The Science of the Perfect Grilled Cheese Sandwich

Reactions

3 Nov 201503:15

EducationalLearning

32 Likes 10 Comments

TLDRThe video script delves into the science behind the perfect grilled cheese sandwich, emphasizing the importance of cheese selection. It explains that the ideal cheese for this dish is one with a stretchy texture, which is achieved through the chemistry of cheesemaking. The process involves turning milk into curds by adding bacteria and enzymes, which coagulate the milk and form a solid or semisolid state. The key to a melty and stretchy cheese is a lower pH, which allows more casein proteins to interact with fats and moisture, creating a gooey texture when heated. However, a pH that's too low can lead to a disastrous, curdly outcome. The ideal pH range for grilled cheese is between 5.3 and 5.5. The video also offers a pro tip for selecting cheddar cheese and explains why processed American cheese is so meltable. It concludes with an encouragement to explore more food chemistry and a recommendation to read 'The Kitchen as Laboratory' for further insights.

Takeaways

🧀 The ideal cheese for a grilled cheese sandwich should be stretchy and gooey due to its chemical composition.
🥛 Milk, the starting point for cheese, is mostly water with casein and whey proteins, lactose, calcium, and fats.
🔬 Casein proteins form micelles that hold calcium, which is crucial for the texture of grilled cheese when heated.
🍽️ Cheesemaking involves coagulating milk into curds using bacteria and enzymes, which convert lactose to lactic acid and change the pH.
🧈 The draining of whey and moisture from curds, followed by heating, salting, and pressing, shapes the cheese's final characteristics.
⏳ Cheese aging duration affects its pH level, with longer aging leading to more lactose conversion to lactic acid and a 'sharper' cheese.
📉 A lower pH allows more casein proteins to interact with fats and moisture, creating a melty and stretchy cheese.
🚫 If the pH is too low, the cheese can release oils when heated, leading to a poor texture.
🔑 The perfect pH for grilled cheese is between 5.3 and 5.5, balancing calcium and protein structure for optimal melt.
🏪 When choosing cheddar, mild cheddar is recommended for its desirable texture compared to sharper varieties.
🧈 Processed 'American' cheese is made from a blend of cheeses with added emulsifiers, resulting in a highly meltable product with a mild flavor.
📚 The episode was inspired by the book 'The Kitchen as Laboratory' which delves into the science of cooking, including the chemistry of grilled cheese.

Q & A

What is the primary goal when making a grilled cheese sandwich?
-The primary goal is to achieve a perfect balance of stretchy, gooey texture, which is influenced by the type of cheese used and its chemical properties.
What is the role of calcium in cheese?
-Calcium acts as a rebar, reinforcing the structural backbone of cheese by gripping casein molecules together to form micelles.
How does the pH level affect the cheese in a grilled cheese sandwich?
-The pH level influences the cheese's texture when heated. A lower pH allows more casein proteins to break away, leading to a meltier and stretchier cheese.
What is the ideal pH range for cheese to be used in a grilled cheese sandwich?
-The ideal pH range for cheese in a grilled cheese sandwich is between 5.3 and 5.5.
Why is mild cheddar recommended for a grilled cheese sandwich?
-Mild cheddar has the right texture for a grilled cheese sandwich, unlike sharp cheddar, which might be too broken down.
How does processed 'American' cheese achieve its high meltability?
-Processed 'American' cheese is made by melting together different cheeses and adding an emulsifier, which increases the pH and limits the amount of calcium, resulting in a highly meltable product.
What is the first step in cheesemaking?
-The first step in cheesemaking is to form curds out of milk by adding bacteria and enzymes to make the milk coagulate.
What are the main components of milk?
-Milk is composed of 90% water, along with casein and whey proteins, lactose, calcium, and fats.
How do bacteria and enzymes contribute to the formation of cheese curds?
-Bacteria convert lactose into lactic acid, lowering the pH and eliminating the charge of casein micelles, allowing them to stick together. Enzymes, like rennet, speed up this process.
What happens to the cheese after the curds are formed?
-After the curds are formed, the whey and excess moisture are drained, and the curds are heated, salted, and pressed together to meet the specifications of different types of cheese.
How does aging cheese affect its flavor and texture?
-Aging cheese for longer periods allows more lactose to be converted into lactic acid, lowering the pH and making the cheese 'sharper'.
What book is mentioned in the script that explores the chemistry of food, including grilled cheese?
-The book mentioned is called 'The Kitchen as Laboratory', with the first chapter written by Jennifer Kimmel focusing on the chemistry of a grilled cheese sandwich.

Outlines

00:00

🧀 Grilled Cheese Chemistry 101

This paragraph introduces the topic of grilled cheese sandwiches and delves into the science behind the perfect grilled cheese. It explains the importance of selecting a stretchy cheese, which is achieved through the process of cheesemaking. The paragraph covers the composition of milk, the formation of curds, the role of bacteria and enzymes in coagulation, and the significance of pH levels and calcium in determining the texture of cheese when heated. It emphasizes that cheeses with a pH between 5.3 and 5.5 are ideal for grilled cheese sandwiches, providing examples of suitable cheeses and a tip for choosing the right cheddar. The paragraph also discusses the characteristics of processed 'American' cheese and encourages viewers to ask food-related questions in the comments.

Mindmap

Keywords

💡Grilled Cheese Sandwich

A grilled cheese sandwich is a popular culinary delight made by grilling or toasting two slices of bread with a filling of cheese in between. It is the central theme of the video, as the script discusses the science behind making the perfect grilled cheese sandwich and what type of cheese is ideal for achieving a stretchy and gooey texture when cooked.

💡Cheese

Cheese is a dairy product derived from milk and is a key ingredient in the grilled cheese sandwich. The video emphasizes the importance of choosing a cheese that is 'nice and stretchy,' which is crucial for the sandwich's texture. The chemistry of cheese formation and the role of different types of cheese in the final product are explored in depth.

💡Casein

Casein is a group of proteins found in milk that plays a significant role in cheesemaking. In the context of the video, casein proteins form tiny molecular clumps called micelles, which are essential for the structure of cheese. The video explains how the interaction of casein with calcium and pH levels affects the cheese's ability to melt and stretch when heated.

💡pH

pH is a measure of acidity or alkalinity and is critical in determining the properties of cheese, particularly its meltability. The video states that a lower pH allows for more casein proteins to interact with fats and moisture, leading to a gooey texture. However, if the pH is too low, it can result in an undesirable curdly texture when the cheese is heated.

💡Calcium

Calcium is a mineral found in milk and is vital for the structure of cheese. It acts as a 'rebar' that reinforces the casein protein backbone, holding the casein molecules together to form micelles. The video explains how the balance between calcium and pH levels is essential for achieving the perfect texture in a grilled cheese sandwich.

💡Curds

Curds are the solid components of milk that coagulate or separate from the liquid part, known as whey, during cheesemaking. The formation of curds is the first step in cheese production, as described in the script. Bacteria and enzymes are added to milk to initiate coagulation, which is crucial for the development of cheese's texture and flavor.

💡Lactic Acid

Lactic acid is produced when bacteria convert lactose in milk. It is responsible for the souring of milk and plays a role in the coagulation process that leads to curd formation. The video highlights that the conversion of lactose to lactic acid affects the pH level of the cheese, which in turn influences the cheese's meltability.

💡Rennet

Rennet is an enzyme used in the cheesemaking process to speed up the coagulation of milk into curds. It is an essential component in the transformation of milk into cheese, as it helps to form the solid curds that will eventually become the cheese. The video mentions rennet in the context of accelerating the cheesemaking process.

💡Emulsifier

An emulsifier is a substance that helps to mix and stabilize two immiscible liquids, such as oil and water. In the context of the video, emulsifiers like sodium or potassium phosphate are added to processed 'American' cheese to limit the amount of calcium, allowing for a higher pH and a more meltable cheese product.

💡Mild Cheddar

Mild cheddar is a type of cheese that is recommended in the video for making grilled cheese sandwiches. It is suggested as an ideal choice because it has the right texture and pH level to achieve a stretchy and gooey result when grilled, unlike sharper cheddar varieties which have a lower pH and could potentially release too much oil when heated.

💡Processed American Cheese

Processed American cheese is a type of cheese product made by melting together different cheeses, such as colby and cheddar, with added emulsifiers. The video discusses how this type of cheese has a higher pH and is designed to be highly meltable, making it a good option for grilled cheese sandwiches due to its mild flavor and gooey texture when heated.

Highlights

The grilled cheese sandwich is a favorite food with a scientific basis for its preparation.

The ideal cheese for a grilled cheese should be stretchy, which is determined by its chemical composition.

Milk, the starting point of cheese, is 90% water and contains casein, whey proteins, lactose, calcium, and fats.

Casein proteins in milk form micelles that are key to the texture of cheese when heated.

Calcium in milk plays a crucial role in the formation of the perfect grilled cheese texture.

The coagulation of milk into curds is facilitated by bacteria and enzymes, which also lower the pH.

The aging process of cheese affects its pH level, with a lower pH making the cheese 'sharper'.

A lower pH allows more casein proteins to interact with fats and moisture, creating a gooey texture.

If the pH is too low, the cheese can release oils when heated, leading to a poor texture.

The perfect pH for grilled cheese is between 5.3 and 5.5, balancing calcium and protein structure.

Mild cheddar is recommended for grilled cheese due to its ideal texture.

Processed 'American' cheese is made by melting different cheeses and adding emulsifiers, resulting in a highly meltable product.

The addition of emulsifiers to processed cheese increases its pH, contributing to its mild flavor and meltability.

The science behind grilled cheese involves understanding the interaction of proteins, pH, and calcium in cheese.

The book 'The Kitchen as Laboratory' by Jennifer Kimmel provides an in-depth look at the chemistry of food, including grilled cheese.

观众可以通过评论提出与食品相关的问题，以获取更多食品化学的知识。

视频还推荐了关于披萨化学的另一部视频，供渴望了解更多食品化学的观众观看。

Transcripts

Browse More Related Video

How Milk Becomes Cheese

How to Make the Best Nacho Cheese

Why does Edam Cheese have that thick Wax Coating? | Food Unwrapped

Why is Pizza So Good?

Modern Marvels: Cheese's Glorious, Gooey History! (S13, E24) | Full Episode

A brie(f) history of cheese - Paul Kindstedt

The Science of the Perfect Grilled Cheese Sandwich

Takeaways

Q & A

What is the primary goal when making a grilled cheese sandwich?

What is the role of calcium in cheese?

How does the pH level affect the cheese in a grilled cheese sandwich?

What is the ideal pH range for cheese to be used in a grilled cheese sandwich?

Why is mild cheddar recommended for a grilled cheese sandwich?

How does processed 'American' cheese achieve its high meltability?

What is the first step in cheesemaking?

What are the main components of milk?

How do bacteria and enzymes contribute to the formation of cheese curds?

What happens to the cheese after the curds are formed?

How does aging cheese affect its flavor and texture?

What book is mentioned in the script that explores the chemistry of food, including grilled cheese?