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Do a Dollop of… Cilantro

In # 9: Molecular Gastronomy by KelseyLeave a Comment

Although I think that the majority of molecular gastronomy food products are rather unusual and unappetizing for that matter, one of the recipes that really caught my attention was how to make cilantro foam. I am self proclaimed cilantro lover and I am all for doing things the conventional way by adding whole cilantro pieces to foods like salsa, burritos, and tacos. However, when you decide to take a food that is perfectly fine the way it is and transform it into something with an entirely different texture and look, I get a little weirded out. A common ingredient in the preparation of molecular gastronomy foods is gelatin, which is used in the preparation of cilantro foam. Here is the recipe: 1 cup water ¾ cup chopped cilantro 1 pkg gelatin powder 1 Tbsp cold water Preparation: In a small saucepan, bring water to a boil. Add cilantro, cover and remove from heat. Let stand for 15 minutes, then purée in a blender or food processor. Strain through a fine sieve lined with cheesecloth, and set aside. Sprinkle gelatin powder …

KelseyDo a Dollop of… Cilantro
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Food Safety

In # 8: Food safety: who is responsible? by KelseyLeave a Comment

I definitely think that when it comes to cooking meats, the consumer should be held responsible if someone were to get food poisoning. I don’t think that there is much the industry can do to insure that 100% of all meat produced is free of any organisms that can cause the consumer to become sick. If the instructions are followed correctly and the meat is brought to the correct temperature, there most likely wouldn’t be any problem. I think that it is the consumer’s responsibility to practice cooking techniques that prevent cross-contamination and the undercooking of meats. When it comes to processing the meats, the company that handles the meats should definitely do everything they can to make sure that they are putting out the best product that they can. It is not like the meat industry doesn’t care about whether their meat is safe or not. According to the New York Times, the beef industry alone spends $350 million a year to ensure that they put out the best product possible. People could make the argument that they could …

KelseyFood Safety
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Mandatory GMO Labeling

In # 5: Labeling GMOs by KelseyLeave a Comment

I think that the labeling of GMOs should not be mandatory. Since there have been no credible studies published that show that they are in any ways harmful, why waste the time labeling them? Mandatory labeling needs to be required for listing items that provide significant product information, such as possible allergens and nutritional information, and not for items that are scientifically proven to be safe. Over 2000 studies have been published that have shown how biotechnology does not pose a threat to the health and well being of the people who consume genetically modified organisms. I understand that people would like to know what is in their foods, but maybe if they were more educated about GMOs, they wouldn’t care as much if GMOs are present in the foods that they eat on a regular basis. People always talk about having “the right to know” what is in their foods, but I think that they also have the right to choose other products that are not genetically modified, such as organic foods. Also, food labels are meant to give …

KelseyMandatory GMO Labeling
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Combating Obesity

In # 2: Junk Food Dissuasion by Kelsey2 Comments

Without a doubt, obesity is a prevalent issue in many countries, especially in the United States. Obesity can be thought of as an imbalance between calorie consumption and physical activity. In the past, someone being overweight or obese meant that they were well off and able to put food on the table in times when food was scarce. Interestingly enough, in today’s society, studies have shown that the poor are more susceptible to becoming obese. According to the American Diabetes Association, people who live in counties where more than one-third of the residents live below the poverty line have obesity rates that are 145% greater than people in wealthier counties. This trend may be attributed to the fact that foods that have little to no nutritional value are significantly cheaper than foods that are healthy, such as fruits and vegetables. When shopping for food on a low budget, people want to get more for their money so they spend it on foods that aren’t always good for them. Instead of preparing whole meals, it is cheaper and easier to run …

KelseyCombating Obesity
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You Are What You Eat

In # 1: You are what you eat by Kelsey1 Comment

Over the years, my diet and food habits have changed dramatically. Like any other kid, I enjoyed eating macaroni and cheese, I steered clear of anything that looked remotely green and leafy, and I thought ice cream should be considered an appropriate meal. I was relatively a picky eater. As I got older, my pickiness wore off and I became more open to trying foods that were new to me and different from what I knew I liked. Nowadays, I’ll eat pretty much anything. When I think about what aspect of my life has influenced my eating habits the most, I immediately am drawn to my family. Food has always been a way for us to connect, and some of my greatest memories come from us cooking together or eating together around the dinner table. My family is the epitome of a traditional family, and eating at least one meal a day together is a given. My grandmother is an exceptional cook, and I remember her always letting me help her in the kitchen. Family tradition plays a substantial role …

KelseyYou Are What You Eat