Zach Tracy’s chemistry class is cookin’! He teaches chemistry concepts through the lens of cooking. “It’s kitchen chemistry,” he said. On October 10, he hosted the 1st Annual Chicken Breast Top Chef Challenge in his 5th and 6th period chemistry classes.
The 5th period judges were: Bob Swaggard (Coordinator of Secondary Ed) and teachers Julie Raffay, Brian Schaner, Janet Korb, and Samantha Greene. Judges for the 6th period class were: Legacy Principal Crystal Maclin and teachers Melissa Strouth and O’Dasha Johnson.
The winners, based on tenderness and flavor are: Shontare Manning, Kimberly Thomas and Daria Germany in 5th period (Daria is not pictured) and Dresean Borders and Kortney Lynum in 6th period.
See below for both recipes.
“It was a difficult decision, all the chicken was delicious!” said Ms. Maclin.
Part of the assignment was to test the effectiveness of brining chicken - the practice of soaking any meat in salt water. The students researched how to prepare brining solutions at known concentrations and how brining times affect water retention in the chicken.
Each team used unique combinations of rubs and sauces, some mixed spices in the brining solutions others used rubs after the brining.
Part of the scoring was also based on the team’s knowledge of the chemistry behind the brining process. “The salt solution expands the muscle fibers, allowing the water to enter the cells and making the meat juicy,” said winning team member Dresean Borders.
The Winning Recipes:
Daria, Shontare and Kimberly’s Recipe
Soak 1 chicken breast for 4 hours in 5% saline solution
Sauté bell peppers and onions
Rub 1 Tbs of the Germany Family Secret Spice Seasoning on each side of chicken
Cook on two sided electric contact grill until internal meat temperature is 171 F
Apply jerk sauce after removing from grill
Dresean and Kortney’s Recipe
Soak chicken breast for 5 hours in 5% saline solution
Rub spices - Jane's Krazy Mixed-Up Seasoning, salt, pepper, onion pepper, Italian seasoning and chicken seasoning on each side of chicken
Cook on two sided electric contact grill until internal meat temperature is 168 F
ENJOY!