What barley foods can do for you… They can keep you satisfied with outstanding flavor as well as keep you healthy and regular, as our whole-grain experiments in fine food here at Oregon State University are showing us. Sourdough barley boules: 50% of the flour is barley in the style of a light rye via [...]
Great discussion of the bread-making process by award winning, erudite, and articulate baker Craig Ponsford. Craig is a past chairman of the board of the Bread Bakers Guild of America and won the French and Specialty Breads category in the 1996 Coupe du Monde de la Boulangerie in France, the win helping to energize the [...]
Interesting supplementary reading for my Food Chem Winter 2011 class. http://www.nature.com/nmat/journal/v4/n10/full/nmat1496.html AND http://www.nature.com/nmat/journal/v3/n9/full/nmat1207.html -OSU students: you should be able to see the full text versions [html and pdf] if you are logged in to the OSU system.
http://esciencenews.com/articles/2009/11/04/materials.scientists.find.better.model.glass.creation A link to Prof. David Weitz’ words on the glassy and stable state. to quote him “A glass is permanent, but only over a certain time scale. It’s a liquid that just stopped moving, stopped flowing…” Here is a link to the original letter in “Nature” Nature 462, 83-86 (5 November 2009) | doi:10.1038/nature08457; [...]
How did I miss this series? Thanks to Martin Lersch at Khymos for being on the ball and posting about this very interesting series from the Harvard School of Engineering and Applied Sciences and introduced by Prof. David Weitz the Mallinckrodt Professor of Physics and of Applied Physics. Here is the YouTube link “Science and [...]
http://blog.ideasinfood.com I especially liked the links to recipes at http://ideasinfood.com/writing.php#tab_pentopaper I am going to try the * Blowing Up Cheese With Nitrous Oxide * The Anatomy of a Marshmallow * Xanthan Gum, or My First Hydrocolloid & * Pectin: Not Just For Jelly and some of the recipes might find their way into my food [...]