8/1/2023 0 Comments Carla lalli music cookbookIt’s like that famous clip from Schitt’s Creek, where they’re making enchiladas and want to know, “But what does that mean, ‘fold in the cheese’?” You wouldn’t want to put your pasta in yet.” They’ll say, “ok, it’s boiling,” and sometimes it’s like, “no, just because you saw a couple bubbles doesn’t mean it’s boiling. Answering their questions makes it evident: Nothing is too obvious. I think of cooking with my kids, who are twelve and eighteen now. Trusting visual cues, for instance, is so much more important than following an estimated time. The ten years I spent working in magazines made me sensitive to the kinds of pitfalls people fall into when following recipes. Not all of them are cross tested, not all are written carefully for people cooking at home. This is why recipe developers exist! I think there are a lot of recipes out there, and they’re not all trusted. How do you remedy cooking fatigue? Do you have any ritual or tools that you employ to spark the cooking mood? And in the meantime, leaning in on the things that I find are pleasurable or comforting. It’s hard to get that back, I’m just giving it time, waiting. I think the past couple of years have been really hard for creative people in food because a lot of the primary sources of new ideas were taken away. Sometimes inspiration can come from cooking recipe that you don’t have to follow the recipe for and you can go wherever the wind takes you. But there’s also something to be said for leaning into the foods that you love. Say, I’m bored with this or that, which is fine if you’re bored and you want to seek change. I think we put so much pressure on ourselves to constantly find the new thing-try something new, find a new recipe. What’s a barrier you often find yourself up against when it comes to preparing a meal for yourself and family? Pursuing Comfortable Cooking with Carla Lalli Music When her book tour brought her to the Southern states to cook for and meet fellow food lovers, TLP caught up with Music to understand how she keeps cooking, no matter how time consuming, difficult, or intimidating it seems. And it was three meals a day! I’m only now figuring out how to do that and develop a book at the same time.” She says, “I was in quarantine at the time of writing That Sounds So Good, so cooking for my family was necessary. Like anyone, she juggles work, family, friends, and has to find ways to throw food into the mix. We asked Music herself, and it turns out, she’s still figuring that out. We love cooking here at TLP, but we just had to wonder, “HOW can we always be cooking?” Where is the constant stream of time? Stamina? Inspiration? She lives by the mantra, “Always be cooking.” Food, for her, is not an escape but the place where her professional and personal lives intersect. Or, creating a quick, pantry-ingredient dinner to feed her family of four. She talks about it so comfortably: Putting five items on her grocery list and winging the rest once she gets to the store. You’d never know it from reading a cookbook, watching one of her cooking videos, or listening to her podcast. For James Beard award-winning cookbook author and Bon Appetít alum Carla Lalli Music, however, cooking and thinking about food is very much a job. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.Preparing a meal at the end of the day, whiling away weekend hours with baking projects, and gathering around the table with loved ones are all sorts of therapeutic escapes for many of us. All the recipes-such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices-come with multiple ingredient swaps and suggestions, so you can make each one your own. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts.Ĭarla’s dishes are as inviting and get-your-attention-good as ever. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. The recipes in That Sounds So Good are split between weekday and weekend cooking. Great food is an achievable part of every day, no matter how busy you are the key is to have go-to recipes for every situation and for whatever you have on hand. ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home.ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle Recipes to match every mood, situation, and vibe from the James Beard Award–winning author of Where Cooking Begins.
0 Comments
8/1/2023 0 Comments Food carnauba waxBaraniak, Effect of candelilla wax on functional properties of biopolymer emulsion films–a comparative study. Khwaldia, Water vapor barrier and mechanical properties of paper-sodium caseinate and paper‐sodium caseinate‐paraffin wax films. Innovative Food Science and Emerging Technologies 45, 287–297 (2018) Erkul, Production and characterization of chitosan based edible films from Berberis crataegina’s fruit extract and seed oil. Vithal, Development of alginate-gum acacia‐Ag0 nanocomposites via green process for inactivation of foodborne bacteria and impact on shelf life of black grapes (Vitis vinifera). Ham, Application of whey protein-based edible films and coatings in food industries: An updated overview. Chiralt, Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Chiralt, Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Koocheki, Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties. Jouki, Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum ( Sesamum indicum L.). Krochta, Barrier and tensile properties of whey protein–candelilla wax film/sheet. Jafari, Cheese packaging by edible coatings and biodegradable nanocomposites improvement in shelf life, physicochemical and sensory properties. Akhtar, Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review. Pang, Konjac glucomannan-based composite films fabricated in the presence of carnauba wax emulsion: Hydrophobicity, mechanical and microstructural properties evaluation. Grewal, Development of natural wax based durable superhydrophobic coatings. Kraśniewska, Novel materials in the preparation of edible films and coatings-A review. Trends in Food Science and Technology 45, 273–283 (2015) Kadzińska, Food applications of emulsion-based edible films and coatings. Chiralt, Influence of calcium on tensile, optical and water vapour permeability properties of sodium caseinate edible films. Chiralt, Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate-based films containing oleic and stearic acids. Chiralt, Effect of fatty acids and beeswax addition on properties of sodium caseinate dispersions and films. Sarkar, Composite edible films and coatings from food-grade biopolymers. Augustin, Characterisation of fish oil emulsions stabilised by sodium caseinate. Karbowiak, Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films. Hubinger, Evaluation of edible films and coatings formulated with cassava starch, glycerol, carnauba wax and stearic acid. Herrera, Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Schmid, Effects of film constituents on packaging-relevant properties of sodium caseinate-based emulsion films. Chiralt, Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. Philadelphia: American Society for Testing and Materials Standard test methods for water vapor transmission of materials (E96/ E96M). Emulsion-based films and coatings have potential applications in foods, especially in fresh and processed foods, dairy, bakery products, meat, and sausages.ĪSTM. Emulsified edible films with improved moisture barrier and tensile properties are preferable in the food packaging industry. At lower concentrations (0.5%) films showed uniform microstructure and better transparency (81.82 ± 1.63%) but lack in moisture barrier properties. The incorporation of lipid constituents in the emulsion-based films also affects the physicochemical properties including thickness, droplet size, transparency, and microstructure of the films as well. However, tensile strength reduced (3.92 ± 0.04 to 3.34 ± 0.04 MPa) with the increase in wax concentration. The addition of wax at a higher concentration (1.5%) significantly improved the moisture barrier properties (3.12 ± 0.31 g.mm/kPa.h.m 2). Results showed significant variations as the concentration of the carnauba wax increased. To improve the moisture barrier properties of sodium alginate and whey protein-based films, carnauba wax at different concentrations (0.5, 1.0, and 1.5%) was incorporated. Edible films and coatings developed through biopolymers have good tensile strength and gaseous barriers but lack moisture barrier properties. 8/1/2023 0 Comments Best wine openerThe first time the word corkscrew was used in print was in a poem by Nicholas Amhurst in 1720, but by then, no one could remember who invented it. In the 1700s, the term bottlescrew was used a bit more often and was the center of a joke involving a Quaker who kept his Bible and his bottlescrew in the same pocket. It speaks of a “Steel Worme used for the drawing of Corks out of Bottles.” This may imply that the tool was already in common use at the time. The earliest written reference to a corkscrew is in a museum catalog from 1681. While the origins of the corkscrew are unknown, it’s highly likely that it was developed alongside the glass bottle manufacturing improvements of the seventeenth century. Not only did the English supposedly invent the corkscrew, but they invented the practice of storing bottles on their sides, which required stoppers with a tighter fit, which could be why the cork grew in popularity so rapidly. Roman wine was actually sealed with corks much earlier, but they cleverly left a nub above the rim that allowed people to grip the cork and pull it out with their hands. The English began using the corkscrew to open cider and beer, but it was also used for the bottle-aged wine that they so dearly loved and often acquired from Germany or France, which was some of the first to be sealed with corks. However, sommeliers have traced the corkscrew’s origin closer to the North Sea. If you often imagine sipping your wine by the sea, there are any number of seas of which you could be thinking. You definitely don’t want to mess around with either, or you’ll end up hurting yourself. That’s why the helix component of a corkscrew is also called the worm. They had a curled tip, and this shape inspired the shape of the corkscrew. They were used to clean bullets from the barrels of muskets after they failed to fire. They’re actually modeled after gun worms, which were metal claws mounted at the end of wooden ramrods. The gun wormĬorkscrews lead to happy endings, but where they came from sure didn’t. It’s been through some twists and turns the past 300 years or so. If the corkscrew is one of your kitchen essentials, take a moment to thank your lucky stars, because this prized helix-shaped opener wasn’t always considered so vital. It just depends on the occasion, the type of wine, and what you like. There’s really nothing wrong with any of them. Besides, every type of wine opener has its place. In fact, you may be looking to expand your collection of openers, especially if you’re a true oenophile. But if you either don’t know what you like or you want to try something new, this page may be quite helpful for you. If you’ve been using wine openers for a while, you already know what you like. 8/1/2023 0 Comments Albinism purple eyesOCA1, or tyrosinase-related albinism, results from a genetic defect in an enzyme called tyrosinase.To date as many as seven forms of oculocutaneous albinism are now recognized – OCA1, OCA2, OCA3, OCA4, OCA5, OCA6 and OCA7. In types with slight pigmentation, hair appears more yellow or has a reddish tinge and vision may be better.ĭNA tests can determine the precise type of albinism. In less pigmented types of albinism, hair and skin are cream-colored and vision is often in the range of 20/200. In general, these systems contrasted types of albinism having almost no pigmentation with types having slight pigmentation. Over the years, researchers have used various systems for classifying oculocutaneous albinism. Ocular albinism (OA), which is much less common, involves only the eyes, while skin and hair may appear similar or slightly lighter than that of other family members. Oculocutaneous (pronounced ock-you-low-kew-TAIN-ee-us) albinism (OCA) involves the eyes, hair and skin. While most people with albinism have very light skin and hair, levels of pigmentation can vary depending on one’s type of albinism. Dermatological Considerationsīecause most people with albinism have fair complexions, it’s important to avoid sun damage to the skin and eyes by taking precautions such as wearing sunscreen or sunblock, hats, sunglasses and sun-protective clothing. Some have sufficient vision to drive a car. Although people with albinism may be considered “legally blind” with a corrected visual acuity of 20/200 or worse, most learn to use their vision in a variety of ways and are able to perform innumerable activities such as reading, riding a bike or fishing. The degree of impairment varies with the different types of albinism. The presence of these eye problems defines the diagnosis of albinism. It’s the abnormal development of the retina and abnormal patterns of nerve connections between the eye and the brain that cause vision problems. People with albinism have vision problems that are not correctable with eyeglasses, and many have low vision. However, vision problems are associated with albinism. There are different types of albinism and the amount of pigment in the eyes varies. Although lighting conditions can allow the blood vessels at the back of the eye to be seen, which can cause the eyes to look reddish or violet, most people with albinism have blue eyes, and some have hazel or brown eyes. Most children with albinism are born to parents whose hair and eye color are typical for their ethnic backgrounds.Ī common myth is that people with albinism have red eyes. In other parts of the world, the occurrence can be as high as one in 3,000. In the U.S., approximately one in 18,000 to 20,000 people has some type of albinism. Albinism occurs in all racial and ethnic groups throughout the world. Information for Medical Professionals open menuĪlbinism is an inherited genetic condition that reduces the amount of melanin pigment formed in the skin, hair and/or eyes.Information for Parents & Grandparents open menu.Scholarships for People with Albinism open menu.Parent Connections Program Interest Form.New Parent Program Intake Form – Recently Adopted.New Parent Program Intake Form – Recently Diagnosed. Below is a periodic table where displaying the location of each family. For example, the transition metals contain all elements from group three to group twelve. However, not all of the families overlap with periodic table groups. Many of these families belong to a single group on the periodic table. These families are alkali metals, alkaline earth metals, transition metals, post-transition metals, metalloids, halogens, noble metals, and noble gases. On the periodic table, there are families which are groups of elements with similar properties. Below is a table relating the group numbers to the number of valence electrons. Meanwhile, group eighteen is the most stable as these elements have a full valence shell (eight valence electrons). The first group is the least stable as it only has one valence electron. The first column on the left is group 1, and the last column on the right is group 18. There are 18 groups in the periodic table, one per each column of the periodic table. How many groups are in the periodic table? Moreover, the more filled the valence shell is, the more stable the element. These electrons are either donating, accepting, or sharing. The reason for this is that the valence electrons, which are the electrons in the outermost shell, are the ones taking part in chemical reactions. The number of valence electrons present dictates the properties of an element. There is eighteen groups on the periodic table in total, and each periodic table group contains elements with the same number of valence electrons. Period NumberĪs previously mentioned, the vertical columns on the periodic table are called “groups”. Below is a table to help visuals the periodic number and the corresponding orbitals. As you go down the rows, the number of orbitals increases. The top period, which contains hydrogen and helium, has only two orbitals. There are seven periods total and each element in a period has the same number of atomic orbitals. So what is a period on the periodic table? Periods are the horizontal rows of the periodic table. There are 18 groups, and there are 7 periods plus the lanthanides and actinides. Groups are the columns of the periodic table, and periods are the rows. For a more in-depth explanation of periodic trends, click here. These trends tell you where the highest and lowest types of properties are concentrated on the periodic table. A quick way to understand an element’s chemical and physical properties is to know the periodic trends. It is important to note how the location of elements on this table tells us about their properties. From this deduction, he formed the periodic table. In 1869 Russian chemist Dmitri Mendeleev noticed there existed an innate pattern of organization for the chemical elements. Meanwhile, elements in the same period have the same number of occupied electron shells. Elements in the same group have the same number of valence electrons. The periodic table is organized into groups (vertical columns), periods (horizontal rows), and families (groups of elements that are similar). You can view all sorts of trends, properties, magnetism, electrons, and even articles on all the elements! The Periodic Table and the Periodic Trends We think our periodic table is one of the best in the world! Visit our new interactive periodic table. View trends, families & groups interactively!
|
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |