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?
Here is a video by the American Chemical Society about three food hacks (and one normal life hack) for cooking involving simple chemical reactions that we’ve touched on in class. I could have definitely used the one regarding onions for yesterday, when I was cutting onions for Chili. Anyways, for those too short on time, here are the three cooking hacks in a sentence or less:
To test if an egg is rotten, put it in a glass of water. If it sinks, it’s good but if it’s rotten it’ll float. This is because of pores in the egg’s shell, which open up over time and allow a gas in that makes it smelly, and causes it to rise in water.
2. Refrigerating an onion before cutting it can cut down on the release of enzymes and amino acids when cutting the onion that cause a chain reaction to create the compound which triggers your crying.
3. You can stop your veggies from losing their vibrancy by keeping their cook time to 7 minutes or less. Cooking the veggies breaks down cell walls preventing the spread of acids, which change the cores of the chlorophyll A and B molecules in the veggies, which cause discoloration.