of a lot going on with chefs and chemists…..
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I was trained at Le Cordon Bleu……….

Comment on How much team work goes on between chefs and chemists when recipes are put together? by flutterby

flutterby — Tue, 28 Jul 2009 23:59:59 +0000

I was a pharmacy technician and was trained to measure all ingredients accurately when making cough mixtures, creams, ointments, injections, even suppositories!
Old habits die hard as they say. When following recipes at home, I weigh and measure ingredients exactly as stated.
My mum flings in cupfuls of this and handfuls of that when baking. I just don’t ask for her recipes any more because I can’t weigh handfuls!
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by imlkyldyintx

imlkyldyintx — Tue, 28 Jul 2009 23:22:59 +0000

Most chefs go on their artistic ideas,instincts,and learned elements of cooking. But, there is one chef in the Catalan region of Spain who with his brother have combined culinary technique with chemistry....Ferran Adria!! I, personally, find this aspect of cooking fasinating!! You can go to starchefs.com to find out more info.
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by Gene H

Gene H — Tue, 28 Jul 2009 23:01:59 +0000

Many chefs educate themselves in food chemistry. To a degree, this makes great sense. However, I find that it takes away some from the romance of cooking. I take certain 'chemical' reactions as food reactions. Of course, for dietary foods, prepared foods in retail, and other specific areas of food preparation, chemical knowledge is a must.
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by MikeL

MikeL — Tue, 28 Jul 2009 22:49:59 +0000

Is this a silly question…???
I don’t see your picture of what you want??
In the food industry it uses many sources to build a recipe.
??? a chemist ? well ?? why..???
except to comply with governmental laws.
the chef’s just follow the recipes..??
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Comment on My husband is a cook and wears WHITE chef jackets, does anyone have a way to get them back to white? by Sandi S

Sandi S — Tue, 28 Jul 2009 22:25:59 +0000

I suggest, hang them in the sunshine to dry. I know it works wonders on nappies. The sun bleaches and sanitises them. I have even had tomato based stains bleach out of my son's t-shirts.
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Comment on My husband is a cook and wears WHITE chef jackets, does anyone have a way to get them back to white? by napejo

napejo — Tue, 28 Jul 2009 22:17:59 +0000

bleach always work for me.
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by Hans v

Hans v — Tue, 28 Jul 2009 22:11:59 +0000

Cooking is applied organic chemistry. Does that answer your question??
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Comment on How much team work goes on between chefs and chemists when recipes are put together? by crispy

crispy — Tue, 28 Jul 2009 21:55:59 +0000

A lot more chemistry is involved with baking than cooking. The exact measures needed for baking involves chemical reactions that need to be learned by chefs. Cooking on the other hand,can be improvised.
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