Molecular Gastronomy 1. What is molecular gastronomy? Culinary arts + science! Food is being prepared in colloidal systems in which ingredients go through physical and chemical changes. Some cooking methods include: Spherification – like the bursting lychee pearls/ popping boba in our bubble tea! Sphere is created when the chemical reaction between sodium alginate mixture […]
Chocolate & Ice Cream
CHOCOLATE Chocolate is not only a Valentine’s day staple but also a well-loved dessert by humans of all ages. 1. What is Chocolate? Chocolate = Cocoa butter (extracted from the fruits of the Theobroma Cacao plant) + sugar + milk fat Cocoa butter = a triglyceride that has three arms including palmitic acid (saturated fatty […]
Pancakes
For our third workshop, we ventured into the making of one of the most popular breakfast foods in America, PANCAKES! While I personally prefer the Japanese souffle version of the pancake, after watching some of the other groups struggling to whisk the meringue while making the souffle pancakes, I definitely felt lucky that I got […]
Kombucha
Today marked my first experience with kombucha and what an interesting experience it was. Below is a picture of kombucha in the making with the one undergoing the primary fermentation on the left and the one undergoing second fermentation on the right. It’s interesting to see how after 2.5 hours of adding more tea into […]
Appreciating Coffee
Coffee has always been a big part of my diet, whether it be for a morning wake-me-up or a thirst quencher on a sunny afternoon. However, I have never really given much thought to how the different coffees were made. Sitting in the talk really allowed me to better appreciate the finer details behind each […]