Hi guys!
I've started this blog to provide a forum specifically about food science, nutrition, dietary supplements, food safety....anything you ever wanted to ask a food scientist and were afraid to ask (or just never cornered one for long enough).
I'll post articles of interest here, try to start discussions on topics I find amusing or intruiging or just plain disturbing.
So ask away!
5 comments:
I would really like to hear some things about Soy. There are a lot of recent articles published about it being linked to neurodegeneration and then a bunch of more tenuous links to other 'bad stuff'.
Be interested to get your thoughts on that.
I've always disliked the flavors of herbes de provence, cumin, oregano, and cooked red peppers, and all sort of in the same way. All four flavors seem to hang out near the saliva glands on the roof of my mouth, and have what I can only describe as an unpleasant "warmness". Ok, its weird, but I wondered if these four share any chemical components in common.
If I leave a cooked chicken in my car, in the garage, overnight at 60 degrees, and then I cut it up and make a chicken curry and simmer it for 20 minutes, is it safe to eat?
I have a question: should cream cheese frosting be refrigerated? Or is it safe to leave out? And if not, is it possible to increase the sugar content, will this help? What proportions are best? Thanks so much
Is this blog still active?..I have a few questions about ingredients.
Thanks
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