When my lab partner and I used guar gum as a gluten replacer in the gluten free muffins lab, we were pleasantly surprised when our muffins came out of the over looking like, well, regular muffins. So when it came time to make our own recipe, we decided to stick with guar gum and just add a little lemon juice and poppy seeds. But this time, our muffins came out looking a little… odd. Any thoughts on how/why this happened? Did anyone else come up with a delicious (looking) muffin?
These are what the poppy lemon seed muffins looked like, as compared to our original batch with guar gum, in the top right corner.
I was impressed by how well my and my lab partner’s pudding turned out during the “making pudding with thickeners” lab, so here’s a picture and the recipe! Did anyone else have a particularly good or bad recipe? What went right, or wrong?
3/4 cup heavy cream
2 tablespoons sugar
1/2 tablespoon tapioca starch
pinch of salt
9 grams of egg
1/2 teaspoon butter
1 teaspoon vanilla
Mix the sugar, thickener and salt together in a small pan, and add egg . Slowly mix in the milk until everything is thoroughly combined. Heat the mixture over medium heat. While stirring slowly but continually heat your pudding until the mixture begins to simmer which is signaled by bubbling around the edges. Turn the heat down and simmer an additional 1-2 minutes. Remove the pan from the heat, then add the melted butter and vanilla and stir until they are fully incorporated.
(Adapted from our “Making Pudding with Thickeners” lab)
While visiting Richmond this weekend, I had absolutely delicious rosemary and truffle oil french fries at a food truck. I found a recipe on epicurious which had great reviews, and it followed a lot of the suggestions offered in our lab on french fries. Truffle oil is my favorite seasoning for french fries (among many other foods)- what’s your favorite topping for french fries? Do they, unlike truffle oil, add any chemical or health benefits?
Here’s the full recipe:
- Peanut oil (for frying)
- 3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2×1/3-inch strips
- 1 tablespoon truffle oil
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.