Jocelyn, Sarah, and I went to visit Juniper last Thursday to watch Tim make the mint oil in person. It was really awesome being able to go into the kitchen area to watch where the magic happens. First of all, … 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
Sarah and I are doing our project with Juniper in the Wellesley ville! We recently went in for a second time to discuss our plans on our dish (or ingredient), which is mint oil. Chef Tim’s problem is that he … Continue reading
Last week, we made cheese and butter in our class! I never knew how easy (and tasty) making your own cheese could be. We first heated up half a gallon of milk and then added some citric acid and rennin … Continue reading
This week in our course, Chemistry of Food, we talked about browning and caramelization, which happens through a process called the Maillard Reaction. This reaction takes place in the presence of amino acids and saccharides, which is why often BBQ … Continue reading
So far, I’ve really enjoyed the learning in our Food Chemistry course. It has really forced me to recall knowledge and rules from all the different chemistry/biology courses I’ve taken and use them explain the experiments we’re doing in class. … Continue reading