For last week’s class, we went on a field trip to Claflin Bakery and learned about the science of baking. We baked red velvet cupcakes with different variables applied for the amounts of baking soda. Among many topics that Lori … Continue reading
Last week we explored the nature of chocolate, food of the gods. I learned from our Harold McGee text, “On Food and Cooking”, that the first cacao substance was actually a sipping liquid in Central and South America where the … Continue reading
Sarah and I are working on running an egg white on a gel for our Project 2. We are learning about which mixture of proteins are in an egg white, mimicking this mixture via stock proteins, and running it alongside … Continue reading
Hi everyone! As we prepare for our visit to the Claflin bakery tomorrow, I thought it could be fun and useful to start thinking about CO2 bubbles in baking. We try to produce CO2 bubbles in a couple ways in … Continue reading
Annie and I have been working on our “Solving a Chef’s Kitchen Dilemma” project with Lori Davidson from the Claflin Bakery on campus. We have been investigating the effects of chemical leaveners on the crumb structure and overall texture and … Continue reading
http://www.npr.org/blogs/thesalt/2014/11/19/365213805/just-what-is-in-pumpkin-spice-flavor-hint-not-pumpkin?utm_source=facebook.com&utm_medium=social&utm_campaign=npr&utm_term=nprnews&utm_content=2044 My friend sent me this link today and I thought I would share it. This NPR clip talks about the food scientists that have developed the artificial/natural flavor components of “pumpkin spice”, used most commonly in pumpkin spice … Continue reading
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
This week, Annie and I had an opportunity to work with one of Professor Didem’s research assistants, Stephanie, to learn Gel Electrophoresis in great detail. This learning process was in preparation for Project 2, where we are trying to identify … Continue reading
This week we made an excursion to Cambridge to attend the Harvard Food Science Lecture presented by Christina Tosi of Milkbar in New York City. The topic of the lecture, Emulsions and Foams, was a perfect follow up to our … Continue reading
The class made an excursion to Cambridge this week to sit in on the Harvard Food Science lecture featuring Milkbar’s Christina Tosi and her use of emulsions in her famed, saliva-inducing, all-American desserts. Although there was a bit less of … Continue reading