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4. Innovative
1. Identify the innovation or innovator
Air Fryer (Fred Van der Weij)
These days, many people loves fried food, like French fry, Fried chicken, Fried cutlet and so on. When we fry food, we need a lot oil. If you use this oil one time, we can’t reuse it anymore. However, some restaurants use it over and over. This becomes a hygiene issue. First of all, we can hardly fry food at home. It needs much oil and mess up all kitchen. So people usually buy fried food at restaurant. However, as air fryer was developed, everything is changed. Even air fryer makes food better than oil fry. In 2010, Philips introduced this amazing machine, a new kitchen appliance at the Internationale Funkausstellung (IFA), The air fryer is an egg-shaped device that allows consumers to fry a variety of foods conveniently and easily, including French fries, snacks, chicken, and meat, among many other foods. Fred van der Weij invented the technology. Fred owns APDS, a small product development firm founded in 1990.
2. Describe the innovation or innovator, and provide a brief, 250 word historical or contextual background.
Frying is removing moisture inside of food and it makes food crispy. The high temperature of oil burns all moisture at the moment. We can use only oil for frying. Air fryer is frying food without oil so far.
But as I said above, oil should be replaced after using. Almost restaurant didn’t replace used oil and it is very issue. Sometimes we can see fried chicken’s color, so black. We thought it is burnt a lot. But it was not. Because of reused oil, its color overwraps chicken. Besides, if you eat oil without heat, it will be healthy. If you heat the oil, good ingredients will be disappeared together.
Fred was not happy with the results he achieved with the fat-free fryer he bought via a television sales ad. He researched again and again. Finally in 2007, he had found a way to optimize the fryer so that it worked properly. From now on, we don’t have to worry about these problems anymore. Air fryer does not need oil. It uses air and this high temperature heat cook food and remove all moisture too. That’s why it is similar taste and texture of oil frying food. You don’t have to use much oil and it is very efficient and good for nature. Throwing away used oil is always big problem at home. Air fryer solved this problem. First of all, you can eat tasty fried food healthy. When we eat oil fried food, it makes us guilty. Air fryer solved this guilty, too.
3. Illustrate how it falls into one of the categories above
4. Discuss how it was accomplished
The answer is simple. People loves fry. People are focus on health and we don’t eat fast food, junk food anymore. Air fryer really matches for people’s purpose. It doesn’t need heat oil. So many chefs also use this equipment for developing new recipe too. The high temperature of air removes moisture rapidly and food becomes crispy. It takes time to heat temperature inside though, still very comfortable. Still using it at the restaurant is hard. Because restaurant should rush cooking. But air fryer should be heated first for a while and cook it slower than oil fry. Maybe they need to invent new type air fryer which heat faster. Besides this equipment is match for home-made food not for restaurant.
5. Explain why it is important
First, it is related to health. Many people are suffered from blood high-pressure, hyperlipidemia and heart disease. It is because of saturated fat. Usually animal fat (butter) is saturated fat and vegetable fat is unsaturated fat. Vegetable fat is good for health but when you fry chicken, donut or popcorn, it is not. Unsaturated fat is changed to Trans fat because of convenience of transportation and storage. So almost fried food at restaurant is made by trans fat. This trans fat blocks your blood vessels and it will interrupt blood stream. However, by using air fryer, people don’t have to be suffered from trans fat.
“For example, a chicken breast that has been fried contains about 30% more fat than an equal amount of roasted chicken. One study compared the characteristics of deep-fried and air-fried French fries and found that air-frying resulted in a final product with substantially less fat but a similar colour and moisture content” (Rachael Link, MS, RD, Feb 7th, 2018).
Secondly, it is related to nature. If you get rid of used oil. It causes the water pollution. Oil is lighter than water so it will wrap the surface. It can interrupt aqua animal to breath. Luckily, invention of air fryer will help the nature preservation. You don’t have to get rid of oil. After cooking, you don’t have to use dish detergent for cleaning oil too. So it is very beneficial.
6. Reflect on the question "How it has affected me?". Discuss this in your blog
When I was in Korea, I usually eat fried dumpling. Every time I cook, I have to use oil and need to use kitchen towel for polishing oil. I always worried about oil and recognized it is not good health. So I try not to eat fried food as possible as I can. But after buying air fryer, I don’t have to use the oil and kitchen towel anymore. It is very sustainable. I can eat tasty and healthy food. First of all, it is so convenient. Just putting food inside of the air fryer and pressing the button. That’s it. I can save the time and other cost. It makes my life simple and efficient.
Reference
Airfryer: Exnovate - a platform on open innovation. (n.d.). Retrieved July 24, 2019, from https://www.exnovate.org/airfryer
Is Cooking With an Air Fryer Healthy? (n.d.). Retrieved July 24, 2019, from https://www.healthline.com/nutrition/air-fryer
Clancy, J. (2019, February 01). What Is an Air Fryer and Should You Buy One? Retrieved July 24, 2019, from http://www.eatingwell.com/article/290909/what-is-an-air-fryer-and-should-you-buy-one/
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Diets and Dietary restrictions
1. Examples of typical daily menus.
- Atkins diet
What is Atkins diet?
Simply speaking, cut down your carbohydrates allowance. It allows 20 -25g of carbohydrates daily. Carbohydrate makes energy but if you don’t use all, rest of it turns to fat. So that’s why you get weight easily. So Atkin diet is focus on absorbing amount of carbohydrate. Naturally, You will lose weight. However, you should be careful for side effect. It may make you feel tired, dizzy, constipated and have bad breath.
Foods to avoid
- Sugar : Soft drinks, fruit juices, cakes, candy, ice cream etc
- Grains : Wheat, rye, barely, rice
- Vegetable oils : Soybean oil, corn oil, cottonseed oil, canola oil and a few others.
- Trans fats : Usually found in processed foods with the word “hydrogenated” on the ingredients list
- Starches : Potatoes, sweet potatoes
- Legumes : Lentils, beans, chickpeas etc
Food Allergy
Food allergy is very related to life. (Difficulty breathing, Low blood pressure, vomiting, diarrhea, hives, itchy rash) So we should keep an eye on it. In my case, I can’t find any allergy yet. My brother has raw shellfish allergy, and I get used to it. So let me put my menu with raw shellfish allergy.
2. Provide one recipe that you have created (using standard recipe format) that utilizes the concepts discussed (in class).
Korean traditional BBQ – Bulgogi
- Grounded beef, Mushrooms, Onions, Garlic, Bell pepper, Zucchini
- Soybean paste & sauce, sugar, Grain syrup
1. Sweating Onions and garlic
2. Adding Mushrooms, zucchini and bell pepper.
3. Put sweating vegetable to dish
4. Saute grounded beef and soy bean sauce & paste, sugar, grain-syrup mixed evenly.
5. Put vegetable and saute together.
3. Keep a 7 day log of your eating habits based on your diet choice.
- 7 days menu
Monday
- Breakfast : Eggs and vegetables with Avocado oil
- Lunch : Bulgogi and nuggets
- Dinner : Korean traditional BBQ Bulgogi with eggs
Tuesday
- Breakfast : Bacon and eggs
- Lunch : Bulgogi with chicken nuggets
- Dinner : Caesar salad Vegetables.
Wednesday
- Breakfast : Eggs and cherrys
- Lunch : Salmon fish and vegetables.
- Dinner : Fried chicken
Thursday
- Breakfast : Bread, ham and avocado (need carbohydrate a little)
- Lunch : Bulgogi with chicken nuggets
- Dinner : Korean style BBQ Samgyupsal with lettuce
Friday
- Breakfast : Omelet with water
- Lunch : Pork and vegetable sandwich (need carbohydrate a little)
- Dinner : Steak and vegetable
Saturday
- Breakfast : Bacon and eggs
- Lunch : Dumpling, eggs and turkey ham (need carbohydrate a little)
- Dinner : Fish and chips
Sunday
- Breakfast : Bread, eggs, tomatoes, granola and yogurt (need carbohydrate a little)
- Lunch : Turkey slice ham and bacon with boiled eggs.
- Dinner : Sausage, Leek, cheese, vegetable salad and Broccoli cheddar soup.
4. At the end of the week, reflect on your experiences.
First, Restrict Food ingredient is very harsh for me. I usually eat rice and bread. But Atkins diet restrict carbohydrate. So Eating meat without bread or rice makes me very insufficient in part of taste and nutrition. After 3 days, I feel a little tired and not satisfied after eating. I desired bread and rice a lot. Luckily, Atkins diet allows me to have carbohydrate 20 - 25g per day. So I try to eat bread within this amount. Positively, I can feel very light and don’t have any stomachache. After eating bread, noodle and rice, I feel satisfied but feel uncomfortable too.
Maybe I will try this diet again, but not strict at that time. I will eat carbohydrate with suitable amount.it will be much healthier for me.
5. Provide some advice or ideas that would allow you to maintain your dietary choice and be a chef.
For Atkins dietary, it will really helpful for someone who wants to lose weight. Most important to maintain dietary is food combination. If you eat only meat, it will very tough and hard to swallow it. So you have to mix meat with vegetable. If you want to eat carbohydrate like bread or potatoes, Egg texture is very similar to them. So I usually cook it scramble and eat them together.
If you want to eat carbohydrate, Atkins dietary allows you to eat it with 20 -25g amount. So you can eat 2 slides of bread.
6. Would you continue with your choice?
I know every diets are against carbohydrate. It is main reason for gaining weight. As compared, Atkins diet is better and more loose than Keto diet. Keto diet is so strict. So I will choose Atkins diet again. But first I will choose low-carbohydrate diet and if I feel better without carbohydrate, then I will do Atkins diet. We should diet step by step. There will be side-effect. So please check you body while dieting, and adjust food ingredients one by one.
This assignment is very good chance to do diet. I didn’t do diet usually. But by doing diet, I can understand the feeling and hardship of people who is doing diet as a chef. If I become chef, I want to develop diet food who can enjoy not suffer from.
Reference
The Atkins Diet: Everything You Need to Know. (n.d.). Retrieved July 03, 2019, from https://www.healthline.com/nutrition/atkins-diet-101#foods-to-avoid
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Hug a Farmer
1. Get to know your farmer or sustainable food producer. Provide a brief biography and background information on them, and their “story”
Her name is Ngaan Chan. She is an IT engineer and works in Toronto. She has a son who is going to college. Now she tries to cultivate organic vegetables in her greenhouse now as a hobby. She said it is not easy to cultivate organic vegetables. Because she can hardly control the visiting bugs which contact chemical raised vegetables. Her market name is Mast Creek Harvest at Uxbridge Farmers Market Canada.
2. Explain their philosophy for choosing to farm, or not to farm organically. Are there any political or environmental initiatives or stances that they support or oppose? What have they chosen instead? Why?
“Absolutely NO CHEMICALS! No pesticide, No herbicide, No fungicide, No synthetic fertilizer”
“Be kind to the environment by rejecting, reusing and repurposing plastic”
She focuses on nature, when she tries to cultivate. Usually farmers intend to concentrate on producing organic vegetables. They focus on people, not nature or the Earth. So they don’t care the process. By using vinyl and plastic but also pesticide, herbicide, fungicide and synthetic fertilizer. She really insists that the Earth needs to be cared. Producing organic food is not just for human’s health, but for all nature too.
3. Upload a photo of you with the farmer or food producer and any other relevant content from a market, farm or sustainable producer’s site.
Mint, Spinach, Green onions, Homemade biscotti, Homemade oatmeal, Homemade Hummus on the site.
Around July and August
- Spinach, Lettuce, Bok choi, Snap peas, Beans, Coloured beets, Coloured carrots, Garlic, Eggplant, Cucumbers, Zucchini, Miniature squash, Peppers, Cabbage, Okra, Herbs, Pickling cucumbers, Tomatoes (coloured Herlooms & low acid Golden), Potatoes (Fingerlings, Yukon gold), Sunchokes.
4. Include what they farm or produce and how their prices to other products.
Biscotti - $5, Oatmeal - $5, Hummus - $3, Mint - $2, Spinach - $3, Green onions - $3
Vegetables are very cheap, she said it is almost below $5 for 1 bunch. Because there is no intermediate distribution process. If there is, vegetables price is getting higher and higher. Besides, it takes longer to go customers from providers. Then providers will apply for chemical product on vegetables for preserving. However, Ms. Chan’s vegetables take within 5 days to go customers. In fact, I bought a bunch of mint from her and it was spoiled within 3 days, even though I put it in the refrigerator. It means, there is no chemical things for preserving.
5. Justify whether to the product is worth the price as it relates to the Pillars of sustainability.
If you eat products as soon as possible you can. it will be very effective and reasonable. But if you eat them over 3 days, it is not reasonable price. Because it can be spoiled easily.
6. Discuss what you learned from this experience?
First, cultivating organic vegetables is very hard and inefficient. In spite of this fact, the reason why she tries to make organic products is there are many needs from people and protecting nature. She does not try to use any plastic and chemical things. I must be hard but her belief makes it work.
Second, we really need organic, Chemical stuffs make our body sick and weak. It will pile in our body. These days, there are many GMO foods in the mart. So many people get various disease and allergic. That’s why people try to find organic an GMO free ingredients. If we use only organic ingredients, all farmers will cultivate organic vegetables. Thank you for your dedication, Ms. Chan
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Purchasing Meat and Game
(http://www.concordfoodcentre.com)
1. Identify your chosen animal, cut and reasons for this selection.
I choose beef cow. T-Bone part, there is a small bone part, so I cut this part a little for eating and cutting easily later. Especially, T-Bone part includes tenderloin. In Korea, steak is almost expensive. when I came to Canada, I heard that steak is very cheap. But I didn’t try it. Because it was not accustomed to cook and eat steak. However, luckily this blog assignment give me a chance to eat it. As I heard, Canada steak was so cheap and good quality. I really enjoy my steak, and I’ll try it again.
2. Provide a brief 250 words background on the animal, including a detailed description of the cut and which part/area of the animal it is from.
There is various ways to raise cattle. For example, raising beef cows differ from one of dairy cows. Beef cows are raised with minimal management and are sold for beef usually, But dairy cows are raised for milk, not for beef. So if you want to raise cows and run the business. You need to choose cattle or dairy. For beef cows, you need to feed grass and hay. Besides you need them to do pasture and should try to rotationally or manage intensive graze your pastures. Then, you have to maintain a good herd health program. You need them to be vaccinated and prevent illnesses and diseases from occurring. You must also recognize and keep some items such as calving chains, calf puller, epinephrine and so on. Sometimes, there can be dead cows. So you have to know how to deal with it and research your local livestock disposal laws. Next, you need to check where and how to sell your cattle. There are five main ways to market cattle : saleburn/auction mart, private-treaty, direct sales, purebred sales and dispersal sales. The T-bone is steak of beef cut from the short loin. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. You can see T line on the side. T-Bone steaks are mostly a strip steak with a t-shaped bone with a little bit of the tenderloin clinging to the bone on the right side. You can see T-bone from below picture
https://www.wikihow.com/Raise-Cattle
https://www.eatlikenoone.com/price-guide-to-buying-beef-at-sams-club.htm
3. Include the price of the purchased cut and consider the best possible way to utilize this cut for optimum return on your investment.
·As a provider, The unit price is $17.37/kg and I bought 0.374kg for this portion. This part includes tenderloin, so very soft and juicy. We need to cut it slighter. Then we can make more parts from one cow. Also T-bone steak amount is not enough for 2 people and too much for 1 person. So If you want to eat T-bone steak, you should buy 2 T-bone steak for 2 people. It will be good strategy for selling more amounts of steak, just providing ambiguous amount for 1 portion.
As a customer, It is reasonable price for buying steak. There is also T-bone, so you can use it for broth.
4. Discuss cooking methods that can be applied to this cut and the reasons why these methods are suitable.
First, T-bone steak includes bone which is included in the lumbar vertebrae. So bone is big and thick. So I recommend you not to throw it away. Before cooking, cut bones and you can use them for broth. Or You can cook the bone with steak and take out the marrow. The marrow makes steak more tasty and rich. If there is much fat, then you can use fat for oil. Apply fat on the fry pan. It won’t make steak burn. Don’t cut steak a lot. Because during cook, all juice inside of steak will come out and it will be barren.
How much you can keep juice from steak is very important. Cook steak with high heat and cook outside first properly. Then, cook it with low heat and cook inner part properly too. You can keep meat juice inside of steak.
5. Illustrate your selected cooking method with a recipe, Make sure this recipe includes a detailed methodology, using a accurate culinary terminology.
1. Carefully make a cut around T-bone.
2. seasoning with salt and black pepper. If you marinate steak with Korean soy bean paste, it is also nice.
3. Heat the pan. Then using the fat for putting on the fry fan and put avocado oil
4. Put the steak on the pan, if the pan is hot.
5. You have to sear the steak outside for keeping juice with high heat.
6. Put asparagus. You can also put thyme. After searing, turn down the heat. You can deglaze the oil on the steak repeatedly.
7. Plating.
8. Prepare breads to eat together and dessert for orange and pear for helping digestion
Reference List
WikiHow. (2018, October 24). How to Raise Cattle. Retrieved May/June, 2019, from https://www.wikihow.com/Raise-Cattle
Meat Buying Guide – Beef Prices at Sam's Club. (2019, May 02). Retrieved May 20, 2019, from https://www.eatlikenoone.com/price-guide-to-buying-beef-at-sams-club.htm
Photo
(n.d.). Retrieved May 20, 2019, from http://www.concordfoodcentre.com/recipeweb/recipedetails.jsp?recipeid=8245
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Nutrition and Special diets 7
Reference List
Gluten-free diet: What's allowed, what's not. (2017, November 23). Retrieved March 24, 2019, from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530
Celiac Disease. (n.d.). Retrieved March 24, 2019, from https://www.healthlinkbc.ca/health-topics/hw192303
(n.d.). Retrieved March 26, 2019, from http://chaneleight.blog.me/221417892583
Bradford, A. (2015, December 10). Gluten-Free Diet: Benefits & Risks. Retrieved March 24, 2019, from https://www.livescience.com/53061-gluten-free-diet-facts.html
Whiteman, H. (2018, February 19). Gluten-free diet: Foods, benefits, and risks. Retrieved March 24, 2019, from https://www.medicalnewstoday.com/articles/288406.php
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Nutrition and Special diets 6
6) Provide a personal recipe, in standard recipe format, that is gluten-free and avoids the current top 10 allergens listed by Health Canada. The recipe can be sweet or savoury. Provide photos of your process with a) raw ingredients b) the cooking process c) finished product.
Carbonara
Original recipe, we need wheat noodle, eggs, salt, bacon and parmesan cheese.
But as you know, wheat noodle has gluten. If you want to eat carbonara with gluten-free. We have to change wheat noodle to rice noodle.
There is also egg yolk we need. But there are some people who has egg allergy. So we need to find alternative for eggs. In my case, I choose katsuobushi for umami flavor instead of egg yolk.
[Ingredients]
Rice noodle 100g
Bacon 2slices
Water 750ml
Milk 2% 100ml
Katsuobushi 1pack
Salt & Pepper & Olive oil
Parmesan cheese
1. Boil the Kastuobushi for 20mins.
2. Cut bacons and fry them
3. Put Rice noodle (gluten-free)
4. Put milk and Boiling until water is evaporated.
5. Plating (Bacon, Parmesan cheese, black pepper) & Taste~!!
7) Reflect on your experience of creating this recipe. Did you learn a new culinary skill? What were some challenges in creating this recipe? Would you make this recipe again?
1. New culinary skill
I try to mix Eastern recipe and Western recipe.
Katsuobushi is good for making Dashi and it flavors umami and very deep and tasty.
Rice noodle is also very chewy and good flavor as a gluten-free ingredient. This noodle must be the best alternative for wheat noodle.
2. Challenges
First, it is my first time use katsuobushi to carbonara. I don’t filter katsuobushi and mixed with noodle together. Because of that, katsuobushi flavor is too strong to taste milk, creme and parmesan. Next time I should filter katsuobushi.
Second, Rice noodle is easy to be soggy. So next time. I won’t boil rice noodle too long. And I don’t have to evaporate Dashi. I will use Dashi for only boiling noodle. Approximately, 2-3 mins boil and take out from Dashi. Then put milk or creme and boiling with noodle 1-2mins.
3. Next time
I will try Dashi for boiling noodles only. And I will try to find better alternative one for egg yolk. In fact, egg yolk is the best to make carbonara sticky and umami.
As I told it above, I need to boil noodle a little, not too long. It can be soggy easily
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Nutrition and Special diets 5
5) If you ever have or will ever experience a client with one or more food allergies, how would you handle the situation? How would you ensure the food being prepared does not have the food allergen(s)?
Usually, I’ll tell them not to use the food triggered allergy. But If I have to garnish peanuts, I will use raspberries or strawberries for garnish instead. If I bake bread with peanuts, I will change them to pumpkins or sweet potatoes. If someone has raw shrimp and crab, I will change them to fishcakes, agar and seaweeds.
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Nutrition and Special diets 4
4) In your experience in the culinary industry, what are some common food allergies that you may encounter with your clients in Canada?
I didn’t work in the culinary industry though, I have many experiences in the hospitality industry. When guest check in at the hotel, if the guest has allergy, they usually notice us and we write his or her allergy in the preference section and share with restaurants.
Especially, I can see many people have peanut allergy and raw crab or shrimp allergy. If they eat them, their throat will be bigger and it will choke them. So we have to care for their food preference.
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Nutrition and Special diets 3
3) What does research show about benefits (if any) of following a gluten-free diet when you do not have celiac disease?
1. Many parents and hospitals such as the Children’s Hospitals and Clinics of Minnesota reports that gluten-free diet does seem to help with improvement in behavior, social skills, and learning in children with autism. But There are still conflicts that gluten-free and casein-free diet did not help those with autism.
Bradford, A. (2015, December 10). Gluten-Free Diet: Benefits & Risks. Retrieved March 24, 2019, from https://www.livescience.com/53061-gluten-free-diet-facts.html
2. Many people think that a gluten free diet is healthier and may improve nonspecific gastrointestinal symptoms
3. A growing number of people are defined themselves as a gluten sensitivity, but not celiac disease, and they noticed that their stomach health has improved after eating gluten-free diet
Whiteman, H. (2018, February 19). Gluten-free diet: Foods, benefits, and risks. Retrieved March 24, 2019, from https://www.medicalnewstoday.com/articles/288406.php
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Nutrition and Special diets 2
2) What are some reasons people decide to follow a gluten-free diet?
In your opinion, what were some challenges they face in following the diet?
- Reasons
Gluten is called as “the enemy of diet”
Gluten which is protein made from carbohydrate. Gluten is insoluble protein and very sticky. That’s why it makes flour dough chewy, sticky and soft.
When we eat food involved gluten, gluten gives us addiction phenomenon for gluten. We call it “Carbohydrate poisoning”. This is why we are hungry and feel in vain after eating foods. As doing diet, this “Carbohydrate poisoning” let us eat something continuously. And you will fail your diet.
(n.d.). Retrieved March 26, 2019, from http://chaneleight.blog.me/221417892583
- Challenges
1. If you go out for eating, every time you have to request gluten-free diet for every menu. Gluten-free diet is very famous but still many people and restaurants are using gluten flour. Because it tastes better.
So you have to check before order and you should go fancy restaurants. If you go food court or small restaurant, your request is not acceptable. Almost instant foods are not match for you.
2. If you cook yourself, you have to buy gluten-free rice flour instead of wheat flour. The gluten-free diet is normally more expensive than gluten diet. So you can spend more money at food shopping.
3. The taste and texture are not better than gluten food’s. You can’t enjoy the meal well. Then you will eat less, and you will loose weight automatically.
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Nutrition and Special diets 1
1) What is a gluten-free diet? What is celiac disease?
Gluten-free diet
Gluten-free diet is a diet that strictly remove gluten which can be found in wheat, as well as barley, rye and oats.
Gluten-free diet: What's allowed, what's not. (2017, November 23). Retrieved March 24, 2019, from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530
Celiac disease
Celiac disease is a problem some people have with foods that contain gluten. When you eat gluten food with celiac disease, The gluten is conflict with the immune system. And this phenomenon is not normal
This damages the inside of your small intestine so that it can’t do a good job of absorbing nutrients from your food.
For children, It can slow growth and weaken bone.
Celiac Disease. (n.d.). Retrieved March 24, 2019, from https://www.healthlinkbc.ca/health-topics/hw192303
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Preservation
1. Your chosen raw food product
Lemons and Limes (Jarred Items)
Lemon and Limes include vitamin C a lot. So in winter, it will help keep you from getting cold. In Summer, Thanks for vitamin C, you can hardly get freckle under the strong sunlight.
2. A recipe (Pictures)
First, I will use whole lemons and lime. Because peel has enough nutrients. So you should wash them with the vinegar or baking powder to get rid of the agricultural pesticides. Please wash them 2-3 times with water. After that, Scrub it with salt put them into vinegar water (3-4 vinegar drops) for 30minutes. If you can, I recommend you to put them into hot water shortly.
Second, Boiling the glass jar for sterilizing germs. We will preserve food at least 3-4 weeks in this jar. When the food starts fermented, germ will grow at the same time. So please clean the jar clearly.
Third, cut top and bottom of lemons and limes and slice them 2-3mm. Slicing them thinly, they will be fermented evenly.
Forth, Put sliced lemons or limes and sugar. Repeated this work until using all fruits.
Fifth, Seal it
3. Discuss your findings from the sensory evaluation, along with an account of your success, failures and what you would do differently.
The taste is so so. In fact, it is worse than I expected.
First, it is still too sour to drink it as a fruit syrup. I need to put more sugar
Second, slice is not enough thin. If I chew lemon peel, I can taste bitter and feel hard texture. I hope it is soft.
Let me put this longer and try it again.
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New Food Challenging!
Filipino Food!
Restaurant name is “TINUNO”
Check the Menu and order in a hurry haha
Having a food with classmates :)
We ordered 4 persons’ Kamayan sets and crunched fried pork. (Yummy!)
How does this appeal to The five basic tastes - salty, sweet, sour, bitter and umami?
This food is almost made of seafood. Rice is mixed with garlic and oil, but it doesn’t spicy. Food flavor is not too strong. I am not able to taste any sweet, but a little salty and sour. Surprisingly, I can’t taste umami a little, and it is totally differ from Korean or Japanese umami.
·Use your sense of Taste, Smell, Sight, Hearing and Touch; what do you observe with each?
Interestingly, we have to use hand for eating instead of spoon and fork. Rice and squids are oily but moisture. So chewing them makes me satisfied. Meanwhile, fish and eggplants are well cooked, so It feels like melting in my mouth. They are very soft. Skewer is not spicy but only salty food on the table, so it makes me happy. First of all, orange and pickled mango get rid of any greasy. But sadly, it is a little overcooked so I can taste bitter for all foods. I can understand it is grilled. However, I don’t like burned taste.
As you can see, they use very big banana leaves for table cover, and it is very interesting. We can concentrate on the food easily because of this concept. In other words, as a hygiene, they would rather cover one more with clean vinyl. There can be insects or bacteria on leaves.
We also order crunched fried pork and it tastes very clean not oily. Especially, skin part is crunching, every bites, I am able to hear it, as if chewing baguette and candy.
Are there relatable or similar flavors that you detect? "Tastes like....."
Crunched fired pork taste like Korean pork barbecue “Sam gyup sal”. So it is very familiar to us.
Other foods are cook very simply. So flavor is also very simple and clean.
How is this food unique?
I prefer not strong taste. This food didn’t use many spice things, I think they used only salt and black pepper.
First of all, pickled mango is fascinating. The foods combination is very supportive each other. Seafood, rice and vegetable.
And the concept is also perfect for me, using hands. It is very easy to handle foods.
What did you learn about your palate?
I learned there are various flavor “umami”. I thought umami is only for Korea, Japan and China. Filipino umami is also so good and perfect.
Did you enjoy this food?
I really enjoyed food. We went together and we didn’t leave any food. We finished it all.
After eating, my inside was also comfortable. Flavor was not strong.
Would you eat it again? Why or why not?
In fact, I won’t eat it frequently, The flavor is very tasty and first time I’m ever had. But all foods are almost greasy and oily, so I can be easily sick of it. I would better eat this food every 2 or 3 months.
Are there certain flavors you find more or less appealing?
Well, As I mentioned above. The flavor is not strong, so I can’t pick the certain flavor which is appealing more or less. What I found is Filipino umami is also attractive, too oily for me though.
How has this experience changed the way in which you will taste, analyse and use foods in your cooking?
First, I usually evaluate food with mouth, nose and eye. But this time, I used hand and ear too. That’s why I was able to feel foods more abundant. Not only focus on eating, but also analyze food kinds of how cook it and what ingredients they use. It was very helpful to understand new challenging food.
Second, if you eat meat or fish, eat mango or orange together. They will wash oil away and refresh your mouth. I usually eat fruit after main dish, like dessert. However, eating main dish with fruit is also really well-combined.
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How to check credible website
1. Who runs it?
Financial and Programmatic reports. (2018, November 19). Retrieved January 28, 2019, from https://www.who.int/about/finances-accountability/reports/en/
First, the group size should be important. Because they can invest Analysis for food nutrition in many directions. If they research some parts of nutrition in one direction, there can be exception for research. There must be side effects too. So we can’t trust its study. But if they study it for many times and find many errors and get feedback from them, this study will be more credible. That’s why the group should have much assets. If it is run by Government, it will be very credible
Contact Mascha Davis, Registered Dietitian & Nutritionist. (n.d.). Retrieved January 28, 2019, from https://nomadistanutrition.com/contact/
However, for this blog, we can get many information about nutrition though, we have to check the information which is credible or not.
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2. What kinds of specialist or expert do they have?
Required qualifications. (2018, March 15). Retrieved January 28, 2019, from https://www.who.int/careers/who-we-need/requirements/en/
For providing information about something correctly, expert should prove and check it, which is reasonable or not. The knowledge of specific field is very important to make new theory or result.
As you can see above pictures from WHO. They require employee who has many experience in their specific field and it makes us more credible to this website. Besides, there are many experts gathered and work together.
Meet Mascha Davis, a Los Angeles Registered Dietitian & Nutritionist. (n.d.). Retrieved January 28, 2019, from https://nomadistanutrition.com/about-me/
I think she is an expert and has many experience.In that case, we can trust her opinion. But we should check it more.
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3. What references do they use?
Global Health Observatory (GHO) data. (2018, December 11). Retrieved January 28, 2019, from https://www.who.int/gho/en/
So If the expert insists a theory, we can’t trust it without any reason. That’s why we need to check the references. Besides, these references should be specific and detailed. Number is very exact way to show the proof perfect. With this number, experts make a conclusion.
Above picture, WHO has a big Data system “GHO”. It includes many people’s data and this analysis is very credible for us.
Inspiring videos from Nomadista Nutrition. (n.d.). Retrieved January 28, 2019, from https://nomadistanutrition.com/media-press/
This blog is using some articles from magazines as the reference. However, we have no idea that those magazines have experts who have proper qualification and many experience in this field. In this case, it will be possibility not to be credible.
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Doenjang Guk (Korean Traditional Soybean paste soup)
For me, Doenjang Guk is?
When I was in Korea, my mom cook soybean paste soup everyday, Because this soup is good for health especially preventing cancer. Besides, her grandmother cooked this soup so well and when she tastes it, it reminds of her grandmother. Now for me, this soup reminds of my mom too. If you are hungry or feel cold, it will warm you and feel satisfied.For your health, I totally recommend this soup to everyone.
TIp!!
1. Please use fish broth or vegetable stock or used water from washing rice instead of water (It will taste better)
2. Before boiling, put the soybean paste(Deonjang). It will make boiling degree higher,
3. If you put beef, dumpling or kimchi, it will be more tasty
Ingredients
Soybean paste 1/2Tbsp
Pepper paste 1/3Tbsp ( If you need it more spicy)
Carrots 70g
Onions 50g
Bell pepper 60g
zucchini 65g
Garlic 60g
Tuna can 1
1.5L water
1. Chop vegetables (not too slice)
2. Heat the pot and water
It will be better, using fish(anchovy, seaweed) broth or used water from washing rice.
3. Put the 1/2Tbsp soybean paste
Using chopsticks or fork to stir the paste to be melted easily and evenly.
4. Heat it until melting all paste well
5. Put all vegetables at the same time.
6. Boil it for 10mins
7. Put 1/3Tbsp pepper paste (Optional)
8. Remove the tuna oil (Optional)
you can use dumpling, pork, beef instead of tuna.
9. Put the tuna
10. Boil it in 10 mins
11. Skimming the soup.
12. Now let’s eat! Bon Appétit!!
How’s the taste?
First, it is not salty. If you want to eat salty, 2/3 Tbsp is also good.
Second, I would better cut large dice instead of slice. It will feel texture of food better. Besides, I will put more vegetable if I can.
Third, the ripeness of vegetables is proper.
How about my Soybean soup?
Roommate : I like it is not salty, but I recommend you to put tofu and more vegetable. Especially, putting the spinach makes soup flavor deeper. And please use broth instead of water.
Challenging!
The flavor is very challenging. Soy bean soup should be not salty but not plain. Usually without rice, we should be able to drink it literally like soup. So if I put soybean paste a lot, it must be too salty and if I put water a lot, it must be plain. That’s why we should use fish broth. If you use water, it will be very challenging.
Besides, I didn’t use broth, so it will makes soup flavor weak. So I used tuna for making flavor deeper instead of using fish broth.
Experience!!
Cooking skill is very important, however in Korea, we have this word. “When you cook, you shout put your sincerity in the food. then food will answer you.” Food won’t betray us, if we cook with true heart. Next time, I will prepare more perfect. I will try to use broth and prepare tofu and spinach. Maybe Clam will be good for flavor.
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Nutrition (Achilles of the food)
Healthy nutrition, proteins fats carbohydrates balanced diet, cooking, culinary and food concept vector. (n.d.). Retrieved January 28, 2019, from https://www.gograph.com/clipart/healthy-nutrition-proteins-fats-carbohydrates-gg85185362.html
Nutrition will pioneer the culinary future.
In recent years, Many people consider nutrition of foods in detail. Because some people care for their allergy and disease, the others think of their health, the rests are for building their body. Nowadays, they are more focus on nutrition and ingredients than taste and decorate.
Day by day, Human lifespan is becoming longer and longer. The longer life span we get, the more people get interested in health. Before buying food, majority will check the nutrition and ingredients. Less sugar and sodium, more protein and fat.
Because of environmental pollution, people can get easily disease(diabetes, cancer) and allergy(peanut, seafood, lactose). And many food company use chemical stuffs, kinds of MSG, Gluten and so on.People should check the nutrition for protecting their body.
To provide proper foods to customers, Chef should know nutrition and Culinary industry also need to check this truth.
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