1 00:00:00,000 --> 00:00:15,360 Oh, hey Shelly. 2 00:00:15,360 --> 00:00:19,040 Oh my gosh, Van, what is going on here? 3 00:00:19,040 --> 00:00:21,600 You look like you were in a food fight. 4 00:00:21,600 --> 00:00:22,600 You're on the losing side. 5 00:00:22,600 --> 00:00:23,600 What are you doing? 6 00:00:23,600 --> 00:00:26,840 Well, I was baking some cookies for the NASA Connect cast party. 7 00:00:26,840 --> 00:00:27,840 They turned out kind of hard, though. 8 00:00:27,840 --> 00:00:28,840 Oh. 9 00:00:29,840 --> 00:00:30,840 Hard is an understatement. 10 00:00:30,840 --> 00:00:33,200 Van, you've got some real problems here. 11 00:00:33,200 --> 00:00:36,080 Well, I thought maybe you could give me a hand and figure out what I'm doing wrong. 12 00:00:36,080 --> 00:00:37,080 Well, is this your recipe? 13 00:00:37,080 --> 00:00:38,080 Right. 14 00:00:38,080 --> 00:00:39,360 Well, I can hardly even read it. 15 00:00:39,360 --> 00:00:43,560 Well, it's a copy of a copy of a copy that my great-grandmother wrote a long time ago. 16 00:00:43,560 --> 00:00:48,240 Oh, man, Van, you've got some problems, you know, but maybe. 17 00:00:48,240 --> 00:00:54,600 Right now, WVEC Channel 13, they have a daily cooking show, and if we are lucky, we may 18 00:00:54,600 --> 00:01:01,640 be able to actually catch the program and have something to help you with your problem. 19 00:01:01,640 --> 00:01:02,640 Okay. 20 00:01:02,640 --> 00:01:08,440 Coming to you from Hampton Roads, Virginia, and the WVEC Channel 13 studio, it's Cooking 21 00:01:08,440 --> 00:01:13,080 with the Stars with your host, Brittany Sutton. 22 00:01:13,080 --> 00:01:14,800 Hi, everybody. 23 00:01:14,800 --> 00:01:16,880 With me is this week's co-host, Daphne Reid. 24 00:01:16,880 --> 00:01:20,760 Daphne, have you ever picked up a copy of Bon Appetit, saw a picture of a delicious 25 00:01:20,760 --> 00:01:23,000 loaf of bread, and said, hey, I can make that. 26 00:01:23,000 --> 00:01:24,360 All I have to do is follow the recipe. 27 00:01:25,120 --> 00:01:26,120 Well, you do, and guess what? 28 00:01:26,120 --> 00:01:27,120 It's not delicious. 29 00:01:27,120 --> 00:01:28,120 It's a disaster. 30 00:01:28,120 --> 00:01:32,680 Yeah, that's what happened to us last time we made some bread. 31 00:01:32,680 --> 00:01:35,400 Last time we did our show on Italian food, this is what happened. 32 00:01:35,400 --> 00:01:38,800 Yeah, I think the focaccia bread dough got the better of us. 33 00:01:38,800 --> 00:01:39,800 Yeah. 34 00:01:39,800 --> 00:01:43,960 Here to help us analyze the problem is a chemist from NASA Langley who specializes in developing 35 00:01:43,960 --> 00:01:46,520 recipes for future aerospace material. 36 00:01:46,520 --> 00:01:48,320 Our guest this week, and our friend. 37 00:01:48,320 --> 00:01:49,320 Dr. Katherine Fay. 38 00:01:49,320 --> 00:01:50,320 Hi, Katherine. 39 00:01:50,320 --> 00:01:51,320 Hi. 40 00:01:51,320 --> 00:01:52,320 How are you? 41 00:01:52,320 --> 00:01:53,320 Fine. 42 00:01:53,320 --> 00:01:54,320 How are you doing? 43 00:01:54,320 --> 00:01:55,320 Good. 44 00:01:55,320 --> 00:01:57,560 Katherine, great chefs are like, on some levels, great chemists. 45 00:01:57,560 --> 00:02:01,320 Now, we thought because you're a chemist, you might have some insight into what we did 46 00:02:01,320 --> 00:02:02,320 wrong last time. 47 00:02:02,320 --> 00:02:05,160 Now, would you explain how a chemist follows a recipe? 48 00:02:05,160 --> 00:02:06,160 Glad to help. 49 00:02:06,160 --> 00:02:10,920 For us at NASA Langley, our first step is to determine the requirements of the application. 50 00:02:10,920 --> 00:02:14,240 In your case, you need bread for an Italian meal. 51 00:02:14,240 --> 00:02:17,280 Making bread involves a chemical change. 52 00:02:17,280 --> 00:02:20,440 This is different from physical change, such as the boiling of water. 53 00:02:20,440 --> 00:02:25,280 That is, water becomes steam when heated, but when steam cools, it becomes liquid again. 54 00:02:25,280 --> 00:02:28,200 There is no change in the chemical identity of the substance. 55 00:02:28,200 --> 00:02:33,160 A chemical change or reaction involves the conversion of one substance into another. 56 00:02:33,160 --> 00:02:37,720 Mixing and baking bread is an example of a chemical change, because the flour, sugar, 57 00:02:37,720 --> 00:02:41,440 and other ingredients are converted into a loaf of bread. 58 00:02:41,440 --> 00:02:45,360 Daphne, Brittany, having the proper ingredients is important. 59 00:02:45,360 --> 00:02:49,520 However, also knowing the properties of the ingredients is just as important in producing 60 00:02:49,520 --> 00:02:51,400 a successful recipe. 61 00:02:51,400 --> 00:02:54,920 Knowing the properties can also help you determine what went wrong. 62 00:02:54,920 --> 00:02:56,160 What were your ingredients? 63 00:02:56,160 --> 00:02:59,800 We had flour, water, yeast, sugar, and salt. 64 00:02:59,800 --> 00:03:03,280 Let's take a look at the properties of your ingredients. 65 00:03:03,280 --> 00:03:07,040 Flour contains gluten-forming proteins, which allow the bread to rise. 66 00:03:07,040 --> 00:03:09,240 Water helps the gluten make the dough rise. 67 00:03:09,240 --> 00:03:12,180 Yeast causes the bread to rise and imparts flavor. 68 00:03:12,180 --> 00:03:16,800 Sugar provides food for the yeast, and salt slows the yeast activity. 69 00:03:16,800 --> 00:03:18,080 What was wrong with your bread? 70 00:03:18,120 --> 00:03:21,480 Well, here's ours, and it sure looks like the bread didn't rise. 71 00:03:21,480 --> 00:03:25,520 Now, I bought a loaf of focaccia this morning from the Chesapeake Bagel Bakery. 72 00:03:25,520 --> 00:03:29,720 Let's take a look at the difference here. 73 00:03:29,720 --> 00:03:30,720 Wow. 74 00:03:30,720 --> 00:03:31,720 What went wrong? 75 00:03:31,720 --> 00:03:33,800 There are three possibilities. 76 00:03:33,800 --> 00:03:38,440 Too much salt, the yeast was dead, or insufficient rise time. 77 00:03:38,440 --> 00:03:44,520 A successful recipe is determined by using the proper ingredients, using the right amounts, 78 00:03:44,520 --> 00:03:48,160 mixing the ingredients properly, and heating and cooling as required. 79 00:03:48,160 --> 00:03:52,180 It's sort of like what we do at NASA Langley for recipes of materials used in airplane 80 00:03:52,180 --> 00:03:54,320 and space vehicle research. 81 00:03:54,320 --> 00:03:58,800 This means proper ingredients, correct processing, fabrication, and analysis. 82 00:03:58,800 --> 00:04:03,240 Katherine, thanks for bringing some science to our show and helping us clear up our focaccia 83 00:04:03,240 --> 00:04:04,240 flop. 84 00:04:04,240 --> 00:04:05,600 Well, there you have it. 85 00:04:05,600 --> 00:04:07,920 The right recipe begins with the right ingredients. 86 00:04:07,920 --> 00:04:11,480 Yeah, we've also learned from Katherine that knowing the properties of those ingredients 87 00:04:11,480 --> 00:04:16,000 can help the cook better predict what will happen when the ingredients are mixed, substituted, 88 00:04:16,000 --> 00:04:17,000 or changed. 89 00:04:17,000 --> 00:04:21,520 Our cooking and yours is likely to be more successful when you know this, especially 90 00:04:21,520 --> 00:04:25,880 when you're trying to cook up a recipe for the future.