This is a joke that got sent to me the other day..
You know you are a teacher if….
You believe the staff room should be equipped with a Valium salt lick.You believe chocolate is a food group.You have no life between school holidays.
..and it made me realise how much fun I am having in my fellowship year ! (I am experiencing none of the above. Gratitude to the Royal Society of New Zealand!)
Back to the pantry and this time it is Xanthan gum. I know it sounds like something you could choke on, but what a great ingredient. When you use the tiniest amount of Xanthan gum you can make a roux without having to sweat stirring away and not taking on other tasks while cooking it in case of any burning or clotting.
I tried a custard dessert experiment using Xanthan gum. This is the formula for UHT custard. Next day I tried making a traditional South African dessert using Xanthan gum. I have managed to fill the corridors with a waft of home bake. One of the students commented “Are you making custard pie?” and I said “no I am making Melktert!”
Thursday, June 25, 2009
Thursday, April 16, 2009
Ever thought of Food technology as a career?
‘Tertiary discovery day’ at the convention centre in Palmerston North!!!
Science is fun! To capture the ‘wow’ factor of food technology Massey’s Food Technology decided to treat the visiting students by allowing them to make their own alginate gummy worms.
Of course, and as expected, they cluttered our display and very quickly the only cool thing around was if you had a tiny plastic bag showing off your own colourful gummy worm.
We guided the students through a quick demonstration and explained how and why the alginate molecules cross links in the presence of calcium. Afterwards we gave them the opportunity to have a go at making their own gummy worms. Needless to say the Food Technology display became the main attraction.
True to food and to every one’s amazement the Food Technology stall also boasted with a monstrous piece of machinery that chugged out rice wafers all day. Feedback from our visitors and experiencing industry in operation on a small scale combined with colourful science in the form of gummy worms convinced me that many of the visiting students will consider food technology as a career!
... And, I can’t wait to try these alginate gummy worms with my students in class next year.
Of course our worms will be edible!
‘Tertiary discovery day’ at the convention centre in Palmerston North!!!
Science is fun! To capture the ‘wow’ factor of food technology Massey’s Food Technology decided to treat the visiting students by allowing them to make their own alginate gummy worms.
Of course, and as expected, they cluttered our display and very quickly the only cool thing around was if you had a tiny plastic bag showing off your own colourful gummy worm.
We guided the students through a quick demonstration and explained how and why the alginate molecules cross links in the presence of calcium. Afterwards we gave them the opportunity to have a go at making their own gummy worms. Needless to say the Food Technology display became the main attraction.
True to food and to every one’s amazement the Food Technology stall also boasted with a monstrous piece of machinery that chugged out rice wafers all day. Feedback from our visitors and experiencing industry in operation on a small scale combined with colourful science in the form of gummy worms convinced me that many of the visiting students will consider food technology as a career!
... And, I can’t wait to try these alginate gummy worms with my students in class next year.
Of course our worms will be edible!
Sunday, March 22, 2009
And then there was Cheese…..
After reading through every possible molecular gastronomy recipe I could lay my hands on it reminded me of the saying; I read recipe books like science fiction. When I put down the book I tell my self “Like that is ever going to happen”.
But now I have found a set of recipes on Khymos.com. Unreal! If you are into new trendy food product development and you don’t look at these recipes for inspiration, great ideas will surely elude you!
In the meantime, as I was seeking inspiration to create a great ‘cheese type’ product, I found out that cheese doesn’t need to be fortified to make it into a ‘functional’ food. Its natural goodness is God given! The people I hang out with lately (called ‘Scientists') have told me that cheese is a significant source of conjugated linoleic acid (CLA). Please don’t log off - you will love what I have to share with you.
This CLA inhibits skin, stomach and colon tumour initiation; it also reduces atherosclerosis and may offer cardio-protective benefits. And we thought it was all in the bones! Apparently the calcium content is dependent on the pH levels during processing. Therefore you will find that cottage and ricotta cheese has less calcium. Oh but you will say that could not be right because regular cottage contains more calcium. Guess what? They were added … (additives… the good ones!) Take care.
After reading through every possible molecular gastronomy recipe I could lay my hands on it reminded me of the saying; I read recipe books like science fiction. When I put down the book I tell my self “Like that is ever going to happen”.
But now I have found a set of recipes on Khymos.com. Unreal! If you are into new trendy food product development and you don’t look at these recipes for inspiration, great ideas will surely elude you!
In the meantime, as I was seeking inspiration to create a great ‘cheese type’ product, I found out that cheese doesn’t need to be fortified to make it into a ‘functional’ food. Its natural goodness is God given! The people I hang out with lately (called ‘Scientists') have told me that cheese is a significant source of conjugated linoleic acid (CLA). Please don’t log off - you will love what I have to share with you.
This CLA inhibits skin, stomach and colon tumour initiation; it also reduces atherosclerosis and may offer cardio-protective benefits. And we thought it was all in the bones! Apparently the calcium content is dependent on the pH levels during processing. Therefore you will find that cottage and ricotta cheese has less calcium. Oh but you will say that could not be right because regular cottage contains more calcium. Guess what? They were added … (additives… the good ones!) Take care.
Sunday, March 15, 2009
Natalie's Chocolate Cake
Natalie’s Chocolate Cake
(Makes 36 cupcakes or 1 large cake, or 2 small cakes)
3 c Water
500g Butter
4 T Ground Coffee
2 T Vanilla essence
Simmer all of the above ingredients in a large pot until the butter is melted. Let it cool a little and then with a large whisk, whisk in the following:
4 c Sugar
400g Dark Chocolate pieces
5 Eggs, Lightly beaten
3C Self raising flour
½c Cocoa powder
Mixture will be slightly lumpy and very runny. This is how it should be.
Make sure cakes are in a tinfoil lined spring form tin, cupcake liners or a well sealed cake tin.
Bake at 180˚C until a skewer comes out clean. (1 Hour plus for a large cake)
(Makes 36 cupcakes or 1 large cake, or 2 small cakes)
3 c Water
500g Butter
4 T Ground Coffee
2 T Vanilla essence
Simmer all of the above ingredients in a large pot until the butter is melted. Let it cool a little and then with a large whisk, whisk in the following:
4 c Sugar
400g Dark Chocolate pieces
5 Eggs, Lightly beaten
3C Self raising flour
½c Cocoa powder
Mixture will be slightly lumpy and very runny. This is how it should be.
Make sure cakes are in a tinfoil lined spring form tin, cupcake liners or a well sealed cake tin.
Bake at 180˚C until a skewer comes out clean. (1 Hour plus for a large cake)
Sunday, March 8, 2009
Alginate Gummies
It all started with an experiment called “Alginate gummies”. I have tried it and it was fascinating. Within seconds a simple Alginate (from brown seaweed) and water solution is transformed into strings of gummy shaped worms. The aim of this experiment is to make gummy worms but by accidently dropping some of the solution into the Calcium Chloride and water solution I have managed to get a few spheres! Imagine that - here I am trying out an experiment for my class and then by accident I stumble on the ‘spherification’ method used in Molecular Gastronomy.
So exciting, and yes you have guessed it. First of all I am a Food Technology teacher, with the emphasis on ‘Food’. There was no way that I was not going to try and turn these spheres into delightful tasty meal accompaniments! I have discovered from my investigation that when it is on the menu, you have to make your spheres ‘a la minute’ because the thickening process continues.
I am working on some great flavour ideas and have been inspired by recipes with the names such as ‘lychee caviar’, ‘garlic and parsley caviar’ or serving 2 soups in one with the second soup immersed as a sphere. Sure enough at serving this you will be the envy of any foodie!
Now don’t despair yet! Calcium Chloride is a common salt made from lime stone and has been evaluated as a food substance with a very low toxicity. Ok, I do know that they use it for the manufacturing of cement, but we are talking food here. Then there is the Alginate which is a kelp-derived carbohydrate that is used for the thickening of ice cream and sauces. There you go - didn’t I tell you that I will sort out the ‘dodgies’ on the label?
It all started with an experiment called “Alginate gummies”. I have tried it and it was fascinating. Within seconds a simple Alginate (from brown seaweed) and water solution is transformed into strings of gummy shaped worms. The aim of this experiment is to make gummy worms but by accidently dropping some of the solution into the Calcium Chloride and water solution I have managed to get a few spheres! Imagine that - here I am trying out an experiment for my class and then by accident I stumble on the ‘spherification’ method used in Molecular Gastronomy.
So exciting, and yes you have guessed it. First of all I am a Food Technology teacher, with the emphasis on ‘Food’. There was no way that I was not going to try and turn these spheres into delightful tasty meal accompaniments! I have discovered from my investigation that when it is on the menu, you have to make your spheres ‘a la minute’ because the thickening process continues.
I am working on some great flavour ideas and have been inspired by recipes with the names such as ‘lychee caviar’, ‘garlic and parsley caviar’ or serving 2 soups in one with the second soup immersed as a sphere. Sure enough at serving this you will be the envy of any foodie!
Now don’t despair yet! Calcium Chloride is a common salt made from lime stone and has been evaluated as a food substance with a very low toxicity. Ok, I do know that they use it for the manufacturing of cement, but we are talking food here. Then there is the Alginate which is a kelp-derived carbohydrate that is used for the thickening of ice cream and sauces. There you go - didn’t I tell you that I will sort out the ‘dodgies’ on the label?
Wednesday, February 25, 2009
Moelleux and spheres!
Got it. I will call it Chocolate Jaffa Moelleux. This was my second try at the Chocolate moelleux. Master Giovanni was right, use only best quality ingredients.
The spheres? Yes that is another story. Now we are talking about alginic sodium salt and calcium chloride. I raided the chemical pantry for these and I was in my element with the results! Watch this space for more about Alginate Gummies!
The spheres? Yes that is another story. Now we are talking about alginic sodium salt and calcium chloride. I raided the chemical pantry for these and I was in my element with the results! Watch this space for more about Alginate Gummies!
Emulsifiers
What happens when we mix water and oil?
That’s right! They don’t mix.
When adding oil to water the oil quickly separates from the water and floats to the top. This can be easily demonstrated when making French salad dressing.
Emulsions always tend to de-mix and separate because they have the basic characteristic to minimise any exposed surface area.
When adding an emulsifier the mixture will blend permanently. This is because the emulsifier is a molecule with two ends. The ‘head’ on the one end and the ‘tail’ on the other end. The’ tail’ likes to be in oil (lipophilic) and the ‘head’ likes to be in the water (hydrophilic). So when adding an emulsifier to a mixture of oil and water it will cover the oil droplets with water and so prevent them from clinging together, separating from the mixture and float to the top.
Instead we have a smooth runny mixture with a creamy consistency.
That’s right! They don’t mix.
When adding oil to water the oil quickly separates from the water and floats to the top. This can be easily demonstrated when making French salad dressing.
Emulsions always tend to de-mix and separate because they have the basic characteristic to minimise any exposed surface area.
When adding an emulsifier the mixture will blend permanently. This is because the emulsifier is a molecule with two ends. The ‘head’ on the one end and the ‘tail’ on the other end. The’ tail’ likes to be in oil (lipophilic) and the ‘head’ likes to be in the water (hydrophilic). So when adding an emulsifier to a mixture of oil and water it will cover the oil droplets with water and so prevent them from clinging together, separating from the mixture and float to the top.
Instead we have a smooth runny mixture with a creamy consistency.
Acidified fruit milk drinks
Fruit milk drinks
Casein is a milk protein that forms a colloidal solution and is dispersed throughout the milk and is not truly dissolved. The Casein micelles have a - negative charge that causes them to repel each other. This is the reason why fresh milk is liquid and not curdled.
The addition of fruit juice will neutralise the charge of the casein and cause the casein micelles to cling together and the milk to curdle. The acid in the fruit causes the Casein to lose its negative charge and become more neutral. Pectin is then added because of its ability to retain its negative charge. The difference in charge makes it possible for the pectin and the casein to link and prevent the curdling of the milk. We could not make commercial healthy milk drinks with fruit without the use of gelling agents.
Casein is a milk protein that forms a colloidal solution and is dispersed throughout the milk and is not truly dissolved. The Casein micelles have a - negative charge that causes them to repel each other. This is the reason why fresh milk is liquid and not curdled.
The addition of fruit juice will neutralise the charge of the casein and cause the casein micelles to cling together and the milk to curdle. The acid in the fruit causes the Casein to lose its negative charge and become more neutral. Pectin is then added because of its ability to retain its negative charge. The difference in charge makes it possible for the pectin and the casein to link and prevent the curdling of the milk. We could not make commercial healthy milk drinks with fruit without the use of gelling agents.
Tuesday, February 24, 2009
Molecular Gastronomy
Molecular Gastronomy…talking about trendy food!
“Miss you have to see this. We are doing this crazy food science stuff at work!” This coming from Khan one of my ex students doing his chef apprenticeship at a local Restaurant.
It takes one excited student to get me all ears. Couldn’t quite figure out what he was talking about, but fruit caviar sounded like a concept to be pursued. Mission was to find the magic powders.
Problem is that I am one of those odd readers who pages backwards through a magazine and that is how I approached Molecular Gastronomy. Buy the chemicals first and figure it out later and when all else fails I’ll just read the instructions! Paid an arm and a leg for one container, the one I thought would get me a “sphere” - a fruit sphere!
The container has been sitting unopened on my desk for a solid year, yes next to the computer and yes because Molecular Gastronomy (MG) needs to be ‘Googled’
“All good things come to those who wait.” My hosts at Massey University invited me to a workshop in MG with Giovanni Apollo. Bit of a rip off at $250 for two hours watching a demonstration and no handouts, but the Master was entertaining and we had the opportunity to ferret through and savour items like volcano oil, liquid nitrogen sorbets, consommé foams and Grand Mariner spheres. That much I can remember and then I was hooked.
Talking about ferreting! You should have seen me raiding the ‘additive pantry’. From now on I am a committed member of the kitchen chemistry chain gang.
Woe to me! It is not that easy. Until now all my trials in MG has gone to the worm farm, but I am not a quitter and I will keep you posted!
“Miss you have to see this. We are doing this crazy food science stuff at work!” This coming from Khan one of my ex students doing his chef apprenticeship at a local Restaurant.
It takes one excited student to get me all ears. Couldn’t quite figure out what he was talking about, but fruit caviar sounded like a concept to be pursued. Mission was to find the magic powders.
Problem is that I am one of those odd readers who pages backwards through a magazine and that is how I approached Molecular Gastronomy. Buy the chemicals first and figure it out later and when all else fails I’ll just read the instructions! Paid an arm and a leg for one container, the one I thought would get me a “sphere” - a fruit sphere!
The container has been sitting unopened on my desk for a solid year, yes next to the computer and yes because Molecular Gastronomy (MG) needs to be ‘Googled’
“All good things come to those who wait.” My hosts at Massey University invited me to a workshop in MG with Giovanni Apollo. Bit of a rip off at $250 for two hours watching a demonstration and no handouts, but the Master was entertaining and we had the opportunity to ferret through and savour items like volcano oil, liquid nitrogen sorbets, consommé foams and Grand Mariner spheres. That much I can remember and then I was hooked.
Talking about ferreting! You should have seen me raiding the ‘additive pantry’. From now on I am a committed member of the kitchen chemistry chain gang.
Woe to me! It is not that easy. Until now all my trials in MG has gone to the worm farm, but I am not a quitter and I will keep you posted!
Wednesday, February 18, 2009
This is a dream come true. I find myself standing in the Food product development lab at Massey University in Palmy. The pantry I discovered is stocked with fresh ingredients!(so not!)I browse around and I know I have discovered the melting pot of stabilisers and emulsifiers. Got ya! I thought. So these are the creepy crawlies "on the label". Ingredients on the edge that adds another dimension to the philosophy of "living dangerously".On my first day of being a Royal Society Fellow at Massey University Food Technology, I got issued with a list of food science experiments. The experiments varied from the ancient ones (at least they were old news back in the seventies of teaching Home economics in South Africa) to fabulously exciting experiments that will knock the socks of any student in the kitchen. Going through the experiments was like opening up a box of chocolates. Every second experiment had the WOW factor!After having completed the safety induction to the Lab the kitchen was mine! My first experiment was the development of an Acidified Milk Drink and of course it could only be done successfully by adding some of those dreaded additives, but when you are in Rome that is what you do. Lovely results and I knew that this would make an exciting introduction to a product development lesson back at school.Back behind my desk I knew that I had to balance the forces between the 'pen and the grader'! OK, so what happened back in the kitchen? The dodgy ingredient used in my AMD is 'Pectin'. I know about the value of pectin in the production of jam and jelly, but hey this time it came as a powder in a jar!Bottom line of the story is that the pectin used is derived from apple pomace and that most 'gelling agents' are additives used to thicken and stabilise liquids. Rest assure most are from natural plant or animal origin.
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