corned beef cabbage chemistry - pat o-o s o o corned beef & cabbage this quintessential st....

Corned Beef Cabbage Chemistry - Pat O-O S O O Corned Beef & Cabbage This quintessential St. Patrick's
Download Corned Beef Cabbage Chemistry - Pat O-O S O O Corned Beef & Cabbage This quintessential St. Patrick's

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  • O-SO- O

    O

    Corned Beef & Cabbage This quintessential St. Patrick's Day dish is a tradition in America.

    “Corned” refers to grains/“corns” of rock salt used to cure the meat.

    The distinctive pink color of corned beef is due to the use of nitrate curing salts

    Nitrate binds to the iron giving the pink color

    THE TASTY SCIENCE BEHIND

    S NO

    O S

    O

    O OH

    HO

    HO

    OH

    OH

    CORNED BEEF

    The distinctive smell of cooked cabbage is due to the formation of hydrogen sulfide

    Content and Design by Pat Polowsky | patpolowsky.com

    Cooking breaks down glucosinolates, forming smelly sulfur compounds!

    (the smelly stu�!)

    CABBAGE

    iron atomheme

    a head of cabbage

    (what gives meat its color) (it’s part of myoglobin) (okay...no more parentheses)

    X

    N-

    N N

    N-

    HO O

    Fe2+

    Oxymyoglobin (red)

    “fresh” meat

    O2

    Fe2+ Nitrosomyoglobin

    (pink red)

    cured meats

    NO

    Fe2+

    Sinigrin (a glucosinolate compound) Sulfate

    Hydrogen sulfideH2S

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