Tag Archives: cooking

Fermented Food Recipes

We all know that fermentation and lacto-fermentation are process done to preserve foods without the need for refrigeration while also bringing a generally more pleasant taste. Thankfully, fermenting can be an easy process that only requires some basic ingredients and instruments, as shown in the recipes given in the article. Check them out and see what you can experiment with.

Which recipes are you familiar with? Are you surprised that any of them were a product of fermentation?

Changing Dinners: Meal-Kits the New Microwave Dinner?

Photo from Blue Apron

A recent article in the Seattle Times investigated the rise in so called “meal-kit” companies such as Blue Apron, which deliver ingredients and instructions to your doorstep to make fancy dishes in your own home.

These meal-kit companies have gotten rave reviews from places such as the New York Times, and many millennials see this as an opportunity to hone their  cooking skills.

Do you appreciate this way of empowering people to cook their own food as a divergence from the rise of ready-made meals and frozen foods? Or do you think that these kits are made for suckers who aren’t willing to go to a grocery store themselves.

Source: http://www.seattletimes.com/life/food-drink/home-delivered-meal-kits-its-dinner-but-is-it-cooking/

“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!

Company recalls frozen broccoli cuts sold in 11 states – Manuela Mejia

I read an article in CNN that a company is voluntarily recalling frozen broccoli cuts sold in 11 states over fears of Listeria contamination.

Listeria is an infection that causes serious (and sometimes even fatal) infections in children, elderly people, and those with weakened immune systems.

You can find more about the conflict here:

http://www.cnn.com/2016/04/02/health/recall-frozen-broccoli-cuts/index.html

Do you know anything else about Listeria? Have you heard of it before?

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GMO labels make sense (CNN) – Manuela Mejia

I recently stumbled upon a CNN article that discussed the significance of GMOs in today’s society. They explain how everyone deserves to know what’s in their food so they can make informed decisions about what to feed themselves and their families. Some companies, nevertheless, think consumers don’t have a right to know what’s in their food when it comes to genetically modified organisms.

You can find out more about the article here: http://www.cnn.com/2015/06/25/opinions/tellado-gmo-labeling/index.html

Do you support mandatory GMO labeling? Why?

Recipe: Healthier Sweet and Salty Popcorn

Popcorn is pretty simple to pop add flavor to, but it is also easy to overlook the health implications of the ingredients we add. The ingredients for popcorn shown in this recipe serve to make your popcorn healthier while keeping the sweetness and saltiness you may love.

What is so significant about the ingredients in this recipe as opposed to their alternatives? Elaborate.

http://www.naturalnews.com/048960_popcorn_recipes_additive-free.html#

Should you eat more soy? (by Manuela Mejia)

This article is from The Washington Post, and it states how soy used to be considered a superfood for various years due to its high levels of protein and fiber. Soy was thought to help strengthen bones and low the risks of having cancer.

Nevertheless, soy has lately been having a bad reputation. “There’s nothing unique about soy compared to other beans,” said Alice Lichtenstein, a professor of nutrition science at Tufts University in Boston. Pursuing this further, studies have found that processed foods that contain soy all deliver some protein, but tend to contain more fat, sodium and sugars.

My discussion question for the class is: studies of Asian women have shown that those who eat soy on a regular basis have lower risk of breast cancer that those who don’t. Why do you think this may happen? What properties does soy have that eventually helps prevent cancer?

Here’s the link to learn more about this article and the benefits or disadvantages of soy:

https://www.washingtonpost.com/national/health-science/should-you-eat-more-soy/2016/02/12/2d6c7194-8963-11e5-be8b-1ae2e4f50f76_story.html

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What Is Starch Retrogradation? (by Manuela Mejia)

During baking, the starch in dough melts. The molecules become less organized and allow water molecules to move near them, some are partially dissolved. As the bread cools, the starch recrystallizes or retrogrades and goes back to a solid form, which causes a firm texture. Starch retrogradation is desirable for some starchy food products in terms of textural and nutritional properties.

Why has starch retrogradation been the subject of intensive research over the last 50 years?

You can learn more about starch retrogradation here.

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Cooking from Scratch is Vital for Health: Doctors Now Taught Cooking Skills in Some Medical Schools

People need to be able to properly cook and eat more organic meals on a regular basis in order to stay healthy. However, most people eat fast food or processed meals on a regular basis and doctors have little to no knowledge in nutrition as a means of improving health. Thanks to a medical school curriculum created by Johnson and Wales University and adopted by 17 other medical schools nationwide, doctors can learn to cook and teach patients what to cook, how to cook and why.

andhttp://articles.mercola.com/sites/articles/archive/2016/01/11/doctors-cooking-skills.aspx

Discussion Question: Which ingredients  cooking methods are considered healthier or safer than others and why?