All posts by gg3301a

“Eating is a necessity but cooking is art”

As kind of an ode to this semester, here is a video I found about the art of food. The shots they use in this video create a cool perspective on everyday foods!

https://vk.com/video4264123_171618156

In this video we can see tons of the chemical and physical changes that we have learned about, including oil mixtures, egg white foam, maillard reactions, gluten breaking etc.

It’s a short nice watch, let me know what you think!

Raclette Melted Cheese

Check out this incredible way to serve melted cheese! Raclette is cheese that is usually fashioned into a wheel of about 13 lbs. It is most commonly used for melting by heating the cheese and scraping off the melted part.

http://www.businessinsider.com/raclette-nyc-serves-incredible-melted-cheese-2016-4

How do you think chemistry plays into the serving of this cheese?

Bread Furst

All this talk of bread  and pastries got you hungry? Why not try one of the best bakeries in D.C.- Bread Furst? I went last week, and highly recommend making the short trip! (Their address is 4434 Connecticut Ave NW, Washington, DC 20008)

They have everything from bread loaves to breakfast foods to cakes, pies, salads, and many more. Check out their menu here: http://www.breadfurst.com/#!ourfood/cfvg

Here are some pictures I took at the bakery! (Check out the maillard reaction on the first one)

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Modernist Cuisine Ted Talk

Nathan Myhrvold is the founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine.

His book, Modernist Cuisine, was created by an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

His approach is very interesting, and ties a lot into what we have talked about gastronomy and the culture of food.

Here is the Ted Talk with author Nathan Myhrvol on modernist cuisine!

Let me know what you think!

Spring has sprung! Got that hankering for ice-cream? Why no try it Nicecream style!

As our presenter from Nicecream said, he and his buddy made ice-cream with liquid nitrogen in their apartment on a Saturday afternoon, so why can’t we?

Wanna know how to make it?

A basic recipe is:
Ingredients
1 ½ quart of half and half
1 quart of heavy cream
1 ½ cup sugar
5 tablespoons vanilla if you like vanilla ice cream.
(You may add other things to flavor the ice cream like chocolate syrup, peaches, bananas, etc.)

Material Needed
Large stainless steel pot. We use one that is at least 4 gallons. The pot needs to be resistant to the cold temperatures of liquid nitrogen. Most plastic pots are not.
Long wooden spoon for stirring.
Measuring cup and spoons for sugar, vanilla.
Heavy gloves.
Eye goggles.
5 liter container of liquid nitrogen.
Containers to put servings in. 8 oz Styrofoam cups are fine.
Plastic spoons.

To see what to do next, you can follow the basic steps laid out for you on this website:
https://www.chefsteps.com/activities/liquid-nitrogen-churned-ice-cream

Or, if you want to watch these steps in action, watch this short video:

Furthermore, if you are curious about where you would actually go to get liquid nitrogen, you can order some online (air products.com), go to Cryo Express in Gaithersburg, or actually visit Nicecream in Arlington!

If you try this out, or go to the store, let me know what you think!

Dorm Room Food Hacks!

All this snow has made me get more creative with the food I can make in my lounge, and thanks to these websites I’ve gotten some great ideas!  Try out some of these college budget-friendly dorm food hacks:

 

http://www.sheknows.com/food-and-recipes/articles/1087848/dorm-room-cooking-hacks

 

http://www.thedailymeal.com/25-essential-dorm-room-cooking-hacks

 

http://www.brit.co/dorm-room-recipes/