 Hello, everyone. Welcome to my basement. I'm, as, like, introduce me, I'm Shubha Das, Shubha Ranjan Das, which a lot of people can't pronounce, so I just go by Das, that's fine. I'm going to talk to you a little bit about chemistry in the kitchen. And first, before that, just, I'll have my slides here, hopefully the resolution, everything is fine. Just by way of acknowledgments, in case I run along and forget and things like that, I just want to thank Nadika and Zainab, as well as Musharraf and Amov for all the setup and things and for the invitation for this presentation to the Kiltor Club. And also for Krishoshok for prodding me along into this. I'm not a food scientist. I am an associate professor of chemistry at Carnegie Mellon, and my lab does research at the Mellon Institute. This building might look familiar, depending on if you've seen this movie. So maybe a while back, this Batman movie was filmed in this building. But my lab, we work in chemistry and biology interface. Mainly we make modified DNA and RNA for biochemistry. But as we were doing this, the kinds of molecules we use in our lab, you know, here's an example for not from our paper, but some others, but there's cholesterol. There's a denicine, which is similar to guanosine, which is related to umami and taste molecules. There's ribose, which is a sugar, which is in DNA and RNA. And the forces that keep these things together are essentially the same forces that we encounter in everyday life, which is why chemistry is fascinating to me. And so a number of years ago, I don't want to say how long, you know, before I had gray hair, I suppose. I started a course to try and teach chemistry using food and food molecules. And so the way that set up is rather than think about food in terms of the basic food groups, we have dairy or, you know, meat and proteins and poultry and vegetables and so on. I wanted to get students to think about the important food molecule groups, right? So water, fats, carbohydrates, proteins, aroma and flavor molecules. In a sense, this essentially covers the list of molecules that we deal with in lab. So today I'm going to just focus a little bit on some of those things. Mostly I'll talk about water, because that's sort of one of the most basic molecules and the most important when it comes to life, frankly. And so let me start off and I'll maybe, you know, go a little bit into fats, because then we can do some fun things as well. So the reason I want to talk to you about water is because there's so many fascinating things that, you know, once you understand these basic, you know, chemistry, chemical concepts, then I want you to be able to use that in a way that's sort of useful for you, generally speaking, so that you can essentially, the point of science is to improve how you do things. So if you think about water, it's a simple molecule. It has an oxygen and two hydrogens. And because of that, because it's slightly bent, the oxygen is more electronegative, the electrons are closer to oxygen. So it acts like a small dipole, like a tiny magnet. There's a positive part and a negative part, the negative part being the oxygen. And so rather than going into too much detail of that, let me just talk to you about microwaves, because microwaves are extremely efficient and useful in heating water. And so let me just quickly ask you about microwaves, right? So this is sort of the electromagnetic spectrum and you can see, you know, microwaves are somewhere here, right? So question for you, how many, so I think we have a few questions in the poll, maybe Narikat can launch that. I think I see it there. Do you have a microwave? I was just curious. And if you use it regularly or if you don't use it, I'm just wondering. So I think there's a large number of people who do have and use microwaves. All right, great. So that brings me to my next question. Do you know how a microwave oven works? All right, so a lot of people have some idea, so not as many as have microwaves. Seems like that. All right. So that gets me to my next question. It's slightly different. So the next question is, have you seen a microwave? So I'm not asking about a microwave oven. I'm asking, have you seen a microwave? So this is a microwave oven. So have you seen a microwave itself? Maybe you're wondering what's going on. How can you see a microwave? No, and the answer is you can't really see a microwave, right? A microwave is in the electromagnetic spectrum. It's not in the visible spectrum, right? So you can't really see a microwave. But in science, what we do is we use reporter molecules or other ways to detect things, right? So let's see if we can detect a microwave, right? And so for that, let's try and put a bulb in the microwave, right? So my next question to you is, have you ever put a bulb in a microwave? So I've just zoomed into the microwave so that you can see what I'm doing. And I'm going to just step away from this and open this up. Oh, there's a bulb inside already. How nice. So in order, so the reason I'm doing this is to try and figure out how a microwave works. So let's just observe what happens when you put a microwave. So this, what you see here in the microwave is an incandescent bulb, right? It's, you know, you don't use a CFL, don't use a CFL or LED bulb, those don't work. These are the incandescent bulbs. These are harder to get these days, I understand. Also, don't do this at home. I don't know how old all the viewers are. Don't do this at home unless you have an adult, I should say responsible adult, you know, who's guiding you. But the, or you can just watch and because I'm doing this so you don't necessarily have to, but you can see what's going on. So what happens, let's put the bulb in the, you know, center or, you know, well, let's put the bulb off to one side. Okay. And oops, so the one quick thing I want to just point out, which is why I do this course to teach, you know, chemistry and get students interested in science, is I want them to be able to work in the lab and then the kitchen is not very different. So the first and the most important thing about working in the lab or in the kitchen or frankly anything is what? That's not a poll question. I'll give you the answer. The answer is safety. You always want to make sure you do things in a safe way. Okay. So all right. So right now you're not directly in front of me or here. So, you know, you don't have to worry about stepping back. Others have asked you to step back. So I'm going to put this on. Now this is a, how many watt bulb? Oh, this is a 50 watt bulb. And this is a 700 watt oven. I think you can see that, right? Okay. So I'm not going to put it for too long. I'm just going to do it for 11 seconds. I'll be a little bit more brave. I'll do it for about, let's say, whoops, let's try it for 20 seconds. And let's see what happens. And so what happens is when the microwaves hit the bulb, the job of the filament inside is to glow when there's electrons moving around. So when the microwaves are incident on this, it's sort of a circuit in there and pushes the electrons and they go through the filament and the filament glows. And so, you know, there's microwaves are incident. So here's a question for you. Was the bulb glowing at all times? And the answer is no, right? Because you know, you could see it went on and off. And that's because, you know, as it was rotating, there's spots where the microwave is our incident and spots where the microwaves are not incident. And that's why you have that turntable. So it averages out where the food, you know, the microwaves hit the whatever it is you put inside. Mostly food. So the next question is in terms of using of the microwave. What happens when you put the microwave at a low power, right? So you have all of these different buttons and settings, right? You have a time and then you have a power setting. So what happens when you have a, you know, low power setting and why do you have the low power setting? Right? So to answer that, you know, just let's look at, let's try this. And so, you know, one of the ways you can think about it is, well, energy is related to wavelength and frequency. So if you have, if you want lower power, then you change the, you know, the frequency and so on. But frankly, the, you know, this tiny device, you know, this small box that you buy is not that sophisticated to do all that frequency modulation and so on. Right? A microwave typically operates at 2450 megahertz and that's more or less fixed. So the way the power works is, and I'll come to that. So let's see what happens, you know, if we say, well, when you change the power level, instead of changing the frequency, what we can do is maybe give the same amount of, you know, give less energy, but do it by reducing the time that we radiate or put the microwaves in. So I'm going to put it in the center, right, where it should be, you know, more or less focused, you know, all the time. And again, just a shield in case it shatters. And now I'm going to put time cook 20 seconds. Now it's in the center, right? So it should be focused more or less, you know, all the time at say 50%. Right? So what does that 50% power mean? 50% does it mean that, you know, it's going to grab the frequency is going to be different or it's only, you know, and it should be only half the energy. But the way that works, and let's see if I hit start and you can see it's still growing, but then it, you know, goes off. And sometimes you'll see these other glows and so on because typically these bulbs are filled with an inert gas so that the filament itself inside doesn't oxidize. But one thing you would have noticed that the brightest it glowed now was as bright as when it was at full power. Correct? Okay, so that means you haven't really reduced the, you know, sort of energy of the microwaves itself going in. But by putting at 50% power what happens is the microwave is only on or it's only emitting microwaves 50% of the time. Right? And that's how you get 50% power. No, so why do we want to do that? Right? So let me just put this away. I'm going to just move this away. So why do we want to do that? So the reason for doing that, as I mentioned, is a microwave operates at 2450 megahertz, which, you know, or 2.45 gigahertz. And so one, when that happens, as I mentioned to you, the water molecule is a polar molecule, which means it has a dipole, which means it acts like a small magnet. And the thing about microwaves is this, they are essentially very similar to the rotational frequency of that, you know, bond between oxygen and hydrogen. And so what happens is that molecule starts spinning at that, you know, with those frequencies, and that actually generates a lot of heat. And that's where you get that heat. So the microwave is extremely efficient at heating water. Okay, more efficient, say, than boiling it on your stove top and so on, which is why a microwave is a very useful device, but you need to have to know how to use it and what it's useful for. So the main thing is it's water. And so another thing I just want to point out, the thing about water is water has a very high boiling point. Why does it have such a high boiling point is because of something called hydrogen bonding, right? And, you know, there's all these different kinds of bonds, but hydrogen bonds, they're not really, you know, things attached like, you know, you have the bond between oxygen and hydrogen. That's where, you know, you have something directly attaching those two molecules, which are the electrons in between. A hydrogen bonding is something a little bit more nebulous and students sometimes have a hard time understanding that because these are very weak interactions. So when you have lots of these weak interactions, they're actually pretty strong, right? In fact, it's the same hydrogen bonding interactions that keeps your DNA in a duplex together, right? So one interesting thing about water molecules, when you put a lot of them together, for example, in liquid water, water has such a high boiling point. Okay, because compared to say alcohol in which it has only one OH and the other hydrogen is replaced by something. So you have, you know, fewer hydrogen bonds, you know, much, so alcohol boils much faster because you don't have as many interactions that you need to give energy to get it to boil. Now, one interesting thing about hydrogen bonds, you can't really see hydrogen bonds. But the reason I start talking about microwaves and water is because the microwave, to my knowledge, is one of the best ways to actually see this effect of hydrogen bonds in action. Because when you have water and you solidify it and have it as ice, ice will not heat up in a microwave, right? And why is that? See, remember I told you when you have a water molecule, microwaves are incident on it and it starts spinning around. Well, when you have ice, there's hydrogen bonding between the molecules. And so these are all kept together. And so when the microwaves are incident, then those hydrogen bonds just keep them in place and they can't really spin around at those microwaves frequency. And as a result, a microwave will not heat ice, but water will boil. So I hope that's some useful information to you because if you take something straight out of the freezer, then, sorry, excuse me. If you take ice or something straight from the freezer and put in the microwave, it's not going to heat up very efficiently, right? So you want to put some liquid water on whatever it is you have so that it will heat up. So in fact, you can try this fun thing. You can make cups that are made of ice or just take an equal volume of ice in one cup and water in another cup and put it in the microwave. And as long as the surface of the ice is more or less dry, you will see that the ice will not heat up, but the water will start boiling. And you can use this information pretty usefully. For example, if you have old fried rice or rice in the fridge or some other thing, if you sprinkle a little bit of water, that helps it heat up more efficiently. And coming back to why do you have low power? You have other power settings because you want that additional time when it goes off for the heat to spread from the water to the other things. Another fun fact since we're talking about bonds and polar bonds is if you have a molecule like carbon dioxide, now carbon dioxide, unlike water, it's not bent. It's a linear molecule. So it's a non-polar molecule, which means it's not going to be heated up in a microwave. In fact, the microwave is the only real way I know that you can make a warm and fizzy drink, right? Because if you take, you know, coke or soda or whatever on a stove top, and you heat it up, you'll get bubbles and nucleation and you'll lose fizz. Of course, you know, at higher temperatures, you're going to have less carbon dioxide be soluble in that liquid. But still, you know, a microwave warm fizzy drink is, you know, microwave is a way to make that. I'm not saying it tastes good. Okay, well, you can find that out. But that's the only way I know that you can make a warm fizzy drink. Anyway, so the reason, as I mentioned, microwaves are very efficient for heating polar molecules. The water heats up almost immediately. But the other mode of heat transfer is conduction. And you need time for this transfer because it's basically molecules are transferred to the molecule that's next to it and so on. So that's why dense materials like metals and so on, you know, they conduct very well. Whereas wood plastic in which which are less dense in the molecules are not so closely packed together. Those are less conductive, right? And so when you have a piece of food, which has water in some spots, but other spots are like fat or other things, more dense material, then you need time for that transfer to take place, right? Convection is not really in operation unless you have, you know, that's when you have sort of the molecules going in sort of, you know, flow through and so on. So in order to have the conduction and your food evenly heating, you need to, you know, switch off so that the water molecules heat up or polar molecules heat up to some extent, and then that heat spreads. And so typically, instead of you, you know, putting the microwave on and high, and then, you know, stopping it and waiting and then putting it on again and doing that if you put it at low power, what it does is it automatically cycles on and off so that that you just have to do it for longer, but it cycles on and off so that the the microwaves can go ahead or the heat can conduct throughout and your food becomes heated evenly. So a few other factors to consider, when you have a node, that's where the food does not heat. Your microwaves, your polar molecules, water molecules will keep spinning when it's in these anti-nodes, where, you know, because it cycles up and down and that's when the molecules start spinning. But if they're at the nodes, which is essentially near the walls of the microwave, why is that? So think about if you take a rope and you tie it to a wall or do or not or something and you do that, you can make a wave. So at the wall and where you're holding, those points are not, you know, cycling up and down, you know, in terms of the positive or negative. And so near the walls, the food won't heat. And so because you and there are also other nodes because the wavelength of a microwave is about 12.2 centimeters, right? That's the 2450 megahertz frequency. That's what that corresponds to. So there are spots in your microwave where there are hot spots where you'll have lots of these anti-nodes and then there'll be nodes where you don't have heating and which is why you want to have that turntable, right? So this is a fun exercise and I encourage you to do that. You can use, you know, small cups of water four or five, take out the turntable and then arrange those water cups and you can map sort of your microwave to see which parts get heated most or not. Although, you know, typically if you're doing it with the turntable, with the turntable, then that's sort of more realistic setting so you can see what's going on, right? So you can use, say, marshmallows which will melt or burn it or, you know, cheese, you can get those, you know, those square cheese-like things. You can put those. If you do that, I would suggest putting it on a small piece of cardboard, not on a plate, unless you really like to clean up, you know, sort of cheese from burnt cheese from plate. It's not fun. Other thing you can use are poppy-dums or up-lumps. And here's an example from Lenor Edmunds site. And you can, you know, try this with different, and these are from two different microwaves. So you can see, you know, the one, the first one which has those circles. That is very inefficient heating. It's not distributed evenly. Whereas the other one is slightly better. You have, you know, a little bit more heating throughout those up-lumps, right? So you could test, in fact, how the microwave heats up. So without rotation, you'll see these hot spots, you know, actually a fun experiment. This is more on the physics side of things. If you can actually, you know, put something on without the turntable and see the burnt spots, you should be able to see the distance between those two burnt spots. And if you measure the distance carefully, depending on what distance you get, you can check, you know, how is that accurate? Because, again, if you know the equation for energy and speed of light and then energy is also related to wavelength, then you can connect those two and then see what speed of light you get. And that's a constant, right? In vacuum, at least. But you should be able to see what's your accuracy of measurement and so on. So those are some fun experiments you can try. The other way, actually, in actual, for practical purposes, microwaves help distribute the heat more evenly is some of them have what's known as a mode chopper in which they mix up the microwaves a little bit more. There's a fan blade or there's a blade which actually reflects, deflects the microwaves so that it bounces around in your, the microwave chamber a little bit more so that you have a little bit more even heat distribution. But, you know, even, you know, whether you have these or not, whether you use, you know, depending on your microwave, one thing you can definitely do is depend, you know, make sure you understand how it heats water and use that fact to heat your food a little bit more efficiently, right? So if you're more sophisticated, you can, of course, map your microwaves. Again, it's not just on the bottom plate, but even throughout the chamber where the microwaves bounce around. So the stuff sticking out here, that's the sort of wave guide, the tube that the microwave comes out of. That's why that's there. So hopefully that gives you some insight into how microwaves work and how you can use it. So for example, if you're heating butter, butter is mostly fat, but there's a lot of water. So if you do it in high power, the water is going to heat up and, you know, then some, you can start to have explosions. Whereas if you want to just soften the butter, if you do it at lower power, then the water will heat up and you'll have time for it to, you know, spread to the other fat molecules and fat within the block of butter that you're trying to soften or melt. Whereas if you put it on just high power and then suddenly some spots will be super hot and start boiling, in fact, and then that's where you start getting these big splutters and splashes and messes that you have to clean up. Okay. So with that, I'm going to just quickly or briefly just touch about lipids and emulsifiers. How are we doing on time? Okay. So I'll talk about this very briefly, mainly because, you know, oil and everybody knows oils and water don't mix. I won't go into too much detail, but just to tell you typically when you think about fats in food, it's mostly we're talking about triglycerides in which you have three molecules of fats which are connected to a molecule called, collected to a molecule called, sorry, it's here, a glycerol, right? And so that's why you have a triglyceride and glycerol is just like an alcohol. Instead of one carbon attached to that OH in like water, you have three carbons which are all together, right? And in fact, most dietary fats are, you know, glycerols or triglycerides. So I think everybody understands, you know, oil and water don't mix. So here I have some, you know, oil and so that's another thing, right? You know, oil floats on water. So oil is on top, water is at the bottom. This is colored because I put one drop of red food color just so that you'll be able to see the difference much easily. And so here's another thing. So that's the other useful thing in terms of food and food molecules and in terms of thinking about how things work. Things that are either soluble in water or they're soluble in oil. There are very few things that are soluble in both and we'll come to that in a bit. But if you just remember that things either mix with water or they mix with oil, you just think about the kind of molecule and what that does and that will help you, you know, do a lot of things. In fact, most interactions, not just in food molecules, everywhere you come across are dependent on those kinds of forces between, you know, water or hydrophobic where they don't like to mix with water. So this is oil and water and as you can see, if I try and mix it, you will get, you know, all kinds of droplets. And I've, you know, adding these forces and hopefully it's slightly visible. You can see these tiny bubbles. But what happens when I stop, you know, adding those forces, they don't like to mix. So this is going to start separating back out. As you can see, that's separating. Oh, and I was talking about the things that either like water or don't like water. So this is red food color. As you can see the food color is water soluble. That's why only the water is colored and the oil was not colored. But this is a quick, simple way to see that it doesn't mix. So if you do want to make and the reason it separates is because ultimately you want to reduce the contact between the water and the oil. And so when you have lots of droplets, you have a lot, a lot of surface area in terms and therefore a lot of contact between the oil and the water. And so to minimize that or to reduce that, that's why it separates so that you have only one, one surface here that looks like where there's the separation between the oil and the water. If you want to keep the droplets dispersed in an emulsion, then you need an emulsifier. Right. And I'll talk about that. And so and emulsions actually, there's a whole range of foods that are emulsions. If you think about milk, it's an emulsion, right? It's mostly water, but there's a lot of proteins and fat molecules completely dispersed throughout that water. And that's milk, butter, mayonnaise, salad dressings and so on. Those are emulsions. And what does an emulsifier do? So what an emulsifier does is now in emulsifier has, you know, both a hydrophobic part, which doesn't like water. And as it has a hydrophilic part, which likes water. And so the hydrophilic part, which is here is now facing the water and then the hydrophobic part, which is the long red tail. So those are going to stick into the oil and then surrounded or dirt or whatever. That's how detergents work. Right. And so these will now stop those small droplets from combining. So how do you make an emulsion? You must whisk and then break it up into strong drop in break it up into droplets. And I do have this is the same, you know, oil and water. All this just to make sure I pick up the right bottle and put a different color. But this also has one drop of dish soap. Right. So let's see what happens. So as you can see, I made this here. And I don't know if you can see this, it's not separating out as well as the other one. Right. So essentially the soap, the dish soap coats those oil molecules and then keeps it dispersed and stops it from separating. Right. And so that's how that works. So another just tip for you. And then this becomes important because people tend to use a lot of soap and so on. So if you have a little bit of emulsifier to, you know, what if you put a lot more is more better. Actually, that's not, you don't want to use too much. In fact, the dish detergent and the liquid soap that you get actually quite diluted. And that's because the manufacturers know that people tend to use too much. Right. And the reason for that is if you have too much. Once you use up the emulsifier that is going to coat the droplets and or the dirt or whatever you're trying to clean up. The rest of it will just clump together and form these micelles. Right. And so you don't want to use too much. So how is that related to foods? Okay. So, you know, soap is not very tasty. So, but we can have, you know, use some other emulsifiers other detergent like molecules or surfactants. Right. And one common one is phosphatidylcholine or which is a component of lecithin. Right. And so that has glycerol and instead of three chains instead of being a triglyceride, it's two chains of fatty acids and it has a phosphate and a nitrogen group. And so that part is charged. Right. So that part which is circled is a water soluble. So just like a soap molecule, it acts as an emulsifier. And so these are pretty fun to make foam. So if you put soap in your sink or you can get lots of froth or, you know, that's fun. But those are not very tasty. If you use soap, it's not going to be tasty. So, but there are foams that actually can be fun. You can get foam in all kinds of different ways. You know, these are some random pictures I took. I'm going to do a demonstration with lecithin. But I realized it's just going to be me over here and you can't taste it. So that's no fun. But maybe you've tried dalgona coffee. I haven't tried it, but it's the, I'm not going to try it, the dalgona coffee. I heard about it recently. But that's a foam, right? But that's an air based foam. It's the same principle because the part that doesn't like water will stick into air. And that's why you stabilize air bubbles with a thin layer of the water or the aqueous, whatever substance that is. And that's how you get a foam. So I'm not going to do this, but you can take any sort of aqueous liquid. You know, this is pomegranate juice or, you know, over the years I've done lots of, you know, different kinds of liquids. And you can just add a little bit of lecithin. I don't think you'll be able to see this. I have a picture later on on the slides. It's just a yellow powder and you can buy it in the store. And you just need a tiny bit of lecithin and you can use one of those whippers and create a foam. And so, for example, in the bottom here, you can see there. Excuse me. You can make foam from soy sauce, for example. Why do you want to do this? One is because it's fun. It's a different texture. But you have to remember it's mostly air. So unless you use a strongly flavored liquid, it's not going to have much of an impact. But you can make these fun foams. You know, I don't know how much of access you have to sort of lecithin. But instead of doing one of those foams, I want to demonstrate and tell you one of my favorite recipes, which uses the lecithin that's already there in a chocolate bar. And this, as far as I know, this recipe for chantilly or chocolate mousse, chantilly cream is when you mix vanilla and sugar with cream and whip it. So you get a flavored cream. This is chocolate chantilly, which uses... So you'll get whipped cream-like or like a mousse, but it'll be made with chocolate instead of milk cream, right? And this is a great recipe. And it originated, as far as I know, from Irvetis, a French physical chemist. And he uses the fact that you have lecithin already in a chocolate bar, right? So this is the basic... And I've done this in now over the years, maybe close to 100 flavors. And the base recipe is... And I was going to do some here as a demonstration. All you need is 100 grams of chocolate. And I've done this in... And this is one of the greatest recipes because it's fail-proof. And I've done it in 100 grams. I've done it also in a 3 kilogram chocolate quantity, right? And so you can scale this, you know, just in terms of these proportions. You need 100 grams of chocolate and slightly less than that of water, right? And instead of water, if you use a flavored liquid, like say coffee or pomegranate juice, those work great. Don't use some liquid which has a lot of sugar because the chocolate already has sugar. So then it becomes a little too sweet. So the way to do this is just simply, you know, break up the chocolate. There are 100 grams. And I'll tell you why this works. Let me just come close to you and you can see, oops, and show you here. So, oops, do you see this the right way? It might not be focused too well. All right. So I think I... Let me see if this works. That's good, yeah. In case you want people to... Yes. Actually, I have it here. So you can see that it contains cocoa, cocoa mass, sugar, and also soy lecithin. And so I realized this might not work too well live. So just as a backup, I, you know, quickly shot a video and put it together. And so all you have to do is take this. This is 100 grams. And I'm doing it live over here and that's kind of recorded. And you just, let me just hang on. You take the chocolate and this has lecithin already, right? And so we're going to use that to make a form. And that's the basic principle of this, right? And we could do many things. In this case, I just use coffee. So I'm just going to melt this and then add the coffee to this. And so once you melt it and you add the flavored liquid, you just have to whisk vigorously, right? Initially, just make sure there's no lumps. You just a minute and a half in the microwave is fine. And you whisk vigorously. I've done this by hand. You can do it by hand. It'll take you about nine or 10 minutes, right? Maximum. But whisk as vigorously as you can. Don't splatter too much. If you're using a hand mixer, that makes it faster and sort of less exercise for your arms. Also, just make sure if you're using a hand mixer, don't lift it out while the thing is still running because then you'll get it all over your walls unless you want to do that. So as you can see, after a little while, it'll start thickening, right? And you'll get like soft peaks. So once it starts thickening, take it out because towards the end it'll just, you know, harden quickly. Because remember, chocolate is a wonderful fat, but it's solid at room temperature. So by cooling it down after you heat it up, you made the oil and the chocolate fat into more liquid. And then you mixed it with water and it has less than already. And so when you whisk it and whip it, that's what we did, right? We made that sort of emulsion and then there's less than there and that stabilizes that emulsion. And then as the chocolate fat hardens, you know, it thickens and you get this wonderful chocolate mousse. And I've made over the years this in many, many, many flavors. You don't have to use flavored liquid. You can just use water and use sort of a spice powder at the end. You know, for example, you can use sambar powder or some garam masala, nutmeg, cinnamon. Ginger works great. Coffee works great. A nice red wine works great. Kianti or something, Cabernet Sauvignon works great. What else? Hot sauce does not work at all. Do not use hot sauce. Mainly because when you do that, don't ask me how I know. When you do that vinegar, you get a blast of vinegar. If you want to use chili powder, that works fantastic. Or curry powder, those work great. You just have to add a little bit and add it towards the, you know, after you heat it up and you've just added the water. And then you can use that. And you can use all kinds of mixture. So, you know, with this, you can make a chocolate mousse in any flavor in 10 minutes or less. So I know I was invited by Haskeek and most of you are Bangalore. And so the chocolate I used was had either, you know, 75% or this is 72% or 55% chocolate. You can use, I just looked through Amul chocolates and they have a 55% dark and a 75% dark and that should work just as well. And the reason this and that's these two, this which I picked up from the website. And the reason this is 75 or 55% is that's the amount of cocoa solids, right? The rest of it is cocoa fats. And the other things, this chocolate bar, including this one I showed you has is the emulsifiers, which is lecithin. In this case, it has the E322 and E476, which are just code names. Those two are just code names for, again, lecithin, which is phosphorylcholine, as I mentioned. And okay, that's the yellow powder I had here. That's what it looks like. And the other one is, you know, polyglycerol, polyrycosylenate. And that also, these two molecules essentially are used for good flow properties and keeping them. The reason you have lecithin in a chocolate bar is to keep it smooth and homogeneous and everything mixed in. That's why it's there in the chocolate to have so that you have a smooth chocolate bar that's not grainy. But because that's there, you can use it to make this chocolate mousse, okay? And so I want to quickly wind up, how am I doing on time, okay? Yeah? Yeah, we can go for a bit more. We've got enough people hanging out to read what you're saying. Okay, thank you. That's kind. All right, so I want to leave you with this final recipe. And this, so hopefully, you know, with that, you can go and try and make chocolate mousse in any flavor you like. It'll take you 10 minutes. As I said, one just a quick warning. I'll just go back and show you. Oh, okay. I'll show you the picture of the chocolate mousse at the end. So I'll just finish up with one final recipe. And this uses all the food molecule types we talked about. And it will also use your knowledge of what happens in the microwave. And this is a simple recipe for a microwave chocolate cake in a mug, right? And so, you know, you can make, you know, take any sort of mug, you know, any coffee mug or something. And you can make chocolate, sorry, a microwave cake in that. So why do you want to do that? So, you know, there are some times in life when nothing but chocolate cake will do, right? Maybe 2020. At such times, it's, you know, especially at such times, it's better that you don't have a whole big giant chocolate cake in front of you, right? So for those times, or for any time that you feel like chocolate cake, or frankly, I'm giving you this recipe, but it's not my recipe. You can, I optimize this in terms of the amounts, but you can do it also in any other flavor and you can easily tweak this. And I hopefully you will experiment and try things, but it's very easy to make. All it does is has it has and I've mixed the solids together. And I usually keep some of this cake mix ready. It's just flour and I use cake flour. You can use all-purpose flour or maida or something like that. Flour, sugar and cocoa, unsweetened cocoa, right? And maybe a pinch of salt to round out the flavor. So I make the solids and I usually keep a bunch of this. Sometimes I make 10 times this and keep it all together. That's why I also never buy pancake mix because that's all it is. Pancake mix, you also have a little bit of baking powder or baking soda. And that's, but I don't have that here because we're going to lose in the microwave, right? So in addition to the solids, I just have the liquids and the liquids are one egg minus one tablespoon. The large eggs I get here about 45 grams or so. And if I use an entire egg that gets a little too eggy. I mean, of course you could increase the solids. The only issue with that is then it gets a little too big for the coffee mugs. I didn't think there's anything that's too much egg. Well, in proportion. So yeah, so you can use an entire egg. You can use an entire egg. Here, it's just one egg minus a tablespoon. That gives me about 37 grams or so. This is the egg, oil and milk. And I just, you know, mix it all together. And frankly, you can just, if you have these jars or something, you can just put that in there, mix it all together. I'll just do it in here. Just make sure it's a little better mixed. And so you'll get a nice cake batter and it should take you maybe a minute max. And so you don't have to worry too much. And just make sure there's not too many big lumps. There shouldn't be. And so there your cake batter is ready. I'm going to keep this here. And if you take, and I have, if you take just an ordinary coffee mug, put your cake batter in that. And you just put this in the microwave. And I'm just going to put it in the microwave that's to the side here. So that's a pretty standard cake batter. Pancake batter is the same except we're going to do this in the microwave. Now, I think you're, we've established that the microwave is very good at heating up water molecules, right? It's going to happen. The water molecules over here are going to get heated up. So I'm not going to do it here because it's going to be loud. So I'm just going to do it for about this is a 700 watt microwave. So actually, yeah, so you know what? Let me just do it here in case you want to follow along. Oh, I usually do it in my oops. I have to remember to take that out. So if you're doing this at home before you put the cake inside, make sure you take the light bulb out. And so I'm going to put it here and this should take me about three minutes or three and a half minutes.