Food Science for the curious cookers…A follow-up to my last newsletter about the maillard reaction of black garlic, I'd like to briefly prove the maillard reaction (the browning reaction) needs to release a water molecule... have you ever tried browning food by boiling it? It won't brown! It'll never brown so long as your food is submerged because the maillard reaction needs to release a water molecule, and the chemical reaction can't push-forward! It's hot enough (maybe just 212F but still hot enough)... but the maillard reaction is inhibited.
ii. New batch
& amazingly delicious
Farmers Market special: 2nd bulb, $1 off!
My first time drying Nectarines. I might like them more than peaches!
Farmers Market special: 2nd bag, $1 off!
I describe these nectarines as "sweet, flavorful, fresh with apricot-notes, super-thin" and likely very few calories per serving / harder to over-eat due to the thinness of the slice; They're so thin and have a fruit-leather-like texture, they take longer to eat and thus fewer calories per serving (in theory.)
iv. New-fresh batch of Red Apples, Green Apples, and Bartlett Pears, all USA grown!
2. When to see moi next?
Answer: This weekend! Here's the full schedule:
|+ 2 weeks||
|+ 2 weeks||Nov 12th TBD||
More info & directions:
If you can’t come to my products, make my products come to you!
(this statement that has not been substantiated by any scientific study... but no sugar added dried apples and pears can't be bad!)
No sugar added! USA grown! New York State Red Apples! Slow and low dehydrated to preserve vitamins, antioxidants, and flavors!
(compare to other brands apple chips which are high-temperature baked)
1) Red Apples!
2) Green Apples!
5) Hmmm... what's next?
Hypothesis: I will see you this weekend! 😃 (at Garvies Point or Huntington!)
Null hypothesis: I will not see you this weekend 😭
Conclusion: Not sure! Let's see!
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