crvgsfoodsci-blog

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Chocolate chunk cheesecake cookies 😍

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Birthday funfetti!

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Remember food companies are also responsible for following their food safety plans to prevent concerns.

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The Ultimate Los Angeles Guide to Donuts

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I’ve been doing some experimenting in the kitchen to see just how well pre-packaged mixes hold up to abuse. Check it out!

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Did you know it’s possible to 3D print food? There are a wealth of opportunities that this technology can provide us.

📷: Maurizio Pesce from Milan, Italia – ChefJet Candy 3D Printer, CC BY 2.0, Wikimedia Commons, Original photo modified for light and contrast [Danielle Bauer]

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Traceability is becoming increasingly important in today’s connected world. Is Block Chain the answer? Check out this post from Don’t Eat the Psuedoscience to learn more

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Philosophy mixed with a little food 🍩 😍

Philosophy explained by donuts

Via @PhilosophyMttrs

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So excited for my upcoming projects! I received a full photography editing package and DSLR camera to experiment with my food photos for the blog! Stay tuned for an upcoming post

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Definitely recommend, great show! Currently reading the full book

On Netflix, Chef Samin Nosrat Goes Global To Demystify ‘Salt Fat Acid Heat’

In her four-part show, James Beard award-winning food writer and chef Samin Nosrat travels the globe, talking to home chefs to learn more about the four essentials of great food.

On wanting to make her show about home cooks, not famous chefs: 

“In terms of the power of a platform, and the power of media, there are so many other shows where you can see all of these fancy restaurant chefs, most of whom are men, most of whom are white men, and they’re getting featured. But this show is about home cooking. And often home cooks don’t get credit for their work, don’t get paid for their labor, and more often than not, for the last 10,000 years, they’ve been women. 

So 200 years ago about is when restaurants started, and when restaurants started men entered the kitchen, and there was pay involved and glory and awards and titles, and then the professional kitchen became the men’s place and that’s been reflected in media. This was an opportunity for me to elevate and honor home cooks, most of whom are women and have been women for the great part of human history, and I don’t think that’s always acknowledged by the media.”

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Food trends taken from history

They’re seemingly unavoidable on Instagram these days: photos of bright yellow egg yolks nestled in a fluffy bed of egg whites, like the sun framed by billowy clouds. They’re called cloud eggs, and they’re pretty enough to look like a taste of heaven … which is probably why people are obsessively whipping them up and sharing their pictures on social media.

Yet the latest food fad du jour is actually a modern spin on a nearly 400-year-old recipe.

“They are basically a very, very old dish. It’s essentially something called Eggs in Snow, which the French have been making for centuries. And it’s suddenly taking off on Instagram,” says Daniel Gritzer, the culinary director at Serious Eats.

He points to a recipe for Oeufs à la Neige (eggs in snow), in Le Cuisinier François, a seminal cookbook published in 1651, just as France was beginning a revolution in cookery that would make it the culinary leader of the world for centuries.

Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old

Photo: Maria Godoy/NPR

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Food waste makes up the largest component of landfills and produces harmful methane. Let’s all take a moment to consider how we might reduce our own food waste. For more info and facts, check out the full post!