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In-vitro bacon anybody?

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In-vitro bacon anybody?
Inside the meat lab: the future of food

With billions of mouths to feed, we can’t go on producing food in the traditional way. Scientists are coming up with novel ways to cater for future generations. In-vitro burger, anyone?

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Written by Daniël W. Crompton (webhat)

January 6, 2013 at 12:33 pm

Posted in chemistry, food, science

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Slow Coffee as Wine #foursquare #4sq

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I drink a lot of coffee, and I visit a lot of coffee places which is how I earned my Fresh Brew x2 FourSquare badge. I just drink it all the time. And after visiting over the 30th time the owner asked me whether I would be interested in further developing my palate. “How?” I said. “Slow Coffee,” was his answer.

Slow Coffee

There is coffee, and there is coffee making. Coffee like wine comes in many different flavours, and like wine there is an art to making a good brew which starts with the beans. His come from , a company where quite a few people I know work. They craft beans, different roastings for different purposes; espresso; filter; and others I have yet to learn about.

Slow coffee is filter coffee, made slowly first by measuring the beans – 24 grams – and boiled water – 240 grams at 95º. Then grinding the beans and placing them in a soaked untreated paper filter and pouring a small amount of the water over the beans in a gentle even way allowing the air to cause a bloom as the escapes. Then another amount, and another, and then the remaining water taking care to not allow the bean pulp which is spent on the side of the filter to be reused. Once the water stops flowing from the filter and starts dripping remove the filter.

And then you don’t just gulp it down, this is vinology. Sip and swirl then liquid in your mouth, then leave it to cool down and taste again. Again leaving it to cool until cold and tasting more. Savoring the texture and feeling the explosion of flavours in your mouth.

I’m slowly becoming a coffeeologist.

Image source: mine, foursquare

Written by Daniël W. Crompton (webhat)

December 13, 2011 at 9:57 pm

Posted in chemistry, food, personal, social

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Tofu to forget, Tempe to remember

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I used to be a vegan, and I really hated . It’s clear that my body was protecting me from the evils of Tofu, on I saw tofu ‘may raise risk of dementia’.

“There is some evidence that they may protect the brains of younger and middle-aged people from damage – but their effect on the ageing brain is less clear.

“The latest study suggests phytoestrogens – in high quantity – may actually heighten the risk of dementia.”

The study is not yet conclusive.

Apparently “[t]he latest study also found that eating (Tempeh according to ), a fermented soy product made from the whole soy bean, was associated with better memory. … the beneficial effect of tempe might be related to the fact that it contains high levels of the vitamin , which is known to reduce dementia risk.(Also see Lack of folic acid dementia link)

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Written by Daniël W. Crompton (webhat)

July 6, 2008 at 8:40 pm

Posted in food, health

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