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A Kept Secret That Doesn't Need to Be Shared: 1 Kept-Buckhead
Written by  Published in Restaurants Reviews
13
Mar

A Kept Secret That Doesn't Need to Be Shared: 1 Kept-Buckhead Featured

1 Kept is tucked away on Peachtree St. and if you don’t slow down you might miss the roadway that leads to parking in the back of the building.  Its a quaint space that is rusty and casual. Nice ambiance for a kitchen and bar restaurant that would be fit for a family or a bunch of friends.  

 

I went to 1 Kept on a pretty busy Wednesday evening that was quite rainy.  The parking lot was packed so I had to park in the gravel space next to the parking lot.  There was a networking group surrounding the bar which took up majority of the space, but I sat by myself on a large community table.  One thing I will say was that the service was VERY slow.  It took me about 10 minutes to get a menu and an additional 15 minutes to get the waitresses attention to take my order.  When I finally did order, I had the roasted pork flatbread.  It came out fairly quickly and had great flavors.  The sweetness from the preserved peach and saltiness of the pork was great and of course a nice crunch with the flat bread.  It was somewhat reasonably priced at $12, but I wasn’t completely full, just satisfied.  Again, the waitress I had was super slow because she didn’t check on me to see if I liked my meal or if I had everything I needed and when I needed my bill I had to ask another waiter to get it for me.  Needless to say, I didn’t see her for the rest of the night by the time I signed my bill and left.

    I suppose you can blame it on the busy networking group that kept them pre-occupied throughout the night, but majority of them were just drinking and neglecting other customers because of a large party is still no excuse.

    Satisfying food with great flavors and contrast, but poor service and long wait times.

    3 diamonds out of 7 possible diamonds due to an impatient visitor.

 

Science Fact:

The science of bread

The chemical building blocks of bread are proteins and starch. Starch molecules are long, chained polymers of simple sugars (such as glucose) joined end to end by chemical bonds. Proteins on the other hand are more complex, made up of varying combinations of different amino acids.

Two proteins in particular, giladin and glutenin, are extremely important in bread making. They are present in flour, and when combined together with water they form gluten.

Gluten forms naturally in a tangled bunch structure, but by adding more water and some yeast to the flour we add mass, and by kneading the resulting dough, we straighten the gluten bunches internal structure into lines which more effectively trap carbon dioxide inside the dough.

This is what gives bread its fluffy interior - it is full of tiny pockets of gas trapped by gluten. Poorly kneaded bread will have a weak gluten structure, and will remain heavy and dense when baked, as it was unable to trap enough carbon dioxide to form enough pockets of gas in the dough.

The majority of the carbon dioxide comes from anaerobic respiration using yeast. Yeast is a collection of tiny, one-celled fungi which when added to flour and water produces sticky dough. This dough seems perfectly placid but inside it, reactions are occurring.

Some yeast enzymes (chemical eating proteins) break down the long chains of starch into individual glucose molecules whilst other enzymes present in the yeast use the glucose molecules to produce CO2 and ethanol in a process known as Fermentation.

Now this process is not perfectly efficient. Not all of the glucose molecules are used to form carbon dioxide. Some molecules get used in other chemical processes and are converted into acids, esters and alcohols; substances which add to the flavour of the bread.

Some people choose to use baking powder instead of yeast to leaven the bread dough but this does alter the taste dramatically. As only carbon dioxide and salt forms in the reaction between baking powder, flour, and water – these alternate chemicals and their flavours are not created and added to the bread.

The dough produced is not usually strong enough on its own and gas can escape all too easily, this would still leave us with flat bread, but fortunately, adding salt will strengthen the dough.

Salt strengthens gluten by slowing down the other enzymes which speed up the breakdown of proteins. The addition of too little salt means the dough will be sticky and tough to knead. Too much salt means that water will flow out of yeast cells via osmosis, and slow down carbon dioxide production.

It is because of these essential these chemical reactions inside the dough that it is important to let the enzymes do their work on breaking the gluten down. Enzymes are sensitive to heat and pH, which is why warm, dry conditions with a covering are required for the bread dough to rise.

Sources: Kitchen Chemistry RSC

 

Source:http://www.kitchengeekery.com/articles/science/the-science-of-bread

 

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Last modified on Saturday, 16 August 2014 10:31
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