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Carbonated Mojito Spheres

In # 9: Molecular Gastronomy by Madeline1 Comment

I’ve heard of molecular gastronomy before and I find it so interesting! On the cooking show Chopped, some of the chefs use this technique minimally to make foams or thicken sauces. I like both the visual and practical uses of it. The first recipe that caught my eye were these carbonated mojito spheres. I think the mixology industry could really use molecular gastronomy to their advantage since there are so many ways to present beverages other than a homogenous liquid. The main process to make these treats is called reverse spherification. You need a sodium alginate bath and a liquid with a high calcium content. The bath is made by simply blending together water and sodium alginate. It is likely that unwanted air bubbles will form during this process, so the bath needs to sit in the fridge overnight so they can settle out. The liquid that will undergo spherification does not have to have a naturally high calcium content because Calcium Lactate Gluconate will be added to ensure it is high. This liquid needs to be mixed well and …

MadelineCarbonated Mojito Spheres
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How safe can we really get?

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

Food safety is obviously a big concern in the united states and around the world. There are a lot of people to feed and everyone has a different response to bacteria or other possible food contaminants. When people get food poising from restaurants I think the first person they blame is the chef or the staff. There are a lot of ways food can become contaminated in a restaurant other than incorrect preparation. A lot of people are involved in the making of one plate of food. It’s hard to say where the issue came about. The sauce could have been made the day before and the side dish made by another person while the meat was butchered by one guy and cooked by another. This topic makes me think of the movie Contagion. It is about an epidemic that starts to take over the whole word. It originated from an unsanitary kitchen in Thailand, I believe, and started to spread by the simplest form of contact: a handshake. While this is a seemingly rare case it can easily be prevented …

MadelineHow safe can we really get?
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Clean Water is Essential

In # 6: Sustainability by MadelineLeave a Comment

According Ecolab‘s main website, they are “the global leader in water, hygiene, and energy technologies and services.” You probably come into contact with this company one or more times every single day. They are in charge of a huge portion of hygiene products like hand soap, toilet paper, cleaning products, and medical chemicals. Their main goals as a company are to have clean water, abundant energy, safe food, and healthy environments. Ecolab owns a smaller company called Nalco which deals with primarily water and waste treatment. Clean water is obviously necessary for life and used by every single large corporation, every single day. Nalco is working on developing ways to reduce water waste and clean the water to reuse it within the company. There are 11 water management technologies that Nalco uses just to help eliminate water waste and lower usage! One of these technologies is called the 3D TRASAR Water Saver. This piece of equipment reduces water waste by concentrating the cycles of the water cooling unit. The new technology optimizes the production of the system so that it cools …

MadelineClean Water is Essential
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GMO labeling is unnecessary

In # 5: Labeling GMOs by MadelineLeave a Comment

I don’t think labeling GM foods should be required. There are so many types of genetically modified foods and it would be extremely difficult to decide what is and is not considered a GMO. For instance, in class we briefly talked about GM corn and the corn oil that comes from that corn. The part of the corn that is genetically modified does not show up in the oil. So does this mean if a food product contains the corn oil it must be labeled as containing GMOs? If it were to be a food requirement there would be a lot of nitpicking happening over every single ingredient. It would be a waste of time that could be spent elsewhere. If GMO labeling is required, I think it will scare customers because the average person doesn’t fully know what that label means. It sounds like a scary thing that someone wouldn’t want to put in his or her body. It’s misleading to the customer because GMOs are not necessarily bad. Certain GM foods may be worse than others, but generally …

MadelineGMO labeling is unnecessary
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Do you know where your food comes from?

In # 1: You are what you eat by MadelineLeave a Comment

Starting from a young age my parents always made me try new things and allowed me to explore different food options. There’s no way I was going to be a mac n cheese and pizza kind of kid. I have always been an adventurous eater, since I grew up over seas in Europe. At age four my family was relocated to Pisa, Italy for my dad’s job. As you can imagine, the culture and food preferences there are much different as they are in the states. I remember walking to school with my mother and stopping at a bakery every morning to buy fresh baked focaccia and ham and cheese sandwiches. ­I was also that kid who would do pretty much anything when dared to. This led me to one day eating shrimp eyeballs and actually like it. (I don’t do this anymore.) Fast-forward a few years to middle school and I started to really enjoy cooking and eating interesting and fancier foods. I hated cafeteria food and would pack my own lunch for school everyday. A typical sack lunch …

MadelineDo you know where your food comes from?