In collaboration with DR. NOR HAIZAN OF UPM MEDICAL SCIENCE.
There is an ongoing war involving fat and cholesterol in the nutritional science world, a dispute between mainstream believers and a rising clan of debunkers. The whole hypothesis of the fat and cholesterol regime is guarded and protected by the solid fortress of sophisticated scientific jargon and any attempt to break through the fortification will result in one being bombarded with complicated scientific terminology. For the truth seeker however, getting familiarized with the terminology is the beginning step toward starting your journey into understanding this complex but pertinent debate.
Eggs are an integral ingredient in a lot of pastry and cakes, contributing to the fluffy and spongy texture of cakes. It is important to understand the basic science every time you bake a cake. Egg whites are the most versatile and complete naturally occurring protein source. When you whip the egg whites, you are disrupting the protein and the volume of the beaten whites increase up to eight times. Whipping or whisking introduces air into egg whites and the air is surrounded by liquid. Egg protein is made of coiled up amino acids strung together because the individual amino acids have electrical charges. When egg whites are beaten, the beating action stretches and uncurls proteins, causing the proteins to form elastic films around air bubbles and essentially trapping them – this is what we refer to as foam.
Remember how we’ve been told repeatedly to wash our hands frequently? The idea behind this is to remove from our body any potential pathogens (bacteria, viruses and parasites) that we may have come into contact through touching objects and people around us, or through droplets that have been released into the air when someone sneezes. Indeed, bacteria can be spread around and transmitted through multiple ways in the environments that we live in. The bad ones can cause diseases or spoil food, and can sometimes be life-threatening. Despite of the bad, there are the good ones that sometimes we have forgotten about. Good bacteria are not only important to our health but can also have an impact on our diets and lifestyles.
Frozen products comprise one of the largest sectors of the food industry and its value is going in no other direction but upwards. According to a study by Grand View Research, the international market size exceeded USD250 billion in 2015, with Asia Pacific coming on top as the region to undergo a record compound annual growth rate of 5% over the next eight years.
By volume, nitrogen makes up 78.1% of the earth’s atmosphere, making it the most abundant uncombined element. Biologically, nitrogen occurs in all organisms, primarily in amino acids (and thus proteins), in the nucleic acids (DNA and RNA) and many naturally occurring stimulants, such as caffeine and morphine which act on receptors of animal neurotransmitters.
For all we know in life, cooking has always been a practice of preparing food predominated to high temperatures that chemically alter its taste, colour, and texture of the ingredients. The options have always been circulating between roasting, deep frying, pan frying, braising and such. However, as the world evolves, so does the art of cooking. Welcome to the world of molecular gastronomy: where dry ice meets cooking.