This past week we explored the finicky nature of emulsions. We beat nearly 3 cups of oil into three yolks, with hopes of achieving a tightly packed, semisolid emulsion of uniformly small droplets. Considerable physical force is required in order … Continue reading
Last week in our class, we had the pleasure of filling the air of the science center again with the aroma of our tasty treats. This lesson we were learning about emulsions and foams using egg yolk and egg whites. … Continue reading
This week we explored dairy products with a mouth-watering introduction talk given by Professor Vanja Klepac-Ceraj, a scholar with personal interest in the microbial communities in cheese. After Vanja left the class with dreamy visions of Gruyere and Munster, we … Continue reading
Week Four had an exciting agenda of food dye chromatography and adventurous jello-making. I chose to work with apples as our experimental ingredient. We therefore made a jello with applesauce replacing 1/4 cup of water, freshly pureed apples replacing 1/4 … Continue reading