I’m Just a Mom, Not the School Food Police
Houston, we have a problem. Parents approach me all the time, thanking me up and down for working so hard to improve our school food. They are tickled pink about our new salad bar (launching this week) and they love that we are bringing in more freshly prepared foods and less processed junk. But then
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I’m Just a Mom, Not the School Food Police
Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast, and it is not filtered before bottling
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Baking with hefeweizen yeast
The Harvard School of Engineering and Applied Sciences (“SEAS”) and the Alícia Foundation have developed a new General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter” . The class is limited to currently enrolled Harvard undergrads, but the general public will have an opportunity to attend topic-related public lectures given by the guest chefs and faculty affiliated with the course
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Public cooking lectures at Harvard
An old friend of mine just told me that her 10 year old daughter started a blog about a Kid’s Life in Oakland. After reading her first post, I knew that I wanted to share her writing with you.
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What’s Cooking with YOUR Kids: Adventures in Eating, by Winky Jones, age 10
Full Belly Farm. Those three little words make my stomach rumble. When I saw some of their beautiful golden potatoes the other day, I brought some home, even though I wasn’t sure how I would use them. The new issue of Martha Stewart’s Everyday Food Magazine was in the kitchen, and my daughter pointed out
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Potato Gnocchi – A Fun Cooking Activity with Kids
Welcome to the 2010-2011 school year! Just like last year, you can count on me for updates on San Rafael’s efforts towards school lunch reform. We’ll also chat about other food issues facing our students, including the largely ignored wellness policy at our schools. As usual, I am all for transparency, and will openly share
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The Salad Bars Have Landed – School Lunch Reform in San Rafael
Lee la versión en español We’re trying something new here at GovGab – once a month, I’ll review a recipe from the government. Think Julie and Julia . Our first recipe is from FDA’s Office of Women’s Health : Diabetes Recipe Cards (also available in Spanish ).
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Rate this Recipe: Grilled Shrimp
I love today’s story from Laura at the Spiced Life. Her trepidation is something we can all relate to and I am so grateful for her honesty! When I first spoke with Michelle about doing a guest post on her fabulous blog about cooking with my kids, I automatically assumed I’d be baking. My kids
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What’s Cooking with YOUR Kids – Beyond Baking…and Shrimp Heads
Leave it to my friend Melissa from Little Locavores to call it like it is. We were together on the White House lawn at the launch of Michelle Obama’s Chefs Move to Schools campaign, and were two of the only people who expressed concerns over the sustainability of the program. She was a little more
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Realistic Kid-Friendly Menu Plan for the Week
My kids joined me today as I did a cooking demonstration at a health fair in San Francisco, sponsored by Senator Leland Yee. While my daughter helped me prep some of the vegetables, my son ran around with the Flip video camera, catching some of the action. I did my best to edit the video
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Cooking with Kids Demo at the Noriega Street Health Fair
Cream chargers containing 8 g of nitrous oxide each (N 2 O) to be used with an iSi whipper for whipping cream, making foams/espumas or pressurized infusions. A little more than a week ago Dave Arnold posted a great, new technique : pressure infusion using a conventional iSi whipper ! Just think of it – the whipper has been around for decades, and years a go Ferran Adrià pioneered it’s use for espumas.
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Wonders of extraction: Pressure
On a recent farmer’s market tour with my students, we talked to a woman from the Strauss Family Creamery. Here, she tells us about one of the unique ways that their farm is sustainable. Instead of methane being released into the atmosphere as pollution, they use it for power! Check it out: I’d love to
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Sustainable Farms – Methane as Power not Pollution
I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered the complete periodic table of elements, and have even started to update some of their previously posted videos. There are also thematic videos as well as videos covering specific molecules appearing now.
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TGIF: Food related “Periodic videos”
In my 6 years of teaching children to cook, I have encountered countless parents who wistfully express their desire that their children would eat more vegetables. After a few classes, those same parents enthusiastically report that their kids are eating better and are more open to tasting new foods. What’s the secret? Nothing surprising –
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Teaching Knife Skills to Kids and Suggestions for Cutting Tools
The website to accompany Modernist cuisine is up now. It showcases stunning pictures and example pages, the complete table of contents available in pdf format , details on the exceptional printing quality ( stochastic screening and wide gamut inks in case you wondered…) as well as introductions to each volume: History and fundamentals , Techniques and equipment , Animals and plants , Ingredients and preparations , Plated dish recipes – and each page of these pages has additional pictures.
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Modernist cuisine website up
Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed an “egg coffee” – coffee prepared with an egg ! I have never heard about it here in Norway, but the fact that it’s popular among Americans of Scandinavian origin in the Midwest suggests that it could be something immigrants brought with them from Norway (feel free to fill me out on the historic origins of this!).
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Norwegian egg coffee
In addition to Modernist Cuisine and Keys to Good Cooking there are so many new books appearing this fall, so to save you from too many blog posts I’ve collected them here in a single posting. These are all books that I find interesting from my popular food science perspective combined with a strong interest for the actual cooking! The books are, in order of appearance: Sous Vide for the home cook (already available) by Douglas Baldwin Long time followers of Khymos will remember Douglas Baldwin whom I interviewed in 2009.
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Interesting books to appear in 2010
I missed this event last year, so I was looking forward to attending it very much. Lots of food, interesting crafts……………….what could be a better day out for a foodie who enjoys the odd bit of kniting and cross-stitch? Well, to be honest, just about anything.
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Argyll & Bute Food and Craft Fair 2010
“Flameless Digital Induction Cooking System” from Metro Ortem Ltd Metro Ortem Limited India’s leading manufacturer of all type of fans has come up with its latest innovation, Ortem Sogo Digital Induction Cooking system in collaboration with Sogo of Europe. It uses Induction Heating (I.H.) technology for quick and uniform heating which is notably more energy & cost efficient form of cooking. And by using less energy your monthly cooking costs will markedly decrease
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Ortem Sogo – The new style of cooking
Harold McGee, author of the seminal On food and cooking: The science and lore of the kitchen (which is one of my favorite non-recipe books for the kitchen) has done it again! The book Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes is to appear in October, but is already available for pre-order as I write. The book is one step closer to the kitchen and the actual cooking than On food and cooking. In a mini Q&A with NY Times in 2008 Harold McGee said the following: “I’ve heard from many cooks that while they value the scope and depth of “On Food & Cooking,” when they need practical help with a specific technique or ingredient it’s often hard for them to locate the information.
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New book from McGee: Keys to Good Cooking