Food Science and Molecular Gastronomy
I had an extravagant passion for teas when I was in elementary and intermediate school. I didn’t stand milk, I found it sickening. Instead, I was in love with tea and I can’t help collecting those loose in the Twining’s cans. Besides the unmissable “English Breakfast”, I wasn’t able to separate from my beloved “Jasmine” and from the classic “Earl Grey”, my favorite, I must say.
Read MoreSpeaking about fruit, I thought about banana bread. A while ago, encouraged by a friend, I tried a "healthy" version with half doses of sugar and butter...bah, forget it. I will share, instead, the recipe of my colleague, it's excellent, you won't regret it :) You can find it on my old blog.
Read MoreThere is the diffused and erroneous belief that sugars “naturally” contained in juices are of higher nutritional quality than those sold in packages, in every grocery store. When I speak about juices, I mean those obtained by squeezing or homogenization, without sugar added. The misunderstanding is always due to the bogus belief that, for example, the sucrose “naturally” contained in fruit is healthier than the commercial one (“industrial”). Based on this belief, marketing has built fruitful campaigns that have increased the profits of many companies, but didn’t significantly change the life of consumers. Please, follow me. The discussion is long and I will probably annoy you the chemical part of the story.
Read MoreEnjoy your holidays! :) I will be back in two weeks...
Did you try the vegan mayo? When I tested the alternative mayos, I was breaking my neck on how to do a vegan one. If you read my post on mayo, you might know that it is an oil in water emulsion, whose formation requires some emulsifiers (e.g. lecithin and/or egg’s emulsifying proteins). But vegan people do not eat eggs! Substituting them with gelatin, which contains emulsifying proteins, is not an option because it is extracted from animal tissues. How can we do, then? Which food of vegetable origin contains lecithin and/or emulsifying proteins?
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