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Jasmine Mangalaseril 🧁
Day 24 of 30 Days of Local Food: Conestoga College School of Hospitality and University of Guelph

It’s easy to limit the concept of local food as only what we eat and drink. But it’s important to realise that here, local food also includes research and study. One thing that sets our area apart from so many others is we’re home to the academic environments that further food. Not just here in Waterloo-Wellington, but in Ontario, in Canada, and internationally. What shows up on our plates at home, in restaurants, in facilities. The thinking behind the role of food in society. The sciences that support agriculture, animal health, food processing and production.

Conestoga College School of Hospitality and Culinary Arts: 108 University Ave. East, Waterloo,
University of Guelph: 50 Stone Rd E, Guelph

#Canada #WaterlooRegion #WellingtonCounty #GuelphFoodies #Waterloofoodies #kitchenerfoodies #CambridgeFoodies #KitchenerWaterlooFoodies #CanadianFood #CulinarySchool #FoodScience #University #kweats #ExploreWaterlooRegion #InstaFood
#instafood
Public
Tino Eberl

#Pitta Hawaii – ja oder nein? 🍍🍕

Wissenschaftlich betrachtet verstärkt die süß-saure #Ananas die herzhaften Aromen der #Pizza und bringt wertvolle Nährstoffe mit.

Doch das #Enzym #Bromelain kann #Mundreizungen verursachen, und traditionelle italienische Pizzaliebhaber lehnen das Topping weiterhin strikt ab. 🤪

iflscience.com/pineapple-on-pi

Pineapple On Pizza? Here's What Science Says About The World's Most Divisive Topping
IFLScience · Pineapple On Pizza? Here's What Science Says About The World's Most Divisive ToppingBy Rachael Funnell
#FoodScience#Geschmacksexplosion#Kulinarik
Public
SouthFresh

Serious question:

In regards to, "French Onion Dip," where does the "French" part come from?

I'm having difficulty finding any documentation on why it would be called "French"

"French Vanilla" has a yolk base, which is supposedly the French method of preparing the ice cream with a custard base.

French Dip, gets its name from the bread.

Where does "French Onion Dip" get it's French from?

#food#foodie#FoodScience
Public
LisaH

Something to chuckle about:

Chemists investigated the phase behavior of an iconic #Italian pasta dish, cacio e pepe
#chemistry #foodscience #cooking #yum

Despite only 3 ingredients, it's not simple to attain the classic creamy sauce

Beware the mozarella phase!
#haha #funny #cookingfails

arxiv.org/abs/2501.00536

arXiv logo
arXiv.orgPhase behavior of Cacio and Pepe sauce"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.
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