{"id":2,"date":"2017-01-04T18:56:02","date_gmt":"2017-01-04T18:56:02","guid":{"rendered":"https:\/\/blogs.ubc.ca\/spoonready\/?page_id=2"},"modified":"2017-03-11T21:26:13","modified_gmt":"2017-03-12T04:26:13","slug":"sample-page","status":"publish","type":"page","link":"https:\/\/blogs.ubc.ca\/spoonready\/","title":{"rendered":"Food News"},"content":{"rendered":"<p><span style=\"color: #ff99cc;\">March 09, 2017 ||<\/span><\/p>\n<h2>PASTA.<\/h2>\n<ul>\n<li>use large amount of water to allow for pasta expansion (about 1L water per 100g pasta)<\/li>\n<li>when pasta reaches a boil, add 1 tbsp salt\n<ul>\n<li>most of the salt will be drained away with water, but enough will remain on the pasta to season it efficiently<\/li>\n<\/ul>\n<\/li>\n<li>add pasta slowly into boiling water<\/li>\n<li>cook, uncovered for the time on the package\n<ul>\n<li>reduce cooking time by 1\/3 if pasta will be combined with other ingredients and cooked further<\/li>\n<\/ul>\n<\/li>\n<li>check for doneness by cutting with a gork\n<ul>\n<li>should be tender with a slightly firm center (al dente meaning &#8220;to the tooth&#8221;)<\/li>\n<\/ul>\n<\/li>\n<li>oil can be added after pasta is drained to prevent sticking\n<ul>\n<li>rinsing with hot water can also prevent sticking, but it may wash away some of the water soluble nutrients<\/li>\n<\/ul>\n<\/li>\n<li>generally, pasta expands two times its size after cooking<\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em><strong>High Quality Cooked Cereal:<\/strong><\/em><\/span><\/p>\n<p><span style=\"color: #ffffff;\"><em>appearance:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">strands or pieces\u00a0of pasta are clearly\u00a0separated<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>consistency and texture:<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">tender, yet firm. not soft, nor mushy<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>flavor:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">bland, may be tiny hint of egg flavor, if it was made with eggs or a slight nutty flavor is it is whole grain<\/span><\/li>\n<\/ul>\n<p>Purchasing + Storage<\/p>\n<ul>\n<li>purchase in a location with a high turnover rate in order to get fresh pasta<\/li>\n<li>store in a cool, dry, dark place<\/li>\n<li>to prolong shelf life, you can store in fridge or freezer<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>types of pasta:<\/p>\n<ol>\n<li>fresh\/egg noodles\n<ol>\n<li>common in northern europe, in USA, most fresh pastas are made with eggs\n<ol>\n<li>perishable and cook quickly<\/li>\n<li>have binding, tenderizing, distinct flavor and appearance<\/li>\n<\/ol>\n<\/li>\n<li>dried durum pasta\n<ol>\n<li>standard Italian pasta, made without eggs<\/li>\n<li>made from durum (semolina flour) which provides a distinct yellow color and flavor<\/li>\n<li>contains gluten proteins\n<ol>\n<li>hard and glass interior of dried pasta<\/li>\n<li>limits loss of dissolved protein and gelatin starch in cooking<\/li>\n<\/ol>\n<\/li>\n<li>drying: only takes about 2-5 hours\n<ol>\n<li>stages: pre-drying, extended drying, resting periods<\/li>\n<\/ol>\n<\/li>\n<li>high temps: can cause browning, damage to flavor<\/li>\n<\/ol>\n<\/li>\n<li>Asian wheat noodles\n<ol>\n<li>Chinese\n<ol>\n<li>white and yellow noodles<\/li>\n<\/ol>\n<\/li>\n<li>Japanese\n<ol>\n<li>udon<\/li>\n<li>ramen<\/li>\n<li>somen<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<li>Noodles without gluten\n<ol>\n<li>rice, mung bean, sweet potato\n<ol>\n<li>glossy, translucent<\/li>\n<li>high amylose<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<li>other types of pasta:\n<ol>\n<li>couscous<\/li>\n<li>dumplings<\/li>\n<li>gnocchi<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<hr \/>\n<p><span style=\"color: #ffffff;\">Al dente:\u00a0<\/span><\/p>\n<hr \/>\n<p><span style=\"color: #ffffff;\">&#8211; characteristic bite and resistance found in perfectly cooked pasta\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">center is slightly under cooked\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">surface is about 80-90% water\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">center is about 40-60% water\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #ffffff;\">well cooked pasta<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">strands and pieces are separate\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">tender, yet firm\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">bland taste<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-172 aligncenter\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170215_124445-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170215_124445-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170215_124445-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170215_124445-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><em>what happens when you cook pasta?<\/em><\/p>\n<ul>\n<li>protein network and starch granules expand and absorb water\n<ul>\n<li>causes the outer layer to rupture<\/li>\n<li>starch dissolves in cooking water<\/li>\n<li>noodles are intact because center has starch granules<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\"><strong><em>Tips in cooking pasta:<\/em><\/strong><\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\"><strong>tip1: cooking water\u00a0<\/strong><\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">pasta expands 2x when cooked\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">absorbs 1.6 to 1.8 times its weight in water\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">the remaining water will dilute the dissolved starch\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">rule of thumb: add 10x more water than pasta and keep it at a rolling boil\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">hard water: the ions will weaken the pasta surface\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">alkalinity increases the stickiness and cooking loss<\/span><\/li>\n<li><span style=\"color: #ffffff;\">tip: add acid such as lemon juice or cream of tartar\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #ffffff;\"><strong>tip 2: avoid stickiness<\/strong><\/span>\n<ol>\n<li><span style=\"color: #ffffff;\"><em>during cooking:<\/em><\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">caused by noodles resting close together and gel at surface\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">tip: constantly stir, lubricate w\/ oil, add salt, toss with oil after cooking<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #ffffff;\"><em>after cooking:<\/em><\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">caused by starch on surface cooling and drying to pot\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">tip: moisten w\/ sauce, oil, butter or cooled cooking water OR rinse with cold water\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><em><strong>What is a starch and how to use it to thicken a sauce:<\/strong><\/em><\/p>\n<p><span style=\"color: #000000;\">&#8211; chains of glucose, made of amylose and amylopectin<\/span><\/p>\n<p><span style=\"color: #000000;\"> &#8211; amylose: a few long chains, about 1000 glucose molecule<\/span><\/p>\n<p>&#8211; amylopectin: many short chains, about 5000-10 000 glucose molecules. bulky.<\/p>\n<p>&nbsp;<\/p>\n<p><em>how to make a sauce with starch&#8230;<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-171 size-medium alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170304_142528-e1489280389790-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170304_142528-e1489280389790-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170304_142528-e1489280389790-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170304_142528-e1489280389790-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/em><\/p>\n<ul>\n<li>starch granules absorb water and swell\n<ul>\n<li>at 120-140F gelatination temp<\/li>\n<li>granules leak amylose and form a network<\/li>\n<li>this network traps the water and holds swollen starch molecules in place<\/li>\n<li>this thicken mixture<\/li>\n<\/ul>\n<\/li>\n<li>as temp cools, mixture thickens more\n<ul>\n<li>molecules move less<\/li>\n<li>amylose forms strong bonds<\/li>\n<li>water molecules settle<\/li>\n<li>mixture forms into a gel<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">How can you introduce starch into a sauce? (4 ways)<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">through a slurry:\u00a0<\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">mix starch with cold water<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #ffffff;\">separate starch molecules and fat &#8220;kneaded butter&#8221;<\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">flour worked into a paste with its weight in butter\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #ffffff;\">introducing starch early in cooking\u00a0<\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">for example, dusting meat with flour, sauteing then adding to a stew\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #ffffff;\">roux<\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">preheat starch separate in fat<\/span><\/li>\n<li><span style=\"color: #ffffff;\">heat equal weights of flour and butter in a pan<\/span><\/li>\n<li><span style=\"color: #ffffff;\">can cook 3 ways: <\/span>\n<ol>\n<li><span style=\"color: #ffffff;\">flour remains white, but moisture is driven off<\/span><\/li>\n<li><span style=\"color: #ffffff;\">flour turns light yellow, moisture driven off<\/span><\/li>\n<li><span style=\"color: #ffffff;\">flour turns brown, moisture driven off\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\"><em>Types of starches:<\/em><\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\"><strong>grains<\/strong><\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">wheat<\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">75% starch, 10% protein by weight\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">less efficient as a thickener, need to use 1.5x more\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #00ff00;\">cornstarch<\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">100% starch<\/span><\/li>\n<li><span style=\"color: #00ff00;\">very efficient thickener\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #00ff00;\">rice starch<\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">smallest, finest granules\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #00ff00;\"><strong>tubers and root starches\u00a0<\/strong><\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">potato\u00a0<\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">best thickening power\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">fragile\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">large\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">large phosphate groups, which repel each other and prevents congealing\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #00ff00;\">tapioca\u00a0<\/span>\n<ol>\n<li><span style=\"color: #00ff00;\">large<br \/>\n<\/span><\/li>\n<li><span style=\"color: #00ff00;\">pre-gelatinized\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">neutral flavor<\/span><\/li>\n<li><span style=\"color: #00ff00;\">used in puddings\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li><span style=\"color: #00ff00;\"><span style=\"color: #00ff00;\">arrowroot<\/span><\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-173 aligncenter\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170130_072614-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170130_072614-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170130_072614-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170130_072614-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">M<\/span><span style=\"color: #ffffff;\">cGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff99cc;\">March 08, 2017 ||<\/span><\/p>\n<h2>Cereals + Rice:<\/h2>\n<hr \/>\n<p><strong>Cereals:<\/strong><\/p>\n<hr \/>\n<p>Types of cereal&#8230;<\/p>\n<ol>\n<li>wheat cereals;\n<ol>\n<li>wheat berries<\/li>\n<li>wheat germ<\/li>\n<li>wheat bran<\/li>\n<li>cracked wheat<\/li>\n<li>semolina<\/li>\n<li>couscous<\/li>\n<\/ol>\n<\/li>\n<li>non-wheat cereals;\n<ol>\n<li>oats<\/li>\n<li>millet<\/li>\n<li>barley<\/li>\n<li>sorghum<\/li>\n<li>teff<\/li>\n<li>corn<\/li>\n<li>spelt<\/li>\n<li>kamut<\/li>\n<\/ol>\n<\/li>\n<li>pseudo-cereals(not from the grass family, but have similar characteristics to other cereals);\n<ol>\n<li>quinoa<\/li>\n<li>buckwheat<\/li>\n<li>amaranth<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-169 aligncenter\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170208_112145-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170208_112145-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170208_112145-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170208_112145-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>how to cook cereal:<\/p>\n<p>NOTE:<\/p>\n<p>Before cooking: when scaling down a recipe, you need to increase the amount of liquid you use. This is because when you scale it down, more water actually evaporates.\u00a0\u00a0This also applies to cooking rice.<\/p>\n<p>Example: if a recipe says 250ml rice and 500ml of water, if you&#8217;re only doing 125ml rice, you will need more than 250ml water.<\/p>\n<ul>\n<li>on the stove top over direct heat; in a heavy pan.<\/li>\n<li>cook, stirring to prevent sticking- until it thickens (2-5 minutes)<\/li>\n<li>reduce heat and cover pot until cooked<\/li>\n<li>cook until there is no starchy flavor<\/li>\n<li>if too thick, you can add more boiling water until desired consistency<\/li>\n<li>taste for saltiness and adjust accordingly<\/li>\n<\/ul>\n<p>COMMON MISTAKES:<\/p>\n<ol>\n<li><strong>under cooking<\/strong>: a raw, starchy taste is present<\/li>\n<li><strong>over-stirring<\/strong>: a thick, slick, glue like &#8211; sticky product<\/li>\n<li><strong>under or over salting<\/strong>: only a small amount of salt is recommended to enhance natural cereal flavors; about 1 ml salt per 250 ml uncooked cereal<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ul>\n<li>If not eaten immediately, refrigerate. Cooked cereals are a great medium for bacterial growth.<\/li>\n<li>When refrigerating, add a thin layer of water on top of the cereal to prevent hard skin from forming<\/li>\n<li>To prevent lumping: do not stir until heated<\/li>\n<\/ul>\n<p>Yields of cooked cereals:<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-168 alignleft\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-1-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-1-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-1-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-1-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<ul>\n<li>fine, granular cereals swell 5-6 times<\/li>\n<li>coarse, cracked cereals swell 4 times<\/li>\n<li>flaked cereals swell 2 times\n<ul>\n<li>this means more water is needed in fine, granular cereals than in flaked or coarse, cracked cereals.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\"><em><strong>High Quality Cooked Cereal:<\/strong><\/em><\/span><\/p>\n<p><span style=\"color: #ffffff;\"><em>appearance:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">characteristic color<\/span><\/li>\n<li><span style=\"color: #ffffff;\">no skin on surface<\/span><\/li>\n<li><span style=\"color: #ffffff;\">some form (particles, granules, or flakes)<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>consistency and texture:<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">thick, but will flow enough to assume shape of dish<\/span><\/li>\n<li><span style=\"color: #ffffff;\">no lumps or pastiness<\/span><\/li>\n<li><span style=\"color: #ffffff;\">note: consistency may vary with amount of water used and by preference<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>flavor:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">bland<\/span><\/li>\n<li><span style=\"color: #ffffff;\">taste of cooked starch<\/span><\/li>\n<li><span style=\"color: #ffffff;\">typical taste of grain (ex. nut-like)<\/span><\/li>\n<li><span style=\"color: #ffffff;\">properly salted<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">what to consider in ready-to-eat cereals?\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">sugar (should contain less than 6g sugar)<\/span><\/li>\n<li><span style=\"color: #00ff00;\">fiber (should contain more than 4g fiber)<\/span><\/li>\n<li><span style=\"color: #00ff00;\">salt<\/span><\/li>\n<li><span style=\"color: #00ff00;\">added (fortified) nutrients<\/span><\/li>\n<\/ul>\n<hr \/>\n<p><strong>Rice:<\/strong><\/p>\n<hr \/>\n<p><span style=\"color: #ffffff;\"><em>types:<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">arborio\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">basmati<\/span><\/li>\n<li><span style=\"color: #ffffff;\">brown<\/span><\/li>\n<li><span style=\"color: #ffffff;\">glutinous (sticky)<\/span><\/li>\n<li><span style=\"color: #ffffff;\">jasmine\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">long grain<\/span><\/li>\n<li><span style=\"color: #ffffff;\">red<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-167 size-medium alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170224_171201-e1489275156208-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170224_171201-e1489275156208-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170224_171201-e1489275156208-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170224_171201-e1489275156208-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/span><\/li>\n<li><span style=\"color: #ffffff;\">valencia<\/span><\/li>\n<li><span style=\"color: #ffffff;\">wild<\/span><\/li>\n<\/ul>\n<p><em>cooking methods:<\/em><\/p>\n<ol>\n<li><em><strong>steamed\u00a0<\/strong><\/em>\n<ol>\n<li>using a heavy pan with a tight-fitting lid<\/li>\n<li>do not wash rice from Canada\/ USA (fortified with B vitamins)<\/li>\n<li>place rice in cold water or broth &#8211; about 500ml water to 250ml rice and about 2ml salt<\/li>\n<li>bring to a boil over medium heat, do not stir<\/li>\n<li>cover, reduce to low and simmer &#8211; with no steam escaping<\/li>\n<li>do not lift lid (steam and heat will escape)<\/li>\n<li>do not stir after it boils- this will make it very sticky<\/li>\n<li>general cooking timelines (watch rice carefully):\n<ol>\n<li>white rice: 14-20 minutes<\/li>\n<li>converted rice: 25-30 minutes<\/li>\n<li>brown or wild rice: 40-50 minutes<\/li>\n<\/ol>\n<\/li>\n<li>to test doneness: swish kernel between fingers- it should be tender with no bone in the center<\/li>\n<li>if water is left after cooked, take lid off and turn up heat to drain water<\/li>\n<li>let pot sit, covered 5-10 minutes before serving<\/li>\n<li>can be refrigerated for one week, frozen for 6 months.<\/li>\n<\/ol>\n<\/li>\n<li><em><strong>rice cooker:<\/strong><\/em>\n<ol>\n<li>by manufacture instructions<\/li>\n<\/ol>\n<\/li>\n<li><em><strong>oven-baked rice:<\/strong><\/em>\n<ol>\n<li>same proportions as steamed rice<\/li>\n<li>bake, uncovered at 350F for 30 minutes<\/li>\n<\/ol>\n<\/li>\n<li><em><strong>microwaved rice:<\/strong><\/em>\n<ol>\n<li>same proportions as steamed rice, but using boiling water<\/li>\n<li>cook in covered casserole dish for 7 minutes (note: if you don&#8217;t use boiling water, it will be longer than 7 minutes<\/li>\n<li>let stand 5-10 minutes before serving<\/li>\n<li>especially useful for wild or brown rice because they take longer to cook<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"color: #ffffff;\"><em>cooking yeild:<\/em><\/span><\/p>\n<p><span style=\"color: #00ff00;\">from 250ml of uncooked rice, rice expands about &#8230;<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">3-4x more for brown, wild or converted rice<\/span><\/li>\n<li><span style=\"color: #00ff00;\">3x more for white rice\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\"><em>How to re-heat rice (3 ways):<\/em><\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">place in a pan, with a little water and steam until warm (8-10 minutes)<\/span><\/li>\n<li><span style=\"color: #00ff00;\">additionally, you can heat in double boiler for about 10 minutes\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">place in microwave dish, sprinkled with water and microwave for 2-3 minutes on high\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\"><em><strong>High Quality Cooked RICE:<\/strong><\/em><\/span><\/p>\n<p><span style=\"color: #ffffff;\"><em>appearance:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">characteristic color of type of rice (black, brown, red, white)<\/span><\/li>\n<li><span style=\"color: #ffffff;\">long grains: fluffy, dry and separate grains\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">short grains: moist, sticky and adhering<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>consistency and texture:<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">tender, yet firm. No bone (firm core) in center<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\"><em>flavor:\u00a0<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">bland<\/span><\/li>\n<li><span style=\"color: #ffffff;\">some may be nut-like if they are whole grain<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">February 20, 2017 ||<\/span><\/p>\n<h2>Bread.\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-133 size-medium alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174602-e1487621709880-169x300.jpg\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174602-e1487621709880-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174602-e1487621709880-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174602-e1487621709880-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/h2>\n<p style=\"text-align: left;\">Ingredients:<\/p>\n<ul>\n<li style=\"text-align: left;\">flour<\/li>\n<li style=\"text-align: left;\">water<\/li>\n<li style=\"text-align: left;\">salt<\/li>\n<li style=\"text-align: left;\">yeast<\/li>\n<li style=\"text-align: left;\">sugar<\/li>\n<li style=\"text-align: left;\">fat<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><em>Flour Functions:\u00a0<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">typically best to use flours from high protein wheat<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">this means it needs to been kneaded longer\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em>Water Functions:\u00a0<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">acidic water, and soft water means weaker gluten\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">alkaline water, and hard water means stronger gluten<\/span><\/li>\n<\/ul>\n<p><em>Yeast Functions:\u00a0<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">if fermenting overnight, increase the amount of yeast\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">longer rising results in a more advanced flavor\u00a0<\/span><\/li>\n<\/ul>\n<p><em>Salt Functions:<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">strengthens gluten network via ionic interactions with gluten\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">inhibits bacteria gluten digestion\u00a0<\/span><\/li>\n<\/ul>\n<p><em>Starters:<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">these are portions of the dough that have already been fermenting, added to a new batch of dough\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">maximizes fermentation and flavor\u00a0<\/span><\/li>\n<\/ul>\n<p><em>Sugar\u00a0<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">limit gluten development\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">bind water molecules (to interrupt gluten-water network and slow large yeast growth\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">faster browning\u00a0<\/span><\/li>\n<\/ul>\n<p><em>Fat<\/em><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">weakens gluten network<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">How to make bread (Steps):\u00a0<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\"><strong>Mixing:\u00a0<\/strong>results in a &#8220;shaggy mess&#8221; of gluten-gluten attachments\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\"><strong>Kneading :<\/strong> gluten strands; elongate, unfold and align, overall producing a stronger gluten network and aeration &#8211; dough is stretched and folded\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\"><strong>Rising and Fermentation:\u00a0<\/strong>Yeast cells produce Co2 which diffuse into air pockets and inflate them. Gluten orientation continues through slow stretching.\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\"><strong>Temperature: <\/strong>Higher temps produce more Co2 from yeast, and ultimately result in a more sour, undesirable product. Lower temps require an increased fermentation time, but will result in a more flavorful product.\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\">When is fermentation over?<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">when dough is doubled in size<\/span><\/li>\n<li><span style=\"color: #00ff00;\">when you poke the dough, it doesn&#8217;t spring back because <strong><em>the gluten has been stretched to its elasticity limit\u00a0<\/em><\/strong><\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\">Why may you want to refrigerate your dough?<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">slows down microbe activity\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">makes yeast more flavorful<\/span><\/li>\n<li><span style=\"color: #00ff00;\">gases redistributed through warming and cooling, creating a more open and irregular structure\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">more still dough, easier to handle\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\">Baking and Cooling Bread:\u00a0<\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">oven spring (vaporization of h20 and alcohol)\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">foam to sponge \u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">flavor and cooking\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">cooling\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\"><strong>How to Store Bread:\u00a0<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\"><strong>starch retrogradation (staling)<\/strong><\/span>\n<ul>\n<li><span style=\"color: #00ff00;\"><strong>increases when stored in fridge\u00a0<\/strong><\/span><\/li>\n<li><span style=\"color: #00ff00;\"><strong>to temporary reversed by heating bread\u00a0<\/strong><\/span><\/li>\n<li><strong><span style=\"color: #00ff00;\">to completely stop: add emulsifying agents to your bread (egg yo<\/span>lks)\u00a0<\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff99cc;\">February 19, 2017 ||<\/span><\/p>\n<p><strong><span style=\"color: #000000;\">Pastries\u00a0<a href=\"https:\/\/youtu.be\/doQ15bvY5w8\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-125 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161216_105527-300x231.jpg\" width=\"300\" height=\"231\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161216_105527-300x231.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161216_105527-768x590.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161216_105527-1024x787.jpg 1024w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161216_105527.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/span><\/strong><\/p>\n<p><strong>In a Pastry&#8230;<\/strong><\/p>\n<ul>\n<li><strong>flour<\/strong><\/li>\n<li><strong>fat<\/strong><\/li>\n<li><strong>water<\/strong><\/li>\n<li><strong>eggs<\/strong><\/li>\n<li><strong>dairy<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #ffffff;\">Differences from Pastry to other baked goods &#8230;<\/span><\/h3>\n<h3 style=\"text-align: center;\"><span style=\"color: #ffffff;\"><em>High fat to water ratio\u00a0<\/em><\/span><\/h3>\n<h3 style=\"text-align: center;\"><span style=\"color: #ffffff;\"><em>Little to no sugar\u00a0<\/em><\/span><\/h3>\n<h3 style=\"text-align: center;\"><span style=\"color: #ffffff;\"><em>No chemical leaveners\u00a0<\/em><\/span><\/h3>\n<h3 style=\"text-align: center;\"><\/h3>\n<h4 style=\"text-align: left;\"><span style=\"color: #99ccff;\"><em><strong>creates a tender and flaky, crumbly product<\/strong><\/em><\/span><\/h4>\n<h4 style=\"text-align: left;\"><span style=\"color: #99ccff;\"><em><strong>flavor can be bland or buttery<\/strong><\/em><\/span><\/h4>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><strong>Techniques:<\/strong><\/p>\n<ol>\n<li style=\"text-align: left;\"><strong>fat cut into flour<\/strong><\/li>\n<li style=\"text-align: left;\"><strong>lamination<\/strong><\/li>\n<li style=\"text-align: left;\"><strong>low gluten development<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h6 style=\"text-align: center;\"><strong>A <em>primary component<\/em> of the pastry is that the structure is divided by layers of fat\u00a0<\/strong><\/h6>\n<h6 style=\"text-align: center;\"><em>Pastries are important because they were previously used as a container for preservation, but today are often used as a container for sweet or savory fillings<\/em><\/h6>\n<p>&nbsp;<\/p>\n<hr \/>\n<pre style=\"text-align: left;\"><strong>Flour<\/strong>\r\nfunction: volume and structure \r\n\r\nto get crumbly pastries... use low protein flour \r\n\r\nto get flaky pastries ... use moderate protein flour \r\n\r\nto make sheet pastries ... use high protein flour \r\n\r\n<\/pre>\n<hr \/>\n<pre><strong>Fats\r\n<\/strong>Function: richness, moisture and flavor \r\n\r\n- you want to ensure that you are aware that different \r\nfats will have different moisture contents. \r\nThis can result in a variety of textures that may or may \r\nnot be desirable.<\/pre>\n<hr \/>\n<pre><strong>Water, Eggs and Dairy \r\n<\/strong>Water Function: to bind particles \r\nEggs Function: to add moisture and richness to create a \r\ncohesive dough\r\nDairy Function: can replace water for flavor, can increase \r\nbrowning reactions \r\n\r\n<\/pre>\n<hr \/>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-126 alignleft\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170121_121533-e1487615804573-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170121_121533-e1487615804573-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170121_121533-e1487615804573-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170121_121533-e1487615804573-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>How to make pastries?<\/p>\n<ol>\n<li><strong>mixing<\/strong> provides lamination, involves cutting and rubbing<\/li>\n<li><strong>rolling and shaping<\/strong> which varies between pastry styles<\/li>\n<li><strong>resting<\/strong><\/li>\n<li><strong>temperature<\/strong> control<\/li>\n<li><strong>baking<\/strong> (and blind baking)<\/li>\n<li><strong>sealing\u00a0<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">Types of Pastries:<\/p>\n<h2>1.Crumbly Pastry<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">tender<\/span><\/li>\n<li><span style=\"color: #993366;\">egg for stability<\/span><\/li>\n<li><span style=\"color: #993366;\">fat is dispersed finely into dough<\/span><\/li>\n<li><span style=\"color: #993366;\">any type of fat can be used<\/span><\/li>\n<li><span style=\"color: #993366;\">best to use a low protein flour<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\">example: quiches, pies<\/span><\/p>\n<h2>2.Flaky Pastry<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">tender and flaky texture<\/span><\/li>\n<li><span style=\"color: #993366;\">delicate, often served from pan<\/span><\/li>\n<li><span style=\"color: #993366;\">fat added in 2 stages<\/span><\/li>\n<li><span style=\"color: #993366;\">use solid fat with low water content (shortening)<\/span><\/li>\n<li><span style=\"color: #993366;\">best to use moderate protein flour<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\">example: american style pie pastry<\/span><\/p>\n<h2>3.Laminated PUFF PASTRY<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">flaky texture<\/span><\/li>\n<li><span style=\"color: #993366;\">many layers of fat and dough<\/span><\/li>\n<li><span style=\"color: #993366;\">includes:\u00a0<\/span>\n<ul>\n<li><span style=\"color: #993366;\">true rolling, with no fat<\/span><\/li>\n<li><span style=\"color: #993366;\">quick rolling with fat<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #993366;\">use solid fat with low water content<\/span><\/li>\n<li><span style=\"color: #993366;\">best with moderate protein flour<\/span><\/li>\n<\/ul>\n<h2>4. Laminated SHEET PASTRY<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">individual pastry sheets with individual layers of dough<\/span><\/li>\n<li><span style=\"color: #993366;\">extremely flaky\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">stretch dough to develop gluten<\/span><\/li>\n<li><span style=\"color: #993366;\">can use any fat<\/span><\/li>\n<li><span style=\"color: #993366;\">best with high protein flour\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\">examples: <\/span><\/p>\n<p><span style=\"color: #993366;\">phyllo: stretched and layered\u00a0<\/span><\/p>\n<p><span style=\"color: #993366;\">strudel: stretched and wrapped<\/span><\/p>\n<h2>5. Laminated Bread<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">variation of laminated pastry<\/span><\/li>\n<li><span style=\"color: #993366;\">rich bread dough, layered with fat<\/span><\/li>\n<li><span style=\"color: #993366;\">involves rolling and folding, with minimal kneading\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">requires a solid fat with low water content\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">best with moderate protein flour\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\">example: croissants, danishes\u00a0<\/span><\/p>\n<h2>6. Hot water Pastry<\/h2>\n<ul>\n<li><span style=\"color: #993366;\">tender and savory\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">more water than other pastries\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">sturdy, therefore can hold more juices<\/span><\/li>\n<li><span style=\"color: #993366;\">water and lard heated near boil<\/span><\/li>\n<li><span style=\"color: #993366;\">flour added to create a homogeneous mixture\u00a0<\/span><\/li>\n<li><span style=\"color: #993366;\">rest, cool then roll into shape\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #993366;\">example: meat pies, meat pates, wellington\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-128 alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170122_103125-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Leavening Agents:<\/strong><\/p>\n<ul>\n<li><strong>generally involves steam or yeast\u00a0<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff99cc;\">February 15, 2017 ||<\/span><\/p>\n<p><span style=\"color: #00ff00;\">The basics in cooking: Heat\u00a0<\/span><\/p>\n<p><span style=\"color: #00ff00;\"><strong>Heat Transfer:<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-117 alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160505_203233-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160505_203233-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160505_203233-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160505_203233-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><br \/>\n<\/strong><\/span><\/p>\n<p><span style=\"color: #ffffff;\">the idea that when something heats up, molecules move and the faster they move, the more they collide and the higher the temperature gets.<\/span><\/p>\n<p><span style=\"color: #00ff00;\"><em>Types<\/em><\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">Conduction<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">where two substances need to be in contact in order to transfer heat\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">For example: a pot touching touching the interior water. The water heats up via direct contact with the hot pot\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">Convection\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">where heat is conducted through currents<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">For example: you can think of heat transfer of water (think of a pot of water at a rolling boil). When the water molecules are close to the heat surface, they heat up and move away to the top, as the molecules on the top cool (as they are away from the heat source) they begin to sink, back down to the heat source).\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">Radiation<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">this is the heat transfer via waves\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">For example: think of a camp fire. You can sit beside the fire and feel the heat, yet you are not touching the fire. The heat is being admitted through the waves of heat which you are feeling.\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">Induction<\/span> <span style=\"color: #ffffff;\">(NEW)<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">this is a type of heat transfer that involves electromagnetic radiation. It requires pans that have magnets.\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">this is useful because with induction heat transfer, most of the energy particles are transferred your product as they do not have to go through a &#8220;middle ground&#8221; conversion step to get to your product.<\/span><\/li>\n<li><span style=\"color: #ffffff;\">heat is CONDUCTED from the pot to the contents \u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">for example, this would be a new type of stove molecule that uses induction heat transfer, and requires the use of magnet pots.\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #00ff00;\"><em><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-118 alignleft\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_104049-e1487187531510-169x300.jpg\" alt=\"\" width=\"159\" height=\"281\" \/><\/em><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\"><em>How can heat be transferred?\u00a0<\/em><\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">air<\/span><\/li>\n<li><span style=\"color: #00ff00;\">steam<\/span><\/li>\n<li><span style=\"color: #00ff00;\">fat<\/span><\/li>\n<li><span style=\"color: #00ff00;\">water\u00a0<\/span><\/li>\n<\/ol>\n<p style=\"text-align: center;\"><span style=\"color: #99ccff;\"><em>Cooking Methods of heat transfer\u00a0<\/em><\/span><\/p>\n<ul>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">dry cooking methods (air and fat)<\/span>\n<ul>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">deep frying<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">pan frying<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">roasting<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">baking<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">barbecuing <\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">\u00a0grilling<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">sauteing<\/span><\/li>\n<li style=\"text-align: left;\"><span style=\"color: #99ccff;\">toasting<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"color: #99ccff;\">moist heat methods (water and steam)<\/span>\n<ul>\n<li><span style=\"color: #99ccff;\">steaming<\/span><\/li>\n<li><span style=\"color: #99ccff;\">boiling<\/span><\/li>\n<li><span style=\"color: #99ccff;\">stewing<\/span><\/li>\n<li><span style=\"color: #99ccff;\">poaching<\/span><\/li>\n<li><span style=\"color: #99ccff;\">simmering<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"color: #99ccff;\">combination methods<\/span>\n<ul>\n<li><span style=\"color: #99ccff;\">braising (cooking in a fat -dry- then stewing -moist-)\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\"><em>Boiling points<\/em><\/span><\/p>\n<p><span style=\"color: #ffffff;\">Is the boiling point for water always 100 degrees Celsius?\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">No. Boiling point is affected by atmospheric pressure. When atmospheric pressure increasing, boiling point increases.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Boiling point is when atmospheric pressure = vapor pressure\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-121 alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909-300x300.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909-150x150.jpg 150w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909-768x768.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909-1024x1024.jpg 1024w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161128_160909.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/span><\/p>\n<p><span style=\"color: #99ccff;\">in Vancouver (or at least most parts of Vancouver) the boiling point of 100 degrees Celsius is when atmospheric pressure is 1.\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">this concept is important because&#8230;<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">we want to maintain certain temperatures<\/span><\/li>\n<li><span style=\"color: #ffffff;\">we need to understand that when pressure decreases or elevation increases, this will affect cooking temperatures and boiling points <\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">ex. in Whistler, the atmospheric pressure is lower, because elevation is higher.\u00a0<\/span><\/li>\n<li><span style=\"color: #99ccff;\">this means that in Whistler, water will boil at a lower temperature than 100 degrees Celsius :<strong> higher elevation, lower pressure, lower boiling point<\/strong><\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff99cc;\">February 12, 2017 ||<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Did someone say colloid?\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Colloid systems:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">two substances, a continuous phase and a dispersed phase that do not mix, but get together &#8211; do not for a solution\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">many types<\/span>\n<ul>\n<li><span style=\"color: #00ff00;\">sol<\/span> <span style=\"color: #ffffff;\">(lypophilic)\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: liquid<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: solid<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">gel<\/span> <span style=\"color: #ffffff;\">(lypophilic) ex. jello<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: solid\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: liquid\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">emulsion<\/span> <span style=\"color: #ffffff;\">ex. milk<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: liquid<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: liquid\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">solid emulsion<\/span> <span style=\"color: #ffffff;\">ex. butter<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: solid<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: liquid\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">foam<\/span> <span style=\"color: #ffffff;\">ex. whipped cream<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: liquid<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: gas<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #00ff00;\">solid foam<\/span> <span style=\"color: #ffffff;\">ex. whipped cream<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">continuous phase: solid<\/span><\/li>\n<li><span style=\"color: #ffffff;\">dispersed phase: gas<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #ffffff;\">when thickening a substance, you must use heat. After heated, the liquid left is cooled and forms a network that traps air.<\/span>\n<ul>\n<li><span style=\"color: #00ccff;\">protein and starch<\/span> <span style=\"color: #ffffff;\">can be used to form a sol or gel\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #ffffff;\">foams are weak and sensitive to breaking easily, compared to other colloidal systems\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">making a foam:\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">beat in air<\/span><\/li>\n<li><span style=\"color: #ffffff;\">albumen proteins (in eggs) break and unfold which traps the air<\/span><\/li>\n<li><span style=\"color: #ffffff;\">if egg white is heated, protein coagulates, moisture is driven off and foam stabilizes\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.instagram.com\/cashew.carla\/?hl=en\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-99 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990-300x300.jpg\" width=\"300\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990-300x300.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990-150x150.jpg 150w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990-768x768.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990-1024x1024.jpg 1024w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20170123_165934_990.jpg 1080w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">February 11, 2017 ||<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Milk and Dairy\u00a0<\/span><\/p>\n<p><span style=\"color: #00ff00;\">Main proteins in milk:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">casein (functions for acidification and coagulation in milk)<\/span><\/li>\n<li><span style=\"color: #ffffff;\">whey (remains suspended in liquid, vital for influencing curd texture of casein protein)<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #00ccff;\">All milks are dominant in casein EXCEPT human breast milk, which is mainly composed of whey proteins.\u00a0<\/span><\/p>\n<p><span style=\"color: #00ff00;\">Lactic Acid Bacteria:<a href=\"https:\/\/www.instagram.com\/cashew.carla\/?hl=en\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-98 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_134212-e1486959818826-169x300.jpg\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_134212-e1486959818826-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_134212-e1486959818826-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_134212-e1486959818826-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">very important in milk<\/span><\/li>\n<li><span style=\"color: #ffffff;\">is composed of two major groups of lactic acid bacteria:\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">lactobacillus<\/span><\/li>\n<li><span style=\"color: #ffffff;\">streptococcus<\/span><\/li>\n<li><span style=\"color: #3366ff;\">both of which are heat loving thermophiles! They are also used in making cheese, along with another bacteria: lactococci.\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #ffffff;\">people who are lactose- intolerant are missing the enzyme: lactase, which breaks down lactose in the body\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">lactose &#8211; free milk already has the enzyme lactase in it, therefore making it suitable for people unable to digest lactose<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #00ff00;\">Fresh Fermented Milks:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">Yogurt; from the Middle East and India\u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">two basic steps to make:\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">1. heat the milk and partly cool\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">2. ferment warm milk\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #3366ff;\"><strong>Yogurt:\u00a0<\/strong><\/span><\/p>\n<p><span style=\"color: #3366ff;\">it used to be required to scald the milk before making yogurt for sanitary purposes. These days, if you decide to make your own milk, heating (and scalding) the milk is still a practice, but not necessarily for the sanitation purpose. Nowadays, we often scald the milk in order to denature some of the whey proteins present, which ultimately results in a better textured yogurt.\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\"><strong>Tips in yogurt making:\u00a0<\/strong><\/span><\/p>\n<p><span style=\"color: #3366ff;\">to prevent the proteins from sticking to the bottom of your pan when heating milk in yogurt making you can&#8230;\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">a. put some water in the pan before adding milk (reducing protein adhesion)\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">b. using a heavy, evenly conducting pan and moderate flaming\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">c. using a double boiler\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #3366ff;\"><strong>Flavors of yogurt:\u00a0<\/strong><\/span><\/p>\n<p><span style=\"color: #3366ff;\">Yogurt can have a variety of flavors, through flavor additives in processing and by natural products. Some things that may be added to yogurt to change flavors include:\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">a. furans: give a sweet, floral flavor\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">b. diacetyl: give a buttery flavor\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">c. acetic acid: provide a vinegar- like flavor\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">d. acetaldehyde: providing a &#8220;green apple&#8221; like flavor\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">e. lactones: providing a coconut or peachy flavor\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">Buttermilk; from Eurasia<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">true buttermilk: low fat portion of milk remaining after making butter which would already have previously been fermented and devleoped a nice flavor<\/span><\/li>\n<li><span style=\"color: #ffffff;\">true buttermilk: less acid, more flavor and more prone to spoiling\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #3366ff;\">Buttermilk: true buttermilk is made from the very low fat portion of milk or cream after making butter. It is often pre- fermented naturally through the butter- making process. As well, true buttermilk often has some remnants of fat globules from milk, which are rick emulsifiers.\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">In the late 19th century, new technology began being developed, which lead to butter being produced with a more sweet flavor. Then, slowly the butter was not fermenting and a new &#8220;buttermilk&#8221; was made. This un-traditional buttermilk, (the un-true buttermilk) found in grocery stores today, is made form skim milk and is fermented with added acid until it develops a thick texture. The buttermilk today, the un-true buttermilk is often more acidic and less flavorful.\u00a0<\/span><\/p>\n<p><span style=\"color: #3366ff;\">Additionally, true buttermilk is often pre-fermented from the butter-making process. This means that true buttermilk still contains some fat globules. These fat globules are great emulsifiers.\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">Creme Fraiche; from Europe<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Sour Cream; from Europe<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">essentially a leaner and more firm version of creme fraiche<\/span><\/li>\n<li><span style=\"color: #ffffff;\">high protein content, and 20% milk fat makes it an ingredient to be used cold- heating will generally result in curdling\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #ffffff;\">Ropy Milk; from Scandinavia \u00a0<\/span>\n<ul>\n<li><span style=\"color: #ffffff;\">a stringy milk, often very cohesive and requires a knife to cut<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #ffffff;\">Koumiss; from Central Europe\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Kefir; from Central Asia<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">February 10, 2017 ||<\/span><\/p>\n<p><a href=\"https:\/\/www.instagram.com\/cashew.carla\/?hl=en\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-91 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160508_102640-e1486952311637-300x169.jpg\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160508_102640-e1486952311637-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160508_102640-e1486952311637-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160508_102640-e1486952311637-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"color: #ffffff;\">Eggs&#8230;<\/span><\/p>\n<p><span style=\"color: #ffffff;\">A Simple, and nutritious food. As versatile as they are, have you ever given thought to what they actually do in your recipes? Do they function the same in CAKES as they do in CUSTARDS?<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Egg uses:\u00a0<\/span><br \/>\n<span style=\"color: #ffffff;\">Eggs really have a variety of uses. They can do many things in a number of recipes. It is important to be aware of what function eggs have in each recipe, and have a good idea of some potential egg substitutes for each egg function.<\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">Appearance:<\/span> <span style=\"color: #ffffff;\">eggs can function in making a baked product look glossy. Here, eggs can be substituted with butter or margarine.\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Flavor:<\/span> <span style=\"color: #ffffff;\">they have a number of different compounds, creating a distinct egg flavor. Egg whites tend to have a sulfur flavor, while egg yolks have a buttery flavor. \u00a0Here, you can sub eggs with a vegan egg or tofu.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Structure:<\/span> <span style=\"color: #ffffff;\">think of a lemon meringue pie. Egg whites add structure, after being whipped. When whipped, air is incorporated and bonds form, ovmucin (an egg protein) helps stabilize bonds, therefore stabilizing form and structure. Here, eggs can be substituted for aquafaba.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Leavener:<\/span> <span style=\"color: #ffffff;\">incorporating air, creating a &#8220;steam jump&#8221; within final product. A substitute can be baking soda, baking powder or an egg replacement.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Fluid Volume:<\/span><span style=\"color: #000000;\"> Egg yolks and egg whites both consist largely of water. Some substitutes would be milk, cream or water.<\/span><\/li>\n<\/ol>\n<p>This is important in things such as eggnog. Egg yolks and egg whites are composed primarily of water. This contributes a lot of fluid to dishes and drinks.<\/p>\n<p>A substitute could be water, milk or cream<\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">Texture:<\/span> <span style=\"color: #ffffff;\">similar to egg&#8217;s function in structure, texture of eggs is specific to the dish. A possible substitute would be aqufaba.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Tenderizer:<\/span> <span style=\"color: #ffffff;\">egg yolks have a variety of fat compounds, which can be substituted for other fats in a recipe.\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Emulsifier<\/span><span style=\"color: #ffffff;\">: looking back on dressings, an emulsifier helps two immiscible liquids come together. Eggs work well as a protein molecule, and from the phospoholipid lecithin. This can be substituted for other emulsifiers such as casein or soy lecithin.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Clarifying Agent:<\/span> <span style=\"color: #ffffff;\">when water is boiling, and you whisk in an egg (for example, when making consomme or wine. This can be substituted for casein, bentonite or gelatin.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Thickener :<\/span><span style=\"color: #808080;\"> can be substituted with corn starch<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #808080;\">Thickeners are important in may dishes, including custards.\u00a0<\/span><\/p>\n<p><span style=\"color: #808080;\">Here, coagulation temperature is an important consideration. Generally, coagulation temperature is between about 79-84 degrees Celsius. That being said, egg whites and egg yolks often coagulate at different temperatures.\u00a0<\/span><\/p>\n<p><span style=\"color: #808080;\">Egg whites: between 60-65 degrees Celsius<\/span><\/p>\n<p><span style=\"color: #808080;\">Egg Yolks: between 67-70 degrees Celsius.\u00a0<\/span><\/p>\n<ol>\n<li><span style=\"color: #00ff00;\">Sealing Agent:<\/span> <span style=\"color: #ffffff;\">important in pastries, to prevent a soggy texture and to prevent interior contents from coming out. This can be substituted with butter, or milk mixed with flour.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Setting Agent:<\/span><span style=\"color: #008080;\"> important when making custards or cheesecakes. Can be substituted for soft tofu.<\/span><\/li>\n<li><span style=\"color: #00ff00;\">Binding:<\/span><span style=\"color: #ffffff;\"> holds ingredients together and provides strength and stability in final product. \u00a0You can substitute the eggs here, with a banana, flax or chia egg and also wheat or potato starch mixture<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #008080;\">Custards\/ Setting Agent:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #008080;\">to prevent milk from curdling in these thick, custard desserts (which are often heated), you can add a starch or flour.\u00a0<\/span><\/li>\n<li><span style=\"color: #008080;\">general rule of thumb is about 1 tbsp starch per cup of liquid (eggs, cream etc.)<\/span><\/li>\n<li><span style=\"color: #008080;\">you can also use this starch method when using heated milk based sauces, such as hollandaise sauce<\/span><\/li>\n<li><span style=\"color: #008080;\">chocolate and cocoa can be used to stabilize as it contains starch<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #008080;\">Cheesecakes:<\/span><\/p>\n<ul>\n<li><span style=\"color: #008080;\">are actually considered a starch, but often not recognized as one because of the higher proportion of sugar (about 4 tbsp sugar\/ cup liquid vs. typical custards averaging about 2 tbsp\/ cup)<\/span><\/li>\n<li><span style=\"color: #008080;\">common cheesecake problems:<\/span>\n<ul>\n<li><span style=\"color: #008080;\">depression in surface<\/span><\/li>\n<li><span style=\"color: #008080;\">cracks in surface\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"color: #008080;\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-112 alignleft\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161209_073206-240x300.jpg\" alt=\"\" width=\"201\" height=\"251\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161209_073206-240x300.jpg 240w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161209_073206-768x960.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/IMG_20161209_073206-819x1024.jpg 819w\" sizes=\"auto, (max-width: 201px) 100vw, 201px\" \/>how to minimize depression and cracks in cheesecake surface<\/span>\n<ul>\n<li><span style=\"color: #008080;\">beat ingredients only slowly and gently (vigorous beating incorporates air bubbles that will fill with steam and expand in baking, creating cracking)<\/span><\/li>\n<li><span style=\"color: #008080;\">bake cheesecake slowly in low oven (allows trapped air to disperse and release evenly)<\/span><\/li>\n<li><span style=\"color: #008080;\">don&#8217;t over bake (custards are best when baked until slightly jiggly in center)<\/span><\/li>\n<li><span style=\"color: #008080;\">cool cheesecake gradually in oven (gives sufficient time for trapped air to escape, slowly)<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #008080;\">Water baths:<\/span><\/p>\n<ul>\n<li><span style=\"color: #008080;\">good to use because the water does not exceed 100 degrees Celsius (the boiling point of water, where it will not exceed this temp until everything converts to vapor)<\/span><\/li>\n<li><span style=\"color: #008080;\">\u00a0the actual temperature of the water in water bath may vary as much as 40 degrees Celsius, depending on dish used<\/span>\n<ul>\n<li><span style=\"color: #008080;\">cast iron pot: approx. 84 degrees Celsius\u00a0<\/span><\/li>\n<li><span style=\"color: #008080;\">glass: approx. 83 degrees Celsius\u00a0<\/span><\/li>\n<li><span style=\"color: #008080;\">stainless steel: approx 80 degrees Celsius<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Foams:\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-113 alignright\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160702_230828-e1487125201478-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160702_230828-e1487125201478-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160702_230828-e1487125201478-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160702_230828-e1487125201478-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/span><\/p>\n<p><span style=\"color: #000000;\">Another important note when using eggs for foams is to consider things that will weaken or strengthen your foam, depending on your recipe and desired product outcome.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Salt<\/strong> generally weakens a foam and is something you should keep away from a foam.<\/span><\/p>\n<p><span style=\"color: #000000;\">When whipping egg whites, it is also important to ensure <em><strong>no fat, egg yolk or dish detergent<\/strong><\/em> came into contact with the egg whites, which all may prevent foam formation.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Sugar<\/strong> can both weaken and strengthen a foam, depending on the time of addition. If you add sugar before whipping your egg whites, this will weaken your foam. If you add sugar after you whip and get soft peaks, this will strengthen your foam!<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Water;<\/strong>\u00a0in small amounts can strengthen your foam, as well as increase volume.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>To prevent foam separation in final product:\u00a0<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">add thickening agents (starch, flour)\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">if you do not want to change the flavor of the product by adding starch, you can work with the ovalbumin (protein) in eggs<\/span>\n<ul>\n<li><span style=\"color: #000000;\">ovalbumin (main protein in egg whites)<\/span><\/li>\n<li><span style=\"color: #000000;\">relatively immune to beating therefore relatively useless in raw egg form\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">it is sensitive to heat\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">when raw egg white is cooked, ovalbumin doubles the reinforcement of eggs\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">also it allows excess moisture to evaporate, leaving the liquid to be into a stable solid\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #000000;\"><strong>Eggs and copper:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">unlike many other metals, copper can form extremely tight bonds with sulfur groups &#8211; preventing the sulfur from interacting and bonding with anything else<\/span><\/li>\n<li><span style=\"color: #000000;\">this means that by using copper with egg whites, the foam will stay glossy and never become grainy due to the fact that no other bonds can form with the sulfur groups in the eggs<\/span><\/li>\n<li><span style=\"color: #000000;\">similarly, without having to pay the expensive price of using a copper bowl (or copper powder) you can keep your eggs glossy and foamy, by using a small amount of acid<\/span>\n<ul>\n<li><span style=\"color: #000000;\">approximately 1\/2 tsp per 1 egg white<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">February 08, 2017 ||<\/span><\/p>\n<p><span style=\"color: #00ccff;\">Sugar, Sweeteners and Substitutes\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Three Basic Types of Sugar:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Glucose: This is the building block of life. It is essential for energy and body process&#8217;s.<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Fructose: Found in similar foods as Glucose, such as fruits. It is heat unstable, so it&#8217;s good for cold- sweetened beverages. It is also the most desirable for diabetics.<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Sucrose: Also known as table sugar. This has a lingering sweetness, and is made of 50% Glucose and 50% Fructose.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">What is Sugar used for?<\/span><\/p>\n<ol>\n<li><span style=\"color: #000000;\">to add sweetness to a variety of foods<\/span><\/li>\n<li><span style=\"color: #000000;\">to mask bitter or sour flavors<\/span><\/li>\n<li><span style=\"color: #000000;\">enhance food aroma<\/span><\/li>\n<li><span style=\"color: #000000;\">creates tenderness in baked goods<\/span><\/li>\n<li><span style=\"color: #000000;\">locks moisture into baked goods\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">Sugar substitutes and \u00a0HFCS:<\/span><\/p>\n<p><span style=\"color: #ffffff;\"><span style=\"color: #00ccff;\">Intensive sweeteners<\/span> include: Splenda, Stevia, Sweet N&#8217; Low and Aspartame. Most intensive sweeteners are sweeter than sugar, so they can be used in smaller amounts than regular sucrose.\u00a0<\/span><\/p>\n<p><span style=\"color: #00ff00;\">Sugar Alcohols: (sugar substitutes ending in -itol)\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">provide bulk, less kcals (because the body cannot fully digest it)\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">do not partake in browning reactions\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #00ff00;\">High intensity sweeteners: high sweetness and low kcal\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">often sweeter than sucrose, which means you can use smaller amounts, therefore leading to less kcal consumption\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">they do not have the ability to partake in the same reactions as sugar, leading potentially odd aftertaste, and slow registration of sweetness\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\">Canadian Diabetes Association (CDA) and recommendations for Diabetics and sugar intake:<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">diabetics can have up to 10% of kcals of a mixed diet coming from sugar (sucrose), eaten with other foods. <\/span>\n<ul>\n<li><span style=\"color: #00ff00;\">for example, it is not recommended for diabetics to eat sugar on its own, but having a (real sucrose) sugar cookie after dinner is okay in moderation.\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">Approximate conversion factors for sweeteners vs. sugars:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Stevia: 1tsp : cup sugar<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Splenda: 1\/4 tsp : cup sugar\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Sweet N&#8217; Low: 7tsp : cup sugar<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Aspartame: 24 packs : cup sugar\u00a0<\/span><\/p>\n<p><span style=\"color: #00ccff;\">Aspartame is HEAT UNSTABLE. This means that it is great to use aspartame in things such as iced tea or lemonaide, but it is not as useful in hot coffee drinks or hot cocoa.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Something else to keep in mind when using sweeteners to replace sugar is the bulk factor. If using splenda, for example, you may need only 1\/4 tsp\u00a0of splenda per 1 cup of sugar. This means you loose a lot of bulkiness within your recipe, which could change the product outcome. Try substituting various ingredients to get the bulk factor back.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">Natural sugar substitutes include: Honey, Agave Nectar, Bananas, Fruit Concentrate, Syrups and Molasses.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Often, with liquid sugar substitutes, when substituting the sugar in a recipe with a liquid substitute, \u00a0you need to decrease the amount of liquid in the recipe by 1\/4 cup per 1 cup of sugar. As well, it may require a decrease in cooking temperature, an addition of about 1\/4 tsp baking soda per cup of sweetener and keep in mind that when substituting a liquid sweetener for sugar, you may only need about 1\/2 cup &#8211; 2\/3 cup liquid sweetener : cup sugar.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Some potential benefits of using Honey instead of sugar:<\/span><\/p>\n<ul>\n<li><span style=\"color: #ffffff;\">honey, as a liquid, may have the added benefit of keeping your baked goods moist (but recall the tip to decrease liquids in recipe when substituting sugar for a liquid sweetener)\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">antioxidant phenol compounds present in honey may reduce staling in baked goods\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">honey is acidic, meaning it will react with baking soda to quickly leaven breads and baked goods<\/span><\/li>\n<li><span style=\"color: #ffffff;\">contains reactive, reducing sugars which accelerate browning reactions for desired color and flavor<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">Note:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">it may be easier to produce honey, true maple syrup, and agave as opposed to natural cane sugar because..<\/span>\n<ul>\n<li><span style=\"color: #000000;\">liquid sweeteners are taken directly from plants and trees and often don&#8217;t contain a lot besides \u00a0the water and the sugar\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">cane sugars, and other solid sugars are often mixed with tannins, pigments and more that causes it to require a refining process\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">HFCS:<\/span> <span style=\"color: #00ff00;\">High Fructose Corn Syrup<\/span> &#8211; <span style=\"color: #ffffff;\">Something to keep in mind&#8230;<\/span><\/p>\n<p><span style=\"color: #ffffff;\">HFCS can be found in a few varieties, the most commonly used is HFCS 55. This has 55% Fructose, which worries many people and causes them to stay away from it. In reality, HFCS is not much different in terms of composition of sugar then regular table sugar: surcose. So, you can decide for yourself if this needs to be completely avoided and cut out, or is okay in moderation!<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.blogs.ubc.ca\/cashewcarla\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-5 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_103827-300x169.jpg\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_103827-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_103827-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_103827-1024x576.jpg 1024w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20161227_103827-624x351.jpg 624w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"color: #000000;\">Invert Sugar:<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">when sucrose is heated and mixed with an acid<\/span><\/li>\n<li><span style=\"color: #000000;\">what forms is a syrup that is 75% glucose and fructose, 25% sucrose\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000080;\">Caramelization:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #000080;\">heat transforms odorless, colorless, sweet sugar into a variety of compounds and turning it a dark brown color with different aromas<\/span>\n<ul>\n<li><span style=\"color: #000080;\">\u00a0how?<\/span>\n<ul>\n<li><span style=\"color: #000080;\">mix sucrose (table sugar) with water and boil\u00a0<\/span><\/li>\n<li><span style=\"color: #000080;\">boil until all water has boiled off (keeping at a moderated heat to prevent burning the sugar)\u00a0<\/span><\/li>\n<li><span style=\"color: #000080;\">we boil until all the water is boiled off in order to enter a phase change\u00a0<\/span><\/li>\n<li><span style=\"color: #000080;\">when caramel color has been established, quickly transfer to a water bath to avoid over heating which may result in a bitter flavor<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\">Tooth decay related to consuming sugars?<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">streptococcus (which we see in the making of yogurt and cheese) is a bacteria that feeds on starches in the mouth which can be from foods that contain the starches\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">eventually, plaque buildup with improper oral healthcare can lead to tooth decay as the streptococcus feeds on starches\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">some potential tooth decay inhibitors include:<\/span>\n<ul>\n<li><span style=\"color: #000000;\">chocolate<\/span><\/li>\n<li><span style=\"color: #000000;\">coffee<\/span><\/li>\n<li><span style=\"color: #000000;\">tea\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">cocoa\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">cheese\u00a0<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">\u00a0February 05, 2017 ||<\/span><\/p>\n<p><span style=\"color: #00ccff;\">What is GLUTEN? And it&#8217;s functions in flour.\u00a0<a href=\"https:\/\/www.instagram.com\/cashew.carla\/?hl=en\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-93 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174554-e1486954062571-169x300.jpg\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174554-e1486954062571-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174554-e1486954062571-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20160711_174554-e1486954062571-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/a><br \/>\n<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Gluten, it has been a very popular word over the last few years. I too, have tried &#8220;gluten free living&#8221; for a while (because why not, right?) but no longer follow it. I enjoy all foods (in a vegan diet) within moderation. During a similar time frame of gluten being a hit new diet, some news about celiac disease had started appearing. This is a very real, very serious digestion disorder, where your body is unable to absorb MANY nutrients due to the inability to absorb gluten. It comes with a variety of symptoms, differing for each individual. It requires a life long gluten free life.<\/span><\/p>\n<p><span style=\"color: #ffffff;\">But what is gluten?<\/span><\/p>\n<p><span style=\"color: #00ff00;\">Gluten is a PROTEIN <\/span><span style=\"color: #ffffff;\"><span style=\"color: #00ccff;\">made up of Glutenin (providing elasticity by combining sulfur groups of adjacent proteins and interacting with oxidizing agents) \u00a0and Gliadin (providing plasticity) .<\/span><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><em><strong>Elasticity:<\/strong><\/em><\/p>\n<p>This is the proteins and flours ability to convert back to its original shape after it has been stretched.<\/p>\n<p><em><strong>Plasticity:<\/strong><\/em><\/p>\n<p>Is the ability for the gluten and the dough (or batter) to stretch and form shapes without breaking.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #333399;\">Gluten is a primary protein in a variety of grains and has many important functions in flours. In flour, it provides elasticity and plasticity to dough&#8217;s, batters and dishes. An important step in developing gluten is kneading. If you&#8217;ve ever made a bread, you might know what kneading is. It is essentially three steps, where you take your dough, press and turn it a few times. Without sufficient kneading, your gluten may be under developed and you may get a dough with an uneven \u00a0distribution of air bubbles. Kneading is important as it helps properly align and arrange gluten molecules into a desired orientation for rising.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">Do all flours have the same amount of gluten?<\/span><\/p>\n<p><span style=\"color: #000000;\">No.\u00a0<\/span><\/p>\n<p><span style=\"color: #000000;\">Flours that are low in gluten:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">cake flour, pastry flour and all purpose flour: these are great to use in recipes that you want a tender, baked product\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">instant flour: this is great to use when your desired product should be tender (such as in pastries), also great to use in thickening sauces\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">Flours that are great for those gluten-free or people in your lives:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #000000;\">teff<\/span><\/li>\n<li><span style=\"color: #000000;\">millet<\/span><\/li>\n<li><span style=\"color: #000000;\">sorghum<\/span><\/li>\n<li><span style=\"color: #000000;\">buckwheat<\/span><\/li>\n<li><span style=\"color: #000000;\">quinoa\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">rice\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">amaranth\u00a0<\/span><\/li>\n<li><span style=\"color: #000000;\">corn\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\">A general rule of thumb is that the higher the protein content of a gluten containing flour, the higher the proportion of gluten. For example, whole wheat flours are higher in protein than all purpose, white flours. This means that whole wheat flours have LESS gluten than white, all purpose flours.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Gluten within a dough can be minimized by minimizing mixing (which develops gluten) and adding some acids (such as vinegar, sour cream or buttermilk) or adding some cornstarch.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">That being said, gluten is NOT \u00a0a bad protein. It is only harmful to people with celiac disease, and otherwise does not need to be avoided. If you think you may have celiac disease, it is best to go get tested instead of eliminating gluten from your diet.\u00a0<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-94 alignleft\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_184023-e1486954073464-169x300.jpg\" alt=\"\" width=\"169\" height=\"300\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_184023-e1486954073464-169x300.jpg 169w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_184023-e1486954073464-768x1365.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170104_184023-e1486954073464-576x1024.jpg 576w\" sizes=\"auto, (max-width: 169px) 100vw, 169px\" \/><\/p>\n<p><span style=\"color: #ffffff;\">What else is in flour besides GLUTEN?<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">Gluten: Elasticity and Plasticity\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Starch : This is important for providing volume, structure and tenderization to the dough or batter\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Enzymes: Important for feeding the bacteria. The sugars within the flour are only sufficient to feed the bacteria for a short period of time. Enzymes extend the period of time for feeding bacteria\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Fats: Though there is only minimal fat within flour, it is still important for enhancing tenderzation, stabilize cell walls, prevent pre-mature cell wall rupturing and increasing the shelf life by decreasing staling.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">On the topic of flours, we can discuss a few types of dough&#8217;s and batters.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">First of all, what is the difference between a dough and a batter?\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Dough: \u00a0Have about 2-4x less water than batters. The water they do contain is often bound, not free. Also, dough&#8217;s can be manipulated and mixed by hand, whereas batters are pour able.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">Some common types of Dough and Batters:<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">Cakes<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Muffins<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Biscuits<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Cookies<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Quick breads<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Griddle cakes: pancakes, waffles, wafers and crumpets<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Crepes<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Popovers<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Cream Puffs<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Fried Dough&#8217;s<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #cc99ff;\">&#8212;&#8211;&gt; Cakes:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">These are often THICK batters. They use a variety of ingredients, including eggs, milk, sugar, flour and oil.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">The Cake Method:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Traditional (dense cake) \u00a0vs. Quick (soft cake)\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Steps:<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">cream your plastic (solid) fat<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix in vanilla and sugar\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix in your eggs<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix dry ingredients in a separate bowl<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix wet ingredients in a separate bowl<\/span><\/li>\n<li><span style=\"color: #ffffff;\">alternate adding the wet and dry ingredients into the fat- sugar- egg mixture. End with your dry ingredients<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix only until incorporated, ensuring not to over mix.<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #ffffff;\">Quick method:<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">sift dry ingredients<\/span><\/li>\n<li><span style=\"color: #ffffff;\">add fat, liquid, vanilla extract and stir<\/span><\/li>\n<li><span style=\"color: #ffffff;\">beat in eggs with remaining wet ingredients, beat for 2-3 minutes<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #ffffff;\">Cakes can use a variety of leaveners, including chemical leavening agents such as baking powder and baking soda<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #00ff00;\">What would happen if you were to substitute oil for butter in your blueberry cake?\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"color: #00ff00;\">often, cakes utilize plastic (solid) fats, such as butter or margarine\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">this is important for air bubble expansion and ultimately resulting in a lighter, airy\u00a0product\u00a0<\/span><\/li>\n<li><span style=\"color: #00ff00;\">when you substitute oil for your plastic fats, your end product will likely be more dense, because of the oils inability to help air bubbles rise and the reduced mechanical leavening<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #cc99ff;\">&#8212;&#8211;&gt; Muffins<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Thick batters, often requiring pouring. It is important to ONLY mix muffin batter minimally to decrease the amount of gluten development, in order to create a soft, tender product.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">The Muffin Method:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">The muffin method is often used for quick breads such as biscuits, biscottis\u00a0and scones. It uses a chemical or mechanical leavening agent.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Steps:<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">mix dry ingredients<\/span><\/li>\n<li><span style=\"color: #ffffff;\">mix eggs with liquid fat<\/span><\/li>\n<li><span style=\"color: #ffffff;\">add liquid mixture into dry mixture and blend just until dry ingredients are moistened.\u00a0<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #cc99ff;\">&#8212;&#8211;&gt; Biscuits<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Steps:\u00a0<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">cut solid fat into dry ingredients until you get approximately &#8216;rice particle&#8217; sizes of dough<\/span><\/li>\n<li><span style=\"color: #ffffff;\">add liquid ingredients all at once\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">stir dough until there are no more dry particles\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">knead dough 15x\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">roll out dough and cut into desired shapes\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #ffffff;\">You cut your fat in, in order \u00a0to minimize gluten development and produce a flaky, tender product\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #cc99ff;\">&#8212;&#8211;&gt; Cookies<\/span><\/p>\n<p><span style=\"color: #ffffff;\">use air bubbles and baking soda as a leavener, they are high in SUGAR and low in WATER.\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">there are a variety of cookies including bar, box, drop, rolled. <\/span><\/p>\n<p><span style=\"color: #ffffff;\">basic ingredients: sugar (provides crispiness), fat (provides chewiness) and eggs (which provide a cakey texture).<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n<p><span style=\"color: #ff99cc;\">\u00a0February 02, 2017 ||<\/span><\/p>\n<p><span style=\"color: #99ccff;\">A &#8220;How to&#8221; on: Making your own sauces and dressings&#8230;<\/span><\/p>\n<p><a href=\"https:\/\/www.youtube.com\/channel\/UCXeFc2Po6hE943e8NH_YuHw\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-67 size-medium\" src=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170103_145732-300x169.jpg\" width=\"300\" height=\"169\" srcset=\"https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170103_145732-300x169.jpg 300w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170103_145732-768x432.jpg 768w, https:\/\/blogs.ubc.ca\/spoonready\/files\/2017\/01\/20170103_145732-1024x576.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"color: #ffffff;\">Making your own Dressings is not only easy, but it&#8217;s cheap and delicious. It allows you to try new things and experiment. Besides all that, the best news yet is that even if you &#8216;break your sauce&#8217; you can repair it, no problem!<\/span><\/p>\n<p><span style=\"color: #ffffff;\">There are three basic rules to follow when making your own sauces and dressings. but first we need to understand the basic science behind what goes into dressings. Salad dressings for example, are usually a mix of something with water (continuous phase, maybe a balsamic vinegar) and an oil (the dispersed phase, maybe olive oil). As well, dressings usually have some sort of emulsifier, allowing the two phases to mix. This is necessary because normally water and oil DO NOT mix. due to oil&#8217;s hydrophobic (water hating) properties. If you want your dressing to remain emulsified, and not split into water and oil, you can also add a stabilizer, to hold a stable emulsion. This can be something such as a starch, some pulverized plant tissue, or mustard.<\/span><\/p>\n<p><span style=\"color: #ffffff;\">When making a dressing, it is best to add your continuous phase into the bowl first. Then, add your emulsifier, for example egg yolk or soy lecithin. Next, add your dispersed phase. Mix and enjoy.<\/span><\/p>\n<p><span style=\"color: #ffffff;\">What about \u00a0the three basic rules?<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">Add your continuous phase FIRST. If you add the dispersed phase first, you will have a hard time dispersing your continuous phase.\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Add the dispersed phase gradually. This is important because normally, these two phases would repel each other, so adding slowly will help them disperse more evenly.\u00a0<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Keep note of the proportions of the continuous and dispersed phases. The volume of the dispersed phase shouldn&#8217;t be more than 3x the volume of the continuous phase. For example, adding 1\/3 cup of vinegar to 1 cup of olive oil!<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #ffffff;\">I BROKE MY DRESSING, NOW WHAT?<\/span><\/p>\n<p><span style=\"color: #ffffff;\">Don&#8217;t panic! Breaking emulsions is a common situation and it can easily be fixed, two different ways.<\/span><\/p>\n<ol>\n<li><span style=\"color: #ffffff;\">\u00a0Blend all ingredients together- your emulsion should be repaired!<\/span><\/li>\n<li><span style=\"color: #ffffff;\">Prepare another continuous phase, mixed with an emulsifier and a stabilizer. Mix slowly into the broken emulsion. Your emulsion should now be fixed!<\/span><\/li>\n<\/ol>\n<p><span style=\"color: #ff99cc;\">Remember to not heat your emulsified sauce too high, \u00a0not to cool it too low and to have fun!<\/span><\/p>\n<p><span style=\"color: #ffffff;\">References:<\/span><\/p>\n<p><span style=\"color: #ffffff;\">McGee, Harold. <i>On food and cooking<\/i>. London: Unwin, 1986. Print.<\/span><\/p>\n<p>&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n","protected":false},"excerpt":{"rendered":"<p>March 09, 2017 || PASTA. use large amount of water to allow for pasta expansion (about 1L water per 100g pasta) when pasta reaches a boil, add 1 tbsp salt most of the salt will be drained away with water, but enough will remain on the pasta to season it efficiently add pasta slowly into [&hellip;]<\/p>\n","protected":false},"author":39707,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-2","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/pages\/2","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/users\/39707"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/comments?post=2"}],"version-history":[{"count":43,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/pages\/2\/revisions"}],"predecessor-version":[{"id":177,"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/pages\/2\/revisions\/177"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/spoonready\/wp-json\/wp\/v2\/media?parent=2"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}