Here‘s an interesting article on the history of the spread of curry around the world (focusing particularly on Japan). Do you know of another kind of food that’s popular around the world, with different regional variations? What do you think makes some foods so universally popular?
I’d like to share with you all an awesome recipe for borscht (an Eastern European beet and meat stew with root vegetables). I’ve made it several times myself, though I usually leave out the diced tomatoes. Here it is!
Have you had borscht or something similar before? Do you have a favorite comfort food dish?
Since we’ve been talking about food diplomacy, here’s an article about some of the results of spreading different cultures’ cuisines and avoiding appropriating or disrespecting the original culture or cuisine. I thought the comments discussed in this article were very thought provoking.
What do you think? How can chefs navigate these rather charged issues respectfully but successfully (if they can)?
The soufflé has a reputation of being devilishly difficult. But is that reputation well-earned? In reality, the basic recipe for a soufflé is very straight forward and can be modified to include whatever you want, sweet or savory. Here‘s a recipe that lays out the basic steps and suggests modifications. I made it last week, and it was super easy.
Why do you think soufflés have a reputation of such difficulty? Can you identify certain reactions or chemical processes that we’ve talked about in class in this recipe?
My lab partner and I were really pleased by how well our bread we made in the gluten lab turned out, so I thought I’d share our recipe and some pictures. Such a shame we couldn’t taste it! As you can see, the crust was a gorgeous golden brown, firm but not crackly, about the texture of sandwich bread crust. The inside was fluffy and somewhat dense, but with lots of little air pockets.
What might some reasons be why our bread didn’t have a crisp crust? Did anyone else have particular success with their bread? Any really bad results?
Our recipe was:
125 g All-Purpose Flour
2 tsp Sugar
1/2 tsp Salt
1 tsp dry “Rapid Rise” yeast
~80 mLs of warm water (heated to ~105 degrees F)
We followed the rest of the instructions as written in the lab, including kneading for 5-8 minutes, 30 minutes to rise, and 30 minutes in a 350 degree F oven.
I’ve made these french fries – and they are delicious! They’re a lot like Steak n’ Shake french fries, but better since they’re home made. They’re a bit of work, because you have to cut them so thinly and double fry them, but it’s really worth it. They make a great side dish, but you probably won’t want to share.
Question: This recipe calls for double frying the fries at different temperatures. Why might that produce a better fry (if you think that it would)?