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?
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.
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
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.
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:
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.
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.