corned beef cabbage chemistry - pat o-o s o o corned beef & cabbage this quintessential st....
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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
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�!)
a head of cabbage
(what gives meat its color) (it’s part of myoglobin) (okay...no more parentheses)
Sinigrin (a glucosinolate compound) Sulfate