Friday, April 18, 2014

Garlic lemon roasted chicken breast w/parmesan mashed potatoes

   A lot of people fear cooking chicken breast. Not so much of the salmonella, but making their chicken breast dry and useless.
    this recipe is a for sure way and gurantee that your chicken breast will stay moist and juicy ;)

Thursday, February 6, 2014

New Youtube Channel

Hey! if you want to see my videos on youtube my user name is

AGLvlogs

Not only do i do recipes, i will also do food science videos as well.

Please subscribe and support :)

thank you!

Tuesday, December 31, 2013

Chicken vs beef



As omnivores meat is essential for our diet. (though now-a-days vegan, vegetarian lifestyles are around). We eat all types of different animals, from different types of bird, fish, cattle etc.

When you eat a piece of meat, you tend to know what you are eating without questioning what kind of meat it is, especially if its a cut of beef versus chicken.

In the grocery stores you can clearly see the difference between beef and chicken, the color, the cut and the texture. It is all different yet it is still meat..aka muscle of an animal.

There is a couple of reasons why chicken and cattle look different when butchered.
Mainly it is all about functionality of how the animal moves.


Chickens have quick sudden movements. They require a muscle that will help them jolt from place to place, sqiftly move their feet, and move their bodies. This sudden burst of energy is the process of burning glycogen as energy in the body. As glycogen is metabolising, blood is running through the body of the chicken. Here blood is carrying elastin, which gives the white color of the chicken meat.

Cattle have a more prolong movement. They move steady, but for long periods of time. They require a muscle that can slowly burn energy throughout the day. Instead of glycogen like the chickens, cattle rely on the burning of fat, since its 2x more than glycogen, and takes longer to burn. This is also the reason why beef have "marbling" or fat not only around but in the muscle.
The reason why the meat is red, is because of myoglobin, which like elastin, flows with the blood all around the muscle.


Monday, December 23, 2013

Graze Box Review


I recently stumbled upon "GRAZE.com" which is basically one of those boxs that you subscribe to, and every two weeks/month you get a box. Many people have subscriptions to magazines or daily boxs for beauty supplies. However what i love about the graze box is that...it's a box filled with..
FOOD
Every two weeks, im given a box filled with four HEALTHY, portion controled snacks.
Not only these snacks are healthy, but they are yummy.
Of course there are some snacks i do not fancy, you actually have a choice on the graze website to say
"Yay or nay, to some of the snacks"
The boxs are consistent, and clean every time they are sent. 
and each box is different each time(which i love).

I am NOT SPONSERED by this company, i truly LOVE this company, and want to spread the word.
Its rare for me to RAVE about a food product that is out on the market.
So far, i love Graze.com.
i highly recommend trying them out.






Last christmas... i ate all my carbs



      After eating a whole ton of carbs during christmas, new years will just be around the corner. With every new years, comes a ton load of new years resolution, which includes EXERCISING more.

With the fully new plan to exercise, you decided to run in a half marathon. For training not only you have to eat protein to help your muscle growth, but a healthy carb diet to give you proper energy.
But have you ever wondered why eating carbs, give your body "Fuel"?

This is a long and complicated process but, in simpler terms

CARBOHYDRATES=MONOSACHARIDES 

Monosacharides are single sugars, in this case our bodies turn carbs into glucose.
This glucose goes through a cycles called "cellular respiration"

Cellular respiration has three main steps
1.)glycolysis
      This is were the glucose transform into a pyruvate

2.)oxidation of pyruvate
        Our body naturally takes pyruvate and metabolizes it, into something called NADH and FADH

3.) chemioosmosis and electron transport chain
        NADH AND FADH gives their "H" (hydrogen) to help electrons move, though a transport chain.

         The result of this cycles produces alot of ATP (adenine triphosphate). Which is energy that is neded for our cells to function. Hence the given energy to all your body to fully function in your new years resolution.

Friday, November 8, 2013

Take the stage you "BALLER"



     Though halloween has passed, and the supermarket shelves have cleared from the overwhelmingly amount of colorful candies, does not mean i cannot talk about confectionaries.
Octorber is not the only month to think about sugary dilights, all through out November and especially December, sweets play an important role in the festivities about to come.

     Making sweets used to be   is an art. Making candy like taffy, brittle, fudge, caramel, or hard candies is all about the concentration and crystallizattion of the sugar in a syrup. (it is not as easy as you think). 

Back then before fancy practical thermometers were invented, confectioners would caculate the concentration of the melted suger onto cold water and observe the behavior when it cooled down.          
The hotter you make the sugar mixture, the harder the result will be. 
This is called BALL STAGES
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.
CANDY “BALL” STAGE
TEMPERATURE (F)
USE
Thread
230-235
Syrup
Soft ball
235-240
Fudge, pralines
Firm ball
245-250
Chewy candies
Hard ball
250-265
Nougat, marshmallows
Soft crack
270-290
Taffy, butterscotch
Hard crack
300-310
Brittle lollipops
Caramel
320-360
Caramel sauce


WHAT HAPPENS WHEN YOU HEAT SUGAR?
 
    When adding sugar to water, the sugar dissolves. However, you can only dissolved so much sugar to a certain amount of water. When water dossolves the maximum amount of sugar it can, this is called saturation. The saturation point is different at different temperatures. THE HIGHER THE TEMPERATURE THE MORE SUGAR THE WATER CAN DISSOLVE! :D
But this idea stops to a certain...degree (haha get it?! get it?!..). Because as you cook sugar and water at a high temperature, the water will eventually evaporate in the process leaving sugar melting in the already melting sugar. At this point sugar molecules begin to stack on top of each other, AKA: crystalization. 

CRYSTALIZATION IS NOT ALWAYS A GOOD THING, and HOW TO PREVENT

  When making certain candies that require a smooth texture, crystilization basically will make it...well...crunchy.. CRUNCHY IS NOT SMOOTH!
So to prevent this from happening you need to block the sucrose molecules from stacking on top of each other. To do this you need smaller molecules of sugar, in forms of Glucose and Fructose.
WHERE AM I GUNNA GET GLUCOSE AND FRUCTOSE FROM?!
Do not fret, in candy making recipes, it generally asks for corn syrup, lemon juice or cream or tartar, which all help prevent the stacking of the sucrose molecules.
This is why it is important to follow recipes folks. 


Thursday, October 10, 2013

Molecular Gastro what?

    I admit, ive been away for a while...but with good reason
                       SCHOOL
especially the fact i am transfering universities this semester i need to buckle down in my studies. However, i have a problem
In my MicroBiology class, to pass the class, it is required to do a personal experiment and then present it at the end of the semester, below i posted my project PROPOSAL.
  For my professor to look over, and give me the "OK GO".
The only comment he gave me was "I dont get it. i can not wrap my head around the concept". 
Honestly? my project in my opinion is BRILLIANT compared to my classmates (projects like, how fast a plant grows without sunlight, the effects of caffiene to plants)
Boring simple projects.
but i am going above and beyond with  my food science project...
i will post a REAL video and blog post soon about my project



Question: Do certain liquids not spherify?

Introduction:
Spherification is a modern day molecular gastronomoy technique. Basically it makes “feux” caviar in high-end eateries. This process fascinated me while I was watching a cooking competition one night, a competitor started to created spherical caviar shape jelly balls from his juice and sauce. Consequesntly this relates to polymerization, which is when several monomers form to build a polymer, which exist widly in natural, biological, and synthetic examples. Alginate is a natural polymer that derives in cell walls naturally in sea kelp which is sticky and slimy, when mixed with water. Alginate is added to many to commercial food products that serves as a thinkening agent. The combination of science and cooking, just blew my mind away however, I wonder...
How fast does this phenomena happen? And does the change of PH play a factor of how fast/slow the reaction happens?


PROPOSAL:

For this process to work, I had to look up what exact chemicals where used in the liquid to consume, and what was in the the liquid's “bath”. Basically it's it a similar process to “jello” but a much more complex and quick way. In the consuming liquid, sodium alginate will be added. This will act as the gelatin to hold the liquid together to make the texture jelly like. Then the liquid's bath will contain Calcium lactate, which helps bind the the chemical “net” that the sodium alginate forms around the liquid.

So the various liquids that I will be testing will all have different PH levels I will include one will low PH and another with a high PH to test to see if PH does effect a liquid from becoming a sphere:

  1. Iced Tea (will be the control)
  2. Milk PH=6
  3. tomato juice PH=4.2
  4. black coffee PH=5
  5. Lemon Juice PH=2
  6. Milk of magnesium PH=10


All of these liquids will be treated exactly the same, but not at the same time. The reason why I do not want to do all 6 at the same time is because I have to drop the liquids into the calcium lactate right away as soon as a mix the sodium alginate into the liquids:

For the various liquids, sodium alginate will be added in all of them. To prepare the sodium alginate I have to emulsify 3g of sodium alginate with 325 g of water. In a hot pot on medium heat I will add the water and sodium alginate, then using my emersion blender, blend until the sodium alginate dissolved.
After this is dissolved

I will turn off the heat and make the calcium lactate bath. Which contains 5g of calcium lactate and 1000g of water.

Then I will add the sodium alginate mixture into the liquid I will be testing. Using a syrigne, I will extract some of this liquid. Then slowly pipette drops into the calcium lactate, thus spheres have been created!

When testing each of the liquids, I will time how fast the calcium helps connects the alginate chains, creating that “jell-like” coating that surrounds the liquid. Doing this I will have to look VERY CLOSE (probably using a magnifying glass), and using a stop watch. I will meauring this data, as soon as the drop hits the calcium bath.

At the conclusion of my experiment I will see if all liquids have created a sphere, if not depending on which liquids PH may have played as a factor.