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BLOG #4: INNOVATE

In-vitro meat 

For my blog assignment number four I’m featuring a controversial development in culinary innovation, surely many people have already tried to develop a meat grown in a controlled environment but many have failed due to limited resources at that time. Russel Ross is the first innovator who tried to invent the first cultured meat in 1971 the abstract was “Smooth muscle derived from the inner media and intima of immature guinea pig aorta were grown for up to 8 wk. in cell culture, also NASA tried developing the it using turkey cells. There are more trials before a public trial was released a meeting is held in London  in august 3 2013. Scientist from Netherlands led by Prof Mark Post had taken stem cell from live cows  then placed in special container making strips of tissues and placing them into a road object eventually making a meat patty out of small cells. The piece of meat was cooked by chef Richard McGeown of Couch’s Great House Restaurant, critics tasted the product and food researchers joined the tasting and also media participated in the meeting. The video is found in this link https://www.youtube.com/watch?v=8u0ATEda3ZA. The production of this in-vintro meat is not cheap and it takes time and patience for it to grow, since the product is made in the laboratory the presence of bacteria’s are low or even none so it is safe to eat. The downside is we think of things made artificially  is not safe or just naturally wrong, public have already called the product “Franken meat”.

(pg. 23-42, Wikipedia,2016)

In my point of view as a Chef we must be open to this kind of ideas sure its artificial, texture, taste and smell is different but having this as a safer, animal friendly and environmentally friendly source of protein I think it’s a great idea. I as one vote for this product to be developed it may not be today of five years from now but the idea is to lessen the consumption of animal slaughtered meat products specially cows that has a big impact to our ecosystem. This article has affected me in how I see the future of food how we produce meat products in laboratories instead of acres of land that was a forest before and how we save tons of water from this product because it takes lot to sustain a single cow to produce one piece of burger.

Sources and References: http://www.slate.com/articles/technology/future_tense/2015/09/in_vitro_meat_probably_won_t_save_the_planet_yet.html

https://en.wikipedia.org/wiki/In_vitro_meat

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Blog #3 Diet and Dietary Restrictions

Trying a daily Mediterranean daily menu

​Breakfast: 3 Eggs with 2 – 3 piece of toast whole grain bread and a cup of chocolate milk. Lunch: 2 - 3 Barbecue chicken, roasted vegetables and a bottle of water. Dinner: ​Baked chicken breast or stew prawns and a bowl of rice with a bottle of water.

My reflection at the end of the week ⦁ made me think of saving money by eating at home ⦁ Mediterranean diet is not that bad ⦁ I should not skip my meals ⦁ Stop buying food outside and cook for my self ⦁ Will try to cook a Mediterranean meal based on my diet plan

Recipe that I created Mediterranean Diet

​Breakfast ⦁ A cup of coffee with whole grain bread with 3 eggs. Lunch ⦁ A bowl of pasta, white tomato mushroom sauce with diced chicken breast and a bottle of water. Dinner ⦁ A cup of mashed potato with beans and pan seared Arctic char  

Ideas for maintaining my dietary choice ⦁ Create a food plan that I can do with my day to day meal. ⦁ Buy ingredients that will made me full and save money. ⦁ Follow my food plan for weeks. ⦁ Motivate myself to eat a proper meal and work out. ⦁ Ask some advice for my food plan or how to improve it. ⦁ Overall, thinking as a chef cook for myself as if I am the customer that ordered the food and thinking a better healthy diet.

Daily log with Mediterranean diet. Day 1 ⦁ Cooked pasta with white sauce and chopped chicken breast for lunch. Avocado smoothie with fruits for dinner. ​​Day 2 ⦁ Ate a proper meal of breakfast, lunch and dinner made me think of what I ate yesterday Day 3 ⦁ Woke up early and ate a cup of rice with prawns stew made me skipped lunch because I am so full. After my class, me and my friends cooked Quinoa salad for dinner. Day 4 ⦁ Woke up at 11 am and then eat my brunch meal with a cup of rice and barbecue chicken. After my 1 – 10 pm class I only drink my home made strawberry banana smoothie with orange juice.  At the next day I got a very hungry stomach that made me eat a lot on the Friday morning. Day 5 ⦁ Woke up at 10 am in the morning and ate a big meal and I decided to go to the gym to ran for 30 minutes and after that went to a job interview which I bought a burger with French fries and a cup of water. Day 6 ⦁ Woke up at 9 am ate a regular meal of egg and whole wheat bread toast, at lunch I bought a sandwich from subway store and for dinner I ate 2 slices of Hawaiian pizza. Last day ⦁ Woke up at 9 am ate my oats meal with a cup of coffee, ate 2 slices of pizza and for my dinner drink a large amount of strawberry banana smoothie.

Would you continue with your choice? I will continue with my choice of Mediterranean diet and not skip meals; also follow my food plan that I created based on my time from school and from work.

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Blog 1: Purchasing and cooking of meat and game

Identify your chosen animal, cut and reasons for this selection:

This is 'canoe cut' beef bone marrow and it belongs in the offal category. I was strolling around St. Lawrence Market one afternoon after class and saw that several butchers were selling bone marrow.  Lots of cool restaurants in Toronto such as Bar Isabel offer roasted bone marrow as an appetizer and I've always thoroughly enjoyed this dish.  So I decided to research this cut a little further.

Marrow was popular in the 17th through the 19th centuries in Europe. At the time, a number of utensils were invented to eat it. In Victorian Edinburgh, Scotland, lovers of bone marrow met at the Marrow Bone Club. Each member had a heavy silver scoop ornamented with marrow bones 

Background of the Animal - I've chosen beef bone marrow, so it comes from a cow. A cow is a fully grown female animal of a domesticated breed of ox, kept to produce milk or beef.   At first glance, cows might seem to be simple animals, but they’re not! Cows are fascinating animals. Cows are members of the sub-family “Bovinae” of the family “Bovidae”. This family also includes Gazelles, Buffalo, Bison, Antelopes, Sheep and Goats.Today, cows are domesticated ungulates (hoofed animals with two toes on each hoof) that we see very often chewing the grass in farmers fields as we walk or drive through the countryside.There is an estimated 1.3 billion head of cattle and 920 breeds of cow in the world today. Cows are referred to as the ‘fosters mothers to the human race’ because they produce most of the milk that people drink. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.

Cut - Judging on the size of the bone and the high ratio of marrow to bone, this is likely cut from the center of the leg bone, probably either the femur or the humerus.  I chose to purchase a lengthwise cut called the 'canoe cut', so it makes it easier to scoop out the marrow when eating it.  Marrow can also be cut horizontally, The latter is more rustic and it requires a long spoon and a great deal of effort to extract all the yummy goodness.  The canoe cut is a nicer presentation and it is far easier to get to all the bone marrow.  I've read that some consumers may also want to consider grass fed beef shank marrow bones to ensure the best quality of fat.  -  this picture is taken originally by me when i bought it at St. Lawrence market.

BlogTO has a list of 9 restaurants in Toronto that serve "the best bone marrow in Toronto".  As the cost of this dish varies between $9 and $18, it may be worth making a trip to St. Lawrence Market and getting some bone marrow for $2.99 a pound and then recreating it at home.

Suitable Cooking Methods -  I've read that bone marrow is "69% unsaturated fat..  It is a very nutritious food, containing iron, phosphorus, Vitamin A and trace amounts of thiamine and niacin... Science has shown that the fat of ruminants contains substances that boost and maintain our body's immune system

The most common recipes on the Internet are for roasted beef marrow on high heat and then to spread all the yumminess on a piece of toast.  Some suggest to dress up the roasted marrow by coating it in breadcrumbs or flour so that that marrow's surface will be crispy and golden.  In any case, this is the most popular preparation of bone marrow.  Historically, many cultures have been using bone marrow to make a healthy broth.  "In Vietnam, beef bone marrow is used as the soup base for the national staple dish - pho..  Beef bone marrow is also the main ingredient in the Italian dish “ossobuco". It is considered a delicacy in many countries and only now in North America is it showing up on menus as the next food craze.

Roasted Bone Marrow Recipe

INGREDIENTS

Marrow bones

Coarse sea salt

DIRECTIONS

1. Place the bones in a bowl of ice water with 1 teaspoon coarse sea salt per 1 cup water and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. This removes the blood from the marrow. Be sure to use it within 24 hours or freeze the drained bones for up to 3 months.

2. Preheat the oven to 450°F (230°C).

3. Drain the bones and pat them dry. Place them in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow has puffed slightly and is warm in the center. To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones. Serve the roasted bone marrow immediately with spoons.

 http://leitesculinaria.com/78928/recipes-roasted-bone-marrow.html#HY7bHJrJWRdTwM2V.99

The picture at the bottom is a filipino dish that i cooked.It is called Bulalo. Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines.

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FRUIT HUNTING “ROSEAPPLE FRUIT

ROSEAPPLE FRUIT

Rose apple which is also known as water apple or “tambis” is a watery fruit that is native to Eastern Australia. This bell-shaped fruit has shinny skin that may vary from light pink to red or yellow and green. Its white flesh contains lots of juice and is foamy.

Rose apples, although the name might mislead you, are not related to roses or apples. In fact, rose apples are most closely related to guava, and although there are multiple species, the most commonly eaten variety has the scientific name Syzygium jambos.

In culinary use, rose apples, which are often bell-shaped in appearance, can be eaten raw, as apples, and are often used in a variety of dishes and desserts. Although research is limited, some very important health benefits have been associated with this unusual fruit.

The flavor and texture of rose apples surprises me. The outside skin is naturally waxy and can reach a deep red hue, which might lead you to expect an apple-like chewing experience.

But as you bite in you'll be rewarded with a burst of juice that is incredibly satisfying if you're thirsty (more like a watermelon than an apple).

Mixed into that bite are overtones that smell and taste mildly of roses, but not in an unpleasant way. The overall flavor is only mildly sweet, but usually enjoyable. The texture, although not as substantial as a true apple, is a bit reminiscent of them. There's virtually no core inside, which means you can pretty much eat straight through the fruit. The level of sweetness in them varies, but overall rose apples are on the lower end of the sweetness scale.

Roughly the size of a cherry and often shaped like a bell. I've seen them only them in red, but some Indonesians I've met insist it can also be yellow. I'm not sure if they're confusing it with Syzygium Jambos, or if it's yellow when it's unripe.

You can walk around China Town for hours, buy as many exotic fruits as you want, but nothing will come close to the quality at K&K. K&K focuses on actually getting there stuff from southeast asia, where majority of the stores get the same fruit from mexico. It's cheaper and closer.But there's a big difference in the quality and sweetness

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PRESERVATION ( How to make Homemade Sauerkraut ) Here's how to make a small batch of sauerkraut in a mason jar — it's just enough kraut to get you hooked!

What You Need

Ingredients 1 medium head green cabbage 1 1/2 tablespoons kosher salt 1 tablespoons caraway seeds (optional, for flavor)

Equipment

Cutting board Chef's knife Mixing bowl 2-quart wide-mouth canning jar (or two-quart mason jars) Canning funnel (optional) Smaller jelly jar that fits inside the larger mason jar Clean stones, marbles, or other weights for weighing the jelly jar Cloth for covering the jar Rubber band or twine for securing the cloth

All you need is a head of cabbage, salt, some caraway seeds for flavoring (if you like!), a 2-quart mason jar, a smaller jelly jar, and a stone or marbles to use as weights.

Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Transfer the cabbage to a big mixing bowl and sprinkle the salt over top.

Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands, 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now.

Grab handfuls of the cabbage and pack them into the canning jar. Every so often, tamp down the cabbage in the jar with your fist.

Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.

Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine.

Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Ferment the cabbage for 3 to 10 days, tasting every few days and refrigerating the sauerkraut when it tastes good to you. The kraut will keep for 2 months or more in the fridge.

FERMENTATION :  As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.

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ARAGOSTA.. a one in a million flavor!

by: @yes-culinaryblog-universe

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Sensory Evaluation;

Sunday, February 19th . 

I mentioned to my friends about my blog for sensory evaluation luckily one of my friends works in a Italian restaurant down at Spadina and Richmond (TOSTO QUICKFIRE) so I decided to give it a try,  he recommended one of their most popular pasta which is the “ARAGOSTA” it usually comes with a regular linguine but my friend told me to try it with a squid ink linguine.

I would say that the taste is similar to my other blog which is the clam chowder not because they both have seafood. The aragosta smells really good the overwhelming scent of the wine reduction which made me drool. the taste of the lobster and pasta was mouthwatering, I can't really say if it was salty, sour or bitter, but it really has a pleasant savoury taste.

The food was unique not just because of the squid ink linguine (black noodles) it has something with the redolence and the scrumptious taste that I can't explain because it was piquantly good.

- ARAGOSTA :

linguine

sliced garlic

roasted cherry tomato

capers

chili flake

wine reduction 

garnished with parsley and garlic oil 

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“BOSTON CLAM CHOWDER SOUP”

I decided to make this soup because its rich and creamy and also my mom loves this. this soup is also known for its comforting briny flavour.

Ingredient/Specification

75g Double smoked bacon, small dice

50g Butter

50g Onions, small dice ½ pc

50g Celery, small dice 1 stalk

50g Flour

750mL Clam nectar (juice)

120gPotato, peeled, small dice

 140g Tinned Clams with nectar

125mL Cream 35%

1 sprig Parsley, finely chopped

1/2 Pc Lemon, (juice to taste)

Spice bag: Thyme, bay leaf, white peppercorns and parsley stalk

Preparation

Drain the clams from their juice, strain and reserve the juice for later addition.

Take the rind from the bacon and slowly render the fat of the bacon in a heavy bottomed 4 litre saucepan.

Add butter then sweat the onion and celery.

Add flour and cook aromatic roux to a blonde stage.

Add clam nectar as demonstrated, bring up to a boil, reduce to a simmer then add the potatoes.

Gently simmer for 5-10 minutes. Then add the clams.

Add cream. (cream can be heated to prevent possible splitting)

Add lemon juice to taste.

Season, garnish with chopped parsley and serve.

This soup is smooth and flavourful, chock full of fresh, delicious clams. It is neither gloppy nor gluey, but hearty and satisfying and a cinch to pull together.

You can play around with the proportions of milk and broth or water and feel free to use all milk if you like. Whole milk will yield a richer, more classic chowder.

My Mom and Brother tried this soup and they felt good. They said its really creamy and taste good specially when i served it hot and newly cooked. My mom just add a little advice on the the salt and lime.

The only challenge on making this soup especially for beginners is making it rich and filling. most like it will be sludgy and stew-like. Try to simmer it until the potatoes are soften and then add little bit more nectar juice on it.

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what’s up!? My name is RONN from the Philippines and i am sharing you my culinary adventure.. :)

1.Why i want to be a chef?

- the reason i choose this profession is because i want to be a food artist and i am so deeply in love with food. and also it gives me happiness when i see people loving the food i cooked. :)

2.Am i working in the industry?

-I am currently working at Tim Horton for over 3 years.

3.My personal philosophy of cooking.

- To be a great chef, your mind needs to be slightly more attuned to the world around you than everyone else's. For that reason, the skills that make someone a great chef are powers of observation, inquisitiveness, an eye for beauty, are also part of the skill set that can make someone a lively and engaging writer.

4.What i hope to gain from blogging experience.

- one thing i expect is to learn more and be more creative on my passion.

5.Great culinary blog - gordonistheramsay.tumblr.com

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Soy Sauce Longevity Noodles