It’s been a while since I’ve actually baked something for this blog… I guess that’s what happens when you bake at work all the time! Honestly, I’d say the worst part of working in product development is that everything I do make is confidential (such a bummer, I know). With the holidays coming up, in my house we’ve been preparing goody bags to give to friends, family & most importantly coworkers. That brings me to today’s food science recipe, which comes to us from the Sobey’s Holiday 2011 Inspire magazine (although we switched out the macadamia nuts for more green… pepitas!). The science part comes into play when you start to think about all of the different things you can make with just sugar & water! From rock candy, to taffy, to fudge and syrups. The difference between them is the sugar concentration, cooking temperature and how much it has been stirred (plus a couple other key variables). If you have ever made fudge before (which I have not) you probably know how HARD it is! or fudgey? I mean, it sounds hard… apparently there is a lot of stirring. But don’t worry! There’s a lot less stirring going on in this recipe, so click continue reading and try it out!
Posted in Food For Thought, Product Development
Tags: Baking, Brittle, Corn Syrup, food, Gifts, Holidays, Nuts, Pistashio, product development, Recipes, Seeds, Sugar
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So of course I’m a fan of this new Food Network show, Recipes to Riches. It’s all about contestants competing for a chance to have their recipe commercialized as a PC product in Loblaws. In other words, the Food Network made a show based on my job. Although I’ve always known my profession sounded cool (when I meet someone for the first time the conversation usually ends up being about my day-to-day work life), I never considered it being a reality TV show! For anyone that hasn’t seen it, the contest is broken down into product categories. Once you win your category you earn $25,000 and become eligible for the grand prize of $250,000. The final winner is decided through an online nation-wide voting process that starts on December the 7th!
So I’ve developed new products… where’s my $250,000???
As a food scientist I get asked many questions, in this post I will begin to tackle just a few of them:
What is something that as a food scientist you now won’t eat?
Honestly? Hotdogs. I went to a factory and saw the meat before it was pumped into the casing… and let’s just say it wasn’t pretty. Imagine a giant pink soup that smells like raw meat. The visual alone could turn you off of sausages forever. Think about it, if this “all beef dog” was so good, how come they’re selling it for dirt cheap? Since hotdogs are created from finely ground up meat, the consumer (i.e you) can’t see what all of the meat originally looked like. What parts are they really putting into the hotdog, or any ground meat product (I’m talking about SPAM here people). Continue reading
Nothing is worse than throwing out food! Okay, let’s be honest lots of things are worse, but I DO hate throwing out food… a LOT. It’s bad for the environment (due to the wasted fuel & energy) and a waste of money! This week my house had that delemma; I had way too much bread in my house. It was at the point where it was stale, but not moldy. Which led me to ask the question… what does one do with stale bread? My families “Something from Nothing” delicious decision, was to make bread pudding.
Posted in Product Development
Tags: Bread, Bread Pudding, Challah, Cheap, Cinnamon, Cream, food, Frugal, Milk, product development, Raisins, Recipes
I know I’ve been a little MIA, but maybe deciding to start a blog right before I go away on holidays wasn’t the best idea…. But hey, who knows, maybe if I didn’t start it then it would have never actually happened!
So in more recent news, I’ve been a tad bit bored at work. By a “tad” I mean I die a little inside every day. Since my food science, product developer talents aren’t being used to their fullest I decided to recently put them to use! I developed a tasty new treat for one of my favorite friends… my dog.