I thought I would share my favorite cake recipe: coconut pound cake. It’s an airy cake that’s perfect for the summer and just the right amount of coconut flavor.
1 1/4 cups sugar
1 cup butter, softened
1 cup coconut milk
2 teaspoons coconut extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Heat oven to 325° F. Grease and flour pan. In large mixing bowl, mix sugar and butter until very light and fluffy. Add eggs and mix until very light and lemon colored, about 5 to 6 minutes. Add coconut milk and coconut extract; mix well. Add flour, baking powder and salt; mix well. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center of the cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Serve with some vanilla ice cream!
Hello! I love these videos from Buzzfeed – they’re really entertaining to watch and they have a lot of different types of cuisine. We worked with eggs last week, specifically with egg whites. However, this recipe focuses mostly on using egg yolks.
Based on what we know about the chemical differences between egg yolks and egg whites, why would this recipe focus on using the egg yolks? Why is there a difference in consistency between the tart dough and the egg mixture that is poured into the tart?
One aspect of the culinary arts that has always interested me is the complex and/or high-end takes on simple classic dishes. This article shows how different chefs make their ideal grilled cheese sandwich.
Discussion Question: Do any of these appear particularly interesting to you? Is there an example of another classic dish you can think of that has been approached in many different ways like this?
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:
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.)
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.
5 liter container of liquid nitrogen.
Containers to put servings in. 8 oz Styrofoam cups are fine.
To see what to do next, you can follow the basic steps laid out for you on this website:
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!
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?
Many people are dairy-free, mostly for dietary reasons, like lactose intolerance, although vegans make the choice to be dairy-free as well. Many people with lactose intolerance dearly miss cheese because it’s super delicious and is so many foods. Additionally, buying dairy-free cheese at the supermarket can be extremely expensive. While this method is probably not inexpensive (it calls for macadamia nuts, which are about $17/lb on Amazon), it is interesting to watch.
The recipe is simple – 2c raw mac nuts, 1/4c raw pine nuts, 1/2c water, 1TBSP lemon juice, 1tsp apple cider vinegar, 1/2tsp onion powder, 1/2 tsp sea salt. You just blend all the ingredients together for four minutes and refrigerate for 15 minutes. You end up with a soft cheese with a consistency similar to cream cheese or Brie, and can also freeze it in a block in order to grate it for shredded cheese.
What is it about the chemical make-up of nuts that makes them a good soft cheese substitute? Would you eat this on pizza? Should dairy-free cheese that is bought at the store be considered heavily processed?
This recipe is really amazing. We’ve been talking a lot of molecular gastronomy lately and we just started discussing phases. This ravioli is transparent because of a dissolving film that holds it together (a dissolving solid filled with liquid/solid). It can be filled with anything the chef pleases and the film dissolves once it is consumed. This allows a burst of flavor for the diner.
The ingredients used are some we are familiar with in the lab, like potato starch and soy lecithin. I have to say that the molecular gastronomy recipes are really creative, especially this one. I would have never though to make ravioli transparent, but some one did and they were actually able to succeed. I would love to try and make this, but it requires a molecular gastronomy cooking kit that is a little pricy.
What kind of food would you make with molecular gastronomy?
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.