You may have made a tray or 7,000 of brownies in your time, but we’ll bet you’ve never given much thought to the reason why brownie skins are so dang shiny. Luckily, YouTuber and chef Adam Raguseahas thought deeply about the mysterious, crispy skin of the beloved dessert treat. And the science behind its gloss will leave you hungry for more culinary science. And more brownies.
Digg reported on Ragusea’s video, which the chef recently posted to his YouTube channel. Ragusea, who likes to perform “culinary investigations” and experiments, has made tons of other drool-inducing food explainers previously. As well as a bunch of recipes that would make Homer Simpson’s head explode.
In the brownie-skin explainer (above), Ragusea speaks with a Harvard professor, Dr. Pia Sörensen, to find out the science behind the shininess. Sörensen, a PhD in Chemical Engineering and Applied Materials, hypothesizes that the thin layer of brownie skin forms from a foamy layer of air bubbles suspended in relatively starch-starved liquid batter. The idea being that the starch settles into the brownie’s guts, leaving a wafer-thin meringue on top.
So, what did you do at work today? pic.twitter.com/VQzjh2lugn
— Adam Ragusea (@aragusea) January 20, 2021
Ragusea then proceeds to bake up a few skins and figure out exactly what they’re made of. Doing so by painstakingly peeling little bits of gossamer skin here and there off the brownie’s “guts,” and then drying them overnight.
When Ragusea is finally able to compare dry brownie skin to dry brownie guts, it turns out that both have, essentially, the same proportion of ingredients; meaning the idea that the brownie skin develops its sheen thanks to its having a different chemical makeup versus the guts is defunct. Which, while ruling out that difference as an option still leaves the question: What causes the shine?!
Adam Ragusea
Somewhat anticlimactically, Ragusea finally lands on the skin’s smoothness as the reason for its shine. He notes, for example, that the bottom of brownies are often pretty shiny too; as well as smooth, from being pressed up against a pan. And because the skin is so smooth, light is able to reflect off of it directly; as opposed to a rough surface, which scatters the light.
As for the perfect recipe for making the shiniest brownies ever? That’s unclear. Ragusea says in the video he needs to do more research to find that answer, and frankly, so should all of we. That’s why you must bake more brownies. It’s the only way to uncover the fundamental mysteries of nature! And clear out your pantry!
As an avid culinary enthusiast and someone deeply immersed in the science of food, I've had the pleasure of exploring various aspects of gastronomy. The article you've shared delves into the intriguing realm of brownie science, and I'm excited to provide some additional insights.
Firstly, Adam Ragusea's approach to culinary investigations and experiments showcases a commendable commitment to understanding the intricacies of food preparation. In this particular exploration, he collaborates with Dr. Pia Sörensen, a Harvard professor with a Ph.D. in Chemical Engineering and Applied Materials. This collaboration adds a layer of scientific rigor to the investigation, elevating it beyond mere culinary curiosity.
Now, let's dissect the key concepts discussed in the article:
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Shiny Brownie Skin: The central mystery addressed in the article is the shiny skin that forms on brownies during baking. Dr. Sörensen's hypothesis suggests that the shiny layer results from a foamy layer of air bubbles suspended in a starch-starved liquid batter. This unique composition leads to the formation of a thin, glossy meringue on top of the brownie.
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Brownie Skin Composition: Adam Ragusea meticulously examines the composition of the brownie skin by peeling bits of the gossamer-like skin and comparing it to the dry brownie "guts." Surprisingly, both the skin and the guts exhibit essentially the same proportion of ingredients. This finding challenges the assumption that the skin's chemical makeup differs from that of the interior.
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Anticlimactic Revelation: The article mentions an anticlimactic moment in the investigation where, despite ruling out differences in chemical composition, the exact cause of the shine remains elusive. Ragusea eventually suggests that the smoothness of the brownie skin is the key factor. The smooth surface allows light to reflect directly, resulting in the shiny appearance. This conclusion is supported by the observation that the bottom of brownies, pressed against a pan and smooth, also tends to be shiny.
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Recipe for Shiny Brownies: Interestingly, the article leaves the question of the perfect recipe for making the shiniest brownies unanswered. Ragusea acknowledges the need for further research to uncover this culinary mystery. The pursuit of the ideal recipe becomes an invitation for readers and viewers to embark on their own culinary experiments and contribute to the collective understanding of the science behind shiny brownies.
In conclusion, the article combines culinary exploration, scientific collaboration, and a touch of humor to unravel the mysteries of brownie skin shine. It exemplifies the delightful intersection of culinary arts and scientific inquiry, inviting enthusiasts to join in the quest for the perfect shiny brownie recipe.
