How To Cook Eggs

I think most cooks would assume that they know how to cook an egg: put it in boiling water for 10-15 minutes. But French cook (and molecular gastronomist) Hervé This disagrees:

"Cooking eggs is really a question of temperature, not time," says This. To make the point, he switches on a small oven, sets the thermostat at 65°C, or 149°F, takes four eggs straight from the box, and unceremoniously places them inside. "I use an oven in the lab; it's easier. But if the oven in your kitchen is not accurate, cook eggs in plenty of water, using a good thermometer." About an hour later—timing isn't critical, and the eggs can stay in the oven for hours or even overnight—he retrieves the first egg and carefully shells it. "The 65-degree egg!" he announces. The egg is unlike any I've eaten. The white is as delicately set and smooth as custard, and the yolk is still orange and soft. It's not hard to see why l'oeuf à soixante-cinq degrés is becoming the rage with chefs in France. (Salmonella can't survive more than a few minutes at 60°C, or 140°F, so a 65-degree egg cooked for an hour should be quite safe.)

But why does it work this way? Well, let This hit you with a little molecular gastronomy:

...[W]hen an egg cooks, its proteins first unwind and then link to form a rigidifying mesh. But not all its proteins solidify at the same temperature. Ovotransferrin, the first of the egg-white proteins to uncoil, begins to set at around 61 degrees Celsius, or 142°F. Ovalbumin, the most abundant egg-white protein, coagulates at 184°F. Yolk proteins generally fall in between, with most starting to solidify when they approach 158°F. Thus, cooking an egg at 158°F or so should achieve both a firmed-up yolk and still-tender whites, since at that low temperature only some of the egg-white proteins will have coagulated.

This proceeds to demonstrate the differences between eggs cooked at 65°C, 67°C, and 70°C -- they're surprisingly distinct, and he can tell the difference just by sight.

Read the rest for an interesting introduction to molecular gastronomy as it relates to eggs. (Be sure to visit the second page for the specifics on eggs.)


Scientists Analyze the Moods of 90,000 Songs Based on Music and Lyrics

Based on the first few seconds of a song, the part before the vocalist starts singing, you can judge whether the lyrics are more likely to detail a night of partying or a devastating breakup. The fact that musical structures can evoke certain emotions just as strongly as words can isn't a secret. But scientists now have a better idea of which language gets paired with which chords, according to their paper published in Royal Society Open Science.

For their study, researchers from Indiana University downloaded 90,000 songs from Ultimate Guitar, a site that allows users to upload the lyrics and chords from popular songs for musicians to reference. Next, they pulled data from labMT, which crowd-sources the emotional valence (positive and negative connotations) of words. They referred to the music recognition site Gracenote to determine where and when each song was produced.

Their new method for analyzing the relationship between music and lyrics confirmed long-held knowledge: that minor chords are associated with sad feelings and major chords with happy ones. Words with a negative valence, like "pain," "die," and "lost," are all more likely to fall on the minor side of the spectrum.

But outside of major chords, the researchers found that high-valence words tend to show up in a surprising place: seventh chords. These chords contain four notes at a time and can be played in both the major and minor keys. The lyrics associated with these chords are positive all around, but their mood varies slightly depending on the type of seventh. Dominant seventh chords, for example, are often paired with terms of endearment, like "baby", or "sweet." With minor seventh chords, the words "life" and "god" are overrepresented.

Using their data, the researchers also looked at how lyric and chord valence differs between genres, regions, and eras. Sixties rock ranks highest in terms of positivity while punk and metal occupy the bottom slots. As for geography, Scandinavia (think Norwegian death metal) produces the dreariest music while songs from Asia (like K-Pop) are the happiest. So if you're looking for a song to boost your mood, we suggest digging up some Asian rock music from the 1960s, and make sure it's heavy on the seventh chords.

Watch NASA Test Its New Supersonic Parachute at 1300 Miles Per Hour

NASA’s latest Mars rover is headed for the Red Planet in 2020, and the space agency is working hard to make sure its $2.1 billion project will land safely. When the Mars 2020 rover enters the Martian atmosphere, it’ll be assisted by a brand-new, advanced parachute system that’s a joy to watch in action, as a new video of its first test flight shows.

Spotted by Gizmodo, the video was taken in early October at NASA’s Wallops Flight Facility in Virginia. Narrated by the technical lead from the test flight, the Jet Propulsion Laboratory’s Ian Clark, the two-and-a-half-minute video shows the 30-mile-high launch of a rocket carrying the new, supersonic parachute.

The 100-pound, Kevlar-based parachute unfurls at almost 100 miles an hour, and when it is entirely deployed, it’s moving at almost 1300 miles an hour—1.8 times the speed of sound. To be able to slow the spacecraft down as it enters the Martian atmosphere, the parachute generates almost 35,000 pounds of drag force.

For those of us watching at home, the video is just eye candy. But NASA researchers use it to monitor how the fabric moves, how the parachute unfurls and inflates, and how uniform the motion is, checking to see that everything is in order. The test flight ends with the payload crashing into the ocean, but it won’t be the last time the parachute takes flight in the coming months. More test flights are scheduled to ensure that everything is ready for liftoff in 2020.

[h/t Gizmodo]


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