Ch-114 Lab 2 (Kitchen Mixtures)

 Whipping Cream!

For this Lab I chose to mix and make whipping cream!



1st Picture:

I was putting all the ingredients into the bowl



2nd picture:

I first started to mix ingredients in the bowl



3rd picture:

The bubbles started to go away and the mix became a little thicker


4th picture:

I believe this when I should have stopped as the mix reached a good thickness


5th picture:

I continued to mix and it started to change its form again



6th picture:

The final product of when I actually stopped



Taste Test:

  • Very “vanilla” tasting and had the whip cream taste

  • But it was very clumpy & liquidy at the same time which made it very unattractive






Kitchen Mixture & Polar molecules

Ideally, I found that whisking the mixture causes air to be included into the cream. The cream's fat molecules surround and stabilize the air bubbles. This produces a texture that is light and fluffy. An emulsion of fatty molecules floating in water is known as the heavy whipping cream which are non-polar when whipped, which means that water molecules resist them and attract each other. By whipping, the water and air molecules are effectively pushed to be connected by these fat molecules, forming a stable structure.








Overwhipping can cause the fat molecules to clump together excessively, resulting in a grainy texture rather than a smooth, creamy one. Continued whipping can cause the fat molecules to separate from the liquid component of the cream, resulting in a curdled appearance and a loss of volume.





I would say that this activity was a success until it wasn’t. If I were to do this activity again I would definitely stop mixing once it has reached the preferred look and texture. I would also do it in a much bigger bowl because when I first started whisking, the mix started to get out of the bowl onto everything around.




 



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