What would be the chemical composition or the formula of the smell of cooking chicken or chicken cologne that deposits on you while cooking?
Posted on February 29th, 2012

Dr Hector Perera                       London

 Why do we wait for servants’ cooking or frying sardines, sprats, prawns, dry fish or even preparing chicken or fish curry? Try it out yourself then only you would notice that you get showered with these tiny volatile molecules or microscopic particles in these foods, spices escape with molecules of steam evaporating, leaving an “ƒ”¹…”oily sticky cocktail’ of molecules. YOU MIGHT ASK WHERE THEY DEPOSIT? If you think for a moment what I say has no basis then try this acid test, just try running your finger on the wall near the cooker, and then you will realise that the area is sticky and oily! Perhaps do the same test on the cooker hood, kitchen cupboards or any other material in or around the kitchen. I am sure you would notice most of them will have this sticky oily-surface, including the extractor. Try and remove the cover only on the extractor to clean, before you remove it then your fingers feel the sticky oily nature. Did you ever wondered, “Where did they come from?”

Perhaps you have paid your hard earned money to buy your appliances and household goods but now unfortunately without your knowledge actually you are ruining them. All of them are covered with tiny invisible oily molecules! How did this happen? This is by careless act of cooking. It could be you or your servants who are clueless of any careful cooking.

 Did you ever thought about the volatile chemicals in the fish, chicken, dry fish, and prawns then in all the spices you used for making the food tasty. I am sure you know the list of spices you add to cook chicken, may I remind them? Yes you add, roasted curry powder, red or white large onions, garlic, ginger, curry leaves, lemon grass, cardamoms, cloves, whole pepper, cumin powder, cinnamon, turmeric powder, table salt, olive oil or butter as well. What about tamarind and vinegar? Any way this is the list that I would add cooking chicken curry. To me strictly speaking this is a sort of herbal mixture with salt and oil. Let me give the chemical composition of just two spices only for your appreciation.

 Chemicals in cinnamon

My question is did you have any idea about the number of complicated organic chemicals in this mixture? I can list out the individual chemicals in each spice for example in cinnamon along there are twenty 23 organic chemicals. Bear with me to list them for your information. The primary constituents of the essential oil are 65% to 80% cinnamaldehyde and lesser percentages of other phenols and terpenes, including eugenol, trans-cinnamic acid, hydroxycinnamaldehyde, o-methoxycinnamaldehyde, cinnamyl alcohol and its acetate, limonene, alpha-terpineol, tannins, mucilage, oligomeric procyanidins, and trace amounts of coumarin. Cinnamon contains an active compound known as MHCP or Methyl-Hydroxy-Chalcone Polymer which is what was thought to be the chemical in the plant that was responsible for its blood sugar controlling affects. Actually it has some medicinal value too.

Chemicals in cloves

Similarly there are a larger number of complicated organic chemicals in cloves. In the literature it is mentioned clove is taken as an ingredient for men’s sexual problems. If you add too much in curries, it will burn from Bournemouth  to Lands end. This essential oil comprises in total 23 identified constituents, among them eugenol (76.8%), followed by ƒÆ’…½²-caryophyllene (17.4%), ƒÆ’…½±-humulene (2.1%), and eugenyl acetate (1.2%) as the main components. The essential oil from clove demonstrated scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical at concentrations lower than the concentrations of eugenol, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). Honestly, not a comfortable list to read.

I can list out most of the chemicals present in other spices such as ginger, garlic, curry leaves, lemon grass, pepper, chillies, cumin and turmeric and all the rest but my question is what would be the chemical composition or the chemical formula, when these spices reacted and interacted with each spice and chicken? I am sure no one has listed or found out the chemical composition of CHICKEN COLOGNE, or the lovely smell you get when cooking chicken, am I correct? The complicated organic chemicals undergo intermolecular and intramolecular reactions under pressure and temperature while cooking to produce a highly complicated chemical composition. Some chemicals break up in presence of heat then react with other chemicals. Who has analysed the chemical composition of chicken curry? That is why I called the smell that comes out of chicken curry as CHICKEN COLOGNE, what else can I call?

Chicken tonight

Who would safely say this vapour is safe to inhale while cooking, invariably you inhale or get doped with some of it while cooking. If you are cooking in firewood kitchen, the things are more complicated due to too many volatile chemicals given out from burning firewood. This fact has been found out by WHO and mentioned the dangers of firewood burning firewood. These chemicals in cooking chicken are highly volatile that is why you can detect the smell from the kitchen to the front door. The visitors coming for dinner detect the smell easily and conclude that, there’s “chicken tonight”. Now would you argue that some of it wouldn’t deposit on you while cooking? By laws of science, any volatile vapours tend to deposit on any cold surface such as on your hands, face, hair, neck area and further, then on the clothes you wear. I am sure the chicken curry is tastier than a lentil curry but who would like to rub this vapour of chicken curry or as I mentioned, the CHICKEN COLOGNE ON YOU?

What would be the solution to the problem?

To me this is a problem that is getting cooking smell depositing on you or me while cooking. This smell is one of the reasons why the children are afraid to learn cooking. I am trying to help you how to minimise or cut down this smell depositing unnecessarily on you then on the goods in the kitchen because on the long run they ruin your valuables. I have been cooking scientifically to cut down this smell, save energy and also to save the waiting time in the kitchen. Our servants spent hours in the kitchen to prepare a tasty meal, we never realised their hard work those days. When it comes to us to do the job, then only we realise these things. Also the more gas or fuels are burnt, we need to pay or buy them.

My aim to help the people

I have been challenging for anyone to come forward to disprove my energy saving cooking ideas but so far no one wants to face the challenge. My challenge is still open with Rs 500,000 for any scientist, energy saving authority or an environmentalist to disprove my theory. Please remember my main aim is to help the people to cook scientifically.

When the opportunity arises, I will demonstrate how to cook chicken or any other curry, cook rice without burning and fry fish and sprats cutting down the smell depositing on you. No one can stop the smell spreading but I can cut down it depositing on you. Unlike any other cooks or chefs, I will show how to save about 60% gas that is usually wasted due to careless cooking. If they witnessed my kind of scientific cooking, then cooking would never be the same again. My previous cooking demonstration with ITN must have been witnessed by millions perhaps the people must not have realised the importance.

Cooking is easy and fun

Some people think cooking is a tedious time wasting act for that they employ servants to cook or the worse thing is to get unhealthy takeaways. I am prepared to show how one can cook a healthy family meal, enough for six people in a matter of 45 minutes, not three hours as some people do. Rather than asking me how I do that why not put me the spot, take up my challenge and ask me to demonstrate it once again. You have nothing to loose, you would learn how to cook scientifically, save energy and learn not to get CHICKEN COLOGNE on you while cooking chicken or CURRY COLOGNE while cooking other curries. In my method if anyone looks forward to see DANKUDA in cooking rice, you will be disappointed. I showed you the problem and I have the answer, if I failed to full fill my arguments then I would pay for it. According to science, “Every action has an equal and opposite reaction”, I am sure you know what I mean! Any comments [email protected]

 

2 Responses to “What would be the chemical composition or the formula of the smell of cooking chicken or chicken cologne that deposits on you while cooking?”

  1. Vijendra Says:

    Dr. Perera, you have written something interesting, but it has no value to anyone without giving out how to do what you claim to know better than others. It is a total waste of everybody’s time to read something like this as it is like an advertisement for something you plan to sell. Please let the readers know the solution and not just describe the problem.

  2. [email protected] Says:

    Dear Dr. Perera,
    The toxic fumes produced by this kind of cooking may not be too good for the walls. clothes and the skin. The greatest damage, however, is done to the internal vital organs. The cook would be breathing these toxic fumes containing trans fatty acids and other carcinogens about 500-600 times every hour.These fumes come from a subtrate remaining in the pot loaded with these toxic free radicals which is what people in their ignorance eat and enjoy!! These fumes could be ducted away and poison the neighbors which is not a very nice thing to do.
    We can do something about this morbid life style by consuming raw food where possible and where cooking is necessary avoid cooking with oil [ add oil after cooking ]The undesirable reactivity involving different components in the pot could be reduced by not exceeding a temp. of 100 degrees celsius. [avoid deep frying,baking, roasting, microwaving and bbq–it is better to look after our vital organs than to pamper our taste buds ]. This is the little I know. I am eagerly waiting to learn more from you. This is a very important topic .

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